Blintz soufflã© with warm strawberry sauce recipe

Blintz Soufflé with Warm Strawberry Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delectable recipe for Blintz Souffl� with Warm Strawberry Sauce will transport your taste buds to a world of sweet indulgence. The light and fluffy souffl�, filled with creamy cheese, is perfectly complemented by the vibrant and tangy strawberry sauce. With just a few simple steps, you can create a show-stopping dessert that will impress your guests and leave them craving for more. Get ready to savor the combination of delicate flavors and textures that make this dish truly irresistible.

Keywords: Blintz souffl�, warm strawberry sauce, recipe, dessert, creamy cheese

Blintz souffl� with warm strawberry sauce recipe details

Blintz soufflã© with warm strawberry sauce recipe, recipe Rating: 4.9
Number of votes:130

Ingredients for Filling:

1 package (8 ounces) cream cheese

1 pint Ricotta cheese

2 egg yolks

1 Tablespoon sugar

1 teaspoon vanilla

Ingredients for Batter:

1/3 cup butter, softened

1/3 cup sugar

6 eggs

1 cup flour

2 teaspoons baking powder

1-1/2 cups sour cream

1/2 cup orange juice

1 teaspoon cinnamon

Ingredients for Strawberry Sauce:

1/3 cup sugar

1 pint strawberries

Instructions:

Filling:Mix cheese, egg yolks, sugar and vanilla in a large mixing bowl. Set aside.

Batter:Mix butter, sugar eggs, flour, baking powder, sour cream, orange juice and cinnamon in a blender until thoroughly blended.

Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.

Preheat over to 350 degrees

Bake for approximately 1 hour or until slightly golden on top. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and additional powdered sugar.

Strawberry Sauce:Heat the fruit with sugar for approximately 30 minutes until slightly thickened. This can be prepared ahead of time and reheated. Serve separately with blintz soufflé.

Serves:8 – 10