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Better blintz filling

13 years ago

I made blintzes for BF on Sunday. Of course they are fab, but true to form, I wasn't happy with my filling. I use a standard cottage cheese filling with and egg, bissel sugar and some cinnamon. But it's always too runny for my taste. I used lowfat cottage cheese, which is non negotiable. But should I have drained it overnight or something?? I tried to drain the cottage cheese when I was making the filling but no liquid came out so I didn't wait. Or should I add ricotta or cream cheese?

How do you blintz?

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Comments (7)

doucanoe
13 years ago
I've only ever made blintz's using this recipe. They are good and not overly sweet, which is what I like about it. It's from an old Weight Watchers cook book.

Cheese Blintz

3/4c plus 3T flour
1/4c sugar
2-1/2tsp double-acting baking powder
1/8tsp salt
3 large eggs
1/2c butter or margarine
1/4c skim milk (I use 2%)
2-1/2c part skim ricotta cheese
8oz cream cheese, softened (I always use Neufchatel)
2 large eggs
1/4c sugar
3T fresh lemon juice
1tsp grated lemon zest
1tsp grated orange zest
dash salt

Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside.

To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix)
To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended.

Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.)
Makes 10 servings

Linda
sffog
13 years ago
my blintz filling is quite simple, just farmers cheese(dry curd cheese) if you can / when i find some or cottage cheese which has been draining overnight is best but at least a couple of hours, sugar, lemon juice, pinch of salt that's it.
your runny filling could be the egg if you use the egg try just the egg yolk no white, and try squeezing the cottage cheese in cheesecloth to get some moisture out if you forget to drain it overnight, i do that often because i usually think about blintzes at the spur of the moment
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laceyvail 6A, WV
13 years ago
I haven't seen farmer's cheese or pot cheese since I was a child over 50 years ago.
leel
13 years ago
I moved from NJ to WA state 3 months ago. Farmer's cheese & pot cheese were available there, but not here--along with a lot of other things!
sffog
13 years ago
i googled where to buy farmers cheese and got some answers, whole food markets and russian delis and others.sound like a plan for blintzes soon,with some sour cream and strawberry jam
now if only i could make a good knish.yum
spacific
13 years ago
If I can't get farmer's cheese, I use ricotta (drained) instead of cottage cheese. I add an egg yolk, sugar to taste, and lemon zest. If the farmer's cheese is on the dry side, I'll add some cream cheese (or Neufchatel). It's one of those fluid "recipes" that I adjust depending on what's available until I get that creamy, not too dry, not to runny, just right texture.
coconut_nj
13 years ago
LPink, I only use ricotta. Even that, I take a look and make sure it's a dryish one. If not it gets drained overnight. If you prefer the cottage chesse, yes, do let it drain overnight. I've been wanting blintzes for a long time. I do have about a pound left from the Xmas lasagna and the ricotta cookies. I too like just a little sugar, an egg and some cinnamon in my filling.

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