Cheese Blintzes
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 58.6
- Total Fat: 0.8 g
- Cholesterol: 5.3 mg
- Sodium: 76.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.2 g
- Protein: 3.0 g
View full nutritional breakdown of Cheese Blintzes calories by ingredient
Introduction
From "The Art of Filo Cookbook" by Marti Sousanis (slightly modified, but oh so delicious!) From "The Art of Filo Cookbook" by Marti Sousanis (slightly modified, but oh so delicious!)Number of Servings: 20
Ingredients
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1/2 lb. Athen's Fillo (Phyllo) Dough
(1) 15 oz. container Fat Free Ricotta Cheese
1 tbsp. Granulated Sugar
1 tbsp. Butter (melted)
1 tsp. Lemon Juice
1/4 cup egg substitute
Directions
-Defrost your phyllo dough, in an airtight container, preferably in the refrigerator (either in a large ziploc, in the original packaging, covered in plastic wrap, etc.)
-Preheat oven to 375 degrees.
-Mix all ingredients (not including phyllo dough) by beating with an electric mixer or with a heavy wooden spoon until smooth.
FOLDING PROCESS
-On a clean flat surface, place 2 whole sheets of phyllo, one on top of the other, and cut in half ("hamburger" style, not lengthwise). Cover the phyllo you're not immediately using with clear plastic wrap or a slightly damp cloth.
-Spray the entire surface with spray oil and place a row of filling along the bottom edge (lengthwise).
-Fold the bottom edge of the phyllo over the filling.
-Fold the left edge of the phyllo sheet over about 1 inch, then spray the folded edge with a little spray oil. Repeat the process for the right edge of the phyllo sheet.
-Roll up the pastry, stopping halfway to spray the top oil. Then continue rolling pastry to the end.
-Place the roll seam side down on a lightly greased baking sheet. Lightly spray oil across the top of the roll.
(If you want to get fancy, you can coil in the edges to make different shaped blintzes here!)
BACK TO THE BAKING!!
-Place blintzes on a greased (I use spray oil here) baking sheet and bake until golden brown, or about 20 minutes.
-Serve immediately! (If you want to, you can garnish with dollops of fat free sour cream and strawberry jam, or with applesauce!)
-These taste great when they are cold too, but they won't look as attractive as the first day they're made.
Serving Size: Makes 20 Blintzes
Number of Servings: 20
Recipe submitted by SparkPeople user ERINZIMICH.
-Preheat oven to 375 degrees.
-Mix all ingredients (not including phyllo dough) by beating with an electric mixer or with a heavy wooden spoon until smooth.
FOLDING PROCESS
-On a clean flat surface, place 2 whole sheets of phyllo, one on top of the other, and cut in half ("hamburger" style, not lengthwise). Cover the phyllo you're not immediately using with clear plastic wrap or a slightly damp cloth.
-Spray the entire surface with spray oil and place a row of filling along the bottom edge (lengthwise).
-Fold the bottom edge of the phyllo over the filling.
-Fold the left edge of the phyllo sheet over about 1 inch, then spray the folded edge with a little spray oil. Repeat the process for the right edge of the phyllo sheet.
-Roll up the pastry, stopping halfway to spray the top oil. Then continue rolling pastry to the end.
-Place the roll seam side down on a lightly greased baking sheet. Lightly spray oil across the top of the roll.
(If you want to get fancy, you can coil in the edges to make different shaped blintzes here!)
BACK TO THE BAKING!!
-Place blintzes on a greased (I use spray oil here) baking sheet and bake until golden brown, or about 20 minutes.
-Serve immediately! (If you want to, you can garnish with dollops of fat free sour cream and strawberry jam, or with applesauce!)
-These taste great when they are cold too, but they won't look as attractive as the first day they're made.
Serving Size: Makes 20 Blintzes
Number of Servings: 20
Recipe submitted by SparkPeople user ERINZIMICH.
Member Ratings For This Recipe
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ARTJAC
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