Best Baked Cheese Blintz Casserole With Strawberry Sauce Recipes

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.

STRAWBERRY BLINTZES

Steps:

• Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
• Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
• Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
• Spoon filling onto blintzes and fold. Top with strawberries.

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.

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.

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
• Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
• Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
• Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
• Assembly: Preheat the oven to 400 degrees F.
• Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

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.

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.

BLINTZ SOUFFLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

RASPBERRY CHEESE BLINTZ BAKE

Steps:

• Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.

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.

BLINTZ BRUNCH BAKE

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.