Mastering Pastry Fillings

Hi bakers!

I’ve been lucky enough to sample some of the incredible baked goods Bhubaneswar has to offer. I’ve been so impressed with the attention to detail you put into your work, especially when it comes to matching fillings with your delicious pastries. That extra effort really shows!

Since I love seeing the incredible things you all create, I want to share a deeper look into the world of pastry fillings. I’ll cover the most common types, some pro tips, and hopefully this will inspire you to get more creative!

Types of pastry fillings

Fruit fillings: The possibilities are almost endless! Use fresh seasonal fruits, canned fruit for convenience, or even dried fruit for intense flavour. You can make a chunky filling perfect for turnovers, or cook everything down with sugar into a thick jam or compote for pies and tarts.

Apples, cherries, mixed berries, mangoes – let your imagination run wild!

Cream fillings: These offer pure indulgence. Pastry cream (thickened with eggs and starch) is a classic that can stand alone or be flavoured with vanilla, chocolate, or fruit. Whipped cream brings airy lightness, perfect for layering in cakes. Mascarpone cheese lends a rich, tangy flavour that’s amazing in tarts and cannoli.

Custard fillings: If you want silky-smooth, custard is the way to go. Eggs create the base, and you can infuse them with all sorts of flavours. Vanilla custard is a must-know, but think outside the box with options like coconut, lemon or coffee! They are perfect for pies, fruit tarts, or even baked into Danishes.

Nut fillings: Nuts add wonderful texture and richness when ground and combined with sugar and spices. Almond frangipane is a bakery staple, while baklava shines with walnuts and honey. Pecan pie filling is a classic, of course, but don;t forget about pistachios, hazelnuts, and more!

Cheese fillings: Cheesecake won’t be the same without that luscious cream cheese base (ricotta works too!). Sweeten it up, maybe add some eggs, and you’ve got the perfect cheesecake or blintz filling. This kind of filling also works wonders in savoury pastries — think feta cheese, spinach and herbs!

Savoury fillings: Who says pastries have to be sweet? Meat, vegetables and cheeses come together in delicious ways. Chicken pot pie is always a crowd-pleaser, while vegetarian options like mushroom and spinach offer a satisfying, hearty bite. Don’t forget all the flavourful spices you can add for a unique twist!

For the road

Consistency is the key: You want a filling thick enough to hold its shape but still spreadable. Too runny, and it’ll soak into your pastry; too thick, and it’ll be hard to work with.

Cool down: Always cool hot fillings before putting them in your pastry or you risk a soggy disaster!

Flavour balance: Pair bolder fillings with sturdy pastry, and delicate fillings with lighter crusts.

Blind baking: To avoid a soggy bottom crust, it’s sometimes best to partially bake your pastry before adding the filling.

Make it your own: Don’t be afraid to experiment! Try different flavour combinations, mix textures, and adjust sweetness to your liking.

Baking is an art form, and pastry fillings are your paints! Start with classic recipes, and as you get comfortable, try inventing your own signature creations.

Happy baking!