Try our sweet and savory nut filling recipes. Which variant will you try first?

Forget boredom and stereotype!

Prepare these walnut filling recipes with us, and not just for pies.

Nut stuffing, believe it or not, tastes great with savory dishes too!

Will you taste it?

Nut stuffing with herbs

To stuff a turkey or chicken, you’ll need a good stuffing! And that’s why we’re here with a recipe for walnut stuffing that will have everyone raving about how delicious it is! Serve it, for example , with chicken baked in foil , that’s the best combination.

What will we need

• 1 loaf of crusty white bread (cut into cubes)
• 3 tablespoons of butter
• 1 medium yellow onion (diced)
• 2 large stalks of celery (diced)
• 4 cloves of garlic (chopped coarsely)
• 200 g of raisins
• 250 g coarsely chopped toasted walnuts
• 2 tablespoons chopped fresh sage leaves
• 1 tablespoon of oregano
• 1 tablespoon fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• salt
• grinded pepper
• 30 g coarsely chopped fresh parsley
• 3 large eggs (beaten)
• 750 ml of chicken stock

Method

• Preheat the oven to 200 degrees.
• Place the bread in a single layer on two baking sheets. Broil until dry and lightly golden, 10 to 12 minutes. Leave to cool.
• Meanwhile, lightly butter a baking dish.
• In a large skillet, melt the butter over medium heat.
• Add the onion, celery, and garlic and cook, stirring often, until the onion and celery soften, about 7 minutes.
• Add the raisins, walnuts, sage, oregano, rosemary and thyme leaves and cook, stirring, for 1 minute.
• Transfer to a large bowl and season with salt and pepper.
• Add parsley, egg and bread. Mix everything to combine.
• Gradually add stock, stirring after each addition until absorbed.
• Season with salt and pepper and transfer the stuffing to a baking dish.
• Bake until the walnut filling is a deep golden color, 25 to 30 minutes.
• Let sit for 5 minutes before serving.

Nut filling for pie

Walnuts are usually eaten alone as a snack. Try using them to make a delicious nut filling for a soft cake. You will definitely taste it! Or prepare another treat in the form of a delicious walnut cake , which is also perfect.

What will we need

On the crust

• 180 g of flour
• 100 g butter (cut into cubes)
• 1 teaspoon of salt
• 1 egg yolk
• 2 tablespoons of cold water

For filling

• 100 g of walnuts
• 2 eggs
• 150 ml dark corn syrup
• 30 g butter (melted)
• 40 g of brown sugar
• 1 teaspoon cinnamon powder
• pinch of salt

Method

• Sift the flour and salt into a large bowl.
• Add the cold chopped butter and mix.
• Mix in the egg yolk and 2 tablespoons of cold water, knead gently to form a dough.
• Refrigerate for at least 30 minutes.
• Prepare the walnut filling by beating 2 eggs in a medium bowl.
• Add brown sugar, salt, dark corn syrup, melted butter, and cinnamon. Mix well.
• Roughly chop the walnuts into small pieces and set aside.
• Preheat the oven to 180°C.
• Roll out the dough and place it in a round cake pan.
• Trim the excess dough around the edges.
• Spread the chopped walnuts evenly over the entire dough and pour the filling.
• Bake in the preheated oven for 30 minutes or until a skewer inserted into the center comes out clean.

Nut filling for rolls

These traditional rolls with walnut filling taste absolutely perfect! Although they are traditionally baked at Christmas, they are delicious at any time of the year! And you know where this filling will be the best ever? Well, in wedding cakes . When they are filled with nuts, they have no competition.

What will we need

• 280 g of flour
• ½ teaspoon of salt
• 230 g of cream cheese
• 230 g butter (softened)
• 115 g granulated sugar

For filling

• 230 g walnuts (finely ground)
• 230 g of sugar
• 130 ml milk (warm)
• 2 tablespoons butter (melted)

Method

• Mix the ingredients for the filling in a medium bowl, using only 30ml of warm milk. The mixture should be thick but still spreadable.
• Sift the flour and salt into a medium bowl and set aside.
• Beat the cream cheese and butter together until creamy.
• Slowly add the flour.
• Divide the dough into 4 equal parts. Wrap in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 180 degrees.
• Sprinkle the rolling pin liberally with granulated sugar and then roll out the dough over it.
• Cut the dough into 16 smaller squares.
• Place a dollop of filling, about ½ teaspoon, in one corner of each square.
• Start in the corner with the filling and roll the dough around the filling.
• Sprinkle the rolls with nut filling with granulated sugar.
• Bake for 12-14 minutes until the bottom edges are golden brown.

