Reviewed: Dec. 26, 2008

This stuff I LOVE!!!! I think the original recipe is great, but here is how I did the filling to take it up a notch. I used a 9x13 glass pan and doubled the recipe. I used the recipe for the crust as it was originally printed. Instead of the original filling I used the sour cream,added a 1/2 cup of sugar, a 16 oz carton of marscapone and a 16 oz carton of ricotta with only one egg and a slosh or two of Amaretto, no salt. In between the layers I added some granulated raw sugar and cinnamon. I baked this until I could see that both the top and the bottom crust were cooked. The filling was a bit soft still. NO PROBLEM, by the time this was served it was PERFECT! Then the day after this stuff is like a cheesecake, it is amazing on day two! I also served a sauce with this that was made using peach jam, with some Amaretto and a bit of cranberry sauce. OOO-LA_LA! Amazing! Thanks sooo much for this recipe! I will use it for many occassions.

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Dec. 24, 2007

in spite of adding the vanilla, cinnamon, and extra sugar, my family thought this was still bland. Not a keeper for us.

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Sherryk

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Reviewed: Dec. 19, 2007

Surprisingly good. I cut the salt down in the cheese mix and added a 1/2 tsp of sugar per other reviews. I think next time I will use ricotta in place of the cottage cheese. It is tastiest warm (I like it with strawberries) and it reheats well. UPDATE: I made this again, with ricotta and 1/4 cup cottage cheese in place of 16oz of cottage cheese. I added a liberal dash of orange liquer and it really made the cheese part of the dish better, made it taste more like crepes suzette. Yummy!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 10, 2007

Love this recipe, I've used it three years in a row for my Chanukah party and it always gets raves! Even my mother, who didn't think you could make a blintz without frying it asked for the recipe. Because I have a sweet tooth, I do, as many others have suggested, add 1 tblsp of Sugar, 1 tspn of vanilla and about 1/2 tspn of cinnamon. Thank you for this one!

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Judy

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Reviewed: Nov. 21, 2007

Sorry, I did not like this. I work at a Pancake restaurant and LOVE blintzes with fruit. I tried adding fresh strawberries to this, but it was not sweet enough.

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SallyMae

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Reviewed: Feb. 2, 2007

We liked this recipe, but I can see how this might not have a broad appeal. However, I didn't have cottage cheese so I had to use ricotta cheese. It tastes fine, but not anything fantastic.

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Nov. 18, 2006

Very disappointed. Dough was too sticky and where the recipe said "pour" the rest of the dough on top, there is no way you can pour it. Will make this statement though in honesty - Maybe due to the fact that I live in Australia (am American)and had to cook it in a fan-forced oven.

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MIDDLECOOKIE

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Reviewed: Oct. 17, 2006

I thought this was terrible. I followed the recipe exactly and it was too salty, unpleasant in texture and otherwise essentially bland. My husband (who likes all food) found it pretty unpleasant and my son wouldn't eat it at all. Will definitely not make again.

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S&G Mummy

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Reviewed: Sep. 8, 2006

I would rate it with 5 stars, however, I didn't follow the recipe exactly. Texture is very much something like that of spoon bread or a dense popover. I omitted salt altogether and added a dash of cinnamon and vanilla to both flour and cheese mixtures. Baked perfectly at exactly 50 minutes! Like others, I also made a berry syrup from frozen berries to drizzle/pour over top. Tasted delicious! I will definitely make again for a brunch or as an alternative dessert dish.

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TINAMC28

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Reviewed: Aug. 19, 2006

This was absolutely amazing. I doubled the recipe and put it into a 13x9 glass pan. I served it to my book group and the raves went on and on. Run ....do not walk to this recipe!!!!

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candi-z

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Reviewed: Jun. 26, 2006

I added sugar to the cheese mixture, vanilla to both, no salt as per reviews, and a fruit layer...just a little bland still. Everyone else loved it, just dusted powdered sugar on top for sweetness...seemed to do the trick sort of....just a little bland really. Also, texture NOT what I expected. All fell apart...the inside mixture is really runny. Still good though. Just not what I was expecting.

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Theresa's Cookin'

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Santa Paula, California, USA

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Reviewed: Apr. 16, 2006

I made this for Easter brunch. I cooked it the night before, which was fine and created a denser dish. In addition, I followed an earlier review and omitted the salt, added vanilla and a small layer of blueberries on top of cheese layer. Also, I made a warm blueberry syrup from frozen berries. I loved the versatility of the recipe --- and my guests loved the dish!

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Laurie K.

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Reviewed: Jan. 18, 2006

Wonderful! I can't seem to find blintzes in my hometown, but this recipe really brings the taste home for me. The texture is wrong, but the taste is really great!

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TJDASEN1

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Reviewed: Jul. 17, 2005

I've never understood how anyone can "review" a recipe that they've altered so I make most recipes the way they're written the first time I try them. This one is no exception and I'm glad I didn't change a thing! Moist, delicious, easy and economical to prepare. Oh I did change one thing...I don't have a 9x9 pan so I made it in my 8x8 glass pan. Came out perfect.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: May 10, 2005

Super! I made this for brunch on Mother's Day, and it was a huge hit! (and really easy!) I served it warm with homemade Peach Preserves, sour cream and fresh berries. It was gone before the first batch of mimosas.

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JENKENT

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 27, 2005

i grew up on blintzes. this is much easier. i would drop the salt from the cottage cheese mixture and add 1-2T sugar instead. and cinnamon, of course! this is somewhere between a blintz and lokshen kugel. yum!!

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ZENXA49

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Reviewed: Jan. 27, 2005

I made this recipe today and although it doesn't beat the "from scratch" method, it's quick, easy and yummy. I followed some of the suggestions (halving the salt and adding vanilla)and I decided to add a teaspoon of cinnamon to the cottage cheese mixture and it helped. Serving it with sour cream and homemade strawberry preserves rounded out the taste nicely. I would make this recipe again for a quick cheese blintze fix.

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RDENIGRIS

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Reviewed: Sep. 2, 2004

It seems like I *never* follow a recipe - and sometimes it even happens when I'm not changing something on purpose! I made this for dinner tonight and, surprisingly with all the goofs, it came out just great! Not puffy, but still very good. I added vanilla and left out the salt, at the recommendation of others. Served this with chunks of cantaloupe on the side and some leftover baked spiral ham - everyone loved it! I'd make it again - next time trying to follow the recipe by not leaving out ingredients just to see what it is supposed to be like. 1. I inadvertently left out the baking powder. 2. I also inadvertently left the melted (instead of soft) butter in the microwave and forgot to add it to the cheese mixture, so poured it over the top of the cheese mixture instead. 3. I also didn’t have enough cottage cheese – only about 1 cup – so added about 1/4 cup sour cream instead of just a tablespoon. 4. I also sprinkled about 3/4 cup fresh blueberries over the top of the cheese before spooning the balance of the dough mixture on top. VERY good – and I think I would try peaches or sliced apples sometime, too. 5. I also made a mixture of raw sugar and cinnamon and sprinkled it over the top of the whole thing before baking. Also VERY good.

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WYOCAT

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Reviewed: Mar. 18, 2004

I've adjusted the amount of butter/fat I've used in this recipe sometimes, because I prefer less. But with or without adjustment, this recipe is quickly becoming a staple for brunches in my house.

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Caliope

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Reviewed: Aug. 12, 2003

I made this recipe after reading the reviews. I did not add the salt, but added a dash of vanilla. I served it with sour cream and a fruit preserve. The dish got rave reviews and will become a staple when I have to bring a "breakfast" dish!

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YVERSCH

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Blenty of Blintzes

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