Turkish Apricot and Pistachio Streusel with Rosewater Syrup
This Turkish-inspired dessert blends the exotic tastes of apricots and pistachios with a fragrant rosewater syrup, topped with a delightful streusel crumble.
Preparation
Get these tasks done before you start cooking.
Preparing the Apricot Filling
- 1
Combine ingredients
Combine chopped apricots, water, sugar, and lemon juice in a saucepan.
- 2
Simmer apricots
Bring to a simmer over medium heat, cooking until apricots are soft and mixture is thickened, about 15 minutes.
- 3
Cool filling
Set aside to cool.
Making the Streusel Topping
- 1
Mix dry ingredients
In a mixing bowl, combine flour and brown sugar.
- 2
Incorporate butter
Add cubed butter and mix using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- 3
Add pistachios
Stir in chopped pistachios.
Tip: Do not overmix the streusel to maintain a crumbly texture. Freeze the streusel for 10 minutes before baking to increase its crunch.
How to Make Turkish Apricot and Pistachio Streusel with Rosewater Syrup
Total time: 2 h · Yields 8 servings
- 1
Preheat oven
Preheat your oven to 350°F (175°C).
- 2
Assemble dessert
Spread the cooled apricot filling in a baking dish, then sprinkle the streusel topping evenly over the apricots.
- 3
Bake
Bake in the preheated oven for 30–40 minutes, or until the topping is golden and crisp.
Chef's Tips
Further reading
Frequently asked questions
Can I use fresh apricots instead of dried?
Yes, adjust the cooking time as fresh apricots may cook faster.
How long can I store leftovers?
Store covered in the refrigerator for up to 3 days.
Can I prepare the streusel topping ahead of time?
Yes, you can freeze the streusel topping for up to 1 month.
What can I substitute for rosewater if I'm allergic?
Use a light floral extract like orange blossom water as an alternative.
Is it necessary to use pistachios in the topping?
No, you can substitute with almonds or walnuts.
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