The first step to creating a stable filling is selecting ingredients that will hold their shape when baked. Common choices include fruits, nuts, cheese, preserves and creams. Make sure to use high-quality, fresh ingredients for optimal flavor. Fruits should be diced into small, uniform pieces. Nuts can be chopped or sliced. Cheese should be grated or finely diced. Preserves and creams can be used straight from the jar or container.
It's also important to properly prepare your filling ingredients before incorporating them into a pastry dough. Fruits may need to be poached or baked to help them withstand the heat of the oven without becoming soggy or overly soft. Cheese should be at room temperature before use so it blends well. Creams may need to be thickened with starch or gelatin. Proper preparation at this stage will ensure a filling that stands up to baking.
Stabilizers for Bake Stable Pastry Fillings
Beyond ingredient selection, adding stabilizers is key to developing a bake stable filling. Common stabilizers help bind moisture within the filling so it doesn't become runny or soggy during baking. Cornstarch, tapioca flour, gelatin and pectin are all stabilizers that can be incorporated into fruit, nut and cream fillings. These starches and gums absorb excess liquid, creating a solid yet moist texture that holds its shape.
Start by mixing the stabilizer with a small amount of the filling's liquid ingredients like fruit juice or dairy. Bring to a boil while stirring constantly until thickened. Bake Stable Pastry Fillings Then mix the thickened portion back into the full filling mixture. For fruit fillings, using about 2 tablespoons of cornstarch or tapioca flour per 2 cups of diced fruit is usually sufficient. Adjust amounts as needed for the proper texture.
Sweet Fruit Filling
Fresh stone fruits like peaches, plums and apricots make an excellent sweet filling that stays firm when baked. Begin by dicing 2 cups of fruit and placing it in a saucepan with 1/3 cup of water or fruit juice. Cook over medium heat uncovered, stirring occasionally, until the fruit is very soft, about 15 minutes. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons of the poaching liquid and whisk until smooth. Pour the cornstarch slurry into the cooked fruit and continue to cook, stirring constantly, until thickened to a jam-like consistency, about 5 more minutes. Remove from heat and cool completely before using in tarts, turnovers or other pastries.
Get more insights on - Bake Stable Pastry Fillings
