Fresh Apricots Filled with Cream Cheese and Pistachios

Slightly sweet, creamy and delicious as a snack, or light dessert. Wonderful with Champagne!

Simple assembly is all that is required to enjoy these two-bite treats:

Wash, halve, and pit the apricots, set aside.

Whip room temperature cream cheese with a little pure vanilla extract a bit of heavy, or light cream and until light and fluffy. Optional: Add a little confectioner's sugar (10x sugar) if you prefer a hint of sweetness.

Using a pastry bag fitted with a star tip fill the apricot halves, arrange on a serving plate and garnish with chopped pistachios. If you prefer, you may just spoon the filling onto the apricot halves.

May be assembled a couple of hours before serving if stored loosely covered, in the refrigerator.

Allow to stand at room temperature for about a half hour to 45 minutes before serving, to bring out the maximum flavor.


  1. these are like old friends teasing me to bite thru the screen! you go girl, dazzle us to oblivion!

  2. And the serving plate:) Beau!

  3. Oh my, I just started at the top of your blog and I'm already Wowed! Delicious!


Thank you for your comments, friends ~ they make my day!

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