Blintz Soufflé Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
290 kcal
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Course
Breakfast
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Cuisine
Eastern European
Blintz Soufflé Casserole
Description
This casserole begins with a rich blintz batter combining butter, sugar, eggs, sour cream, and orange juice for moistness and subtle citrus flavor, alongside flour and baking powder which provide structure and rise. The filling mixes cream cheese and cottage cheese for creaminess and texture, sweetened with sugar and flavored with vanilla. Spoonfuls of filling are spread over half the batter and covered with the remainder before baking, allowing a gentle marbling effect within.
The dish bakes uncovered at moderate heat until puffed and golden, achieving a soufflé-like lift with a creamy interior. The balance of tangy sour cream and smooth cheeses creates a tender, flavorful casserole. It is traditionally served immediately with sour cream and fruit syrups or jams, complementing its mild sweetness and dairy richness.
The recipe allows refrigeration of the unbaked casserole for several hours or overnight, offering convenience for preparation ahead. Bringing the casserole to room temperature before baking ensures even cooking and proper rise. Its immediate serving after baking preserves the soufflé’s delicate texture and appearance.
Ingredients
Blintz Batter
- 4 ounces butter softened, unsalted
- ⅓ cup sugar 2.4 ounces
- 6 large egg room temperature
- 1½ cup sour cream
- ½ cup orange juice
- 1 cup flour 4 ounces
- 2 teaspoons baking powder
Blintz Filling
- 8 ounces cream cheese cut into pieces, full fat
- 16 ounces cottage cheese small curd
- 2 large egg yolk
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
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 can be covered and refrigerated for several hours or overnight for convenience.
- Bring the souffle to room temperature before baking to ensure even puffing and cooking.
- Serve promptly after baking with sour cream and blueberry syrup or jam for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 165mg | 55% |
| Sodium | 334mg | 14% |
| Potassium | 261mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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