Please consult the OU's guidelines for checking fruits and vegetables.

Blintz Souffle
Blintz Souffle Eileen Goltz | Dairy
1½ hours 35 minutes
10 minutes
45 minutes

This recipe is from the “The New Jewish Holiday Cookbook,” by Gloria Kaufer Greene

  • Batter:
  • 4 large eggs (no substitutes)
  • 1¼ cups milk
  • 2 Tablespoons sour cream (or plain yogurt)
  • ¼ cup butter, melted (for best flavor, no substitutes)
  • ¾ teaspoon vanilla extract
  • 1⅓ cups all purpose flour
  • 1 to 2 Tablespoons sugar
  • 1¼ teaspoons baking powder

  • 2 (7½ to 8 oz.) packages curd-style farmer cheese
  • 1 (15 to 16 oz.) container ricotta cheese, any type; part skim or regular
  • 2 large eggs or ½ cup egg substitute
  • 2 to 3 Tablespoons sugar
  • 2 Tablespoons lemon juice

  • Sour cream
  • Plain or vanilla yogurt
  • Applesauce
  • Sliced fresh strawberries or other fruit

  1. Preheat the oven to 350°F. Butter a 9x13" baking dish or coat it with a nonstick cooking spray.

  2. In a blender or food processor (fitted with steel blade) combine all the batter ingredients. Process until very smooth, scraping down the sides of container once or twice.
  3. Measure out 1-1/2 cups of the batter, and pour it into the bottom of the prepared baking dish.
  4. Bake for about 10 minutes or until it is set.

  5. Meanwhile, combine all the filling ingredients in a large bowl, and mix them well.

  6. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top.
  7. 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.
  8. Carefully return the casserole to the oven, and bake it an additional 35-40 minutes, or until the top is puffed and set.
  9. Let the casserole rest for about 10 to 15 minutes before cutting it into squares.

Serve with your choice of accompaniments.

Kashrut Instructions



  1. If the green crown is to be removed, do so carefully without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
  2. Briefly soak berries in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  3. Allow the berries to soak for a few minutes.
  4. Carefully wash off the entire surface of the strawberry.
  5. Gently dry each strawberry. They may be used without inspection.

Alternative method:

  1. Carefully remove the green leaf of the strawberry without making a hole in the top of the strawberry. If a hole was made, the strawberry should then be cut in half, allowing both the inside and outside of the strawberry to be washed.
  2. Rub the surface of each individual berry while holding it under a stream of running water. Careful attention should be paid to the area beneath the green leaf at the top of the berry.

Inspection for Long Stem Strawberries:

The beauty of highly-priced long stem strawberries may be marred by contact with water and/or the removal of its green crown. We therefore recommend the following washing procedure:

  1. Taking an individual strawberry in hand, lift the green leafy crown at the top of the berry and, with a soft brush, e.g., soft bristle paintbrush or women’s make-up brush, brush off entire surface of strawberry.
  2. Each berry should be carefully inspected under strong light. Thrips may crawl into the crevices of the strawberry seeds. The entire surface area must be visually inspected. A magnifying glass can be a most helpful tool for easy identification of insects.
  3. If the strawberries are found to be heavily infested, the entire pallet should not be used.