Custard-filled pastries
Custard-filled pastries are a delightful category of baked or fried dough treats with a creamy, sweet custard center. Common variations include Portuguese pastéis de nata, Chinese egg tarts, and Danish pastries, typically made with flour, butter, eggs, milk, and sugar. They are beloved worldwide, with roots in European and Asian culinary traditions.
🍽️ Nutrition at a glance
These pastries are high in carbohydrates and fat, providing energy but also being calorie-dense. They offer some protein and calcium from the dairy and eggs in the custard, but are primarily a treat rather than a nutrient-rich food.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 4 g |
| Carbs | 30 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 150 mg |
| Calcium | 40 mg |
| Vitamin A | 60 µg |
| Iron | 1 mg |
| Potassium | 80 mg |
| Phosphorus | 50 mg |
| Vitamin D | 0.5 µg |
| Vitamin B12 | 0.2 µg |
| Selenium | 4 µg |
Per 1 medium pastry (about 80 g) · estimated, varies by recipe
💡 What's interesting
Custard-filled pastries often feature a contrast between a flaky, crispy shell and a smooth, creamy filling, a texture combination prized in many cultures. Nutritionally, they are a classic example of a 'sometimes food' that balances indulgence with small amounts of beneficial nutrients like vitamin A from the egg yolks.
