To fill an oily and fatty raw material in the interior of a hollow baked confectionery without unevenness and improve the operating efficiency and work efficiency by sucking air in the interior of the hollow baked confectionery from the side opposite to the hollow baked confectionery and filling the oily and fatty raw material in the interior thereof.

A filling nozzle 42 is inserted into the tip of a hollow baked confectionery M and air in the interior thereof is sucked from the side opposite to the hollow baked confectionery M while filling the oily and fatty raw material such as a chocolate a cream to thereby fill the oily and fatty raw, material in the interior thereof. The filling apparatus equipped with a filling part 40 having the filling nozzle 42 inserted into the tip of the hollow baked confectionery M to fill the oily and fatty raw material in the interior thereof and a suction part 50 contacting the rear end of the hollow baked confectionery M simultaneously with the insertion of the filling nozzle 42 into the tip of the hollow baked confectionery M and further sucking the air in the interior of the hollow baked confectionery M simultaneously with the start of the filling from the filling nozzle 42 is preferably used to fill the oily and fatty raw material therein.