1 piece (medium) of Syrupy pastry dessert (80 g) has 264 calories. That works out to 330 calories per 100 g. It contains 48 g of carbs, 3.4 g of protein, 6.8 g of fat and 1 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.

What is Syrupy pastry dessert?

A syrupy pastry dessert is made by layering thin pastry, baking it until golden, then pouring syrup over it. In Turkish cuisine, baklava is a familiar example, often finished with chopped pistachios; recipes and shapes vary across regions. The result is crisp at the edges and tender where the pastry has absorbed the syrup.

In Turkey it is commonly served after a meal or at celebrations, with tea or Turkish coffee. Elsewhere, it is enjoyed as a small sweet alongside coffee or shared at gatherings. Its pastry and syrup make it energy-dense and rich in carbohydrates, so a modest piece is often satisfying. For a less-heavy serving, pair a smaller portion with unsweetened tea or coffee.

Syrupy pastry dessert Nutrition Facts

Selected: 100 g

330

KCAL / 100G

Carbs

60g

· 22% DV

Protein

4.2g

· 8% DV

Fat

8.5g

· 11% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 72% · Protein 5% · Fat 23%

Syrupy pastry dessert Vitamins & Minerals

Vitamins

0.06mg · 5% DV

0.05mg · 4% DV

0.2mg · 4% DV

Biotin

1.2µg · 4% DV

Minerals

Iron

1mg · 6% DV

Phosphorus

45mg · 6% DV

Selenium

2.5µg · 5% DV

Calcium

40mg · 4% DV

How Nutritious Is Syrupy pastry dessert?

Nutrient density

Low

15/ 100

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

19/ 100

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.

Syrupy pastry dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Syrupy pastry dessert

To burn the 330 calories in 100 g:

🚶

82min

Walking (5 km/h)

🏃

34min

Running (8 km/h)

🚴

45min

Cycling

🏊

38min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Syrupy pastry dessert 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 Syrupy pastry dessert Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Syrupy pastry dessert Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Syrupy pastry dessert Fat Profile

SATURATED

2.7g

MONOUNSATURATED

2.5g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 55:1

Above the ideal 4:1 (55:1).

Compare Syrupy pastry dessert

🍮vs🍯

Syrupy pastry dessert vs Caramel sauce10 kcal more per 100 g

→🍮vs🍫

Syrupy pastry dessert vs Dark chocolate210 kcal fewer per 100 g

→🍮vs🍮

Syrupy pastry dessert vs Höşmerim10 kcal more per 100 g

→🍮vs🍫

Syrupy pastry dessert vs Chocolate sauce120 kcal more per 100 g

→

Foods Similar to Syrupy pastry dessert

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

🍬

Fruit Leather

320 kcal

🍬

Pistachio Turkish Delight

370 kcal

🍮

Kazandibi

145 kcal

🍫

Milk Chocolate

535 kcal

Frequently Asked Questions About Syrupy pastry dessert

What is a syrupy pastry dessert made of?

A syrupy pastry dessert is generally made with pastry or thin dough layers, fat, and a sugar-based syrup. Depending on the recipe, it may also include eggs, dairy, or nuts; the ingredients vary because this name describes a broad style of dessert.

Why does a syrupy pastry dessert fail to absorb the syrup?

A syrupy pastry dessert may not absorb syrup if the pastry is underbaked, the syrup is too thick, or their temperatures do not suit the recipe. Pouring the syrup evenly and letting the dessert rest gives it time to soak into the layers.

Why does syrup crystallize on a syrupy pastry dessert?

Syrup on a syrupy pastry dessert can crystallize if sugar crystals remain on the pan or the syrup is stirred while boiling. Dissolve the sugar before boiling, avoid scraping crystals into the finished syrup, and follow the recipe's instructions for adding lemon juice.

How should you serve a syrupy pastry dessert?

Serve a syrupy pastry dessert in small pieces, usually at room temperature, so the pastry and syrup are easy to enjoy together. Coffee or unsweetened tea makes a common pairing, while chopped nuts or a little cream can complement some versions.

How should you store a syrupy pastry dessert?

Keep a syrupy pastry dessert in a covered container in a cool, dry place and eat it within a few days for the best texture. Refrigeration can make crisp pastry layers soft, so use it only when the recipe or its perishable toppings call for it.

Can you freeze a syrupy pastry dessert?

Yes, you can freeze a syrupy pastry dessert, although thawing may soften its crisp layers. Freeze individual portions in an airtight container, thaw them in the refrigerator, and add fresh toppings after thawing if the recipe includes nuts or cream.

Can you reheat a syrupy pastry dessert without making it soggy?

Yes, a syrupy pastry dessert can be warmed briefly in a low oven, which is less likely to soften the pastry than a microwave. Avoid overheating it: hot syrup can become sticky, and the layers may lose their crispness.

Is a syrupy pastry dessert the same as baklava?

No, a syrupy pastry dessert is a broad description, while baklava is one particular layered pastry dessert, commonly made with thin sheets of dough and nuts. Other syrup-soaked pastries have different shapes, doughs, and fillings.

Can you make a syrupy pastry dessert less sweet?

Yes, you can use less syrup or add it gradually, stopping when the pastry is soaked to your liking. Changing the syrup amount can affect texture, so adjust it cautiously rather than reducing the sugar in the dough or pastry itself.

What makes the bottom of a syrupy pastry dessert soggy?

The bottom of a syrupy pastry dessert often turns soggy when excess syrup pools underneath or the pastry is not baked through. Bake it until the base is fully cooked, then distribute the syrup evenly instead of pouring it all into one spot.

Have another question about Syrupy pastry dessert?

Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.

Scan calories with your camera

Instant AI nutrition analysis

Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026