Danish pastry, fruit, enriched (includes apple, cinnamon, raisin, lemon, raspberry, strawberry)
Whole food · Baked Products
Photo: Wikipedia
A Danish pastry is a laminated, buttery, sweet dough, often filled or topped with fruit like apple, raspberry, or raisin, and spiced with cinnamon. Its texture is a delightful contrast of flaky, crisp layers giving way to a soft, tender interior. Nutritionally, it is a calorie-dense treat, with a single 100g serving providing over a quarter of a typical adult's daily added sugar limit.
💚 Why it's loved
People adore the Danish pastry for its irresistible combination of buttery, flaky layers and sweet, fruity or spiced fillings. It's a beloved staple of breakfast and 'fika' coffee culture, offering a comforting and indulgent treat.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood sugar spikes and subsequent crashes, making it a poor choice for those managing diabetes or seeking sustained energy. To counteract this, pair it with a source of protein or healthy fat (like Greek yogurt or a handful of nuts) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains small amounts of protein from wheat flour and eggs
- Provides dietary fiber, especially with fruit or raisin fillings
- Offers micronutrients like iron and B vitamins from enriched flour
- Can be a source of antioxidants from fruit fillings like raspberry or strawberry
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic layered, flaky texture of a Danish pastry is achieved through a process called 'lamination,' where butter is folded into the dough repeatedly, creating hundreds of alternating layers of butter and dough that puff up when baked.
Full nutrition (scales with serving)
| Water | 27.1 g |
| Energy | 371 kcal |
| Energy | 1552 kj |
| Protein | 5.4 g |
| Total lipid (fat) | 18.5 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 47.8 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 27.5 g |
| Calcium, Ca | 46.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 89.0 mg |
| Potassium, K | 83.0 mg |
| Sodium, Na | 445 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.25 mg |
| Selenium, Se | 14.8 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.22 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 47.0 ug |
| Folic acid | 31.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 21.8 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 51.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 49.0 ug |
| Vitamin E (alpha-tocopherol) | 0.34 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) | 5.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.9 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 | 0.09 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 2.1 g |
| Fatty acids, total monounsaturated | 10.0 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 9.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 114 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.17 g |
| Isoleucine | 0.22 g |
| Leucine | 0.40 g |
| Lysine | 0.18 g |
| Methionine | 0.11 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.17 g |
| Valine | 0.25 g |
| Arginine | 0.21 g |
| Histidine | 0.12 g |
| Alanine | 0.19 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.18 g |
| Proline | 0.54 g |
| Serine | 0.28 g |
FAQ
What's the difference between a Danish pastry and a croissant?
Both are laminated pastries, but Danish dough is typically enriched with eggs, sugar, and milk, making it sweeter and more tender. Croissant dough is leaner, relying solely on butter for flavor and layers, resulting in a more savory, crispier pastry.
Why does my Danish pastry taste stale so quickly?
The high butter and sugar content, while delicious, can make the pastry go stale as starches retrograde and moisture is lost. For best texture, consume within a day of purchase or baking, or refresh in a low-heat oven for a few minutes.
Can I make a healthier version at home?
You can reduce sugar in the dough and filling, use whole wheat flour for some of the all-purpose flour, and opt for fresh fruit toppings instead of sugary jams. Using Greek yogurt in the dough can also add protein and reduce the need for some fat.