1 piece (medium) of Walnut pastry (60 g) has 252 calories. That works out to 420 calories per 100 g. It contains 28.8 g of carbs, 4.2 g of protein, 13.8 g of fat and 2.1 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Walnut pastry?

Cevizli çörek is a Turkish baked sweet made from dough with chopped walnuts layered or folded through it. Recipes vary, and the golden, flaky, syrup-glossed version pictured is closer to a crisp, layered pastry than a plain bread roll.

In Turkey it is commonly sliced and served with tea, offered to guests or enjoyed after a meal. The pastry has crisp edges, a tender interior and a sweet finish, with walnuts adding a pleasantly earthy bite. Dough and syrup make it an energy-dense treat rather than an everyday source of protein, though walnuts contribute some protein and fibre. A small piece works well with unsweetened tea or coffee.

Walnut pastry Nutrition Facts

Selected: 100 g

420

KCAL / 100G

Carbs

48g

· 17% DV

Protein

· 14% DV

Fat

23g

· 29% DV

Fiber

3.5g

· 13% DV

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

Calories come from: Carbs 45% · Protein 7% · Fat 48%

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Walnut pastry Vitamins & Minerals

Vitamins

0.13mg · 11% DV

0.18mg · 11% DV

Vitamin E

1.5mg · 10% DV

0.11mg · 8% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

110mg · 16% DV

Selenium

7µg · 13% DV

Potassium ⭐

170mg · 5% DV

Copper

0mg · 0% DV

How Nutritious Is Walnut pastry?

Nutrient density

Low

32/ 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

28/ 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.

Walnut pastry Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

How to Burn Off Walnut pastry

To burn the 420 calories in 100 g:

🚶

104min

Walking (5 km/h)

🏃

43min

Running (8 km/h)

🚴

57min

Cycling

🏊

49min

Swimming

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

Is Walnut pastry 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 Walnut pastry Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Walnut pastry 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

Walnut pastry Fat Profile

SATURATED

4.2g

MONOUNSATURATED

6.7g

POLYUNSATURATED

10.5g

⚖️

Omega 6:3 ratio 5.1:1

Above the ideal 4:1 (5.1:1).

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Frequently Asked Questions About Walnut pastry

What is walnut pastry made of?

Walnut pastry is made with dough or pastry layers and a filling of chopped walnuts; some versions also contain sugar, spices, butter, or syrup. Recipes vary widely, so the name can describe anything from a yeasted roll to a crisp, syrup-coated layered bake.

How do you make walnut pastry?

To make walnut pastry, prepare the dough specified by your recipe, spread or roll in a walnut filling, shape it, and bake until golden. Some recipes finish the pastry with syrup, while others are served plain, so follow the method for the particular style.

Is walnut pastry the same as baklava?

No, walnut pastry is not necessarily baklava. Baklava is made with very thin pastry sheets layered with nuts and usually syrup, while walnut pastry can use thicker or yeasted dough and may not be syrup-soaked at all.

How do you keep walnut pastry crisp?

Let walnut pastry cool before storing it in a covered container in a cool, dry place. Avoid sealing it while warm, which traps steam and softens the crust. Syrup-coated versions are naturally softer and will not stay as crisp as unsyruped pastry.

Can you freeze walnut pastry?

Yes, walnut pastry can be frozen. Freeze individual pieces separately first, then transfer them to an airtight container so they do not stick together. Thaw in the refrigerator; flaky layers may lose some crispness, especially in syrup-soaked versions.

What do you serve with walnut pastry?

Serve walnut pastry on its own or with unsweetened tea or coffee. A syrupy version pairs well with a plain drink that balances its sweetness, while a less sweet, yeasted version can also be part of a brunch or afternoon snack.

Where does walnut pastry come from?

There is no single place of origin for walnut pastry, because walnut-filled baked goods are made in many cuisines. Turkish cevizli çörek also has regional variations, with recipes ranging from yeasted doughs to layered pastries and syrup-finished sweets.

Can you make walnut pastry ahead of time?

Yes, you can bake walnut pastry ahead and store it once completely cool. For the freshest texture, add syrup only as directed by your recipe; syrup can soften crisp layers if it is added too early or in excess.

How do you reheat walnut pastry?

Reheat walnut pastry briefly in a low oven to refresh its edges. A microwave warms it faster but tends to soften flaky layers. Let syrup-coated pieces cool slightly before serving, since their filling and syrup can become very hot.

How can you make walnut pastry less sweet?

Use less syrup or choose a walnut pastry recipe that is not syrup-coated. You can also serve smaller pieces with unsweetened tea or coffee. Reducing syrup changes the pastry’s moisture and texture, so avoid cutting it out if the recipe depends on it.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 26, 2026