Bakery fillings are expected to be stable not only at high oven temperatures, but also under different storage conditions, without showing any tendency to syneresis. The water-bounding capacity, as well as melting behavior of fruit fillings in the oven at high temperatures depends on amounts and types of stabilizing ingredients. The study describes the frozen storage effect on syneresis and quality characteristics of apple fillings prepared in laboratory conditions under atmospheric pressure from apple puree (45%) in a wide range of soluble solids (from 30 to 70%) and with addition of different amounts of inulin and pectin according to the 25 factorial design of experiments. The prepared fillings were subjected to freezing and further stored for 3 months at (–18)°C. After frozen storage, they were thawed, homogenized and analyzed. A 2k regression modelling was applied to predict the influence of soluble solids and added dietary fiber on the heat-stable and water-binding properties of the tested apple fillings after 3-month of frozen storage. Microbiological tests confirmed our hypothesis that fruit fillings may be stored in the freezer at (–18)°C for several months without microbiological spoilage and overall quality deterioration.