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Blintz Souffle  

You can assemble this a day ahead and bake before serving.

Cal: 450 Fat: 28g Carbs: 30g Protein: 20g Fiber: 0g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 6 egg(s)
  • 2 egg yolks
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup sugar ; plus 1 tablespoon, divided
  • 1 teaspoon vanilla extract
  • 1/4 pound butter
  • 1 1/2 cups sour cream
  • 2 cups cottage cheese ; small curd
  • 8 ounces cream cheese ; cut up
  • 1/2 cup orange juice
  • In My Kitchen

  • You will also need: baking dish


    Preheat an oven to 350F (175C). Spray a glass 13x9 inch baking dish with nonstick cooking spray. In a large bowl, combine eggs, sour cream, flour, orange juice, butter, and 1/3 cup of sugar. Stir with an electric mixer on medium speed until blended well. Pour half of the batter into the baking dish. Set aside.

    Prepare the filling by combining the vanilla extract, tablespoon of sugar, cream cheese, cottage cheese and egg yolks in a small bowl. Mix with an electric mixer on medium speed until blended. Drop the filling by the spoonful evenly over the batter in the baking dish. Spread evenly with a knife. It's OK if the filling mixes with the batter.

    Pour the remaining batter over the filling. Ensure souffle is at room temperature before baking. Bake for 50 to 60 minutes or until puffed and slightly golden. Serve immediately. Serve with extra sour cream or jam, if desired.

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    adam on 2010-01-03

    This was very tasty! It goes well with sour cream on the side but you don't really need that. It's good and flavorful enough by itself.