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Blintz Brunch Bake

Blintz Brunch Bake recipe
photo by:kraft
Here's an airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings
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posted:
9/27/2006
This Blintz Brunch Cake has been a delightful surprise to every one of my guests, it looks very innocent, however, the taste is decedent! You cannot beat easy and tastey; put slices on a lace doilly, and you can add elegant to the list of good things about this recipe! Thank you KRAFT!!
posted:
8/9/2006
Very rich but heavenly - tastes just like a real blintz but much easier to make. I enjoyed it plain (with just powdered sugar) and my family preferred it with fruit on top.
posted:
7/31/2006
This is a wonderful recipe; I prepared it exactly according to the directions and everyone thought it was very tasty. It was light, not too sweet yet filling when served along with fresh fruit. This recipe actually reminded me a great deal of a cheesecake that an elderly Italian neighbor used to make when I was a child. I think next time I make this I will experiment with almond extract in place of the lemon. And I may "fiddle" with the dough portion of the recipe, I think I would prefer more of a bottom crust. We'll see!
posted:
5/26/2006
I loved this recipe. Different, easy to make, tasty and not to sweet. Great with coffee. I substituted vanilla for the lemon.
posted:
5/16/2006
I guess the way that I made did not really meet my expectation. I was expecting a cake like texture but the ricotta cheese overpowered the cream cheese. I will not make it again because the ingredients are pricey as well.
posted:
4/28/2006
I made this for a brunch this morning. Everyone seemed to really like it. The only thing I did to spruce it up was add fresh strawberries on top as well as powdered sugar, also I used 2 tablespoons of lemon juice instead of 3. Otherwise it was really good.
posted:
4/11/2006
I made this recipe last easter. everyone loved it! I'm making again this year!
posted:
3/28/2006
The only thing I did different was, reduce the lemon juice to 1 tablespoon, instead of 3. The lemon peel adds rich flavor, so you don' t want to overpower with too much lemon flavor. The kids like it more this way. Always adjust lemon juice when more children are eating it.
posted:
3/6/2006
I also thought that this recipe turned out eggy and sour. I know there's lemon juice and peel in the recipe, but I wasn't expecting that to be a dominant flavor. I didn't like it, but some people I served it to as a snack at our mom's group had seconds, so they must have liked it.
posted:
2/28/2006
This tastes a lot like a cream cheese danish. Very light and not a heavy sugar taste. I served this to friends for brunch. It went over very well. It was super easy and turned out beautiful.
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