Danish Pastries

Danish pastries, known as 'wienerbrød' (Viennese bread) in Denmark, are flaky, laminated pastries made from a yeast-leasted dough that is repeatedly folded with cold butter. They are typically filled or topped with ingredients like custard, fruit jams, marzipan, or icing, and are a beloved staple in Danish bakeries and breakfast tables worldwide.

🍳 View the full Danish Pastries recipe →

🍽️ Nutrition at a glance

These pastries are high in carbohydrates and fat, primarily from refined flour and butter, with a moderate amount of sugar. A single serving provides a quick energy boost but is relatively low in protein and essential nutrients, offering roughly 250-350 calories.

Nutrition breakdown

Calories	300 kcal
Protein	4 g
Carbs	35 g
Fat	16 g
Fiber	1.5 g
Sugar	12 g
Sodium	180 mg
Calcium	30 mg
Iron	1.5 mg
Potassium	60 mg
Vitamin A	120 IU
Vitamin D	0.2 mcg
Vitamin B1 (Thiamin)	0.15 mg
Folate	35 mcg
Phosphorus	45 mg

Per 1 pastry (approx. 80 g) · estimated, varies by recipe

💡 What's interesting

The unique layered, flaky texture comes from a technique called lamination, which creates hundreds of thin butter layers within the dough. Culturally, they are central to Danish 'hygge' (coziness) and are traditionally enjoyed with coffee during morning or afternoon breaks.