Cream-Filled Apricots

Kaymaklı kayısı

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A popular sweet fix or a delicious finale to any meal, here dried apricots are simply soaked in water, poached in syrup, filled with kaymak and chilled. Trays of these gleaming fruit enticingly decorate Turkish sweet shops in winter and early spring.


  • 8 oz/225 g dried apricots, soaked in water for at least 6 hours

For the syrup

  • 8 fl oz/250 ml soaking water
  • 6 oz/175 g sugar
  • 1 tablespoon lemon juice
  • zest of 1 lemon, grated
  • 1 tablespoon orange-blossom water

For the filling

  • 4 tablespoons kaymak, or clotted cream
  • 1 tablespoon blanched almonds, finely chopped (optional)

To Garnish

  • a few blanched almonds, pistachios or walnuts, finely chopped


  • Drain the apricots well and reserve 8 fl oz/250 ml of the apricot water. For the syrup, put the sugar and apricot water in a pan and bring to the boil, stirring all the time. Reduce the heat and stir in the lemon juice, lemon zest and orange-blossom water. Add the apricots to the syrup, and poach gently for 15-20 minutes. Leave them to cool in the syrup.
  • In a bowl, fold the almonds into the kaymak. Take the apricots out of the syrup and fill each one with some of the kaymak mixture. Place them on a serving dish and spoon the syrup over them. Serve chilled, sprinkled with the chopped nuts.