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Apricot Cream Puffs

Pie, Pastry & Tart RecipesMakes 12 cream puffs
Prep Time: 15 min
Baking Time: 35 min


  • Cream Puffs Ingredients:
    • 1 - cup water
    • 1/2 - cup butter
    • 1 - cup all-purpose flour
    • 4 - eggs
  • Filling Ingredients:
    • 1 - cup Heavy Whipping Cream
    • 1 - container (8-ounce) soft cream cheese
    • 1/2 - cup apricot or peach spreadable fruit preserves
    • 1/3 - cup powdered sugar
    • 1/2 - teaspoon vanilla
  • Topping Ingredients:
    • 2 - Tablespoons powdered sugar
    • 1/2 - cup apricot or peach spreadable fruit preserves, melted


Preheat oven to 400F.

  1. In a heavy 2-quart saucepan, combine water and butter.
  2. Cook over medium heat until mixture comes to a full boil. 
  3. Stir in flour vigorously until mixture forms a ball.
  4. Remove from heat. Cool mixture 10 minutes.
  5. Beat in eggs, one at a time, until smooth.
  6. Drop 1/4 cupfuls dough, 3 inches apart, onto ungreased baking sheet.
  7. Bake for 30 to 35 minutes or until puffed and lightly browned.
  8. Pierce each puff gently with fork to allow steam to escape. Cool completely.
  9. Meanwhile, beat whipping cream in medium bowl on high speed, scraping bowl often, until soft peaks form.
  10. Add all remaining filling ingredients.
  11. Continue beating until fluffy.
  12. Cut off tops of puffs.  Fill each with about 1/4 cup filling mixture.
  13. Cover with tops of cream puffs. Sprinkle with powdered sugar. 
  14. Drizzle with 1/2 cup melted spreadable fruit.

Alan's Kitchen Tip:

  • If spreadable fruit is too thick to drizzle after melting, stir in 1 to 2 tablespoons water.
  • Make the cream puff portion of this recipe ahead of time to avoid any last minute rush. Prepare the dough and bake as directed. Cool completely. Place unfilled cream puffs in airtight container. Freeze up to 1 month. Before serving, let cream puffs stand at room temperature while preparing the filling.

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