Creamy Fruit Blintzes
Prep Time: 20 min
Cook Time: 30 Min
Serves 16 Servings
Difficulty Moderate
Ingredients
- CHEESE FILLING
- 1 large egg yolk
- 2 Tbsp. sugar
- 1 (8 oz.) pkg. cream cheese
- 2 C. (12 oz. carton) dry cottage cheese
- OR 2 C. (12 oz. carton) creamed cottage cheese
- 1/4 tsp. Spice Islands® Pure Vanilla Extract
- BLINTZES
- 3 large eggs
- 3 Tbsp. Crisco® Pure Vegetable Oil
- 1 1/2 C. milk
- 1 C. all-purpose flour
- 1/2 tsp. salt
- 1/3 C. butter
- 2 Tbsp. butter
- Powdered sugar
- 1 C. sour cream
- 1 C. Polaner® Strawberry Preserves, Cherry or Blueberry All Fruit
Directions
- COMBINE egg yolk and sugar; beat with an electric mixer until thick and yellow. Add cream cheese, cottage cheese and vanilla; mix well. Refrigerate until ready to use.
- COMBINE eggs, oil and milk in medium bowl; beat until well blended.
- ADD flour and salt; continue to beat until batter is smooth and flour is dissolved. Refrigerate, covered, 30 minutes or until ready to use.
- HEAT a small skillet slowly. To test temperature, drop a little cold water onto surface; water should bead up and bounce. For each blintz, brush pan lightly with melted butter.
- MEASURE 3 Tbsp. batter into cup. Pour into skillet all at once, rotating skillet quickly to spread evenly.
- COOK 1 minute until golden brown on underside; loosen edge with spatula and remove. Dry on paper towels. Stack, brown side up, with waxed paper between blintzes.
- HEAT oven to 200ºF.
- SPREAD 3 Tbsp. filling on browned side of each blintz, making a rectangle 4 inches long. Fold two sides in over filling, overlapping edges and covering filling completely.
- MELT 1 Tbsp. butter in large skillet over medium heat. Add half of blintzes, seam-side-down and not touching. Sauté until golden brown, turning once. Keep warm in oven while cooking second half of blintzes.
- SERVE hot, sprinkled with powdered sugar and topped with sour cream and preserves.
