A baked food product having at least two components and at least two different textures, the baked food product comprising: a baked dough component having a water activity of 0.5 to 0.8, wherein the baked dough component is made from a dough comprising 21.0 to 70.0 percent flour, 0.5 to 5 percent emulsifier, 0.1 to 10 percent enzyme, 0.5 to 5.0 percent leavening agent, 0.2 to 15.0 percent solid fat at room temperature, 0.4 to 20.0 percent liquid oil at room temperature, 0.5 to 5 percent hydrocolloid, 0.5 to 10.0 percent insoluble fiber, and 0.5 to 10.0 percent polyol; and a filling component having a water activity of 0.4 to 0.9, wherein the filling component comprises 10.0 to 95.0 percent flavor component, 0.5 to 15.0 percent hydrocolloid, 0.5 to 6.0 percent emulsifier, 0.5 to 10.0 percent polyol, 2.0 to 25.0 percent solid fat at room temperature, 2.0 to 20.0 percent liquid oil at room temperature, and 0.5 to 15.0 percent soluble fiber; the baked dough component enrobing the filling component; the baked dough component having a different texture from the texture of the filling component; the ratio of the water activities of the baked dough component to the filling component being 0.5:0.4 to 0.8:0.9; the baked food product having less than 30 percent sugar based upon the weight of the baked food product; the baked food product comprising 60 to 80 percent baked dough component and 20 to 40 percent filling component; the baked dough component and the filling component being in amounts and having water activities which are effective for providing the baked food product with a water activity of 0.5 to 0.8 after storage at room temperature for two weeks in a hermetically sealed film packaging; and the baked food product having a shelf life of at least six months when stored at 21°C (70°F) in hermetically sealed film packaging. a baked dough component having a water activity of 0.5 to 0.8, wherein the baked dough component is made from a dough comprising 21.0 to 70.0 percent flour, 0.5 to 5 percent emulsifier, 0.1 to 10 percent enzyme, 0.5 to 5.0 percent leavening agent, 0.2 to 15.0 percent solid fat at room temperature, 0.4 to 20.0 percent liquid oil at room temperature, 0.5 to 5 percent hydrocolloid, 0.5 to 10.0 percent insoluble fiber, and 0.5 to 10.0 percent polyol; and a filling component having a water activity of 0.4 to 0.9, wherein the filling component comprises 10.0 to 95.0 percent flavor component, 0.5 to 15.0 percent hydrocolloid, 0.5 to 6.0 percent emulsifier, 0.5 to 10.0 percent polyol, 2.0 to 25.0 percent solid fat at room temperature, 2.0 to 20.0 percent liquid oil at room temperature, and 0.5 to 15.0 percent soluble fiber; the baked dough component enrobing the filling component; the ratio of the water activities of the baked dough component to the filling component being 0.5:0.4 to 0.8:0.9; the baked food product having less than 30 percent sugar based upon the weight of the baked food product; the baked food product comprising 60 to 80 percent baked dough component and 20 to 40 percent filling component; the baked dough component and the filling component being in amounts and having water activities which are effective for providing the baked food product with a water activity of 0.5 to 0.8 after storage at room temperature for two weeks in a hermetically sealed film packaging; and the baked food product having a shelf life of at least six months when stored at 21°C (70°F) in hermetically sealed film packaging.