I’ve been hearing raves about The Babka Lady’s babka, so I reached out to baker and proprietor Frimet Goldberger to see if she happened to be offering a seasonal babka to serve at Thanksgiving.
Goldberger pointed me toward her pumpkin babkalah, a muffin-size cross between a rugelach and babka made with real pumpkin, pareve cream cheese and a hint of coconut, topped with crunchy streusel. The babkalach are also available in cinnamon, chocolate and cream cheese — the only variety that’s not pareve. A box of six is $20.
Liza Schoenfein is food editor of the Forward. Contact her at email@example.com or on Twitter, @LifeDeathDinner