Apricot Dessert Chimichangas With Mascarpone Cream

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!