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Blintz Souffle

Blintz Souffle

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Prep Time: 7 minutes
Cook Time: 45 minutes
Chill Time: None
Yield: 6 to 8 servings

  • 10 to 12 frozen blintzes, assorted flavors, defrosted just enough to separate
  • 1 cup sour cream
  • ¼ cup sugar
  • ¼ cup orange juice
  • 4 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon cinnamon sugar
  • Additional sour cream, for serving (optional)

1. Preheat oven to 350° F.
2. Place blintzes in a 9 x 13-inch pan.
3. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
4. Sprinkle with cinnamon sugar.
5. Bake, uncovered, at 350° for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.

Tip:

If you have an attractive baking dish, use it. This is a soufflé best served right out of the dish at the table.

I never met a soufflé that I didn’t like, and they like me, too. They tend to settle contentedly on my hips. Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this soufflé. You really can’t go wrong with all that butter, cream, sugar and eggs.


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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