Danish Pastry

Danish pastry is a flaky, buttery, laminated sweet dough that originated in Denmark, often filled with fruit, custard, or cheese and topped with icing or glaze. It is made from a yeast-leavened dough that is repeatedly folded with layers of butter to create its signature light, airy texture.

🍳 View the full Danish Pastry recipe →

🍽️ Nutrition at a glance

It is high in carbohydrates and fat, with a moderate amount of protein, and a typical serving contains roughly 250-400 calories. It provides quick energy from sugar and fats, but is generally low in essential vitamins and minerals.

Nutrition breakdown

Calories	380 kcal
Protein	6 g
Carbs	44 g
Fat	20 g
Fiber	1.5 g
Sugar	20 g
Sodium	280 mg
Iron	2.5 mg
Calcium	80 mg
Potassium	120 mg
Vitamin A	150 IU
Vitamin D	0.5 mcg
Vitamin B1 (Thiamine)	0.2 mg
Vitamin B2 (Riboflavin)	0.15 mg
Niacin (Vitamin B3)	2 mg

Per 1 pastry (approx. 100 g) · estimated, varies by recipe

💡 What's interesting

Despite its name, the pastry's laminated technique was actually introduced to Denmark by Austrian bakers in the 19th century, leading to its original name 'wienerbrød' (Viennese bread). Its unique texture comes from a process similar to puff pastry, but with yeast, resulting in a rich, layered treat that has become a global symbol of Danish baking.