5 kaymakli recipes

Kaymakli kayisi, the Turkish cream-filled apricot dessert: dried apricots simmered in lemon syrup, then sandwiched around almond-flecked whipped cream and crowned with chopped pistachios.

Haymaker's switchel with molasses, brown sugar, ginger, and vinegar stirred into cold water. This colonial-era farmhouse thirst quencher predates modern sports drinks and tastes like a complex, grown-up lemonade.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Brown sugar apple squares with a buttery crumb base, sour cream batter, cinnamon, and chopped apples. The secret? They taste even better the next day. Makes 12.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.