Danish pastry, cheese
Whole food · Baked Products
Photo: Wikipedia
A Danish pastry with a cheese filling is a laminated, buttery dough that bakes into a golden, flaky, and tender spiral or pocket, often with a sweet glaze. The cheese filling is typically a mild, slightly tangy, and creamy custard or soft cheese that melts into the layers. Nutritionally, it's an energy-dense treat, providing a significant calorie and fat boost from the butter and cheese.
💚 Why it's loved
People love it for the perfect contrast between the crisp, buttery layers and the soft, tangy cheese filling, creating a rich and satisfying bite. It's a beloved staple in bakeries and coffee shops, enjoyed as a luxurious breakfast, snack, or dessert across many cultures.
⚠️ Watch-outs & how to enjoy it better
This pastry is high in calories, saturated fat, and refined carbs, which can contribute to blood sugar spikes and is not ideal for those monitoring heart health or blood glucose. To counteract this, pair a small portion with a source of protein (like Greek yogurt or eggs) and fiber (like berries) to slow sugar absorption, and practice strict portion control by sharing or saving half for later.
Key benefits
- Provides quick energy from carbohydrates and fats
- Contains some protein from the cheese and wheat flour
- Offers calcium from the dairy-based filling
- A source of dietary fat for satiety
- Can be a comforting, morale-boosting treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the 'Danish' pastry actually originated in Vienna, Austria, where it was known as 'wienerbrød' (Viennese bread) before bakers in Denmark adopted and popularized the technique.
Full nutrition (scales with serving)
| Water | 31.4 g |
| Energy | 374 kcal |
| Energy | 1565 kj |
| Protein | 8.0 g |
| Total lipid (fat) | 21.9 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 37.2 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 7.0 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 98.0 mg |
| Sodium, Na | 417 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.35 mg |
| Selenium, Se | 18.9 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.26 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.30 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 60.0 ug |
| Folic acid | 35.0 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 85.0 ug |
| Choline, total | 20.1 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 35.0 ug |
| Retinol | 34.0 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 128 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.35 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.8 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.37 g |
| SFA 16:0 | 3.4 g |
| SFA 18:0 | 2.6 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 11.3 g |
| MUFA 14:1 | 0.02 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 11.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.14 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 | 23.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.29 g |
| Isoleucine | 0.37 g |
| Leucine | 0.64 g |
| Lysine | 0.43 g |
| Methionine | 0.17 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.29 g |
| Valine | 0.41 g |
| Arginine | 0.32 g |
| Histidine | 0.20 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.51 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.24 g |
| Proline | 0.72 g |
| Serine | 0.43 g |
FAQ
What's the difference between a cheese Danish and a cheese croissant?
A cheese Danish typically uses a sweeter, enriched laminated dough and a smoother, often sweetened cheese filling, while a croissant uses a more savory, buttery laminated dough and may have a simpler cheese filling or just be topped with cheese.
Can I freeze cheese Danish pastries?
Yes, they freeze well. Wrap them tightly in plastic wrap and foil, or store in a freezer bag. Reheat from frozen in a 300°F (150°C) oven for 10-15 minutes to restore flakiness.
What kind of cheese is typically used in the filling?
Common choices include cream cheese, ricotta, farmer's cheese, or a sweetened quark. The filling is often mixed with sugar, egg, and vanilla for a smooth, custard-like texture.