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Issue 575: Blintz Soufflé

Rivky Kleiman

Rich and nostalgic, this blintz soufflé can double as a main or a dessert.

Wednesday, January 10, 2018

 Mishpacha-Recipe

Recipes and styling by Rivky Kleiman Photography by Hudi Greenberger

An oldie but goodie brought out of retirement. Can be prepared in advance and frozen. Rich and nostalgic, this blintz soufflé can double as a main or a dessert.

Ingredients

Serves 12 

  • 12 Mendelsohn’s cheese blintzes
  • ½ cup (1 stick) butter
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 6 eggs, lightly beaten
  • 1 cup (8 oz/225 g) sour cream

TOPPING
  • 8 oz (225 g) pareve whipping cream
  • ¼ cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1½ tsp dry milk powder
  • caramel and chocolate topping, for drizzling


Preparation

Preheat oven to 350°F (180°C). Melt butter and spread on the bottom of a 9x13-inch (20x30- cm) oven-to-tableware. Roll the blintzes in the butter and arrange neatly on the bottom of the pan. Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55-60 minutes.

Meanwhile, prepare the topping: Beat pareve whipping cream to soft peaks. Add confectioners’ sugar, vanilla, and milk powder. Beat to stiff peaks.

To serve: Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.

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