116 filling nut recipes

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Poppyseed and nut filling for hamantaschen blends ground poppy seeds with chopped nuts, raisins, citron, and milk into a thick, jewel-toned paste. The traditional mohn filling for Purim cookies.

Simple almond-cinnamon nut filling for cookies made with finely ground almonds, sugar, and cinnamon. A three-ingredient filling for rugelach, kolacky, or any filled cookie recipe.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Enhanced prune filling for hamantaschen with chopped raisins, nuts, lemon juice, and nutmeg. A quick upgrade to jarred filling that takes 5 minutes.

Four-ingredient cherry dump cake with a buttery yellow cake mix crust, two cans of cherry pie filling, and a nutty crumble topping. Served warm with ice cream.

Cherry and pineapple are very great mixing when making cake, try this cake, very soft and tasty!

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Punch bowl cake layered with yellow cake, cherry pie filling, chocolate and vanilla pudding, pineapple, bananas, whipped topping, and nuts. A retro layered trifle for a crowd.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Elegant brazil nut torte with graham cracker cake layers split and filled with vanilla pudding cream. A two-day showpiece that's worth every minute of the wait.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.