Apricot Dessert Chimichangas With Mascarpone CreamFoodista
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
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
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1Mix 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.
2Meanwhile, 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.
3Mix cinnamon and sugar and set aside. You’ll use this to coat the chimis immediately after frying.
4When 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.
5Serve immediately with a side of mascarpone cream cheese.
PER SERVING *
|Calories530Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.