Pineapple Blintzes Recipe
Ingredients
| Cream cheese | 16 Ounce | |
| Cottage cheese | 16 Ounce | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Orange peel | 2 Teaspoon, grated | |
| Vanilla | 1 Teaspoon | |
| Crushed pineapple | 1/2 Cup (16 tbs), drained | |
| Butter/Margarine | 5 Tablespoon | |
| 18 Basic Blintzes | ||
| Sour cream | ||
Directions
In a mixing bowl, combine cream cheese and cottage cheese; blend well.
Stir in remaining ingredients, except butter, blintzes and sour cream.
Spoon about 2 tablespoons of the filling along one "side" of each blintze.
Fold over edges to form a rectangle.
Roll up.
In a large, heavy skillet, heat butter until it sizzles.
Fry blintzes, turning once, until lightly browned on both sides.
Serve hot with sour cream.
Stir in remaining ingredients, except butter, blintzes and sour cream.
Spoon about 2 tablespoons of the filling along one "side" of each blintze.
Fold over edges to form a rectangle.
Roll up.
In a large, heavy skillet, heat butter until it sizzles.
Fry blintzes, turning once, until lightly browned on both sides.
Serve hot with sour cream.
Chef
