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Cheese and Apricot Truffles
Heather Baird
Make ahead: Truffles may be refrigerated in an air-tight container, up to 1 week or frozen up to 1 month.
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Cuisine
American
Servings
30
truffles
Ingredients
US Customary
Metric
1x
2x
3x
16
oz.
2 packages cream cheese, softened
2
cups
8 oz. shredded Swiss cheese
1/2
cup
finely chopped dried apricots
1/8
teaspoon
ground white pepper
1
cup
finely chopped toasted pecans
Instructions
In the bowl of an electric mixer, beat the cream cheese until creamy; stir in Swiss cheese.
Add apricot and pepper, stirring well. Shape into 30 balls.
Roll in pecans, pressing firmly so pecans adhere. Serve at room temperature.
Keyword
cheese ball, dried apricots, swiss cheese
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