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5 from 57 votes

Blintz Soufflé Casserole

Blintz Souffle from Marlene Sorosky's Year-Round Holiday Cookbook.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: Eastern European
Servings: 12 servings
Calories: 290kcal
Author: Cynthia

Ingredients

Blintz Batter

Blintz Filling

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.

Nutrition

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