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Do you have leftover blintzes that you want to revamp? Or do you simply want to create a creamy blintze souffle? Then this recipe is for you! Enjoy these easy-to-make rich sweet blintzes topped with strawberry sauce. It cuts beautifully, and the blintz souffle pairs really well with the strawberry sauce. They are sure to be devoured in no time at all!
8-10 blintzes with cheese filling
6 eggs
1 pint sour cream
1/2 cup sugar
pinch of salt
1 teaspoon Gefen Vanilla Sugar
1 and 1/2 pound frozen strawberries in sugar
1/4 cup Tokay wine
1 and 1/2 tablespoons Gefen Cornstarch
Place filled and rolled blintzes into greased 9×13 baking pan.
Mix ingredients for souffle, pour over blintzes.
Bake at 350°F for 1 hour.
Drain and reserve liquid from strawberries.
Blend until smooth.
Simmer strawberries and wine over low heat, bring to a boil.
Dissolve cornstarch in reserve liquid.
Combine with cooked strawberries, cook until thickened.
Cut souffle into squares, serve with strawberry sauce.
Photography and Styling by Tamara Friedman
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