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Blintz Souffle, Pineapple (D, TNT)
Source: Combination of many recipes plus my additions
Yield: 12 blintzes

1 stick butter
1 dozen blintzes, 6 cheese and 6 fruit, or all cheese
1-1/2 cups sour cream
1/4 cup crushed pineapple, well drained
Pinch of salt
1 tsp. vanilla
1/4 cup orange juice
4 eggs
1/2 cup sugar
Ground cinnamon

Defrost blintzes. Preheat oven to 350°F.

Place stick of butter in a 9"x13"x2" pan. Place pan in oven while it is preheating, and remove as soon as butter is melted.

Swish butter in pan, so it covers bottom and sides.

Lay out blintzes in pan, alternating cheese and fruit (so that in any direction, a cheese blintz will be adjacent to a fruit blintz. This will insure that guests will be served a combination of the flavors).

In a large bowl, mix together sour cream, pineapple, salt, vanilla, and orange juice.

In another bowl, beat eggs.

Add sugar to eggs, and continue to beat, until they are well combined. Mix egg mixture into sour cream mixture, and beat until they are mixed well.

Pour mixture over blintzes in pan, making sure all blintzes are covered.

Sprinkle cinnamon over all.

Bake for approximately 45 minutes, until souffle is puffy, and lightly browned.

Serve warm. This freezes well.

Poster's Notes:
I use a combination of apple and cheese blintzes. I use extra large eggs.

I found that the combination of the apple and cheese goes very nicely with the pineapple.

This version is a combination of a couple of different recipes, plus my own additions. It's an easy, and ideal dish for Shavuot. I've served it this way for many years, and it's always been well received.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A