A Buyer’s Guide to Dawn’s Professional Dessert and Pastry Fillings
Those scrumptious filled donuts, turnovers, and other filled pastries at your favorite bakeshop—chances are, they’re filled with Dawn pastry fillings. Dawn is the largest supplier of baking ingredients to bakeshops in America. And their fillings are outstanding.
These fillings come in two categories: Fruit and cream. The fruit fillings include raspberry, lemon, cherry, blueberry, and apple. The cream fillings include Bavarian, cream cheese, and chocolate Bavarian. Our best selling fillings are Bavarian, apple, and lemon.
What’s the difference between Dawn’s fillings and canned pie fillings?
- Flavor. The flavor is more intense. At least that is so with the fruit fillings. You get more fruit flavor in each bite.
- Consistency. The consistency is different in two regards: The pastry filling is firmer, less runny, and the chop of the fruit is finer.
You eat a pie with a fork so extra juice is manageable. You’ll eat the pastry with your hands so the thicker filling is necessary so the filling wont squirt out of your pastry and dribble down your shirt.
The fruit is chopped finer. In a bake shop, they’ll apply the fillings with a pastry bag. Whole cherries and large apple chunks won’t flow through the tip.
How do you use your pastry fillings?
The pastry fillings that we sell come in a tube. You snip the corner and squeeze what you need—handy and no mess. When you are through, fold the corner over and secure it with a clip. It will keep in the refrigerator for months.
Which do you use—a pie or a pastry filling? It all has to do with the ratio of crust to filling. With a pie, there is more fruit filling compared to the crust. With most pastries—including little turnovers—there is much less filling compared to the dough. Hence you need the more intense flavor of the pastry filling for most pastries and desserts but a pie filling works best for a pie.
Which costs more, pastry or pie fillings?
Generally, our pastry fillings cost less than pie fillings from the local grocery store. That’s because the amount of pastry and dessert filling is so much greater. Compared to a 21 ounce can of pie filling, at two pounds, the dessert filling is 52% larger.
In pastry applications, you don’t use nearly as much filling as with pies. Two pounds of filling makes a lot of pastries or fillings for cakes.
What are my favorite fillings?
In the fruit fillings, it’s lemon and raspberry. I’ve always been partial to these flavors and I love a good lemon pie. In the cream fillings, it’s Bavarian. I’m a chocoholic so I like the Chocolate Bavarian but being a chocoholic, I wish the chocolate flavor was more intense.
What can you make with fillings?
You can fill cupcakes, make stuffed French toast, make layered cakes, and much more. We find that we reach for our pastry fillings often. It’s amazing how many times we reach for a pastry filling when we’re thinking of desserts.