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High-calorie laminated pastry with butter and pistachio filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pistachio New York roll (110 g) has 517 calories. That works out to 470 calories per 100 g. It contains 47.3 g of carbs, 9.4 g of protein, 31.9 g of fat and 3.1 g of fiber. Its 0.4 mg of B1 covers 29% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 110 g
517
KCAL / 110G
Carbs
47.3g
· 17% DV
Protein
9.4g
· 19% DV
Fat
31.9g
· 41% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 7% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 517 kcal | |
| Total fat | 31.9 g | 41% |
| Saturated fat | 15.62 g | 78% |
| Trans fat | 0.44 g | |
| Sodium | 352 mg | 15% |
| Total carbohydrate | 47.3 g | 17% |
| Fiber | 3.1 g | 11% |
| Protein | 9.4 g | 19% |
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) | 110 g | 517 kcal |
| 0.25 piece (quarter) | 28 g | 132 kcal |
| 1 ounce (mini) | 28 g | 132 kcal |
| ½ piece (half) | 55 g | 259 kcal |
| 1 piece (small) | 85 g | 400 kcal |
| 100 g | 100 g | 470 kcal |
| 1 serving (medium) | 110 g | 517 kcal |
| 1 piece (large) | 140 g | 658 kcal |
| 1 piece (jumbo) | 170 g | 799 kcal |
Calculated from 470 calories per 100 g.
A Pistachio New York roll is a tall, spiral pastry made from laminated, croissant-style dough and usually filled with pistachio cream. Bakeries often finish it with a pistachio topping or chopped nuts, so it combines crisp outer layers with a rich center.
A Pistachio New York roll uses croissant-style laminated dough, but it is shaped into a thick cylinder and baked upright, often in a ring. It is commonly filled and topped, while a croissant is usually crescent-shaped and served without filling.
The Pistachio New York roll takes its name from the cylindrical laminated pastry popularized by New York bakeries. “Pistachio” describes the filling or topping; the pastry’s signature shape and layered dough are what distinguish the New York roll.
A Pistachio New York roll contains buttery laminated dough and typically a pistachio-flavored filling. Depending on the bakery, that filling may be pastry cream, ganache, or pistachio paste blended into a cream; the topping can include icing and chopped pistachios.
The Pistachio New York roll is a pistachio variation of the New York roll, a bakery pastry that became popular in New York City. The original style is associated with laminated dough baked in a compact cylindrical shape and filled after baking.
To make a Pistachio New York roll, roll strips of laminated dough into tight spirals, bake them upright in rings or molds, and let them cool. Pipe in pistachio cream afterward. Chilling the shaped dough helps it hold its form in the oven.
A Pistachio New York roll is best at room temperature, when its filling is soft and its pastry layers are still pleasant to bite. If it has been refrigerated, let it sit briefly before serving; heating a cream-filled roll can make the filling run.
Store a cream-filled Pistachio New York roll in a covered container in the refrigerator, then bring it toward room temperature before eating. A roll without a perishable filling can stay in an airtight container at room temperature, where the pastry is less likely to turn soggy.
Yes, you can freeze a Pistachio New York roll, but its filling may change texture as it thaws. For better results, freeze the baked pastry before filling it, thaw it, crisp it briefly in the oven, and add the pistachio cream afterward.
Warm a Pistachio New York roll briefly in a low oven to refresh its outer layers. Avoid the microwave, which softens laminated pastry. If the roll has a cream filling, use gentle heat and stop as soon as the pastry is warm.
Vitamins
B1
0.35mg · 29% DV
Vitamin A
198µg · 22% DV
Biotin
6.6µg · 22% DV
B2
0.26mg · 20% DV
Minerals
Selenium
15µg · 27% DV
Copper
0.2mg · 22% DV
Manganese
0.46mg · 20% DV
Phosphorus
130mg · 19% DV
Sodium
352mg · 15% DV
Potassium ⭐
182mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 517 calories in 1 piece (medium) (110 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.
Pistachio New York roll is a round, laminated pastry popularised by New York bakeries. It is made from buttery, layered dough, baked until crisp and golden, then filled with pistachio cream; some versions also have a piped topping or chopped pistachios. The contrast between its flaky shell and soft, nutty centre is part of its appeal.
It is usually eaten as a bakery treat with coffee, or served as a dessert to share. The butter-rich pastry and pistachio filling make it energy-dense: it provides 470 calories per 100 g. If you want a lighter portion, split one roll or enjoy it alongside unsweetened coffee or tea rather than adding another rich accompaniment.
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
15.62g
MONOUNSATURATED
10.01g
POLYUNSATURATED
3.52g
Omega 6:3 ratio 35.4:1
Above the ideal 4:1 (35.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.