Danish pastry, with cheese
Common food
Photo: Wikipedia
A Danish pastry with cheese is a laminated, buttery dough layered with a savory, often tangy cheese filling, creating a flaky, rich, and slightly salty treat. The nutrition profile is calorie-dense, with significant fat and refined carbohydrates, making it an indulgent, energy-rich snack or breakfast item.
Calorie split: 8% protein · 39% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect contrast between the shattering, buttery layers of pastry and the creamy, salty cheese filling, which delivers a deeply satisfying umami-rich experience. It's a beloved staple in bakeries, offering a comforting, indulgent start to the day.
⚠️ Watch-outs & how to enjoy it better
Its high calorie, fat, and refined carb content can contribute to blood sugar spikes and may not be suitable for those managing weight or blood sugar. To counteract, pair it with a source of protein (like Greek yogurt) or fiber (like a side salad or berries) to slow digestion, and practice portion control by enjoying a smaller piece.
Key benefits
- Provides quick energy from carbohydrates
- Contains protein for muscle maintenance
- Offers a satisfying, savory flavor profile
- Convenient portable breakfast or snack option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Danish' pastry's name is a misnomer; it was actually introduced to Denmark by Austrian bakers in the 19th century, who called it 'wienerbrød' (Viennese bread).
Full nutrition (USDA data · scales with serving)
| Water | 31.4 g |
| Energy | 374 kcal |
| Protein | 8.0 g |
| Total lipid (fat) | 21.9 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 |
| 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 |
| 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 |
| 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) | 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 |
| Fatty acids, total monounsaturated | 11.3 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)
Estimated from Danish pastry, cinnamon, enriched — USDA does not publish this profile for Danish pastry.
| 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
Is a cheese Danish the same as a cheese croissant?
Not exactly. While both are laminated pastries, a Danish typically uses a sweeter, enriched dough and a specific cheese filling (often sweetened cream cheese), whereas a cheese croissant uses a standard croissant dough with a savory cheese like Gruyère or Emmental baked in or on top.
Can I make a healthier version at home?
You can reduce sugar in the filling, use a blend of whole wheat and all-purpose flour for the dough, and opt for a lower-fat cheese. However, the laminating process inherently requires butter, so it will remain a richer item.
What's the best way to store leftover cheese Danish?
Store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days, but the pastry may soften. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore crispness.
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 3.74 kcal/g · 9% calories from protein · 1.0 g fiber · 7.0 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: 4.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.