The baked stuffed apricots are a spring, summer dessert, a sweet treat super easy and quick, they are delicious fruit pockets, perfect for a luscious end of a meal but also great for a delightful snack.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Baked Stuffed Apricots
- 8 apricots
- to taste sugar
- 4.23 oz lactose-free cream cheese
- 2 tablespoons gluten-free powdered sugar
- to taste lemon zest
- leaves mint
- 1 tablespoon lactose-free mascarpone
Tools
- 1 Baking pan
- 1 Small bowl
- 1 Knife
- 1 Plate
Preparation of Baked Stuffed Apricots
Let’s see how to prepare the baked apricots.
First, choose ripe apricots, wash them well, dry with paper towels, and cut them in half, removing the pits. Take a baking pan, line it with parchment paper, and place the cut apricots on top. Sprinkle them with sugar and place them in a preheated oven at 350°F for 10 minutes; they should soften, not fully cook. If your apricots are larger, you might leave them for an additional 2/3 minutes. Once ready, let them cool. When they are cool, prepare the filling. In a small bowl, put the cream cheese and mascarpone with the powdered sugar, mix well until a homogeneous cream forms. Add a sprinkle of grated lemon zest, just a little is enough. Mix and place the cream in a piping bag without a nozzle. Take a serving plate, place the apricots on it, and fill them with the prepared cream. Before serving, add some mint leaves for color.
Notes
If you have leftover apricots, store them in the refrigerator covered with plastic wrap or in a sealed container. You can also add chopped almonds or pistachios to the apricots.
If you have leftover apricots, store them in the refrigerator covered with plastic wrap or in a sealed container. You can also add chopped almonds or pistachios to the apricots.
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