Best Baked Cheese Blintz Casserole With Strawberry Sauce Recipes

BAKED CHEESE BLINTZ CASSEROLE WITH STRAWBERRY SAUCE

Steps:

• Filling: In a medium bowl with an electric mixer, beat together all ingredients. Set aside.
• Batter: Preheat oven to 350 degrees Fahrenheit. In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar, and eggs. Add flour, baking powder, baking soda, and orange juice and beat well.
• Casserole: Pour half of the batter into a lightly sprayed or oiled 9 X 13 baking dish. Spoon Filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake until firm and golden on top, about 50 minutes. Cut into squares and serve with Strawberry Sauce or a blueberry sauce.
• Strawberry Sauce: In a food processor, slightly puree the thawed berries, including their juice. Transfer puree to a medium saucepan. Add remaining ingredients (except liqueur) and bring to a boil on medium-high, whisking, until thickened, about 4 minutes. Remove from heat, add fresh berries and liqueur. Let cool, then cover and refrigerate. Serve at room temperature.

MAKE-AHEAD BLINTZ CASSEROLE

Steps:

• For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.

EASY CHEESE BLINTZ PUFF

Steps:

• Preheat oven to 350°F.
• With a blender or mixer, combine the batter ingredients until very smooth.
• Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
• Bake for about 10 minutes or until set.
• Meanwhile, comine the filling ingredients and mix well.
• When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
• Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
• Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
• Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
• Serve immediately, plain or with toppings.

CHEESE BLINTZ CASSEROLE

Steps:

• Preheat oven to 300 degrees F.
• In large bowl, combine fist 7 ingredients, blending well and set aside.
• Grease a 2-quart long baking dish.
• In a large bowl, combine the next 7 ingredients until blended.
• Pour 1/2 of the mixture into the prepared pan.
• Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together.
• Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.
• Warm the pie filling and lemon peel together and pour over slices of the blintz.

CHEESE BLINTZ CASSEROLE

Steps:

• Mix the first 7 ingredients in a blender until blended.
• Add the flour and mix again.
• Pour half of batter mixture into a 9" square greased or Pam'd casserole.
• Bake at 350 for about 10 min or until set.
• Mix the remaining ingredients to make the filling.
• Spread filling evenly over the baked bottom layer.
• Re-stir the remaining batter and pour it over the filling, trying to cover all the cheese layer.
• Bake at 350 for about 40 min or until slightly browned.
• Optional - brush top with melted butter the last 5 minute.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
• In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
• Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
• Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.