Description
Ina Garten’s blintz casserole blends Jewish culinary traditions with modern comfort. Creamy cheese filling nestled between delicate layers promises a delightful meal you’ll savor with each comforting bite.
Ingredients
Scale
- 3 cups (24 oz / 680 g) ricotta cheese
- 8 oz (227 g) mascarpone cheese
- 6 extra-large eggs
- 1 ⅓ cups all-purpose flour
- 1 ¼ cups milk
- 4 tbsps (½ stick / 57 g) unsalted butter, melted
- 2 tbsps sour cream
- ½ cup sugar
- 1 ½ tsps pure vanilla extract
- 2 tbsps grated lemon zest (2 lemons)
- 3 tbsps freshly squeezed lemon juice
- 1 tbsp baking powder
- 1 tsp kosher salt
- ¾ cup freshly squeezed orange juice (3 oranges)
- ⅔ cup sugar
- 1 tbsp cornstarch
- 4 half-pints fresh blueberries
Instructions
- Preparation: Preheat oven to 350°F and thoroughly butter a 9×13-inch baking dish to prevent adhesion.
- Batter Creation: Process or blend batter ingredients until completely smooth. Pour half the batter into the prepared dish and bake for 10 minutes until slightly firm.
- Cheese Filling: Whisk ricotta, mascarpone, eggs, and sugar together. Incorporate salt, vanilla, lemon zest, and juice, ensuring even distribution. Spread this mixture carefully over the pre-baked pancake layer.
- Final Assembly: Pour remaining batter over cheese filling, creating an even top layer. Return to oven and bake 35-40 minutes until golden brown and filling is mostly set.
- Resting Phase: Remove from oven and let casserole rest 10-15 minutes to stabilize filling and facilitate cleaner slicing.
- Blueberry Sauce: Combine orange juice, sugar, and cornstarch in a saucepan. Bring to gentle boil, stirring until thickened. Add blueberries and simmer 4-5 minutes, allowing some berries to break down while maintaining texture.
- Sauce Finishing: Stir in lemon juice and zest. Cool slightly before serving alongside warm blintzes.
Notes
- Master Batter Consistency: Achieve a silky, lump-free batter by using a food processor or electric mixer, ensuring smooth blending of ingredients for a perfect texture.
- Cheese Filling Technique: Whisk ricotta and mascarpone carefully to create a creamy, well-incorporated filling without overmixing, which can lead to a dense texture.
- Layering Precision: Pour batter in two even layers, allowing the first layer to set slightly before adding the cheese filling to prevent mixing and maintain distinct layers.
- Sauce Simmering Secrets: Cook blueberry sauce gently, letting some berries break down while keeping others whole for a vibrant, textured sauce with balanced sweetness and acidity.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 140 mg