182 filling 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.

Many people’s favourite jam is strawberry. These buns are perfectly delicious. They’re shaped like croissants.

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.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Just like the name of the recipe, this focaccia has a very crispy texture with strong olive, herb and garlic flavor. Just simply eating it directly is delicious enough.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

Fresh avocado filling with serrano chiles, cilantro, lime, and white onion makes a chunky, zesty spread for sandwiches, tacos, and wraps. No cooking required.

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

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.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Three-ingredient chocolate almond filling for cakes, pastries, and tortes: melted chocolate, butter, and toasted almonds blended into a spreadable ganache-like filling.

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.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Fruit-filled muffins with a teaspoon of jam dropped into the center of each Bisquick batter, drizzled with a simple powdered sugar glaze. Quick weekday breakfast muffins ready in 30 minutes.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.