For years, I have made real blintzes and a blintz souffle which consists of store-bought blintzes covered with a batter that tastes like a blintz. Both are good. When, I spotted this one, I was curious to find out if it tasted like either.
This is an easy recipe. You do have to time each segment and for me, that is a problem. I love to put something in the oven and go back for a finished product. This is a three-layered blintz with two separate baking times. It is not really much especially, if you make the filling while the first ten minute baking, is going on. Probably, because I was baking something else, at the same time, I got annoyed with the interruption.
I enjoy puttering around the kitchen and although I think I should not enjoy the chopping and frying and shredding and dicing, I do. It is a challenge to organize myself and my kitchen to make for effortless (almost) cooking.
Cheese Puff Blintz adapted from Food.com This is half a recipe. I was only cooking for two and there was enough for 4. I want to try this putting fruit in the middle layer with the cheese.
2 large eggs
3/4 cup milk
- 1 tablespoons vanilla yogurt
- 1/8 cup canola oil
- 3/4 teaspoon pure vanilla extract
- ½ + 1/6 cups flour Gluten free)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 8 oz farmer cheese
- 8 oz ricotta cheese
- 1 large egg
- 1 tablespoons sugar
- 2 tablespoons fresh lemon juice
- sour cream or vanilla or fruit yogurt
- blueberries or strawberries or cherry , heated with sweetener
- fruit preserves , with a dash of cinnamon
Preheat oven to 350°F.
With a blender or mixer, combine the batter ingredients until very smooth.
Pour 1 1/2 cups of the batter into a greased 9 x 13 baking pan.
Bake for about 10 minutes or until set.
Meanwhile, combine the filling ingredients and mix well.
When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
remove the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
Serve immediately, plain or with toppings. (I used a little granulated brown sugar to sprinkle on top. Cinnamon and sugar would also be yummy. I would add another tablespoon of sugar to the cheese mixture. It was not enough sweet, for my taste.
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