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Flaky cheese-filled pastry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Afyon Cheese Pastry has 360 calories. It contains 33.8 g of carbs, 10.8 g of protein, 20.4 g of fat and 1.4 g of fiber. Its 25 µg of Selenium covers 45% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
360
KCAL / 100G
Carbs
33.8g
· 12% DV
Protein
10.8g
· 22% DV
Fat
20.4g
· 26% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 12% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 360 kcal | |
| Total fat | 20.4 g | 26% |
| Saturated fat | 10.1 g | 51% |
| Trans fat | 0.35 g | |
| Sodium | 640 mg | 28% |
| Total carbohydrate | 33.8 g | 12% |
| Fiber | 1.4 g | 5% |
| Protein | 10.8 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 360 kcal |
| 1 piece (mini) | 45 g | 162 kcal |
| 1 piece (small) | 70 g | 252 kcal |
| 100 g | 100 g | 360 kcal |
| 1 serving (medium) | 120 g | 432 kcal |
| 1 piece (large) | 150 g | 540 kcal |
| 1 serving (large) | 180 g | 648 kcal |
| 2 piece (double) | 200 g | 720 kcal |
| 1 piece (jumbo) | 210 g | 756 kcal |
Calculated from 360 calories per 100 g.
Afyon cheese pastry is a regional Turkish folded pastry filled with cheese and baked until the outside is flaky. It is associated with Afyonkarahisar, and recipes can vary in their dough and cheese filling.
Afyon cheese pastry is made by filling rolled dough with cheese, folding it into its characteristic shape, and baking it. The dough may be prepared in different ways, but keeping the filling fairly dry helps prevent a soggy base.
Afyon cheese pastry is commonly filled with Turkish white cheese or lor, a soft curd cheese; some recipes combine them. The exact choice varies, and a crumbly, not-too-wet filling is easiest to enclose in the folded dough.
Afyon cheese pastry comes from the food tradition of Afyonkarahisar, a city and province in western Turkey. It belongs to the wider family of Turkish bükme pastries, which are folded around savory fillings before baking.
Afyon cheese pastry is similar to börek because both use pastry dough and a savory filling, but bükme refers to a folded regional style. Börek is a broader category that also includes rolled, layered, and tray-baked pastries.
Yes, Afyon cheese pastry can be eaten for breakfast, especially while warm and flaky. In Turkey, it pairs naturally with tea; because it is a substantial pastry, it also works as a quick lunch or snack.
Store leftover Afyon cheese pastry in a covered container in the refrigerator once it has cooled. Since it contains cheese, do not leave it at room temperature for an extended period; reheat it in the oven for a crisper finish.
The oven is the best way to reheat Afyon cheese pastry if you want to bring back its flaky exterior. A microwave is convenient, but it tends to soften the pastry; heat until the cheese filling is hot throughout.
Yes, Afyon cheese pastry can be frozen after baking and cooling. Wrap individual pieces so they do not stick together, then thaw and warm them in the oven; the filling may have a slightly different texture after freezing.
Serve Afyon cheese pastry with Turkish tea, ayran, or a simple salad. For a light meal, soup or fresh greens make good accompaniments, while the pastry can also be served on its own as a filling snack.
Vitamins
B1
0.28mg · 23% DV
Biotin
5µg · 17% DV
B3
2.6mg · 16% DV
Folate
65µg · 16% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
210mg · 30% DV
Sodium
640mg · 28% DV
Calcium
220mg · 22% DV
Potassium ⭐
145mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 360 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Afyon Cheese Pastry is a regional pastry from Afyonkarahisar in western Turkey: dough is folded around a cheese filling and baked. Its thin layers turn crisp and flaky on the outside, while the centre stays tender and savoury. Recipes vary, including the type and amount of cheese used.
In Afyon and elsewhere in Turkey, it is often served warm for breakfast, with tea, or as a filling snack. The pastry makes it energy-dense, with carbohydrates and fat alongside some protein from the cheese. Pair it with fresh tomatoes, greens or a simple salad for a more balanced plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.1g
MONOUNSATURATED
5.4g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.