Apple Strudel – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Apple Strudel
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 71g, 1 piece

Intro: Apple strudel is not something I have often, but I am pretty sure I’ve had it in the past. It is basically a sleeve of sweet pastry with a filling made of grated cooking apples, raisins, breadcrumbs and some cinnamon to taste. A ‘strudel’ can have many different fillings and apparently became very popular around the 18th century.

Making the dough for these little pastries is incredibly difficult, according to Wikipedia then you need to flog the dough against a table to align the starch molecules in it, then it needs to be rolled out thin, and then stretched even thinner again so you could actually read through the dough it is that thin!

The end result is well worth it though, as you get a flaky, soft and airy pastry which complements the filling really well. I would still prefer to have some apple pie on a cold winters day, but for a quick apple dessert in summer then there is nothing better.

Footnotes:

None

Source:

These nutrition facts for apple strudel were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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