Blintz Soufflé
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Blintz soufflé is an easy and delicious brunch or breakfast dish. The creamy, cheesy filling mimics a traditional blintz, but instead of making and rolling crepes, the batter is baked over a rich sweet cheese filling. Fresh blueberry sauce, fruit jam and sour cream are traditional accompaniments.
Traditional blintzes take a lot of work, which is why this blintz soufflé is a favorite of mine. It has lots of “blintz” flavor, without the extra work! I often serve it on New Year’s Day, before the Rose Parade. It’s also great for festive occasions like showers, Jewish holidays, Easter, or a family get-together. (This post was originally published on March 3, 2012)
This recipe comes from Marlene Sorosky’s, Year-Round Holiday Cookbook, via my mom, who has been making this recipe for at least 25 years. The Blueberry Compote recipe can easily be made with raspberries, strawberries, or even mixed berries if you prefer. You can serve also serve it with assorted jams. This blintz soufflé is light and airy, and sweet, but not too sweet, which is why I like it.
Can I make cheese blintz soufflé ahead of time?
The best part about this blintz soufflé casserole is that it can be prepared the night before, and then baked in the morning. Assemble the soufflé ahead of time, cover with foil. Leave it in the fridge, and pop it in the oven before company arrives. Before baking, bring soufflé to room temperature.
What to serve with cheese blintzes
It’s a perfect dish for a brunch. To round out the meal, serve with fresh fruit and cinnamon rolls. For a larger group, this Lox and Bagels Board is a good addition. If you want savory egg dish, Spinach Mushroom Breakfast Casserole or Hatch Chile Casserole can both be prepared the day ahead. Serve with Peach Bellinis or mimosas. For a sugar-free or low carb version, try this Sugar-Free Blintz Soufflé
Blintz soufflé ingredients
Batter ingredients
- ¼ lb unsalted butter softened
- ⅓ cup sugar
- 6 eggs
- 1½ cup sour cream
- ½ cup orange juice
- 1 cup flour
- 2 teaspoons baking powder
Blintz Filling Ingredients
- 8 ounce package cream cheese cut up
- 1 pint small curd cottage cheese
- 2 egg yolks
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
How to make blintz souffle casserole
- Preheat oven to 350* F. Butter a 13″ x 9″ baking dish; set aside.
- In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended.
- Pour half the batter into buttered casserole dish.
- In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
- Drop filling by heaping spoonfuls over batter in baking dish.
- With a knife, spread filling evenly; it will mix slightly with batter.
- Pour remaining batter over filling.
- Unbaked soufflé may be covered and refrigerated several hours or overnight until ready to use.
- Before baking, bring casserole to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
- Serve immediately with sour cream and Blueberry Compote or assorted jams.
Blintz Soufflé Casserole
Ingredients
Blintz Batter
- 4 ounces unsalted butter softened
- ⅓ cup sugar 2.4 ounces
- 6 large eggs room temperature
- 1½ cup sour cream
- ½ cup orange juice
- 1 cup flour 4 ounces
- 2 teaspoons baking powder
Blintz Filling
- 8 ounces full fat cream cheese cut into pieces
- 16 ounces small curd cottage cheese
- 2 large egg yolks
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350* F. Butter a 13″ x 9″ baking dish; set aside.
Blintz Batter
- In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish.
Blintz Filling
- In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
- Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with batter. Pour remaining batter over filling.
- Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
- Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
- Serve immediately with sour cream and Blueberry Syrup or assorted jams.
Notes
- Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
This is fabulous! Funny, too, I just posted on blintzes today. I love the little packages, but this looks like it cuts beautiful, and I love that topping!
I love the simplicity of this recipe Cynthia! Looks like the perfect brunch food too, would be lovely on Mother’s Day.
Dear Cynthia, what an elegant and delightful dessert! I would love a slice of this. xo, Catherine
Thank you Catherine!It’s actually more like a brunch dish…pancakes/french toast/blintzes…but definitely a “sweet end” to a meal!
Just made these today for my Bed & Breakfast. I was a bit worried as it didn’t seem like anyone had actually tried the recipe and I never serve something that either I have not tried. I had a couple staying for 6 nights and was in need of a 3rd sweet breakfast that was different than french toast & pancakes. This came out beautiful and delicious! It also comes out of the pan perfect. I halved the recipe as I only had two couples this morning and cooked it in an 8 x 8 inch pan. Topping it with your own blueberry or triple berry sauce is a must as oppose to jam. I love blintzes and this cuts a lot of the work out making them. Thank you so much for the recipe! It will now be in my regular rotation.
