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Blintzes with Cheese Filling & Apple Filling

by Sally Bernstein


Makes 12

2 eggs
2 tbsp. salad oil
1 cup milk
¾ cup sifted all-purpose flour
½ tsp. salt
¼ cup butter

Beat eggs, salad oil, and milk until well mixed. Add flour and salt, beat until smooth. If this is done in a blender, the batter is ready for immediate use, if not let it stand in the refrigerator, covered, at least 30 minutes, or until the batter is the consistency of heavy cream.

To make blintzes, melt ½ tsp. butter in a 7” non-stick pan. Pour in about 3 tbsp. batter and spread evenly. Cook over medium heat until lightly browned on bottom side; remove from pan. Turn out onto paper towel.

Cheese filling: makes 2½ cups
3 oz. cream cheese, softened or sour cream
2 cups (1 lb.) ricotta cheese or dry cottage cheese
1 egg yolk
2 Tbsp. sugar
½ tsp. vanilla extract

In medium bowl combine cheeses, egg yolk, sugar, and vanilla, beat until smooth. Refrigerate, covered, until ready to use.

Apple Filling: makes 2 cups
2 lbs. tart cooking apples, pared, cored and sliced
1 cup sugar
1 tsp. cinnamon
⅛ tsp. nutmeg

In medium saucepan, combine apples, sugar, cinnamon, and nutmeg. Cook over low heat, stirring occasionally, 15 minutes, or until apples are tender. Let cool, covered, about ½ hour.

To cook
Place about 3 tbsp. of filling on each blintz (browned side). Fold 2 opposite sides over filling; then overlap ends, covering filling completely. Melt butter in large skillet. Add blintzes, seam side down; sauté until golden brown on one side, turn and sauté on other side. Keep blintzes warm in the oven while cooking the rest. Sprinkle with confectioner’s sugar. Serve hot with sour cream and/or applesauce.

©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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