Apricot dessert chimichangas with mascarpone cream
By: Jada Cash
Published: Friday, December 14, 2012 - 10:22am

Ingredients




Chimichangas:
1 can Solo Foods apricot pie filling
6 small (taco-sized) flour tortillas
1/3 cup sliced almonds
1/8 teaspoon cinnamon
1/8 teaspoon vanilla
1/4 teaspoon almond extract
Canola oil for frying
Cinnamon sugar coating:
1/2 cup sugar
1 tablespoon cinnamon
Mascarpone cream:
1/2 cup whipping cream
1 cup sugar
8 oz. mascarpone cheese
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preparation

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. 2 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. 3 Mix cinnamon and sugar and set aside. You’ll use this to coat the chimis immediately after frying. 4 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. 5 Serve immediately with a side of mascarpone cream cheese.

About

These dessert chimis are easy—but sure to impress!

Comments:
Jada Cash

delish.