- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 394.42 (Kcal)
- Carbohydrates 57.62 (g) of which sugars 25.78 (g)
- Proteins 7.33 (g)
- Fat 16.25 (g) of which saturated 4.58 (g)of which unsaturated 10.59 (g)
- Fibers 5.05 (g)
- Sodium 104.91 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Trivia
Its origins are Turkish, and it is a variant of the typical dessert “baklava” where apples were added. The history of strudel. In Italy, it is immediately associated with Trentino Alto Adige, where we find the best apples to use for a delicious dessert. The apple I prefer for a great strudel is the Golden Delicious from Val di Non. Sweet, juicy, it also withstands cooking and gives softness to our dessert.
Its origins are Turkish, and it is a variant of the typical dessert “baklava” where apples were added. The history of strudel. In Italy, it is immediately associated with Trentino Alto Adige, where we find the best apples to use for a delicious dessert. The apple I prefer for a great strudel is the Golden Delicious from Val di Non. Sweet, juicy, it also withstands cooking and gives softness to our dessert.
