Strudel, apple
Whole food · Baked Products
Photo: Wikipedia
A delicate, flaky pastry of Central European origin, the apple strudel features paper-thin dough wrapped around a warm, cinnamon-spiced apple filling. Its texture is a delightful contrast between the crisp, buttery layers and the soft, tender fruit inside. Nutritionally, it's a carbohydrate-rich treat, with a single 100g serving providing over 40g of carbs and 25g of sugar.
💚 Why it's loved
People adore apple strudel for its comforting, nostalgic flavor and the satisfying textural contrast between the shatteringly crisp pastry and the soft, spiced apple filling. It's a beloved centerpiece of Viennese coffeehouse culture, often enjoyed warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood-sugar spikes, making it less suitable for those managing diabetes or watching glycemic load. To counteract this, enjoy a modest portion alongside a source of protein or fat, like a handful of nuts or a dollop of plain Greek yogurt, to slow digestion. It also contains gluten (wheat) and may be made with butter (dairy), common allergens for some.
Key benefits
- Provides quick energy from carbohydrates
- Contains dietary fiber from apple filling
- Source of simple sugars for immediate fuel
- Offers a comforting, calorie-dense option
- Traditional recipe includes minimal processed ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The traditional dough for Apfelstrudel is stretched so thin on a large cloth-covered table that you should be able to read a newspaper through it before it's filled and rolled.
Full nutrition (scales with serving)
| Water | 43.5 g |
| Energy | 274 kcal |
| Energy | 1146 kj |
| Protein | 3.3 g |
| Total lipid (fat) | 11.2 g |
| Ash | 0.80 g |
| Carbohydrate, by difference | 41.1 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 25.8 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.42 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 33.0 mg |
| Potassium, K | 149 mg |
| Sodium, Na | 135 mg |
| Zinc, Zn | 0.19 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.19 mg |
| Selenium, Se | 6.1 ug |
| Vitamin C, total ascorbic acid | 1.7 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.33 mg |
| Pantothenic acid | 0.27 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 28.0 ug |
| Folic acid | 22.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 44.0 ug |
| Choline, total | 17.4 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 5.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Vitamin A, IU | 30.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 42.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.42 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 3.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.3 g |
| PUFA 18:2 | 5.0 g |
| PUFA 18:3 | 0.31 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.12 g |
| Isoleucine | 0.15 g |
| Leucine | 0.26 g |
| Lysine | 0.15 g |
| Methionine | 0.07 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.12 g |
| Valine | 0.16 g |
| Arginine | 0.14 g |
| Histidine | 0.08 g |
| Alanine | 0.12 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.85 g |
| Glycine | 0.10 g |
| Proline | 0.30 g |
| Serine | 0.18 g |
FAQ
What makes strudel dough different from puff pastry?
Strudel dough is an elastic, water-based dough that is stretched by hand until translucent, creating thin, separate layers when baked. Puff pastry is a laminated dough made by folding butter into the dough repeatedly, creating hundreds of flaky layers through steam.
Can apple strudel be made ahead of time?
Yes. You can assemble the unbaked strudel, freeze it, and bake it directly from frozen, adding a few extra minutes to the baking time. Baked strudel is best served the same day but can be reheated in a warm oven to re-crisp the pastry.
Why is my apple strudel soggy?
A soggy bottom often results from using overly juicy apples or not draining them sufficiently after mixing with sugar. Using a firm, tart apple like Granny Smith and allowing the filling to macerate and drain helps. Also, ensure the oven is fully preheated and bake on the middle rack for proper heat circulation.