Oh, thank you so much for letting me know! I’m so glad you liked it! You’re right, you can serve a variety of sauces with it too! Cynthia
I am confused about what the “blintz filling” is referring to. It says to put the blintz filling in spoonfuls in between the two layers of the blintz mixture, but it doesn’t explain what the filling is . Cynthia, can you please “fill” me in?
Thanks!
Hi Amy,
it’s right on the recipe card…
Blintz Filling
8 ounce package cream cheese cut up
1 pint small curd cottage cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
You mix the cream cheese, cottage cheese, egg yolks, sugar and vanilla extract together, it’ll be thick, then drop by heaping spoonfuls. You can see what it looks like in the photos.
Sorry for any confusion.
Cynthia
Have you ever frozen the blintz Souffle a few days ahead or kept in fridge longer than I day?
Daryn
My Sister made this and brought it to me frozen. I kept them in my freezer for over 10 days and they warmed perfectly. I am now putting this recipe together as I am typing this and I don’t bake.
Enjoy
I’m so glad to hear! Glad you liked it.
this recipe idea is brilliant! and so pretty. I ‘m sure it would be a huge hit with my family
Thank you Heather! It’ a big hit with everyone!
I’d love a big slice with that sauce on top!
Yes indeed Nicole!
Dear Cynthia, I’m so intrigued! Your blitz souffle looks delightful with that beautiful blueberry sauce. Would love to try! xo, Catherine
Thank you Catherine!
Can I make the blintz soufflé the night before then bake it the morning I need it?
Yes! I always prepare it the night before and cover it. Then in the morning I pull it out of the fridge while the oven heats up. While it’s baking, I get the rest of the brunch ready.
I want to bake this the night before. Going camping. What do you think?
Hi Sue,
Do you mean that you will take it pre-baked camping, or make it the night before and then take it camping un-baked? I usually make it the night before and then when I wake up, I bake it.
About the Marlene Sorosky Blintz Soufflé, it does not come from her Holiday Cookery book but is from Cookery for Entertaining
you are probably correct…My mom gave me the recipe, so i don’t have the actual cookbook.
My sister made this and it was wonderful ! It was good enough that I immediately went to Fred Meyers and bought a 9X13 inch Pyrex dish and all the fixings so I could make it myself
Thanks
Clint Herr
This looks yummy! I’ll make it for dessert for a special occasion. I’d love to be entered in the Stanley Tucci cookbook give-away!
This looks fabulous, Cynthia. I can’t believe I hadn’t tasted them before until recently when I got them in Paris’s rue du Rosier – it’s so good and I LOVE the blueberry sauce you give them.
Do you think this might work with almond flour?
Yes! I have a low carb version!https://whatagirleats.com/low-carb-blintz-souffle/
The Blintz Soufflé Casserole looks so delicious, and I happen to have all the ingredients on hand. Guess what I’m making this weekend?!
excellent! Let me know how you like it!
Super easy to make, I opted to prepare in the evening and baked the following morning. The flavor is too good! couldn’t stop at one serving.
Thanks for sharing this recipe.
lol, me neither which is why it’s just a special occasion dish!
Wonderful recipe. I love the fact that you can get cheese blintzes without all the fuss. 🙂
Thanks!
I made the blintz soufflé yesterday and refrigerated overnight. Was just going to bake it and my guests called and had to reschedule. Does anyone know the uncooked soufflé can be frozen for a week and then defrosted and baked?
I’ve never prepared it and frozen it, I usually just make it the day ahead and refrigerate it. You could try?
This looks so delicious! It will be a perfect brunch dish. I’m looking forward to serving it to my cousins next time they come over.
Entering your giveaway.
yes! They’ll love it!
Recipe says 1 cup flour, 4 oz.
4 oz is 1/2 cup. 1 cup is 8 oz.
Which is correct?
AP flour or SR flour?
Sorry, you are incorrect. a cup of anything will have a different WEIGHT depending on what it is. To prove this point, fill a cup with marbles and then the same cup with feathers. Do they weigh the same? Another example is to weigh a cup of brown sugar (which you already know is denser than regular sugar), and then weigh a cup of powdered sugar which takes up less volume. This is why it’s so important to weigh ingredients. All purpose flour. If self rising flour is used, the recipe will always reflect that.