Easy Cheese Blintz Puff with Berries

by Jennifer

This recipe, from The Jewish Holiday Cookbook: An International Collection of Recipes and Customs by Gloria Kaufer Greene, by way of the Sundays at Moosewood Restaurant cookbook, is truly easy, and wonderful for a weekend breakfast.  Serves 8, or 6 generously.  I couldn’t find farmer cheese this time and used cottage cheese but forgot to drain it;  the result was a little moister than usual, but still delicious (moral:  don’t forget to drain the cottage cheese).

Batter:

  • 4 large eggs
  • 1 1/4 cups milk (I use skim)
  • 2 TBS sour cream or plain Greek yogurt
  • 1/4 cup melted butter
  • 1/4 tsp vanilla
  • 1 1/3 cups unbleached all-purpose flour
  • 1 TBS sugar
  • 1 1/4 TBS baking powder

Filling:

  • 1 lb. farmer cheese or well-drained cottage cheese
  • 1 lb. ricotta cheese
  • 2 large eggs
  • 2 TBS sugar
  • 2 TBS fresh lemon juice

Fresh berries

Preheat oven to 350, and coat a 13” x 9” pan with cooking spray.

Combine batter ingredients in a blender, processing well.

Pour 1 1/2 cups of the batter into the pan and

bake for 10 minutes.

Meanwhile, combine the filling ingredients in a large bowl.

Spread filling over baked layer of batter;

pour remaining batter over filling.  Return pan to oven and bake for 45 – 50 minutes, or

until the top is golden brown and puffed.  Let sit for 10 minutes before serving.

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