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Blintz Soufflé with Warm Strawberry Sauce
This is a baked ricotta pancake type dish. The consistency is that of a cake with filling. One of my signature dishes!
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Prep Time : 20 Minutes Cook Time : 1 Hour Yield : 8-10 people |
Ingredients
- Filling:
- 1 package (8 ounces) cream cheese
- 1 pint Ricotta cheese
- 2 egg yolks
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Mix all of these ingredients
- in a large mixing bowl
- Batter:
- 1/3 cup butter, softened
- 1/3 cup sugar
- 6 eggs
- 1 cup flour
- 2 teaspoon baking powder
- 1 1/2 cups sour cream
- 1/2 cup orange juice
- 1 tsp. cinnamon
Preparation
Mix all of the above in a blender until thoroughly blended.
Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.
Preheat oven to 350°.
Bake for approximately one hour or until slightly golden on top. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and additional powdered sugar.
Warm Strawberry Sauce:
1/3cup sugar
1 pint strawberries
Heat the fruit with sugar for approximately 30 minutes until slightly thickened. This can be prepared ahead of time and reheated. Serve separately with blintz soufflé.
Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.
Preheat oven to 350°.
Bake for approximately one hour or until slightly golden on top. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and additional powdered sugar.
Warm Strawberry Sauce:
1/3cup sugar
1 pint strawberries
Heat the fruit with sugar for approximately 30 minutes until slightly thickened. This can be prepared ahead of time and reheated. Serve separately with blintz soufflé.
