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9 votes
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Can I bake Nutella?

I have no experience with cookies, but I DID bake Nutella as a filling in bread-dough, and a friend of mine made nutella-cupcakes. In neither case was there any issue, and both versions extend the 10-...
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  • 1,377
7 votes

Low Hassle, Knead-Free Doughs

Many filled doughs don't require long resting times (maybe 30min to an hour), but they generally do require a little bit if kneading to make sure they're sturdy enough to hold a filling. If you have ...
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7 votes

Low Hassle, Knead-Free Doughs

Yeah, how about biscuit dough? That's a common way to do a quick and easy chicken pot pie. It might be a little tricky to actually enclose the curry in the biscuit dough, but it should be doable. ...
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7 votes
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Filling vs Frosting

Pretty much. A "filling" is any substance inside of a pastry or pastry-like food item (a filling inside a sandwich, a filling inside a cinnamon roll, a filling inside a pie, a filling inside a calzone)...
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  • 8,765
6 votes
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How to stitch up filled fish?

I would not expect chicken wire to be food-safe. According to the FDA, to be considered food-safe, a material must meet several conditions: It must not allow the migration of “deleterious substances ...
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  • 58k
6 votes

Low Hassle, Knead-Free Doughs

Based on you mentioning curry and bread, have you thought about either chapatti or roti? Asides from them being Indian bread and so complementing your curry completely, they are quick and easy to make ...
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5 votes
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How do I make a cookie with a cream filling (similar to an Oreo filling)?

A filling made with butter will melt at baking temperatures, and probably spill out of your cookies, or at the very least stop the cookie dough from baking properly (it will either soak the dough with ...
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  • 7,153
5 votes
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What going to happen to Dulche De Leche during baking?

It will taste like dulce de leche. It's already caramelized, so it's not going to change in most recipes. If you cook it on high heat for long enough in a baking recipe, it will become a darker ...
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  • 45k
5 votes

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm a bit late answering, but I make my own vanilla custard which is quite thick, and put some of the muffin mixture into the pan, then spoon a teaspoon of custard, or lemon curd then top up the rest ...
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4 votes

Can you thicken a pudding just by reducing?

This will only thicken by reduction if you leave it on for a really long time. At least 8 hours of simmering, but better to use more than 16, and then you'll get a flavored kaymak. The way it ...
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  • 124k
4 votes

How do I make this no bake tart filling less runny?

Welcome to the site Elle! This tart filling is a custard as the thickening agent is egg yolks. If it isn't thickening up enough then one of two things is happening: The mix isn't being brought up to ...
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  • 66.6k
4 votes
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Non-melting fruity filling for cookies

This question dates from the end of 2015 but perhaps my answer might prove useful to other readers. I imagine any homogenized jam would be suitable after drying out sufficiently. Reducing a jam on ...
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3 votes
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Chinese dumplings vegetarian style - mushrooms raw or cooked?

Is this always necessary and if not what are the pros and cons of cooked vs raw mushroom? If you don't fry the mushrooms first, they will turn out rather watery and bland. So yes, you could say it's ...
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3 votes
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Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

There is no reason not to do it in the sense of the food police arresting you or your oven exploding. But still, many people prefer not to do it (and some of them may feel that this gives them the ...
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  • 124k
3 votes

How to thicken a sour cream-based pastry cream?

I'm wondering if mixing in some cream cheese in addition to, or in place of a portion of the sour cream, might help thicken things without altering the taste profile too much. Sour cream is roughly ...
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  • 1,117
3 votes

Hungarian name for jam-walnut filling

The combination is usually just named by its parts: diós-lekváros X "X with walnuts-and-jam" or lekváros-diós X "X with jam-and-walnuts". The jam is often apricot (baracklekvár), but prune butter (...
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  • 329
3 votes

Hungarian name for jam-walnut filling

Dió lekvár (walnut jam). Usually made with green walnuts (Zöld dió lekvár). https://gasztroangyal.hu/receptek/zold-dio-lekvar/
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  • 983
3 votes
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How to "fill" a cake made from a cupcake recipe

A syringe (or baster, but a syringe will be better) A LOT of holes, and frosting to hide the holes (though they will be pretty small if you use a syringe.) Given the comment that "I don't want it to ...
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  • 10.5k
3 votes
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Making a cremeaux lighter with whipped cream. Is there a name for this?

The name for this is still 'cremeaux', nothing changes. In English pastry jargon, "cremeaux" is a (somewhat rarely used) umbrella cream for any sweet filling with a creamy consistency. It is ...
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  • 124k
2 votes

Low Hassle, Knead-Free Doughs

This seems like a great use of frozen pie crust, the ones that come in a sheet not pre-formed in a tin. This would certainly reduce the time and effort on your side.
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  • 238
2 votes

How do you get this pie top?

Typically, you layer the pecans in the bottom of the pie shell, and then pour the custard/syrup over it. The pecans then float to the top, creating a two layer pie. You do want large enough pieces ...
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2 votes
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Any strategies or tips on how to make juice into creams for filling cakes?

There are many thickeners that can make fruit juices into thick fillings. You can make a traditional egg custard, as bob1's reply to your answer mentions. You can make a non-egg filling using other ...
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2 votes

How to thicken a sour cream-based pastry cream?

I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, ...
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  • 424
2 votes

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

Sure...why not? There is not a scientific reason to not include them. They may not be traditional fillings, but there is no reason they could not work. Kimchi ravioli could be interesting, for ...
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  • 63.9k
2 votes
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Could all types of filling be used as macaron filling?

I don't make macarons often, and I really hate hunting around for fillings that work, so I use a very comprehensive list of ideas from Sortrachen. There are 20 recipes there, so it's not often I have ...
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1 vote
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Freezing sandwiches for toasting at work

Freezing them will cause the cells to break down slightly, leading to a mushier vegetable. However, since you're planning on heating them anyway, I wouldn't worry about that. Heating will also make ...
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  • 10.5k
1 vote

Rolled marzipan as cake filling?

Probably someone has done this. Why not? On the other hand, you don't want a thick marzipan layer, because the material is expensive and has a strong taste, so it is more naturally to use the cream ...
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  • 11
1 vote

Can you thicken a pudding just by reducing?

Sounds more like a custard. Do you remember using any egg yolks? I don't like to use gelatin when I make flan, so I tend to use either half and half or use 1/2 milk and 1/2 heavy whipping cream. I ...
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  • 11
1 vote
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How do I fix crystallized butter cream filling made with ghee?

One problem is, making a larger batch just may not work - especially since this recipe needs a lot of precision in timing. Specifically, the need for it to be mixed while hot makes larger batches ...
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  • 11.6k
1 vote

How to make a gooey apple pie?

I would suggest using potato starch instead of cornstarch. In my experience it definitely resulted in gooey pie filling. (Cherry in my case)
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