Apricot Cream Puffs

Apricot Cream Puffs

Light and fluffy apricot filling in a crisp cream puff shell makes an elegant dessert.

15 min.prep time 1:15total time
12 cream puffs
1 Rating

Ingredients

Cream Puffs

1 cup water
1 cup all-purpose flour

Filling

1 cup whipping cream
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

Topping

2 tablespoons powdered sugar
1/2 cup apricot or peach spreadable fruit preserves, melted

Directions

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 for 30 to 35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.

Meanwhile, beat whipping cream in medium 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.

Recipe Tip

- 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.

Nutrition Facts (1 cream puff)

Calories: 350

Fat: 23g

Cholesterol: 140mg

Sodium: 150mg

Carbohydrates: 28g

Dietary Fiber: 0g

Protein: 4g

Recipe #12722©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

It's important to keep a cool kitchen while making these cream puffs. If the daytime temperature is quite high, bake them in the evening and fill with cream before eating. Also only fill with cream the appoximate number needed.

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