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Blintzes with Cream Cheese and Cinnamon
Blintzes with Cream Cheese and Cinnamon is a traditional Jewish recipe for a classic blintz pancake filled with a cream cheese, egg and currant filling that's then baked in the oven. The full recipe is presented here and I hope you enjoy this classic Jewish dish of: Blintzes with Cream Cheese and Cinnamon.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
12
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesJewish Recipes
Blintzes are a classic Jewish crêpe-like pancake based on the Eastern European
blin. (The name itself derived from the Yiddish ['blintze']). Although East European blinis are made with a yeast batter, blintzes typically are not and are often served at the Jewish festival of Shavuot. Though Blintzes can be served plain they are often stuffed with a filling before being oven-baked and served. The recipe given here is for the plain pancake, but there are many recipes for
filled blintzes on this site.
Ingredients:
12
Blintzes or
crêpes
500g curd cheese
250g cream cheese
100g sugar
100g currants soaked for an hour in rum, red wine or fruit juice
freshly grated
zest of 2 lemons
3 egg yolks
3 or 4 drops of vanilla extract
icing sugar mixed with cinnamon to dust
1 tbsp butter
Method:
In a bowl combine the cream cheese with the sugar, lemon zest, egg yolks and vanilla. Beat until smooth then stir-in the currants.
Taking one blintz at a time, place 2 tablespoons of the filling on one half of the pancake then fold the edge nearest the filling over the filling then tuck-in the top and bottom and roll into a slim sausage.
Pack the rolls next to one another in a greased baking dish and dust with the icing sugar. Dot with the butter then cover loosely with a sheet of foil and place in an oven pre-heated to 190°C. Bake for about 20 minutes, or until heated through.
Transfer to a plate, dust with more of the icing sugar and cinnamon mix then serve hot with sour cream. If desired they can be served with blueberry sauce or elderberry sauce.
