Thermal tolerance limits of fruit fillings are the dominant factor in governing the distribution patterns of filled confectionery and bakery products manufacturing. One of the major problems related to the preparation of filled confectionery and bakery products consists in the heat instability of used fruit fillings. The heat stability of these products would be a property which is inherent to their structures, or it might be acquired by using of some special stabilizers of structure, such as starch, gelatin, xanthan, pectin, carrageenan, and other hydro-colloids. In the present work, we used a special bakery test for determination of heat stability of existing fruit fillings. In order to provide a better understanding of this specific process, a brief description of the thermo-stable fruit fillings production is presented. Study was carried out to evaluate the heat stability and quality characteristics of the fruit fillings used in production of local filled bakery products. Collected samples of fruit fillings were analyzed for their heat stable properties at three different temperatures: at 115°C, 175°C and 220°C for a various lengths of time according to these temperatures: for 10, 15 and 20 minutes. Experimental studies have shown that food industry specialists need to develop heat-stable fruit fillings for bakery and confectionery products manufacturers of the Republic of Moldova.