Blintz Soufflé

Serves: 8
Total Calories: 463


1/2 cup butter, softened
1/3 cup sugar
6 eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
1 sour cream (for topping)
Blueberry syrup or assorted jams (for topping)
Blintz Filling:
1 (8-ounce) package cream cheese, softened
1 pint small curd cottage cheese
2 egg yolk
1 tablespoon sugar
1 teaspoon vanilla extract


Preheat oven to 350°. Butter a 9x13-inch dish; set aside. In a large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour, and baking powder until well blended. Pour 1/2 batter into 9x13-inch dish. Set remaining 1/2 aside.

Blintz Filling:
In medium bowl or food processor fitted with metal blade, combine all ingredients. Mix until well blended. Drop filling by heaping spoonfuls over batter in dish. With a spatula or knife, spread filling evenly over batter; it will mix slightly with batter. Pour remaining batter over filling. Bake uncovered at 350° for 50–60 minutes or until puffed and golden. Serve immediately with sour cream and blueberry syrup or assorted jams.

Note: May be made a day ahead. Cover and refrigerate until ready to use. Before baking, bring to room temperature.

Nutritional Facts:

Serves: 8
Total Calories: 463
Calories from Fat: 288

This Blintz Soufflé recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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