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Sunday, September 26, 2010

Blintz Soufflé

Such an easy dish!

Maybe because I cheated a little bit!

Line up the frozen cheese blintzes in a 9" x 13" dish over melted butter.

Combine remaining ingredients except cinnamon in a blender, or in this case, in my mom's old school Food Processor.

Pour over the blintzes.

Sprinkle with cinnamon.

Bake at 350 degrees for one hour.

Blintz Soufflé
18 frozen blintzes (cheese, cherry, blueberry) I used only cheese
5 tablespoons butter
6 eggs
2 1/4 cups sour cream
1 1/2 teaspoons vanilla
1 1/2 tablespoons orange juice
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.  Melt butter in a 9" x 13" baking dish.  Lay frozen blintzes in pan.  Combine rest of ingredients except cinnamon, in blender or mixer and blend well. Pour over blintzes. Sprinkle with cinnamon.  Bake one hour. Serve hot from oven. 

My suggestions:
I would add about a tablespoon of sugar to the cinnamon before sprinkling over the blintzes.  Also, I prefer to let the dish set for about a half hour to bring it down to room temperature before serving.  I even like it cold, the next day!  Finally, a sweet berry coulis always tastes delicious on the side!  



  1. Wow that just looks absolutely devine! I'm sitting here at my school at Le Cordon Bleu in Pittsburgh and I think my stomach just growled. If you like making souffles I know this really good chocolate I was thinking posting one soon on my blog. I cann give you the recipe if you are interested.

    Keep baking! You're awesome!

    Souffles are one of my favorite things to make!

  2. I've never heard of blintz souffle before but the ingredients sure sound good together.