introducing a plurality of gums having at least a first gum and a second gum of a type differing from the first gum, a starch, a first portion of a sweetening agent, a salt, and a first portion of water to a blender, the plurality of gums having a weight ratio of the first gum to the second gum of about 30 to about 70 first gum to about 70 to about 30 second gum, and the plurality of gums including at least two of xanthan gum, locust bean gum, and guar gum;

mixing, via the blender, the plurality of gums, the starch, the sweetening agent, the salt, and the water to provide an initial filling slurry;

transferring the initial filling slurry to a heater;

introducing a second portion of water and a fruit additive to the initial filling slurry in the heater;

heating the initial filling slurry to provide a freeze thaw stable thermoreversible gel;

mixing a second portion of sweetening agent with the freeze thaw stable thermoreversible gel;

cooling the freeze thaw stable thermoreversible gel to provide a pastry filling, the pastry filling consisting essentially of the plurality of gums, the starch, the sweetening agent, the salt, the water, and the fruit additive; and

introducing the pastry filling to a pastry crust to provide a pastry food product.