Planning A Meal? Try these:
Side: Latkes
Ave. Rating is
Appetizer: Gefilte Fish
Ave. Rating is 0


More Like This:
Berry Crumble Ave. Rating is 5
Cheese Blintzes Ave. Rating is 3
Cheese Blintz Souffle Ave. Rating is 1
Mandelbrot Ave. Rating is
Rugelach Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Cheese Blintzes with Blueberry Topping
Ave. Rating is 0 (0 ratings) Add Your Comments and Ratings

Posted by:  

A little work but well worth it!

Serves: 8

Prep Time:
Cook Time:
Total Time:

Ashkenazi Dairy Dessert
Shavuot

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

For the blintz:
1 cup milk
4 eggs
1/3 cup matza meal
1/3 cup potato starch
1/4 tsp. salt
2 tbl. oil for frying

For the filling:
1 8-oz package cream cheese
1 pint ricotta cheese
2 egg yolks
1 tbl. sugar
1 tsp. vanilla

For the blueberry topping:
3/4 cup honey
1/4 cup lemon juice
3/4 cup water
1/4 cup potato starch
1 tsp. lemon zest
2 cups fresh blueberries

Directions

  1. Mix together blintz ingredients (minus oil) with a whisk and refrigerate for 1 hour.
  2. Add oil to frying pan (spread evenly) and heat to medium high.
  3. Add two tablespoons of batter and spread to coat evenly
  4. Heat 1-2 minutes until top surface is dry and bottom is slightly browned. Remove and repeat until batter is used up. Add oil as required. Seperate stacked blintzes with wax paper to keep from sticking.
  5. Prepare the filling by mixing all the ingredients and set aside.
  6. Prepare the topping by heating all topping ingredients (minus blueberries) over medium heat until boiling. Continue boiling 3-5 minutes. Remove from heat and cool to warm. Mix in blueberries and keep warm.
  7. Place two tablespoons of cheese filling on center of unbrowned side of blintz. Fold in sides about 2 cm. (1 inch) then fold opposite edges to form rectangle.
  8. Bake at 400 degrees (F) for 15 minutes on greased baking sheet until lightly brown. Alternately, saute in oil.
  9. Top with blueberry topping and serve warm.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader