Recipe - Berry-Topped Blintz Bake

BLINTZ
4 ounce Cream cheese; softened
8 ounce Small curd cottage cheese
3 Eggs; plus one egg yolk
One fourth cup Plus 1 Tbs. sugar
One half cup Plus 1 Tbs. flour
Three fourths teaspoon Vanilla
Three fourths cup Sour cream
One fourth cup Milk
One fourth cup Butter; melted
1 teaspoon Lemon peel; grated
1 teaspoon Baking powder

TOPPING
1 cup Fresh or frozen mixed
berries, thawed
Three fourths cup Blackberry of blueberry
syrup

Preheat oven to 350 degrees. Butter an 8inch square dish with 2inch high
sides (2 quart pan). For the 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 One half cup
flour, One fourth 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. For the 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 68 servings.

Formatted by Vicki Oseland (oselands@countrygourmet.com)

NOTES : This is a streamlined version of the traditional cheesefilled
blintz.
Posted to MCRecipe Digest V1 #871 by Country Gourmet
oselands@countrygourmet.com on Oct 27, 1997