Blintz Souffle

Made  times

"A wonderful dairy meal! I've used the store bought blintzes and made the souffle that way. I like this where it's made as a casserole...I added blueberries to the strawberries the last time- YUM!"
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0 8 servings yields 9 X 13 pan
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Butter a 9X13 inch pan
  2. preheat oven to 350
  3. In a large mixing bowl, cream butter and sugar.
  4. In a small bowl, combine dry ingredients: baking powder, flour, salt, cinnamon.
  5. In a medium bowl, beat wet ingredients- cottage cheese, sour cream, eggs, vanilla and cream.
  6. Into the butter mix, add dry and wet ingredients alternately.
  7. Beat until well combined.
  8. divide in two equal parts and set aside.
  9. For filling, in large mixing bowl, beat cream cheese on high speed until fluffy. Add remaining filling ingredients and beat at medium speed for 5 minutes.
  10. Put half the dough on the bottom of pan, put filling on top of that and then the other half of dough on top. It doesn't matter if its even or totally covered.
  11. Bake for 50-60 minutes until golden brown.
  12. Turn off oven and leave door open for five minutes
  13. Remove.
  14. Serve with strawberry sauce or jelly or cinnamon/sugar mix.
  15. strawberry sauce
  16. warm orange juice in a small pan.
  17. sprinkle in cornstarch and whisk vigorously.
  18. Heat water to hot but not boiling.
  19. Add to juice and whisk vigorously, getting rid of lumps.
  20. Turn off heat, add cinnamon and sugar.
  21. whisk until blended.
  22. Add strawberries
  23. Cover pot and simmer for 15 minutes.
  24. Stir every 5 minutes- sauce should be thicker than syrup.
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