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Thin, crisp pastry layers; rich in carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Crispy baklava phyllo (30 g) has 114 calories. That works out to 380 calories per 100 g. It contains 22.8 g of carbs, 3.1 g of protein, 1.6 g of fat and 0.8 g of fiber. Its 7.5 µg of Selenium covers 14% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 30 g
114
KCAL / 30G
Carbs
22.8g
· 8% DV
Protein
3.1g
· 6% DV
Fat
1.6g
· 2% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 11% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.27 g | 1% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 22.8 g | 8% |
| Fiber | 0.8 g | 3% |
| Protein | 3.1 g | 6% |
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 serving (medium) | 30 g | 114 kcal |
| 1 tablespoon (chopped) | 4 g | 15 kcal |
| 1 piece (small) | 12 g | 46 kcal |
| 1 slice (thin) | 15 g | 57 kcal |
| 1 piece (large) | 20 g | 76 kcal |
| 1 cup (chopped) | 30 g | 114 kcal |
| 1 serving (large) | 50 g | 190 kcal |
| 100 g | 100 g | 380 kcal |
Calculated from 380 calories per 100 g.
Crispy baklava phyllo is thin phyllo pastry with a crunchy texture, used as a dessert component or topping. It adds contrast to soft fillings such as custard, ice cream, and fruit.
Use crispy baklava phyllo as a topping or as a crunchy layer in a dessert. Add it shortly before serving when pairing it with cream, custard, or syrup so it does not absorb moisture and turn soft.
No, crispy baklava phyllo cannot replace flexible phyllo sheets for assembling baklava. It is already crisp and will not form the layered pastry structure; use it as a garnish or separate crunchy component instead.
Keep crispy baklava phyllo in a sealed, dry container after it has cooled completely. Store it away from humid conditions and moist fillings, and add it to assembled desserts just before serving.
No, crispy baklava phyllo and kataifi are different pastries. Baklava phyllo comes in thin sheets, while kataifi is made from fine strands of dough, giving the two different shapes and textures.
Yes, you can make crispy baklava phyllo by cutting phyllo into small pieces, coating them lightly with oil, and baking until golden and crisp. Spread the pieces out so they brown evenly rather than steam.
Yes, crispy baklava phyllo pairs well with ice cream because its crisp texture contrasts with the cold, creamy dessert. Sprinkle it on just before serving to keep it from softening as it touches the melting ice cream.
Yes, crispy baklava phyllo can add crunch to savoury dishes, including salads or soups. Use it as a finishing topping and add it at the table, since steam and dressing quickly soften the pastry.
Freezing crispy baklava phyllo is not ideal because moisture during thawing can make it lose its crunch. Keep it sealed in a dry place instead, and store it separately from any moist dessert components.
Yes, plain crispy baklava phyllo that has softened slightly can often be refreshed with brief, gentle oven heating. This works less well once it has absorbed cream or syrup, so add fresh crisp pieces to assembled desserts.
Vitamins
B1
0.11mg · 9% DV
B3
0.93mg · 6% DV
B2
0.04mg · 3% DV
B5
0.14mg · 3% DV
Minerals
Selenium
7.5µg · 14% DV
Manganese
0.14mg · 6% DV
Sodium
126mg · 5% DV
Phosphorus
32mg · 5% DV
Potassium ⭐
41mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 114 calories in 1 serving (medium) (30 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.
Crispy baklava phyllo is thin phyllo pastry, the kind used for baklava, baked or otherwise crisped into delicate, crunchy pieces. Its flavour is mild and lightly toasted, so it adds texture more than richness. In Turkey, you might find it scattered over milk puddings or served with ice cream; elsewhere, it also works as a topping for fruit, yoghurt or other desserts. Use it just before serving if you want it to stay crisp.
It is mainly a carbohydrate-rich pastry: a 100 g portion provides 76 g of carbohydrates. It is best treated as a crunchy accent rather than a filling snack on its own. A small amount pairs well with fruit or yoghurt for a simpler dessert.
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.
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
✓ 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
0.27g
MONOUNSATURATED
0.33g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 20.5:1
Above the ideal 4:1 (20.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.