Blintz Souffle

Suzi's Blintz Souffle Good for brunch and holidays

Blintz Souffle

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  • Prep Time


  • Total Time


  • Servings



  • Filling

  • 8

    ounces cream cheese, softened

  • 2

    cups riccota cheese

  • 2

    egg yolks

  • 1

    T sugar

  • 1

    t vanilla

  • Batter

  • ¼

    cup unsalted butter, softened

  • cup sugar

  • 6

    eggs, lightly beaten

  • cups sour cream

  • ½

    cup freshly squeezed orange juice

  • 1

    cup flour

  • 2

    t baking powder


➢ Preheat oven to 350. Butter a 9x13 inch baking dish and set aside. ➢ To prepare filling, blend together ingredients until smooth and set aside. ➢ To prepare batter, mix butter and sugar until fluffy; blend in eggs, sour cream, and orange juice. In a separate bowl, combine flour and baking powder; sift in together with a fork. Add to butter mixture and blend well. Pour half of the batter into baking dish. Spread filling over the top with a knife; some will settle into the batter. Pour remaining batter over filling. (At this point, soufflé can be refrigerated several hours or overnight, if desired. Cover until ready to use. Before baking, remove from refrigerator and allow to stand until at room temperature.) ➢ Bake uncovered for 50 to 60 minutes or until puffed and golden. Serve immediately with toppings of sour cream, flavored syrup, or assorted jams. Serves 8.


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