Danish pastry, cinnamon, unenriched
Whole food · Baked Products
Photo: Wikipedia
A Danish pastry is a flaky, buttery, laminated dough pastry, often filled with a sweet cinnamon-sugar swirl. Its texture is a delicate balance of crisp, caramelized layers and a soft, tender interior. Nutritionally, it is a dense source of energy, primarily from refined carbohydrates and fats, with minimal protein or fiber.
Calorie split: 7% protein · 44% carbs · 49% fat
↓ Full nutrition💚 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 cultural association with cozy breakfasts and fika (coffee breaks).
⚠️ Watch-outs & how to enjoy it better
Its high fat and refined carbohydrate content can lead to blood sugar spikes and is calorie-dense. To counteract this, pair it with a source of protein (like Greek yogurt or eggs) or healthy fat (like nuts) to slow digestion, and practice strict portion control by choosing a smaller size or sharing.
Key benefits
- Provides quick energy from carbohydrates
- Contains dietary fats for satiety
- Source of some B vitamins from enriched flour (though unenriched here)
- Can be part of a balanced diet in moderation
- Offers psychological comfort and enjoyment
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the 'Danish' pastry's laminated dough technique was likely introduced to Denmark by Austrian bakers in the 19th century.
Full nutrition (USDA data · 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 | 1.2 g |
| Calcium, Ca | 71.0 mg |
| Iron, Fe | 0.78 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 371 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.36 mg |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.40 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 33.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 33.0 ug |
| Vitamin B-12 | 0.10 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Vitamin A, IU | 12.0 iu |
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 22:6 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?
Both use laminated dough, but Danish dough is typically enriched with eggs and sugar, making it sweeter and more tender. Croissant dough is leaner, relying solely on butter for flavor and flakiness, resulting in a more savory, shatteringly crisp texture.
Why is my homemade Danish pastry not flaky?
The most common reasons are: 1) The butter wasn't cold enough during lamination, causing it to melt into the dough. 2) The dough was overworked, developing too much gluten. 3) The layers weren't rolled and folded sufficiently to create distinct strata of butter and dough.
Can Danish pastry dough be frozen?
Yes, the laminated dough can be frozen after the final fold but before the final proof and shaping. Wrap it tightly and freeze for up to a month. Thaw overnight in the refrigerator before using.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.03 kcal/g · 7% calories from protein · 1.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.97 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.