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

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

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


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.

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

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

Elaine Radis is said to have created this variation of the recipe.

This version of blintzes uses more eggs than the classic, giving this dish its firmness.


For the Batter:
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon baking powder
1 cup water
1 cup orange juice
6 eggs

For the Filling:
2 lbs. Cottage cheese
2 egg yolks
2 tablespoons sugar
pinch of salt
1 tablespoon Vanilla
1 tablespoon flour, optional

For the pan:
Powdered Sugar (optional)
Ground Cinnamon (optional)


Preheat the oven to 375. Add the ingredients for the batter to a food processor or blender. Process until the batter is smooth and thin. Thoroughly mix the ingredients for the filling. Add the flour if the mixture seems too soft. Generously butter a 9” x 13” pan. Pour in half the batter. Layer the cottage cheese mixture on top and smooth. Cover with the remaining batter. Bake 50 to 60 minutes, until the top is puffed and uniformly golden but not brown. Sprinkle with powdered sugar and/or cinnamon, if desired. Serve with sour cream and cut-up fresh fruits such as strawberries or bananas. 

Serves 12 to 14.