Ingredients

The following ingredients have 12 Servings
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup Original Bisquick mix
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup pineapple juice
  • 6 eggs
  • 1/2 cup sour cream
  • 3/4 cup strawberry or blackberry preserves

Instruction

  • Coat a 9" x 13" baking dish with non-stick cooking spray.
  • In a large bowl, cream together all filling ingredients until smooth; set aside.
  • In another large bowl, mix together all batter ingredients until well combined.
  • Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate overnight.
  • Preheat oven to 325 degrees F. Remove the cover from the baking dish. Bake the blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
  • Cut squares and top with sour cream and preserves. Server warm.