Your Daily Dish: Blintz Souffle with Sweet Strawberry Sauce

The Eastern European cousin of the crepe, a blintz is a thin pastry wrapped around a filling. As much as we love them, we also love not spending all our time rolling, folding and frying each individual blintz. Instead, we’re doing blintzes free-form. We’ve transformed a 13×9-inch baking dish into one giant, creamy, sweet-cheese-filled blintz. All of the flavor and none of the labor, this puffy and golden soufflé is served topped with sweet strawberry sauce.

Ingredients

Sweet Cheese Filling
2 (8oz/250g) packages cream cheese, softened
3 cups ricotta cheese
2 large eggs
1/2 cup sugar
2 tbsp orange juice
1 tsp vanilla extract
1/2 tsp orange zest

Blintz Batter
1/2 cup butter, softened
1/2 cup sugar
6 large eggs
1 tsp vanilla extract
1 cup flour
2 tsp baking powder
1 1/2 cups sour cream
1/2 cup orange juice

Strawberry Sauce
2 pints fresh strawberries
1/2 cup sugar
1/4 cup water
1 tbsp fresh lemon juice
1 tbsp cornstarch

Directions

1) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non- stick cooking spray.

2) For the cheese filling, in an electric mixer, beat the cream cheese until smooth. Add the ricotta, eggs, sugar, orange juice, vanilla and orange zest. Beat thoroughly on medium speed until the mixture has a smooth, creamy consistency. Place in a medium bowl and set aside.

3) For the batter, in an electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla and continue to mix. On low speed add the flour, baking powder, sour cream and orange juice, mixing just until combined.

4) To assemble, pour half the batter in the prepared baking dish. Add the filling by placing spoonfuls on top of the batter, gently spreading. Place the remaining half of the batter over the cheese filling.

5) Bake 65 minutes or until puffy and golden. Serve with sour cream and strawberry sauce.

6) For the strawberry sauce, wash strawberries and remove stems and cores. Thinly slice the berries and place 2 cups in a medium bowl. Set the remaining strawberries aside.

7) Mash the 2 cups of strawberries and pour into a medium saucepan. Add sugar, water, lemon juice and cornstarch. Bring to a boil over medium heat. Once the mixture has come to a boil, stir constantly for 1 minute or until thickened. Remove from heat and stir in remaining berries. Yield: 3 cups

Serves 8-10

Bite Me Bit: “A shmoke und a pancake? You know, a flapjack und a shigarette? No? Shigar und a waffle? No? Pipe und a crepe? No? Bong und a blintz?” – Goldmember, ‘Austin Powers in Goldmember’

Another incredibly easy berry brunch favorite is this Strawberry French Toast Souffle, a make-ahead dish of sweet egg bread, mounded with cream cheese and strawberry jam and then baked to golden perfection.

 

 

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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