Pastry, cheese-filled
Common food
A cheese-filled pastry is a golden, flaky, or tender dough pocket encasing a savory or sweet cheese filling. The texture contrasts a crisp or soft exterior with a creamy, often molten interior, delivering a rich, buttery, and salty-sweet flavor profile. Nutritionally, it's a calorie-dense item primarily from fat and refined carbohydrates, with a modest protein contribution from the cheese.
Calorie split: 14% protein · 23% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People love the indulgent contrast of textures—crisp pastry against warm, gooey cheese—and the satisfying balance of savory, salty, and sometimes sweet flavors. It's a versatile comfort food enjoyed from breakfast to dessert across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat, calorie, and refined carb content can contribute to blood sugar spikes and may not suit low-fat or low-carb diets. Those with lactose intolerance or dairy allergies should avoid it. To counteract, enjoy a smaller portion alongside a fiber-rich vegetable salad, and choose versions with whole-grain dough or lower-fat cheese when possible.
Key benefits
- Provides quick energy from carbohydrates
- Offers calcium and protein from the cheese filling
- Satisfying combination of fat and carbs for satiety
- Portable and convenient for on-the-go meals
- Culturally significant in many cuisines
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Georgian cheese bread Khachapuri has a boat-shaped version called Adjaruli Khachapuri, where a raw egg is cracked into the molten cheese center just before serving.
Full nutrition (USDA data · scales with serving)
| Water | 53.4 g |
| Energy | 274 kcal |
| Protein | 9.9 g |
| Total lipid (fat) | 19.2 g |
| Carbohydrate, by difference | 15.4 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 159 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 170 mg |
| Potassium, K | 115 mg |
| Sodium, Na | 531 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 13.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.31 mg |
| Niacin | 0.96 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 30.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 38.0 ug |
| Choline, total | 43.5 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 177 ug |
| Retinol | 169 ug |
| Carotene, beta | 86.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 63.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 13.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.1 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.15 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.56 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 7.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:3 | 0.37 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 | 70.0 mg |
Amino acid profile (per 100g)
Estimated from Puff pastry, frozen, ready-to-bake, baked — USDA does not publish this profile for Pastry.
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.14 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.20 g |
| Valine | 0.31 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.26 g |
| Proline | 0.88 g |
| Serine | 0.36 g |
FAQ
Is a cheese-filled pastry a good source of protein?
It provides some protein from the cheese (about 10g per 100g), but it's not a primary protein source due to its high fat and carb content. It's better considered an energy-dense treat.
How can I make it healthier at home?
Use whole-wheat or oat-based dough, opt for lower-fat cheeses like part-skim mozzarella or cottage cheese, and add vegetables like spinach or herbs to the filling to boost fiber and nutrients.
What drinks pair well with cheese-filled pastries?
Coffee or black tea cuts through the richness, while a crisp white wine like Sauvignon Blanc or a light beer complements the savory cheese. For sweet versions, dessert wine or sparkling cider works well.
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 2.74 kcal/g · 14% calories from protein · 0.4 g fiber · 2.2 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: 4.62 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.