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Cheese Blintzes

Cheese Blintzes

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Michele Murray

Michele Murray

Mom's Cheese Blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 40 g
  • 62%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
  2. Trim crusts from bread and roll the slices flat.
  3. In a small bowl combine sugar and cinnamon to make a mixture.
  4. In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
  5. Bake for 10 minutes. Serve with sour cream.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

POOHBECK
89

POOHBECK

10/16/2005

YUM! Just a few things though... 1.) If you are going to cut them up, do it BEFORE you dip them into the melted butter. It makes for a LOT less mess. Personally, I think they are prettier left whole (especially if you are planning on serving them to guests) 2.) I had extras of almost every ingredient except the cinnamon/sugar. My suggestion would be: double the cinnamon, TRIPLE the sugar, and cut all of the rest of the ingredients in half (unless you want to make a TON!). 3.) When you roll the bread slices flat, make sure it is very smashed. Otherwise the butter soaks into the bread too much and makes it really soggy. And last... 4.) Bake them longer than it calls for (about 15 minutes). I had never had these before, but this recipe is a keeper. I think it would be great to serve at a brunch.

Tiffany
45

Tiffany

4/6/2005

I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.

BECMEISTER
28

BECMEISTER

1/25/2004

These were a real hit with the all the moms and kids at my sons Valentines Day party. Easy to make and great tasting. One suggestion, these should be served the same day. I made these a day ahead and they became slightly soggy. These taste great hot out of the oven. Great Recipe.

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