Pieces of Eight's Cheese Blintzes

Originally published in the Milwaukee Sentinel, 1982.


1 cup cream cheese, softened to room temperature
1 cup cottage cheese (large or small curd)
1/4 granulated sugar
Large pinch of cinnamon
Small pinch of nutmeg
2 egg yolks, lightly beaten
Salt, to taste
1/2 teaspoon lemon juice
Chopped walnuts (optional)
Raisins (optional)

1 can (29 ounces) sliced peaches
Arrowroot or cornstarch
1/2 cup brandy or cognac
Grated rind of 1 lemon or 1 orange

To make filling, mix cream cheese until smooth. Add sugar and spices. Add egg yolks, salt and lemon. Mix thoroughly. Add cottage cheese last, with walnuts and raisins if desired. Mix until blended.

To make sauce, drain peaches, reserving juice. Heat peach juice in saucepan until hot. Add grated rind. Thicken to desired consistency with arrowroot or cornstarch. Add brandy. Add sliced peaches.

Blintzes are made by rolling the filling inside crepes. Heat blintzes in oven at 325 degrees for 10 to 12 minutes. Top with sauce and serve.


Popular Posts