BERRY-TOPPED BLINTZ BAKE

[Guest guest]

Yield: 6 servings

 

BLINTZ:

 

4 ounces cream cheese, softened

8 ounces small curd cottage cheese

3 eggs, plus one egg yolk

1/4 cup plus 1 Tbs. sugar

1/2 cup plus 1 Tbs. flour

3/4 teaspoon vanilla

3/4 cup sour cream

1/4 cup milk

1/4 cup butter, melted

1 teaspoon lemon peel, grated

1 tsp baking powder

TOPPING:

 

1 cup fresh or frozen mixed berries, thawed

3/4 cup blackberry of blueberry syrup

Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch

high sides (2 quart pan).

 

BLINTZ: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of

sugar, 1 Tbs. of flour and vanilla in a blender container. Blend on

low speed until smooth, stopping and scraping down side of container

once. Transer cheese mixture to bowl; set aside. Do not wash blender.

 

Place the 3 eggs, sour cream, milk, butter and lemon peel in blender

container. Blend on medium speed until smooth. Add combined 1/2 cup

flour, 1/4 cup sugar and the 1 tsp. baking powder. Blend on high

speed until smooth.

 

Pour half of the batter into the baking dish. Drop small spoonfuls of

cheese mixture in evenly spaced rows on top of batter. Pour remaining

batter on top. Bake until puffy and edges begin to turn golden, about

45 minutes.

 

TOPPING: Combine berries and syrup in a small saucepan. Heat over low

heat until warm, stirring occasionally. Cool blintz on wire rack for

5 minutes. To serve, cut into squares; top with berries.

 

Makes 6-8 servings.

 

NOTE: This is a streamlined version of the traditional cheese-filled

blintz.