Shelly's Recipe

APRICOT-LACED CREAM PUFFS

Category: Fruit Desserts

Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Apricot Cream
1/2 cup whipping cream
1/4 cup powdered sugar
1 (8 oz) pkg cream cheese, softened
1/2 tsp ground ginger
2 tbsp apricot preserves
1/2 cup apricot preserves, melted
Powdered sugar

Preheat oven to 400. In a 2-quart saucepan, bring water and butter to a full boil. Stir in flour. Cook over low heat, stirring vigorously, until mixture forms a ball. Add eggs, one at a time, beating until smooth. Drop about 1/3 cup dough 3 inch apart onto a cookie sheet. Bake for 35-40 minutes or until puffed and golden brown. Cook completely

In a chilled small mixer bowl, beat whipping cream until soft peaks form. Continue beating, gradually adding 1/4 cup powdered sugar, until stiff peaks form, about 1-2 minutes. Add all remaining ingredients except 1/2 cup preserves and powdered sugar. Continue beating, scraping bowl often, until smooth, about 2-3 minutes.

Cut off cream puffs tops; pull out any filaments of soft dough. Fill with apricot cream and replace tops. Drizzle with melted preserves and sprinkle with confectioners sugar.