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Questions tagged [filling]

41 questions
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4 answers

How to adequately secure a liquid filling in a piece of pastry?

I mixed peanut butter, chocolate, heavy cream, honey and froze it in an ice cube mold. Then I put those cubes into dough and baked at 180°C for 15 minutes. The dough is great, the filling is good, but all of them leaked: How can I adequately…
Sergey Zolotarev
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4 answers

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes require. Basically, I'm thinking the ideal case is…
Skyler
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2 answers

Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that one should use cinnamon, brown sugar, and…
John
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How do I make this no bake tart filling less runny?

I made this tart for the first time: https://www.taste.com.au/recipes/mango-passionfruit-australia-day-tart-recipe/xr2rx1q4?r=recipes/australiaday&c=9336f356-56fb-44e5-8053-e711fe431650/Australia%20day It was delicious, but I could not get the…
Elle
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2 answers

Hungarian name for jam-walnut filling

I used to know someone who was born in the 1910s and raised in Budapest, who made a filling for blintzes out of jam and ground walnuts. I now know someone (unrelated to the first person) who was born in the 1920s and raised in Arad speaking…
msh210
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What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?

In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the shape and structure of the fruit. This is explained in McGee's "On Food and Cooking" at…
CarrKnight
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How to thicken a sour cream-based pastry cream?

I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, the way it is - is runny. It is good (and also…
ChrisN
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2 answers

How to stitch up filled fish?

I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around the fish to keep the filling in or should I use something else? Toothpicks won't do because…
amphibient
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Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a thing called "povidlo" which is a kind of hard…
isagalaev
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Filling vs Frosting

What's the difference between filling and frosting? Does filling mean filling inside layers of a cake and frosting is covering the outside of the cake?
Divi
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Can I bake Nutella?

I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutella with any other ingredients Not exposed – the Nutella would be baked inside the cookie, in a…
Luke
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Can you thicken a pudding just by reducing?

Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners - though I may have. It was easily 7 years ago,…
Matthew
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When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes mention either: Spritzing it in with a piping bag,…
millimoose
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How do I prevent filled pretzels from blowing out?

A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar cheese, and minced jalapenos. The dough was shaped into balls, allowed to rest and then spread…
Sobachatina
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Freezing sandwiches for toasting at work

There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the best bet, but I want them to be healthy as well and I'm not sure how vegetables will go…
impo
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