New Refreshment Blogger- Carmell

Previously to my entering Del Monte’s Crown the Cook Recipe Contest, any mention of the two words “canned apricots” and I was immediately envisioning nursing homes and mushy, flavorless, half moons….yuck, yuck, and some more yuck! Well, I’m here to tell ya, that since then my views of the world, and canned goods, have changed at large- thank heavens! With a few minor adjustments to my mothers phenomenal strawberry cream puffs, I am at peace with the canned apricot; and in fact I am in love with the fruit substitution from the strawberry to the apricot. With winter heavily upon us, and fresh fruit looking just about as fresh as the pumpkin pie growing fuzz on my neighbors counter top, well…… I think ya just might have to try this amazingly easy, super delicious, creation that I like to call White Chocolate Apricot Puffs. Enjoy!

White Chocolate Apricot Puffs

Lemon glaze

• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar

White Chocolate Apricot Filling

• 1 pkg. (10 oz) Puff Pastry Shells, prepared according to directions on package
• 15.25 oz Del Monte Apricot halves
• 4 oz cream cheese, softened
• 1/4 cup white chocolate chips, melted
• 1/2 cup harvest peach yogurt
• 1/4 cup powdered sugar (or less, according to taste)
• 1-2 cups whipped topping

Garnish

• 1/4 cup slivered almonds, toasted
• mint leaves

Directions
1. Prepare the glaze in a small mixing bowl by combining the lemon juice, zest, and powdered sugar. Mix until smooth; set aside.

2. Drain juice from canned apricots and pat dry with a paper towel, set aside 3 firm apricot halves for garnish and dice the remaining apricot halves (pieces should be small enough to fit through a large star tip nozzle on a piping bag).

3. In a large mixing bowl beat the cream cheese and melted chocolate until smooth and combined. Add the yogurt and 1/4 cup powdered sugar and mix until just combined. Gently fold in the diced apricots and 1 cup whipped topping (if mixture seems too thin, fold in additional whipped topping) . Place filling in the fridge to chill.

4. Place cooled pastry shells on a large serving plate. Using a pastry bag fitted with a large star tip nozzle; pipe chilled apricot cream inside each pastry shell, slice the remaining apricot halves in half and place one half on the top-side of each pastry, sprinkle with slivered almonds and garnish with mint leaves. Drizzle each with lemon glaze before serving. Enjoy! *Serve remaining lemon glaze over your favorite fruity dessert for a refreshing burst of flavor!