Blintz Soufflé Casserole
Blintz Souffle from Marlene Sorosky's Year-Round Holiday Cookbook.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: Eastern European
Servings: 12 servings
Calories: 290kcal
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.
- Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
Serving: 1serving | Calories: 290kcal | Carbohydrates: 21g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 334mg | Potassium: 261mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 637IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 1mg