Ingredients

The following ingredients have 4 Servings
  • 12 frozen Cheese Blintz ((or Fruit flavored))
  • 1/4 cup Butter (melted)
  • 5 large Eggs ((six if eggs are small))
  • 1 1/2 cups Sour Cream
  • 1/4 cup White Sugar
  • 1/4 cup Orange Juice
  • 2 teaspoons Pure Vanilla Extract
  • 1 Tablespoon Cinnamon Sugar Mix (optional for sprinkling)
  • Pressure Cooker Berry Compote (optional)

Instruction

  • Melt butter and grease casserole dish well. Set aside the rest of the melted butter.
  • Arrange blintzes in 7-8 inch casserole dish, so they are one or two layers high.
  • Using a blender, food processor, hand mixer or by hand, whisk together eggs, sour cream, sugar, orange juice and vanilla extract.
  • Continue to whisk and slowly drizzle in the rest of the melted butter.
  • Pour mixture over blintzes.
  • Sprinkle cinnamon/sugar mix over top of soufflé, if using.
  • Add 1.5 cups of water to pressure cooker cooking pot and place in a trivet into the pressure cooker cooking pot.  Using a Foil Sling or other type of sling, lower casserole dish onto the trivet.  
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 30 minutes.  Wait 10 minutes and then release the rest of the pressure
  • Remove lid and use a Mealthy Crisplid to brown the top of the soufflé or place under the broiler, if desired.