Nut filling for cookies

This recipe for walnut filling for cookies will completely disarm you. It’s so soft and delicious that you won’t believe you haven’t used it in any of your sweet dishes yet. Prepare, for example , filled Christmas cookies with it, you won’t believe your taste!

What will we need

• 300g nuts (very finely chopped – walnuts, pecans or a combination of both)
• 80 g of sugar
• pinch of salt
• 15 g butter (melted)
• 2 tablespoons water (or liquor of choice)

Method

• Mix the ingredients thoroughly.
• Use the filling in cookies made from Line dough or butter dough.
• Add a dollop of whipped cream and garnish with a walnut.

Nut filling for strudel

It’s so simple and full of intense nutty flavor that once you bake a roulade with nut filling and honey, there’s no going back!

What you will need

• 400 g ground walnuts
• 200 g of sugar
• 90 g butter (melted)
• 125 ml of milk
• 40 g of honey

For the dough

• 2 packets of active dry yeast
• 80 g of sugar
• 120 m warm milk
• 200 g butter (melted)
• 200 g of sour cream
• 4 large eggs
• 1 teaspoon of salt
• 500 g of flour

Method

• In a large bowl, mix first 5 ingredients until combined.
• In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk and let stand for 15 minutes.
• In a large bowl, mix the melted butter, sour cream, 3 eggs, salt, the remaining sugar, the yeast mixture and gradually add the flour.
• Mix to make a soft dough.
• Cover the dough and let it rise in a warm place for about 1 hour.
• Divide the dough into 3 parts and roll out each.
• Spread walnut filling on each.
• Roll carefully and let rise in a warm place for about 1 hour.
• Preheat the oven to 180°C.
• Lightly beat the remaining eggs and brush the roll with them.
• Bake until golden, 20-25 minutes.

Walnut filling with bacon

This basic recipe for stuffing with walnuts can be used in XY ways. You can shape it into small balls and place them around the poultry while baking, or make one large, savory walnut pie. You can prepare a salty cake or quinche with our recipes.

What will we need

• 2 tablespoons of olive oil
• 25 g of butter
• 3 shallots (finely chopped)
• 2 celery sticks (finely chopped)
• 100 g breadcrumbs
• 500 g of quality sausages
• 50 g coarsely chopped walnuts
• peel of 1 small orange
• 1 tablespoon chopped sage leaves
• 1 egg (beaten)
• 8 slices of bacon
• a handful of chopped parsley

Method

• Heat the oven to 200 °C.
• Prepare a cake tin with a diameter of 18-20 cm.
• Heat the oil and butter and fry the shallots and celery lightly for 5 minutes.
• Transfer to a bowl and add breadcrumbs, sausage, walnuts, orange zest and sage.
• Add lots of pepper and some salt and mix with your hands.
• Add the egg and then mix well.
• Spread the bacon slices in the cake pan.
• Carefully fill the mold with the nut filling.
• Bake for 40-45 minutes until the top is golden brown.
• Leave to cool in the tin for 10 minutes, then remove and sprinkle with parsley.

How long does the walnut filling last?

The stuffing will last up to 6 months if stored properly. The shelf life of the stuffing depends on a number of factors, such as the method of preparation and the method of storage.

Can you make the stuffing ahead of time and refrigerate or freeze it?

Do not put uncooked stuffing in the refrigerator. If the stuffing is prepared in advance, it must either be frozen or cooked immediately. If you want to use the cooked stuffing later, cool it and start refrigerating it within 2 hours. Use it within 3 to 4 days.

Reheat the cooked stuffing to 80ºC as well as any leftovers.

Uncooked stuffing is safe to freeze. The ingredients can be combined, placed in a shallow container and immediately frozen.

How to find out if the cartridge is spoiled?

A common sign of spoiled stuffing is a sour smell, as the juices from the meat that have soaked into the stuffing are the first to start spoiling.

How to store stuffing to extend its shelf life?

You can keep the prepared stuffing fresh longer if you store it in an airtight container in the refrigerator after cooking.

Or you can use a vacuum cleaner to store it in the freezer, where it will last up to 2 years. You can find out which foil vacuum sealer to choose in our review. This little device will save you a lot of time in the kitchen, but also a lot of money in your wallet.

Interesting facts about stuffing – how to stuff a chicken:

1) After removing the organs, rinse the chicken thoroughly with running water.
2) Prepare the stuffing according to our recipe.
3) Stuff the stuffing into the abdominal cavity, seal the skin back into place with toothpicks or string.
4) Cook the chicken for about 30 minutes longer than normal.

Two important notes about the stuffing :

1) Stuff the turkey just before baking.
2) Immediately after removing the chicken from the oven, remove all the stuffing from the chicken.