BLINTZ SOUFFLE I

Blintz Souffle I image

A wonderful dairy meal! I've used the store-bought blintzes and made the souffle that way. I like this where it's made as a casserole. I added blueberries to the strawberries the last time - YUM!

Provided by SANDI

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 1h35m

Yield 8

Number Of Ingredients 23

Previous Next

Ingredients

¾ cup unsalted butter, at room temperature
⅓ cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
¼ cup sour cream
5 eggs, at room temperature
1 ½ teaspoons vanilla extract
¼ cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
⅓ cup white sugar
2 eggs
¼ cup sour cream
1 ½ teaspoons vanilla extract
¼ cup orange juice
3 tablespoons cornstarch
¾ cup water
⅛ teaspoon ground cinnamon
½ cup white sugar
1 pound strawberries, hulled and sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 53.9 g, Cholesterol 268.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 25.7 g, Sodium 655.1 mg, Sugar 33.5 g

*** Explore more Blintz Souffle I Recipes »

Comment
Leave a comment

Lili Cuza

[email protected]

This blintz souffle looks delicious!

Lacag samee

[email protected]

I can't wait to try this blintz souffle recipe.

Kyrie Johnson

[email protected]

This blintz souffle is perfect for a special occasion breakfast or brunch.

Dakota Asher

[email protected]

I made this blintz souffle for a brunch party and it was a huge hit! Everyone loved it.

Will soromtochukwu Ohallem

[email protected]

This blintz souffle was a great way to use up leftover blintzes.

Mushrif Ashraf

[email protected]

This blintz souffle was a bit too eggy for my taste, but my husband loved it.

Amanullah Amanullah

[email protected]

I've never had a blintz souffle before, but this one was amazing! The cheese filling was gooey and delicious, and the blintz wrappers were cooked to perfection.