Turkish apricots with orange, cream cheese filling, and crunchy pistachios

This creamy and crunchy dessert is the perfect balance of sweet and refreshing! Kuru Kayısı Tatlısı in Turkish is a simple dessert that combines all the textures, creating a balanced and unique dish pleasing to the eye and the palate. You have the softness of Turkish apricots poached in an orange blossom syrup, the richness of the cream cheese, and a lovely nutty crunch of pistachios.

This recipe was taught to me in my grandmas kitchen in Florida. She had a love for all things orange (hence living in the citrus state) and showed me this dish that she would have on the scalding, muggy evenings at her home in Turkey. Without further or do:

Turkish Apricots:

Simple Syrup:

• 500g of sugar

• 500g of water

• 1 teaspoon of orange blossom water or 1 orange for the zest and the juice

  
  

• ~20 large dried Turkish apricots (1 lb)

• 1/2 cup of cream cheese

• ~ handful of pistachios (or any nuts you have in your pantry)

  
  

  Directions:

  First, make the simple syrup. In a medium pot, add the sugar, water, orange blossom water. (If you don’t have orange blossom water use the zest of 1 orange and its juice) Let it simmer until the sugar has dissolved. Then add in your apricots, put the top on and let simmer for about 30 minutes until they absorb some of the syrup. Add a splash of vanilla extract here if you're feeling fancy.

  
  

  Roast your nuts in the oven or on the stove for a few minutes moving them frequently so they don't burn. When they become fragrant, they're done. Let cool.

  
  

  Check on your apricots. Let simmer for another 20 minutes without the top so the syrup gets thicker. Then, let cool to handle them.

  
  

  Remove the apricots with a slotted spoon and open each one in the middle and add about a half teaspoon of cream cheese inside. Place on the most decorative plate you own. After all are stuffed and on your plate, and your hands are sticky, drizzle some of the left over syrup on top them. Rough chop or blend your nuts and sprinkle over your plate. Zest more orange zest on top and serve at room temp or if its a hot day, serve chilled for the perfect bite of sweetness.