Blintz Soufflé
Blintz Soufflé is one of those recipes that feels like a little bit of magic. You layer creamy cheese filling with frozen cheese blintzes, pour a sweet cinnamon custard over everything, and bake until it puffs up into a golden, beautiful casserole. Served with fresh berries and blueberry sauce, it makes one seriously delicious brunch.
This is especially nice for a holiday breakfast or break-fast because you can assemble it the night before and simply bake it the next morning. And don’t worry when it comes out of the oven looking wonderfully puffed and dramatic. It will settle a bit as it cools, and that’s exactly what it’s supposed to do.
Start by blending the cottage cheese and cream cheese until smooth, then add the eggs, sugar, vanilla, lemon zest, and salt. You want a creamy, smooth filling with just a hint of lemon.
Spread half of the cheese filling into a buttered baking dish, then arrange the thawed blintzes in a single layer. Top them with the remaining cheese filling, making sure the blintzes are completely covered.
Next, whisk together the eggs, sour cream, milk, sugar, vanilla, cinnamon, and salt. Pour this custard evenly over the blintzes, then drizzle the melted butter over the top. Cover the dish and refrigerate overnight. This is what makes the recipe so handy for a holiday morning.
The next day, take the chill off before baking by removing the baking dish from the fridge about 30 minutes prior to baking. It will puff dramatically in the oven and turn beautifully golden on top. Let it rest briefly before dusting with powdered sugar and serving with fresh berries and blueberry sauce.
Share Your Thoughts...
Blintz Soufflé
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 45-55 minutes
Total Time: 1 hour plus chill time overnight
Ingredients
Cheese Filling:
- 8 ounces cream cheese, softened
- 8 ounces whole-milk cottage cheese
- 2 large eggs
- 3 tbsp granulated sugar
- 1/2 tsp vanilla
- 1/4 tsp lemon zest
- Pinch kosher salt
Soufflé:
- 6 frozen cheese blintzes, thawed
- 3 large eggs
- 3/4 cup sour cream
- 1/4 cup whole milk
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- Pinch kosher salt
- 2 tbsp unsalted butter, melted
For Serving:
- Powdered sugar
- Fresh berries
- Blueberry Sauce
Instructions
Blend the cottage cheese and cream cheese together in a blender or food processor until smooth. Add the eggs, sugar, vanilla, lemon zest and salt, and blend just until combined.
Butter an 8-inch square baking dish. Spread about half of the cheese filling evenly over the bottom. Arrange the 6 thawed blintzes in a single layer, 2 across and 3 rows deep. Do not stack or overlap them. Spread the remaining cheese filling evenly over the blintzes.
Whisk together the eggs, sour cream, milk, sugar, vanilla, cinnamon and salt. Pour evenly over the blintzes. Drizzle the melted butter over the top. Cover and refrigerate overnight.
Remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350°F.
Bake uncovered for 45-55 minutes, or until puffed, golden and set in the center. Let rest for 10-15 minutes before serving.
Dust with powdered sugar and serve with fresh berries and blueberry sauce.
Chef’s Notes:
- The soufflé will puff dramatically in the oven and settle somewhat as it cools. That is completely normal.
- The blintz soufflé can be assembled the night before and baked the next morning, which makes it especially good for a make-ahead break-fast.
- The blueberry sauce is best spoonable and glossy, with about one-third of the berries gently crushed while cooking and the rest left whole.
Leave a Review