Sweet Cheese Blintzes with Berries

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 10-12 blintzes

Comments: In this version of the Eastern European classic, the blintzes are filled with a honey-sweetened creamy mascarpone mixture. They make for a rich, luscious dessert any time of year. (Note: According to Jewish dietary law, recipes with dairy products may not be eaten along with or following meals featuring meat.)

Ingredients: 1 8-ounce carton mascarpone or cottage cheese 1 tablespoon honey 1 tablespoon milk 1/2 teaspoon finely shredded lemon or orange peel 1/4 teaspoon anise seed, crushed 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1 egg white 3/4 cup milk 1 egg yolk 2 teaspoons walnut oil or hazelnut oil 1 1/2 teaspoons granulated sugar 1/2 teaspoon vanilla extract Nonstick spray coating For Garnish: Blueberries and Raspberries Confectioners' sugar

Instructions: 1. For filling, in a mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel, and anise seed. Cover; set aside. 2. For blintzes, stir together flour and baking powder; set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture: beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake). 3. Spray a nonstick griddle or skillet with nonstick spray coating. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle. Cook blintz pancake about 30 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintzes. Cover; keep warm. 4. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold bottom of pancake over filling. Fold in sides; roll up. Arrange blintzes, seam-side down, on dessert plates or in a serving bowl. Garnish with blueberries and raspberries. Sprinkle with confectioners' sugar. Serve warm or at room temperature. Makes 10 to 12 blintzes

Source: DianasDesserts.com

Date: November 1, 2002

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County