A specialty of Jewish cooking, traditional cheese blintzes are thin pancakes filled with a sweet or savory cheese filling, then fried in butter until golden brown and crisp. Here, the cheese filling is sandwiched between layers of light, buttery cake-like batter. Be sure to make the filling ahead, and work quickly when assembling the casserole. Serve it as soon as it comes out of the oven with sour cream and your favorite jam.

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Name: Blintz Casserole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: Jewish
Ingredients: 24 ounces ricotta cheese (1 1/2 lbs); 1 8-ounce packages cream cheese room temperature (up to 2); 2 large Eggs; 1/4 cup Sugar; 3 1/2 tbsp fresh lemon juice; 1 teaspoon lemon peel grated; 1 teaspoon orange peel grated; 1/8 teaspoon Salt; 1 cup all purpose flour sifted; 1 baing powder; 1/8 teaspoon Salt; 1 cup unsalted butter melted (2 sticks); 1/2 cup Sugar; 3 large Eggs; 1/4 cup milk; 1 teaspoon vanilla extract or 1/2 teaspoon almond extract; 1/3 blanched slivered almonds; 1 sour cream; 1 strawberry jam

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INGREDIENTS

For Cheese Filling
24 ounces ricotta cheese ; (1 1/2 lbs)
1 8-ounce packages cream cheese ; room temperature (up to 2)
2 large Eggs
1/4 cup Sugar
3 1/2 tbsp fresh lemon juice
1 teaspoon lemon peel ; grated
1 teaspoon orange peel ; grated
1/8 teaspoon Salt
For Batter
1 cup all purpose flour ; sifted
1 baing powder
1/8 teaspoon Salt
1 cup unsalted butter ; melted (2 sticks)
1/2 cup Sugar
3 large Eggs
1/4 cup milk
1 teaspoon vanilla extract ; or 1/2 teaspoon almond extract
1/3 blanched slivered almonds
1 sour cream
1 strawberry jam

INSTRUCTIONS

FOR THE CHEESE FILLING: Using an electric blender, beat all ingredients in large bowl until blended. (Can be prepared one day ahead. Cover and refrigerate).

FOR BATTER: Preheat oven to 300 degrees F. Butter 13x9x2 inch baking dish. Combine the flour, baking powder, and salt in a large bowl. Mix in butter, sugar, eggs, milk, and vanilla extract.

Pour half the batter into the prepared dish. Spoon cheese filling over, gently spreading without mixing into the batter. Pour remaining batter over. Bake casserole until set, about 1.5 hours. Sprinkle with almonds. Cut into squares. Serve warm, passing sour cream and jam separately.

NOTES

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Blintz Casserole

For Cheese Filling
24 ounces ricotta cheese (1 1/2 lbs)
1 8-ounce packages cream cheese room temperature (up to 2)
2 large Eggs
1/4 cup Sugar
3 1/2 tbsp fresh lemon juice
1 teaspoon lemon peel grated
1 teaspoon orange peel grated
1/8 teaspoon Salt
 For Batter
1 cup all purpose flour sifted
1 baing powder
1/8 teaspoon Salt
1 cup unsalted butter melted (2 sticks)
1/2 cup Sugar
3 large Eggs
1/4 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1/3 blanched slivered almonds
1 sour cream
1 strawberry jam

FOR THE CHEESE FILLING: Using an electric blender, beat all ingredients in large bowl until blended. (Can be prepared one day ahead. Cover and refrigerate).

FOR BATTER: Preheat oven to 300 degrees F. Butter 13x9x2 inch baking dish.  Combine the flour, baking powder, and salt in a large bowl. Mix in butter, sugar, eggs, milk, and vanilla extract.

Pour half the batter into the prepared dish.  Spoon cheese filling over, gently spreading without mixing into the batter. Pour remaining batter over.  Bake casserole until set, about 1.5 hours.  Sprinkle with almonds.  Cut into squares. Serve warm, passing sour cream and jam separately.

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 12

Calories: 458
Calories from Fat: 276 (60%)

Amt Per Serving		% DV

	Total Fat 30.7g	41 %
	Saturated Fat 17.5g	87 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.6g
Cholesterol 255.4mg		79 %
Sodium 193.2mg		7 %
Potassium 188.4mg		5 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 30.8g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 458

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REVIEWS

epenades

[I made edits to this recipe.]

14y

epenades

[I made edits to this recipe.]

14y

pdelozier

This is the closest I have been able to come to cooking chinese stir fry like you get from a good chinese restaurant.

14y

promfh

This is a fine example of Musgovian cuisine. You look in the freezer and decise, "This must go and that must go".

15y

Jennkeeferrealestate

I've made this (vaired it a little) with both chicken and beef. I think its coating it with cornstarch that makes it so good. The sauce is always thick and good! Thanks for a great recipe!

15y