1 cup water
1 cup all-purpose flour
1 (8-ounce) container soft cream cheese
1/2 cup apricot or peach spreadable fruit preserves
1/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons powdered sugar
1/2 cup apricot or peach spreadable fruit preserves, melted
Heat oven to 400°F.
Combine water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Cool mixture 10 minutes. Beat in eggs, one at a time, until smooth.
Drop 1/4 cupfuls dough, 3 inches apart, onto ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Beat chilled whipping cream in chilled bowl on high speed, scraping bowl often, until soft peaks form. Add all remaining filling ingredients; continue beating until fluffy.
Cut off tops of puffs; fill each with about 1/4 cup filling mixture. Cover with tops of cream puffs. Sprinkle with powdered sugar; drizzle with 1/2 cup melted spreadable fruit.
- If spreadable fruit is too thick to drizzle after melting, stir in 1 to 2 tablespoons water.
- Make the cream puff portion of this recipe ahead of time to avoid any last minute rush. Prepare the dough and bake as directed. Cool completely. Place unfilled cream puffs in airtight container. Freeze up to 1 month. Before serving, let cream puffs stand at room temperature while preparing the filling.