Comida Kraft
Recipe Box

Blintz Brunch Bake

Blintz Brunch Bake is rated 4.141025641025641 out of 5 by 78.
Prep Time
15
min.
Total Time
1
hr.
Servings

16 servings

Our blintz is a great airy and lemony alternative to the usual brunch bake. Try this fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
  • Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
  • Bake 45 min. or until center is set.

Serving Suggestion

For a delightful brunch idea, serve this tasty casserole with a seasonal fresh fruit salad.

Note

If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350°F.

Special Extra

Sprinkle with powdered sugar just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
Total fat 19g
Saturated fat 11g
Cholesterol 110mg
Sodium 340mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 11g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe over and over again - it's that good. I have made this recipe over and over again - it's that good. Be aware that the recipe says bake 45 minutez OR UNTIL CENTER IS SET which means it often takes longer than 45 minutes. If you bake it in a metal pan you mus turn up the heat a little as well. Mine never turns out quite as pretty as the photo but nobody ever minds. I have even made these in a muffin pan with a fee fresh blueberries on top of each. This is such a satisfying desssert or brunch item. I do add more lemon juice than called for because the lemon flavor just goes so well with the other ingredients. Once you get the hang of cooking this, you'll make it often.
Date published: 2007-06-23
Rated 4 out of 5 by from I made this for Easter breakfast, and served it with fresh blueberries and strawberries. I made this for Easter breakfast, and served it with fresh blueberries and strawberries. It was just out of the oven, so was very hot...sprinkled it with confectioner's sugar before serving. It was delicious. Had it again for dessert and this time it was cold...it was still very good. It turned out just like the picture, and the recipe was very easy to make. It is definitely a dish I will make again, and share at the workplace or for other functions. I only did one thing different and that was a mistake that turned out to be a good one. I baked it for an hour instead of 45 minutes because I used the total time listed as my baking time instead of what was listed later in the recipe. This isn't a real sweet dish, but it is very rich.
Date published: 2005-03-28
Rated 4 out of 5 by from This is a wonderful recipe; I prepared it exactly according to the directions and everyone thought... 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!
Date published: 2006-07-31
Rated 3 out of 5 by from The recipe didn't really say whether this should be served hot or cold, and I read a review that... The recipe didn't really say whether this should be served hot or cold, and I read a review that said it reheats well, so I served it hot. In my opinion, that was all wrong! The leftovers out of the fridge were significantly better than eating it warm. Also, the filling definitely needed more sugar, I would even double it next time. The filling also had a slightly gritty texture, most likely from the ricotta, that I did not care for. I will try this recipe again, but definitely put my own spin on it.
Date published: 2013-03-28
Rated 5 out of 5 by from Funny I've had this recipe for YEARS and never made it until today and it was so good! Funny I've had this recipe for YEARS and never made it until today and it was so good! Not as pretty as the picture, but topped with powdered sugar and macerated strawberries it was very good! Very light and rich at the same time. I tasted as I went so I adjusted the recipe with a couple more tbsp of sugar and vanilla in the dough and little extra sugar in the cheese mixture. Next time I'll make 1.5 the recipe for the cake part so I can have an even coverage of the cake on top. Excellent!
Date published: 2011-07-17
Rated 5 out of 5 by from A family favorite. A family favorite. Very easy to make, although I did better at portioning the batter between top and bottom layers after the first time. Usually serve with fruit but it's good by itself too, and reheats well if there are any leftovers. For our family of 3, I often halve the recipe (use 3 eggs --makes a bit more batter which I like as I find that makes it easier to cover bottom and top). Have also made with fat-free cream cheese: just as good, in my opinion!
Date published: 2012-05-08
Rated 1 out of 5 by from This recipe was absolutely the worst dessert I have ever made in my life. This recipe was absolutely the worst dessert I have ever made in my life. I suffered much embarassment amongst close friends and relatives for feeding them this disaster of a recipe. The dessert did not even resemble the photo in the calendar. And I definitely followed the recipe and the baking instructions perfectly. The cake was sour and eggy tasting and just plain awful.
Date published: 2005-04-03
Rated 4 out of 5 by from You have to follow the directions carefully and you have to have a fruit sauce/syrup to add the... You have to follow the directions carefully and you have to have a fruit sauce/syrup to add the final touch of flavor or it is a bit on the bland side. Overall a nice alternative to the standard brunch fare and not too complicated to make. Even in my finicky oven it baked perfectly even. But I also used a Stoneware dish, so maybe that's why it turned out so well.
Date published: 2008-05-19
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