Puffs
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Filling
1 cup heavy whipping cream
8 ounces soft cream cheeese
1/2 cup apricot fruit preserves
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Topping
2 tablespoons powdered sugar
1/2 cup melted apricot preserves

Puffs
Heat oven to 400°F. Combine water and butter in saucepan. Cook over medium heat till mixture comes to full boil. Stir in flour vigorously till ball forms. Remove from heat. Cool 10 minutes. Beat in eggs, one at a time, till smooth. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 30-35 minutes till puffed and lightly browned. Pierce each gently with fork to allow steam to escape. Cool completely.
Filling
Beat cream to soft peaks. Add remaining ingredients and beat till fluffy. Cut tops off puffs and fill each with about 1/4 cup of filling. Replace tops. Sprinkle with powdered sugar and drizzle with melted preserves. Serve immediately or chill up to 1 hour before serving.