Apricot Cream Cheese Egg Rolls Recipes

BRIE CHEESE & APRICOT PRESERVE EGG ROLL DESSERT

Steps:

• *After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
• *Add a 1/4" thick x 2" long slice of Brie cheese on top of the preserves (approximate sizes).
• *Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
• *Place on sheet pan sprayed with Pam cooking spray.
• *Brush top with egg wash.
• *Cook for 22 minutes at 350 degrees or until golden and crispy.
• *Serve warm.

CHEESECAKE EGG ROLLS

Steps:

• Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
• Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
• Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

APRICOT CREAM CHEESE EGG ROLLS

Steps:

• 1. With an egg roll wrapper laying diagaonally, spread 2 teaspoons of cream cheese about 1/3 of the way up on the egg roll wrapper, leaving a small border at the edges. Spread 2 teaspoons of the preserves on the cream cheese.
• 2. Fold the bottom corner of the wrapper up towards the middle. Fold one of the side corners to the middle, then the other side corner. Roll up the wrapper, moistening the remaining corner to seal the edges.
• 3. Deep fry until golden brown. Drain on paper towels on a cooling rack.
• 4. Sprinkle with cinnamon sugar mixture.

CHICKEN RANGOON EGG ROLLS

Steps:

• In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger., Place 2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.

APRICOT CHEESE BREAD

Steps:

• For filling, in a bowl, beat the cream cheese, sugar, egg, flour and orange zest until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic and refrigerate before slicing.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

APRICOT CREAM SQUARES (USING CRESCENT ROLLS)

Steps:

• 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
• 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
• 3. Top bottom crescent layer with the can of apricot filling.
• 4. Spread the cream cheese mixture on top of the apricot filling layer.
• 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
• 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
• 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
• 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

APRICOT FILLED CAKE ROLL

Steps:

• Apricot Curd:.
• Heat apricots and wine for 1 minute in microwave oven.
• Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
• Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
• Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
• Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
• Cake:.
• Preheat oven to 350°F.
• Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
• Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
• Do not over bake.
• Frosting:.
• In a food processor process till smooth, airy and creamy.
• Assembly:.
• Immediately turn cake out onto towel.
• Sprinkle with confectioners' sugar.
• Roll cake along with towel.
• Cool.
• Unroll.
• Spread with apricot curd.
• Roll again.
• Wrap with plastic wrap.
• Cool.
• Unwrap and place seam side down on cookie sheet.
• Spread frost over roll and garnish with coconut and cashews.