Easy Cheese Blintz Casserole
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Easy Cheese Blintz Casserole - dairy
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice
plain or vanilla yogurt
Preheat the oven to 350 degrees.
Butter a 13 X 9" baking dish.
In a blender or food processor (fitted with a steel blade) combine
all batter ingredients. Process until very smooth, scraping down the
sides of the container once or twice. Measure out 1 1/2 cups of the
batter, and pour it into the baking dish. Cook for about 10 minutes,
While the batter is cooking, combine all the filling ingredients in
a large bowl and blend well. When the baking dish is removed from
the oven, spread the filling over the set batter layer, smoothing
Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling, making
certain that all the filling is covered. Carefully carry the baking
dish to the oven so the layers remain distinct.
Bake 35-40 minutes until the top is puffed and set. Remove
casserole from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.
Serve with desired accompaniments.
This recipe is
from Gloria Greene's book, The Jewish Holiday Cookbook
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