Apricot Almond Dessert Chimichangas with Cinnamon Mascarpone Cream
2 hours, 5 minutes
Mix all chimichanga ingredients (apricot filling, sliced almonds, 1/8 teaspoon cinnamon, 1/8 teaspoon vanilla, 1/4 teaspoon almond extract). 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.
Meanwhile, make the mascarpone cream. Whip the whipping cream and 1 cup sugar in a stand mixer or with a hand mixer until stiff peaks form. Add 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Beat in marscarpone cream and whip until the mixture is stiff again. Cover and refrigerate. Mix tablespoon cinnamon and 1/2 cup sugar and set aside. You’ll use this to coat the chimis immediately after frying.
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. 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. Serve immediately with a side of mascarpone cream cheese.