Apricot Cream Puffs
Cream Puffs Ingredients:
1 cup water
1/2 cup Butter
1 cup all-purpose flour
1 cup Heavy Whipping Cream
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 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