Danish pastry, cinnamon, enriched
Whole food · Baked Products
Photo: Wikipedia
A Danish pastry, cinnamon, enriched, is a flaky, buttery, laminated dough creation swirled with a sweet cinnamon-sugar filling. Its texture is a delicate balance of crisp, caramelized layers and a soft, tender interior, offering a rich, aromatic, and indulgent experience. Nutritionally, it is a dense source of energy, primarily from refined carbohydrates and fats, with a notable sugar content.
💚 Why it's loved
People love it for the intoxicating aroma of cinnamon and butter, the satisfying shatter of its flaky layers, and its deep-rooted association with cozy coffee breaks and festive traditions. Its versatility allows it to be enjoyed plain, glazed, or filled with other ingredients like marzipan or cream.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent energy crashes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, pair a small portion with a source of protein (like Greek yogurt) or healthy fat (like a handful of nuts) to slow digestion, and prioritize it as an occasional treat rather than a daily staple. Those with gluten or dairy allergies must also avoid it.
Key benefits
- Provides quick energy from carbohydrates
- Contains some protein from enriched flour and eggs
- Source of dietary fats, including saturated fats from butter
- Offers small amounts of minerals like iron from fortified flour
- Can be a comforting and mood-boosting treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic laminated, flaky texture of a Danish pastry actually originated in Vienna, Austria, and was brought to Denmark by Austrian bakers in the 19th century; the Danes then refined it into the modern form we know today.
Full nutrition (scales with serving)
| Water | 24.3 g |
| Energy | 403 kcal |
| Energy | 1686 kj |
| Protein | 7.0 g |
| Total lipid (fat) | 22.4 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 44.6 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 19.8 g |
| Calcium, Ca | 71.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 414 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.36 mg |
| Selenium, Se | 17.0 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.26 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.40 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 68.0 ug |
| Folic acid | 35.0 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 21.8 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 24.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 52.0 ug |
| Vitamin E (alpha-tocopherol) | 0.39 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 12.5 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 12.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 21.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.24 g |
| Isoleucine | 0.31 g |
| Leucine | 0.53 g |
| Lysine | 0.30 g |
| Methionine | 0.14 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.23 g |
| Valine | 0.34 g |
| Arginine | 0.31 g |
| Histidine | 0.16 g |
| Alanine | 0.27 g |
| Aspartic acid | 0.46 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.24 g |
| Proline | 0.64 g |
| Serine | 0.38 g |
FAQ
What is the difference between a Danish pastry and a croissant?
While both are laminated doughs, a Danish pastry typically uses an enriched dough with eggs, sugar, and milk, resulting in a softer, sweeter, and more cake-like interior. A croissant uses a leaner dough, creating a more honeycomb-like, airy, and less sweet interior with a focus on pure butter flavor.
Why does my homemade Danish pastry dough shrink back when I try to roll it?
This is usually due to the gluten in the flour becoming overworked and elastic. To prevent it, ensure the dough is properly chilled between folds to relax the gluten and keep the butter cold and firm. If it resists rolling, let it rest in the refrigerator for 10-15 minutes before continuing.
Can I freeze Danish pastry dough or baked pastries?
Yes, both work well. Unbaked, laminated dough can be shaped, frozen on a tray, then bagged for up to 3 months; bake from frozen, adding a few extra minutes. Baked and cooled pastries can be frozen for 1-2 months; reheat in a low oven to re-crisp the layers.