108 filling nut recipes

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

No-cook tofu cheesecake with a Grape-Nuts crust sweetened by apple juice concentrate and honey-vanilla filling. Dairy-free, vegetarian, and richer the longer it chills.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

Sour cream coffee cake studded with granola, layered with a butterscotch-cinnamon-nut filling, and drizzled with a warm butterscotch glaze. Brunch just got a whole lot more interesting.

Grandma's cinnamon rolls with bread machine dough, a brown sugar-cinnamon-nut filling, and a maple-coffee glaze drizzled on hot. Soft, pillowy, and from scratch.

Blackberry cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Cappuccino cheesecake: a silky cream cheese filling spiked with espresso and cinnamon, set on a buttery toasted-nut crust. Espresso-bar flavor in classic New York cheesecake form.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.

Blueberry cheesecake with macadamia nut crust, creamy cream cheese filling, tangy sour cream layer, and fresh blueberry topping. A Hawaiian-inspired dessert that impresses.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.