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Blintzes, Matzo (P, KLP)
Source: "Second Avenue Deli Cookbook"
Yield: 12 blintzes

6 squares matzo
2 eggs, beaten
1/3 cup water
1/2 cup oil for frying

Potato Filling:
3 cups mashed potatoes
2 tablespoons olive oil
1 cup finely chopped onion
2 teaspoons finely chopped or crushed fresh garlic
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon pepper
Sour cream

Cheese Filling:
1-1/4 pounds farmer cheese
8 ounces whipped cream cheese
3/8 cup sugar
1 egg, beaten
1 teaspoon vanilla
1/8 teaspoon salt
Sour cream
Raspberry jam (optional)

Apple Filling:
Unsalted butter
3 cups peeled, cored McIntosh apples, cut into 3/4" slices, 1/4" thick
1/2 cup sliced blanched almonds
1/2 cup raisins
3/4 cup sugar
1 teaspoon cinnamon
Confectioners' sugar
Sour cream

Prepare one of the fillings described below, and refrigerate until ready to use.

Lay out a double layer of paper toweling on your counter large enough to hold all 6 matzo squares without piling them. Hold matzo squares under cold running water (do 1 square at a time) for about 10 seconds, until both sides are wet but not limp. Lay out the wet matzos on the paper toweling, and place a single layer of wet paper toweling on top. Leave them for 50 minutes, at which time you'll find that the matzos are pliable and can be rolled without breaking. You must have your fillings prepared at this time and be ready to fry the blintzes. (These moistened matzos are delicate; you might want to prepare a few extras in case some of them tear).

In a bowl, beat eggs and water, and set aside. Using a sharp knife, cut a matzo square exactly in half along the grain. Place about 1/4 cup of filling about 1" from one end (leave a 1/2" margin on both sides), and roll, vertically, against the grain. Work with care so as not to tear the matzo. Do not try to seal the sides. Dip each blintz in the egg-water mixture, and place it on a plate. Repeat until all matzo wrappers are filled and dipped.

You'll need 2 skillets to contain all 12 blintzes. Heat half the corn oil in each, carefully place blintzes in pans, and sauté, turning once, until nicely browned and crispy on both sides. Remove and serve.

Make Potato Filling:
Place mashed potatoes in a large bowl. Heat olive oil in a skillet, and sauté onions until brown. At the last minute, add garlic, and brown quickly. Remove with a slotted spoon to the bowl containing mashed potatoes.

Add egg, salt, and pepper, and combine thoroughly. Refrigerate until needed.

Stuff and cook matzos as indicated above. Serve with sour cream.

Make Cheese Filling:
Combine all ingredients (except sour cream and jam) in a large bowl, and blend thoroughly. Refrigerate until needed. Stuff and cook matzos as indicated above. Serve with sour cream and/or raspberry jam.

Apple Filling:
Melt 1 teaspoon butter in your largest skillet, and, on high heat, sauté apple slices until they're lightly browned on both sides. Do this in batches, so that you're browning only one layer of slices at a time (don't pile them up); use 1/2 teaspoon extra butter for each batch. Don't overdo it. You want the fruit to keep its integrity, not turn to mush. Remove with a slotted spoon to a large bowl. Add 1/2 teaspoon butter, and quickly brown almonds and raisins. Add to bowl with apples.

Add sugar and cinnamon to the bowl, and mix thoroughly. Refrigerate until needed.

Stuff and cook matzos as indicated above. When finished, remove to a serving dish, and sprinkle with confectioners' sugar. Serve with sour cream.

Posted by Marcia Emanuele

Nutritional Info Per Serving: N/A