Cream Cheese Blintzes with Strawberry Glaze

  • Active Time 30m
  • Total Time 4h

Serves 8

ingredients

  • For Pancakes:
  • 1 cup all-purpose flour
  • 2 teaspoons superfine sugar
  • 1 egg, lightly beaten
  • 3/4 cup sour cream
  • 1 cup milk
  • 1/4 cup unsalted butter
  • For Filling:
  • 3/4 cup golden raisins
  • 1/4 cup brandy
  • 1/2 cup cottage cheese
  • 1 cup cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 2 tablespoons sour cream
  • 1 egg yolk
  • Unsalted butter, for cooking
  • For Glaze:
  • 3/4 cup strawberry jam (or your favorite kind of jam)
  • 2 tablespoons brandy
  • 2 tablespoons water

directions

TO MAKE BLINTZES: Sift the flour and superfine sugar in a bowl. Add egg and mix well. Gradually add sour cream and milk and beat with a wooden spoon until batter is smooth; let stand for 1 hour.

Heat pancake pan, grease well with unsalted butter. From a small jug, pour 1/4 cup mixture into pan, swirling batter evenly around pan so that it is very thing. Cook over moderate heat until lightly golden. Flip pancake and cook on the other side for a few minutes. Repeat with remaining batter. (Makes about 10 pancakes)

TO MAKE FILLING: Place golden raisins in saucepan with brandy and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat. Let stand 30 minutes. Beat together cheeses, butter and sugar until creamy. Add lemon zest, sour cream and egg yolk and mix well. Drain golden raisins and add to cream mixture.

Place about 1/4 cup cream mixture in center of pancake; fold pancake over filling to form parcel. Refrigerate for 2 hours before frying. Heat butter in pan. Fry blintzes until golden-brown on both sides.

TO MAKE GLAZE: Place jam, brandy and water in saucepan and stir until boiling, then pass through a fine sieve.

TO SERVE: Arrange blintzes on serving plate, spoon on glaze.

NOTE: Blintzes with filling may be made 1 day in advance and can be frozen.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 5686

nutrition information per serving

542 calories; 30g total fat; 133mg cholesterol; 188mg sodium; 55g carbohydrates; 1g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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