Babka: Apricot and Cream Cheese Schmear Filling

Preparation info
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Appears in

By Rose Levy Beranbaum

Published 2014

  • About

This tangy, creamy filling was adapted from the Standard Baking Co. Pastries cookbook by Alison Pray and Tara Smith.


Apricot Filling

dried apricots


Make the Apricot Filling

In a medium heavy saucepan, combine the dried apricots, lemon juice, orange juice, and sugar. Over medium-low heat, simmer the mixture until the apricots are very soft when pierced with a skewer and the lemon and orange juices are reduced by half, 20 to 25 minutes. (To confirm that the juices are reduced, start by weighing the pan a