Honey curd blintzes

Honey curd blintzes

By
From
Moorish
Serves
4
Photographer
Mark Roper

The tradition of stuffing pancakes – known as ataif – is common throughout the Middle East. Typically a yeast batter is used to make thick, fluffy little pancakes, which are cooked on one side, filled with nuts or cheese, then folded and fried. This blintz batter – popularly thought to come from Hungarian Jews – is simpler and makes a thinner pancake. The blintzes can be stuffed and frozen if desired.

Filling

Ingredients

Quantity Ingredient
125g curd cheese
100g cream cheese
2 tablespoons currants, soaked for 10 minutes in 2 tablespoons sherry
1 lemon, finely chopped and zested
1 orange, finely chopped and zested
1 teaspoon ground cinnamon
1 egg
1 tablespoon mild honey

Blintzes

Quantity Ingredient
2 large eggs
150ml milk
75ml water
pinch salt
125g plain flour
100g unsalted butter, melted
icing sugar
ground cinnamon

Method

  1. To make the filling, in a large bowl, gently mix together the cheeses, currants and any excess sherry, the zests, cinnamon, egg and honey.
  2. To make the blintzes, beat the eggs well, then add the milk, water and salt, beating until well incorporated. Add the flour, a tablespoon at a time, mixing well after each addition. The batter should be the consistency of double cream. Allow to rest for 30 minutes.
  3. Heat a crêpe pan or a small frying pan and rub with a little butter to coat the surface. Ladle in just enough batter to cover the bottom of the pan. Swirl it around quickly and tip any excess back into the bowl. Cook on a medium heat until the pancake starts to curl a little and look dry. You are only cooking one side, so when ready, slide the pancake out onto a plate and cover with a damp cloth. Continue until you have used up the batter, which should be enough to make about 12 pancakes. Allow to cool.
  4. To stuff the blintzes, lay them one at a time, cooked side down, on a work surface, and blob a heaped dessertspoon of the cheese filling onto it. Fold over, then fold in the side edges and continue to roll over to make a rectangular parcel. Continue with the remaining pancakes.
  5. When ready to bake, preheat the oven to 200°C. Brush the bottom of a large baking dish with melted butter and use the rest to brush the top of the blintzes. Cook for 20–30 minutes until golden and slightly puffy. Remove from the oven and dust with icing sugar and cinnamon before serving.
Tags:
Malouf
Greg
Lucy
Moorish
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