Apricot dessert chimichangas with mascarpone cream
These dessert chimis are easy—but sure to impress!
This recipe contains , pie filling (apricot), tortillas (flour), almonds, cinnamon, vanilla extract, almond extract, canola oil, , sugar, cinnamon, , whipped cream, sugar, mascarpone, vanilla, cinnamon
6 servings servings
Prep time: 15 min
Cook time: 10 min
- 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
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup whipping cream
- 1 cup sugar
- 8 oz. mascarpone cheese
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1. Mix all chimichanga ingredients (minus oil and tortillas).
- 2. Spoon 2-3 heaping tablespoons of the mixture onto the middle of each tortilla.
- 3. Fold up tortillas, burrito-style, so the ends of the “burrito” are tucked into the rolled tortilla.
- 4. Secure each chimi with several toothpicks.
- 5. Refrigerate for a couple hours–this will help ensure the chimis maintain their form during frying.
- 6. Meanwhile, make the mascarpone cream.
- 7. Whip the whipping cream and sugar in a stand mixer or with a hand mixer until stiff peaks form.
- 8. Add vanilla and cinnamon.
- 9. Beat in marscarpone cream and whip until the mixture is stiff again.
- 10. Cover and refrigerate.
- 11. Mix cinnamon and sugar and set aside. You’ll use this to coat the chimis immediately after frying.
- 12. 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.
- 13. Lower chimis in (two or three at a time) with a slotted spoon (toothpicks still inside) and fry until golden brown (about 3 minutes).
- 14. Remove from oil with slotted spoon and place on a paper towel.
- 15. Carefully remove toothpicks and immediately coat chimis in cinnamon sugar mixture.
- 16. Serve immediately with a side of mascarpone cream cheese.