430 filling nut recipes

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Four-layer coconut cake with coconut cream pudding filling, chopped macadamia nuts, whipped cream frosting, and shredded coconut pressed all over. A showstopper from a cake mix.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Easy sugar pie with sweetened condensed milk, corn syrup, and vanilla, finished with a sprinkle of nuts. Three-ingredient filling that bakes into a chewy caramel crown.

Chocolate thumbprint cookies rolled in chopped nuts, filled with sweet vanilla cream, and crowned with a chocolate kiss pressed into the center. A holiday cookie tray classic with three textures in every bite.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Cheese pudding pie with a buttery nut crust, cream cheese filling, chocolate pudding layer, and whipped topping. A no-bake layered dessert with pecans that chills until set.

Birds in the Nest cookies with brown sugar dough rolled in ground nuts and filled with jelly. A thumbprint cookie recipe passed down through generations of holiday baking.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Cheesy vegetarian tamale filling loaded with sharp cheddar, pine nuts, black olives, corn, green chilis, and plenty of garlic and cumin. Makes 7 cups for a big batch.

Danish cream cheese coffee cake made with crescent roll dough, vanilla cream cheese filling, and a cinnamon-nut topping. Dusted with powdered sugar for a quick brunch treat.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.