Serves 30
80 min
Cream Cheese Stuffed Apricots
Recipe GLPR6c73fa7b1e6e7b
Plump dried apricots filled with a sweet and creamy mixture of softened cream cheese, toasted almonds, dried cherries, honey, and milk. The cheese-filled edge is dipped in finely chopped almonds for a delightful crunch. These elegant bites are chilled before serving, making them a sophisticated appetizer or side.
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Ingredients
⅓ cup Slivered almonds
4 oz Softened cream cheese
¼ cup Chopped dried cherries
1 tbsp Honey
1 tbsp Milk
30 Soft whole dried apricots
Directions
Preheat oven to 350°F. Spread slivered almonds in a shallow ungreased baking pan and toast uncovered for 6 to 10 minutes, stirring occasionally, until light brown. Remove from oven and let cool slightly. Measure out 1/4 cup of the toasted almonds and chop them finely; set aside. Finely chop the remaining almonds and place in a separate small bowl; set aside.
In a small mixing bowl, combine the softened cream cheese, the 1/4 cup of chopped toasted almonds, dried cherries, milk, and honey. Stir until well blended and smooth.
Transfer the cream cheese mixture into a small resealable plastic food-storage bag. Seal the bag and cut off 1/2 inch from one corner to create a piping bag.
Working with one apricot at a time, use your fingers to gently open it along one side so it resembles a partially open clamshell. Pipe approximately 1 teaspoon of the cream cheese filling into the center of each apricot.
Dip the cream cheese-filled edge of each apricot into the finely chopped almonds, coating the exposed cheese and creating an attractive almond-topped edge.
Arrange the filled apricots on a serving platter and refrigerate for at least 1 hour before serving to allow the filling to firm up and flavors to meld.
