"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

APRICOT CREAM PUFFS Recipe

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This recipe for APRICOT CREAM PUFFS, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, June 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cream Puffs - 1 c. water, 1/2 c. butter, 1 c. flour, 4 eggs

Filling - 1 c. whipping cream, 1-8 oz, container soft cream cheese, 1/2 c. Apricot or Peach preserves,
1/3 c. powdered sugar, 1/2 t. vanilla

Topping - 2 T. powdered sugar, 1/2 c. preserves, melted

Directions:
Directions:
Heat oven to 400 degrees. Combine water and butter in heavy 2 qt. pan. Cook over med. heat until mixture comes to full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat and cool for 10 min.
Beat in eggs, one at a time, until smooth. Drop 1/4 C
dough, 3 apart, onto ungreased baking sheet.
Bake for 30-35 min. or until puffed and lightly
browned. Pierce each puff gently with fork to allow
steam to escape. Cool completely.

Meanwhile, beat whipping cream in med, bowl on high speed, scraping bowl often, until soft peaks form. Add remaining filling ingred. and continue beating until fluffy.
Cut off tops of puffs and fill with 1/4 c. filling. Cover with tops and sprinkle with powdered sugar and drizzle with melted fruit preserves.

Number Of Servings:
Number Of Servings:
12 puffs
Personal Notes:
Personal Notes:
*If spreadable fruit is too thick to drizzle after melting,
stir in 1-2 T. water.
Puffs can be frozen in airtight container(not filled) up
to 1 month. Before serving, let puffs stand at room temp. while preparing filling.

 

 

 

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