Make-Ahead Blintz Casserole Recipe

Make-Ahead Blintz Casserole Recipe
Make-Ahead Blintz Casserole Recipe photo by Taste of Home
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Make-Ahead Blintz Casserole Recipe

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Blintzes are thin pancakes filled with cheese or fruits. I created an easy casserole version with cheese filling and topped it with apples. —Ann Hillmeyer, Sandia Park, NM
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min. + standing

Ingredients

  • 2 cups (16 ounces) 2% cottage cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 3 large egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon rum or vanilla extract
  • 1/4 teaspoon ground cinnamon
  • BATTER:
  • 1-1/2 cups (12 ounces) sour cream
  • 6 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • TOPPING:
  • 1/4 cup butter, cubed
  • 3 medium apples, peeled and chopped
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon rum or vanilla extract

Directions

For filling, place first six ingredients in a food processor; process until smooth. Transfer to a small bowl.
Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoonfuls of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.
Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole. Yield: 12 servings.
Originally published as Make-Ahead Blintz Casserole in Breakfast & Brunch Bookazine 2015, p23

  • 2 cups (16 ounces) 2% cottage cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 3 large egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon rum or vanilla extract
  • 1/4 teaspoon ground cinnamon
  • BATTER:
  • 1-1/2 cups (12 ounces) sour cream
  • 6 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • TOPPING:
  • 1/4 cup butter, cubed
  • 3 medium apples, peeled and chopped
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon rum or vanilla extract
  1. For filling, place first six ingredients in a food processor; process until smooth. Transfer to a small bowl.
  2. Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoonfuls of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight.
  3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.
  4. Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole. Yield: 12 servings.
Originally published as Make-Ahead Blintz Casserole in Breakfast & Brunch Bookazine 2015, p23

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