5,854 filling recipes

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

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.

Homemade wontons filled with ground pork, chopped shrimp, Chinese mushrooms, and crunchy water chestnuts, seasoned with oyster sauce and soy. Includes step-by-step folding instructions for beginners.

A show-stopping cheesecake with swirled chocolate and vanilla layers on a cookie crumb crust, finished with a glossy semisweet chocolate ganache glaze. Rich, creamy, and utterly indulgent.

A no-bake strawberry cream cheese pie with fluffy whipped cream filling, fresh berries on top, and a glossy currant jelly glaze. Can be frozen overnight for easy entertaining.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

Amaretto peach cheesecake with a buttery shortbread base, peach-amaretto cream cheese filling, and a toasted almond garnish. The summery dessert that turns canned peaches into something elegant.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

An old-fashioned chocolate meringue pie with a rich cocoa pudding filling cooked from scratch and a tall, glossy meringue. Two simple tricks keep the meringue from weeping or shrinking.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

Cast-iron skillet blackberry cobbler with a tender drop-biscuit topping. Filling thickens with cornstarch on the stovetop, then a hot-water biscuit batter spoons over and bakes golden.

Swiss cheese and sausage deep dish with a quick Bisquick crust and egg custard filling. A savory brunch bake with sausages arranged in a spoke pattern.

Ground beef simmered with ramen noodles, shredded cabbage, green peppers, and scallions in a soy-seasoned broth. A one-skillet Chinese-inspired casserole that's cheap, filling, and on the table in 30 minutes.