Apricot Dessert Chimichangas With Mascarpone Cream Recipe

Name: Apricot Dessert Chimichangas With Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can apricot pie filling Solo Foods; 6 flour tortillas small, taco-sized; 1/3 cup sliced almonds; 1/8 teaspoon cinnamon; 1/8 teaspoon vanilla; 1/4 teaspoon almond extract; canola oil for frying; 1/2 cup sugar; 1 tablespoon cinnamon; 1/2 cup whipping cream; 1 cup sugar; 8 ounces mascarpone cheese; 1/2 teaspoon vanilla; 1/2 teaspoon cinnamon

Servings: persons

1 can apricot pie filling Solo Foods
6 flour tortillas small, taco-sized
1/3 cup sliced almonds
1/8 teaspoon cinnamon
1/8 teaspoon vanilla
1/4 teaspoon almond extract
canola oil for frying
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup whipping cream
1 cup sugar
8 ounces mascarpone cheese
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

1
["Mix all chimichanga ingredients (minus oil and tortillas). Spoon 2-3 heaping tablespoons of the mixture onto the middle of each tortilla. Fold up tortillas, burrito-style, so the ends of the ""burrito"" are tucked into the rolled tortilla. Secure each chimi with several toothpicks. Refrigerate for a couple hours-this will help ensure the chimis maintain their form during frying.", "Meanwhile, make the mascarpone cream. Whip the whipping cream and sugar in a stand mixer or with a hand mixer until stiff peaks form. Add vanilla and cinnamon. Beat in marscarpone cream and whip until the mixture is stiff again. Cover and refrigerate.", "Mix cinnamon and sugar and set aside. You'll use this to coat the chimis immediately after frying.", "When ready to fry the chimis, heat several inches of oil (enough to cover the chimis completely) in a large pot over medium-high heat to between 360 and 375 degrees. Lower chimis in (two or three at a time) with a slotted spoon (toothpicks still inside) and fry until golden brown (about 3 minutes). Remove from oil with slotted spoon and place on a paper towel. Carefully remove toothpicks and immediately coat chimis in cinnamon sugar mixture.", "Serve immediately with a side of mascarpone cream cheese."]

1251

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can apricot pie filling Solo Foods, 6 flour tortillas small, taco-sized, 1/3 cup sliced almonds, 1/8 teaspoon cinnamon, and more.

Yes, Apricot Dessert Chimichangas With Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Dessert Chimichangas With Mascarpone Cream

How did you like this recipe?

Frequently Asked Questions