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Blintz Souffle II (dairy)
Blintz Souffle II (dairy) Eileen Goltz | Dairy

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


For the Batter:
4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream (or plain yogurt)
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 to 2 tablespoons sugar
11/4 teaspoons baking powder

2 (7-1/2 to 8 ounce packages curd-style farmer cheese)
1 (15-16 ounce) container ricotta cheese, any type; part skim or regular
2 large eggs or 1/2 cup egg substitute
2-3 tablespoons sugar
2 tablespoons lemon juice

sour cream
Plain or vanilla yogurt
Sliced fresh strawberries or other fruit


Preheat the oven to 350.  Butter a 9″x13″ baking dish or coat it with a nonstick cooking spray. In a blender or food processor (fitted with steel blade) combine all batter ingredients. Process until very smooth, scraping down the sides of 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 for about 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 oven, and bake it an additional 35-40 minutes, or until the top is puffed and set. Let the casserole rest for about 10-15 minutes before cutting it into squares. Serve with your choice of accompaniments.