Pastry, fruit-filled
Common food
A fruit-filled pastry is a flaky, buttery dough encasing a sweet, often jammy fruit core, offering a delightful contrast between crisp layers and a soft, tangy filling. Nutritionally, it's a high-energy treat, delivering a significant carbohydrate load (54.43g) and sugar (25.92g) per 100g, with a modest amount of fat from the pastry dough.
Calorie split: 5% protein · 53% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love fruit-filled pastries for their comforting, nostalgic flavors and the satisfying textural contrast between the flaky crust and the sweet, often tart fruit filling. They are a versatile staple in bakeries worldwide, enjoyed for breakfast, as a snack, or as a simple dessert.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes, making it a less ideal choice for those managing diabetes or seeking sustained energy. To counteract this, pair a small portion with a source of protein (like Greek yogurt or nuts) or healthy fat to slow sugar absorption, and be mindful of overall daily intake.
Key benefits
- Provides quick energy from carbohydrates
- Can be a source of dietary fiber if fruit filling is substantial
- Offers a small amount of protein from the wheat-based dough
- Often contains fruit, which may provide some vitamins and antioxidants
- A convenient and portable sweet snack or dessert option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The lamination process that creates the flaky layers in puff pastry involves folding butter into dough dozens of times, creating hundreds of alternating layers of fat and dough that steam apart during baking.
Full nutrition (USDA data · scales with serving)
| Water | 19.8 g |
| Energy | 400 kcal |
| Protein | 4.8 g |
| Total lipid (fat) | 19.6 g |
| Carbohydrate, by difference | 54.4 g |
| Fiber, total dietary | 4.0 g |
| Total Sugars | 25.9 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 366 mg |
| Sodium, Na | 8.0 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.23 mg |
| Selenium, Se | 5.4 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.23 mg |
| Riboflavin | 0.20 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 31.0 ug |
| Folic acid | 21.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 46.0 ug |
| Choline, total | 21.9 mg |
| Vitamin B-12 | 0.04 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 162 ug |
| Carotene, alpha | 23.0 ug |
| Cryptoxanthin, beta | 39.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 88.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 31.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 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 | 0.02 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 8.7 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 8.8 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.6 g |
| PUFA 18:2 | 5.2 g |
| PUFA 18:3 | 0.33 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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 | 18.0 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
How can I make a fruit-filled pastry less sweet?
Use less sugar in the fruit filling, choose tart fruits like rhubarb or cranberries, or opt for a recipe with a higher ratio of pastry to filling. You can also dust with powdered sugar instead of using a sweet glaze.
Is puff pastry or shortcrust pastry better for fruit fillings?
Puff pastry creates a lighter, flakier, and more dramatic texture, ideal for turnovers and danishes. Shortcrust pastry is denser and sturdier, making it better for pies and tarts where a firm base is needed to hold a wetter filling.
Why does my fruit filling sometimes make the pastry soggy?
This is often due to excess moisture from the fruit. To prevent it, toss fruit with a thickener like cornstarch or flour before filling, ensure the filling is cool before assembling, and bake on a preheated baking sheet.
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 4.00 kcal/g · 5% calories from protein · 4.0 g fiber · 25.9 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: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.