In a pinch we’ve all filled cookies, pastries or cakes with a jam, and watched it boil out, soak in or run. With guest and gift baking on the line in the next months, you can insure positive results.
Cake and pastry fillings are thicker formulations and will bake more consistently. Unlike jams and jellies, these fillings will not run or “boil out” of cakes, cookies, or pastries when heated. They are thick enough to stand up to high temperatures, but thin enough to spread on dough or cakes right from the can. Served hot or cold, they have a pleasing consistency and delicious fruit or nut flavor.
Traditional favorites like Thumbprint Cookies or specialties like hamantaschen and kolacky will set for gifting and there will be no filling “boiling out.”
A poppy seed filling can be fully incorporated in the batter as the quickest way to a poppy seed cake.
Cake and pastry fillings will also perform better than a pie filling in a tart like Almond Fruit Tart or a Linzer Torte. Adding a thin layer under a pie filling will also boost flavor in a pie. Since cake and pastry fillings are designed to add a thin, tasty layer to your baked goods, they do not have full fruit or nut pieces like a pie filling, making them perfect for smaller cookies and pastries as well.
Find gluten free, kosher certified, and six hard-to-find flavors here!
Comments are closed.