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Baklava with Kadayif Calories
Rich dessert combining kadayif and baklava pastry, filled with nuts and syrup
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Baklava with Kadayif (60 g) has 246 calories. That works out to 410 calories per 100 g. It contains 33 g of carbs, 3.1 g of protein, 11.4 g of fat and 1.3 g of fiber. Its 0.1 mg of Copper covers 12% of the Daily Value. Its glycemic index is 68 (high), so it raises blood sugar quickly.
What is Baklava with Kadayif?
Baklava with Kadayif combines thin layers of pastry with fine strands of kadayif, nuts such as pistachios or walnuts, and syrup. It belongs to the Turkish tradition of syrup-soaked pastries; the added kadayif gives the layers a distinctive, crisp texture.
Rich, sweet and often finished with pistachio, it is usually served in small diamond-shaped pieces after a meal or alongside tea or Turkish coffee, especially for celebrations. It is an energy-dense dessert, with most of its calories coming from carbohydrate and fat rather than protein. A smaller piece makes a satisfying treat, and unsweetened tea balances its syrupy sweetness.
Baklava with Kadayif Nutrition Facts
Selected: 100 g
410
KCAL / 100G
Carbs
55g
· 20% DV
Protein
5.2g
· 10% DV
Fat
19g
· 24% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 5% · Fat 42%
Baklava with Kadayif Vitamins & Minerals
Vitamins
B1
0.07mg · 6% DV
B5
0.3mg · 6% DV
Vitamin E
0.7mg · 5% DV
B2
0.05mg · 4% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Iron
1mg · 6% DV
Selenium
3.5µg · 6% DV
How Nutritious Is Baklava with Kadayif?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Baklava with Kadayif Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baklava with Kadayif
To burn the 410 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.
Is Baklava with Kadayif Processed?
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.
Does Baklava with Kadayif Contain Allergens?
Contains these allergens:
Which Diets Is Baklava with Kadayif Good For?
Vegan
— Not suitable
Vegetarian
— Not 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
Baklava with Kadayif Fat Profile
SATURATED
6.2g
MONOUNSATURATED
7.8g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Compare Baklava with Kadayif
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Frequently Asked Questions About Baklava with Kadayif
What is baklava with kadayif?
Baklava with kadayif is a layered syrup dessert that combines flaky pastry sheets with fine strands of kadayif, usually alongside pistachios or walnuts. The pastry is baked until golden, then sweetened with syrup; recipes vary in how the strands are layered.
How is baklava with kadayif made?
Baklava with kadayif is made by layering buttered pastry sheets with kadayif strands and chopped nuts, then cutting and baking the pastry. Syrup is added after baking, with the timing and temperature varying by recipe to help the layers absorb it.
How is baklava with kadayif different from regular baklava?
Baklava with kadayif includes shredded kadayif strands in addition to the usual pastry layers. They create a more varied, thread-like texture than regular baklava, although the nut filling and syrup can be much the same.
Why does baklava with kadayif turn soggy?
Baklava with kadayif usually turns soggy when it absorbs too much syrup or sits in a humid, covered space. Let it cool fully before storing, and keep it away from steam; trapped moisture softens both the pastry and the kadayif.
How should you store baklava with kadayif?
Store baklava with kadayif at cool room temperature in a dry place, loosely covered or in a container that does not trap moisture. Refrigeration can make the pastry less crisp, so use it only if the room is too warm for safe storage.
Can you freeze baklava with kadayif?
Yes, baklava with kadayif can be frozen. Freeze the pieces separately first, then pack them airtight to limit freezer moisture and odors. Thaw them at room temperature before serving, and avoid refreezing once they have thawed.
Which nuts are used in baklava with kadayif?
Pistachios and walnuts are common fillings for baklava with kadayif. Pistachios give it a vivid color and fragrant flavor, while walnuts taste earthier; some versions mix the two or use a different nut according to local preference.
What is baklava with kadayif served with?
Baklava with kadayif is often served with unsweetened Turkish tea or strong coffee, whose bitterness balances the syrup. Offer small pieces after a meal or with a hot drink, rather than adding another sweet topping.
Can you make baklava with kadayif less sweet?
Yes, you can make baklava with kadayif less sweet by using less syrup or serving a smaller piece, though reducing syrup too much can leave the pastry dry. At home, taste the syrup before pouring and add it gradually.
Can people with diabetes eat baklava with kadayif?
People with diabetes should treat baklava with kadayif as a sugary dessert that can raise blood glucose. Whether it fits a meal plan depends on individual care and portion guidance, so discuss it with a doctor or dietitian if you need personal advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.