It’s Blintz!

The blintz, close cousin of the French crêpe and second or third cousin to the cannoli, is a flattened dough rolled up and served with filling. “Blintz” and the plural “blini” (or blintzes, of course) are Yiddish, and many European countries have other names for the recipe. They’ve had symbolic meaning among Slavic cultures for centuries, and, oh yeah, they’re delicious.

This post will share an ancient, mystical easy, modern take on the traditional blintz with a cheese filling. It’s great if you, like me,  have a small kitchen without a lot of counter space as it only requires the use of 1 plate, 1 bowl, and a cutting board or other clean, flat surface.

A Mountain of Blintzes, by Anik McGrory

Rather than include a photo of an actual blintz, I decided on this awesome looking children’s book instead.

I could also imagine it being fun to make with kids, because you get to cut up and smush down an entire loaf of bread – and I imagine that’s the kind of thing that kids like to do.

Finally, it’s great to make year-round as you can pack up and freeze the blintzes for later, and it doesn’t require having the oven on for long periods of time. I’d also imagine they taste pretty good if you warm them up in a toaster oven.

I found this creative recipe on, shared by user Michele. I made some modifications to her original recipe, based partially on a review from user “Poohbeck” (hey, I don’t make these names).

Cheese Blintzes

  • 1 (1 pound) loaf white bread (I used Freihofer’s Country White)
  • 3/4 cup white sugar
  • 1 and ½ tablespoons ground cinnamon
  • 1 (8 ounce) package regular cream cheese, softened
  • 1 (8 ounce) package ‘1/3 less fat’ cream cheese, softened
  • 2 tablespoons milk
  • 1 and ½ teaspoons vanilla extract
  • 1/2 cup butter, melted
  • 1 pint sour cream

1. Preheat oven to 350 degrees F, if you plan to bake your blintzes right away, but not if you plan to freeze them. With a nice sharp knife (unless you’re doing this with kids, obviously – a clean pair of safety scissors would be fun), trim off the crust of each slice of bread (you can stack several slices at a time).

2. Using a rolling pin, roll each slice as flat as possible. Really squish them into nice little compact sheets of dough. If they start to stick to whatever surface you’re using, just throw a little flour down.

3. On a large plate, preferably with rimmed sides, combine the sugar and cinnamon and set aside.

4. In a large bowl, use an electric mixture to whip together the softened cream cheese, milk, and vanilla.

5. Pick up a slice of what was once bread, drop on a nice tablespoon-sized dollop of cream cheese mixture, and spread it out to cover the surface. Then roll the dough up. You can roll up all of the pieces now, or go on to step 6 and do them one at a time.

6. Drizzle or dip your rolled dough in melted butter, then roll it around on the cinnamon & sugar plate til it’s good and covered.

7. Once all of the blintzes are cinnamon’d up and ready to go, either pop them in the oven for 15-18 minutes (depending on how crispy you like the outside – speaking from experience, the crispier the better is my vote) on a baking sheet covered with parchment paper, or wrap them up for freezing.

Serve with sour cream – not necessary, but quite good.

“A Mountain of Blintzes” by Anik McGrory can be found here.


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Categories: Easy Desserts


I'm a writer of web content and advertising copy in the interactive space. I'm kind of a geek, but I like other stuff, too. My passions and loves include cooking and food, travel, music, and reading; my husband & favorite architect Jonathan; my wonderful family and friends; and my loyal, quirky dog.

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