BLINTZES

BLINTZES

These classic blintzes offer a delightful combination of textures and flavors, perfect for a comforting breakfast or brunch. The tender, slightly sweet dough encases a creamy cheese filling, creating a satisfying bite. The addition of a fruit filling, sprinkled with sugar and cinnamon, adds a touch of sweetness and warmth. These can be served hot or cold.

Ingredients

  • 2 large Egg (Quantity estimated (not specified in original recipe))
  • 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1 cup Water
  • 1 cup All-purpose flour
  • 1 tablespoon Butter or oil (For greasing, quantity estimated (not specified in original recipe))
  • 1/2 pound Pot cheese (or farmer's cheese)
  • 1 tablespoon Butter (Originally butter, quantity estimated (not specified in original recipe))
  • 1/4 teaspoon Cinnamon (Quantity estimated (not specified in original recipe))
  • 1/4 cup Sugar (To taste, quantity estimated (not specified in original recipe))
  • 1 teaspoon Grated lemon peel (Quantity estimated (not specified in original recipe))
  • 1/2 pound Apples, peeled and cored
  • 1 ounce Ground sweet almonds
  • 1 ounce Powdered sugar
  • 1/4 teaspoon Cinnamon (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Lemon juice (From 1/2 lemon, quantity estimated (not specified in original recipe))
  • 1 large Egg white (Quantity estimated (not specified in original recipe))
  • 2 cups Oil or fat (For frying, quantity estimated (not specified in original recipe))
  • 2 tablespoons Powdered sugar (For sprinkling, quantity estimated (not specified in original recipe))
  • 1/4 teaspoon Cinnamon (For sprinkling, quantity estimated (not specified in original recipe))

Instructions

  1. 1In a bowl, beat 1 egg with 1/2 teaspoon of salt. Add 1 cup of water and 1 cup of sifted flour. Beat until smooth.
  2. 2Lightly grease a frying pan with butter or oil. Pour in about 2 tablespoons of the batter, tilting the pan to spread the batter thinly. Cook over low heat on one side only. Turn out the semi-cooked cakes onto a clean cloth with the uncooked side up. Let cool.
  3. 3For the cheese filling, mix 1/2 pound of pot cheese, 1 tablespoon of butter, 1 egg, a pinch of salt, 1/4 teaspoon of cinnamon, 1/4 cup of sugar to taste, and 1 teaspoon of grated lemon peel.
  4. 4Spread the cheese mixture on the cooled blintz pancakes. Fold over and tuck the edges in well. Sprinkle with powdered sugar and cinnamon. Fry in plenty of oil or butter until golden brown.
  5. 5Alternatively, for the fruit filling, mince 1/2 pound of peeled and cored apples with 1 ounce of ground sweet almonds, 1 ounce of powdered sugar, a pinch of cinnamon, and the juice of 1 tablespoon of lemon. Mix well and bind with the beaten white of 1 egg.
  6. 6Spread the fruit mixture on the blintz pancakes. Fold over and tuck the edges in well. Fry in plenty of oil or fat. Sprinkle those containing the fruit mixture with sugar and cinnamon. Serve hot or cold.
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