Cheese Blintzes with Apricot Sauce
12 to 14 blintzes
- 1 1/2 cups cottage or ricotta cheese, dry (not creamed)
- 1 egg yolk
- 2 to 3 tablespoons Domino® Granulated Sugar (to taste)
- 1 teaspoon lemon zest, finely grated
- 1 cup (6 oz.) apricots, dried
- 1/4 cup firmly packed Domino® Light Brown Sugar
- 2 1/2 cup water
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup Domino® Confectioners Sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup milk
- 1 tablespoon butter
Blend cottage cheese, egg, sugar and lemon zest until smooth. Refrigerate until needed.
Combine the apricots, brown sugar and water in a small, heavy saucepan. Bring to a boil and simmer, covered, for 20 minutes.
Allow to cool slightly, then purée in a food processor or blender. Press the mixture through a sieve into a bowl.
Place all ingredients except butter in food processor and blend for 10 to 15 seconds, or just until smooth. Refrigerate for 1 hour.
In a nonstick 6-inch frying pan (preferably a slope-sided crêpe pan), pour 1/4 cup batter. Tilt and swirl the pan to spread the batter in a thin layer that just covers the bottom of the pan. After a few minutes, check the doneness of the blintz by carefully lifting one edge to see whether it is golden brown. Use a spatula to flip the blintz and cook briefly on the other side, until golden.
Cooked blintzes may be refrigerated or frozen; cool completely on baking sheets lined with parchment or waxed paper, then stack the blintzes between small sheets of parchment or waxed paper. Wrap the stack tightly in plastic before refrigerating or freezing. Allow blintzes to return to room temperature before filling and rolling.
Preheat oven to 400°F in order to bake. Liberally butter a 9x13-inch baking dish.
To assemble the blintzes, spoon 2 to 3 tablespoons of cheese filling on the lower third of each blintz. Fold the bottom of the blintz over the filling, then fold in the sides to make a package. Repeat with the remaining blintzes, placing each filled blintz in the buttered baking pan. When you're finished, you may cover the pan with plastic wrap and refrigerate overnight, or proceed with baking immediately.
Before baking, melt butter and drizzle over the tops of the blintzes.
Bake about 15 minutes, until filling is bubbly and blintzes are golden brown. Top with warm apricot sauce.