Easy Cheese Blintz Casserole Recipe - This Is How I Cook (2024)

FAQs

How do you cook frozen cheese blintzes? ›

Conventional or Toaster Oven:

Preheat oven to 400°F. Place frozen blintzes on a lightly oiled baking sheet. Bake for 10 minutes, then turn over and bake for an additional 3 minutes or until golden and warmed through.

Uncooked blintzes can be frozen individually on a tray, then wrapped individually and frozen for up to 3 months. The cooked blintzes can be refrigerated for up to 1 day; they can be frozen, using the method for uncooked blintzes.

Serve the blintz: Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.

Preheat oven to 350°F. Place the blintzes on a baking sheet lined with parchment paper. Make sure they're not touching each other, or they won't reheat evenly. Bake for about 10 to 12 minutes.

For frozen grated cheese, if using in cooking, it's possible to use straight from frozen or scatter the desired amount of grated cheese out onto a plate and defrost in the fridge for 1-2 hours. This will work perfectly well in sandwiches.

Soft cheese, such as brie or cream cheese, don't freeze well because it gets gummy. But harder cheeses, such as jacks, cheddars and Parmesans, can be frozen. However, freezing will change the consistency and make the cheese more crumbly. So frozen cheese is fine for cooking, particularly if you need to grate it first.

Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month.

Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don't freeze well. Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening. It can also be frozen six months.

The type of cheese is the biggest consideration - hard cheese will last longer and is less likely to pose a health risk, while soft and fresh cheeses should remain refrigerated and only be left out for two hours at most. No matter the cheese, leaving it out for more than two hours may change the quality and taste.

One of the reasons that blintzes in particular are a beloved Shavuot food is that two blintzes laid side-by-side resemble the two tablets Moses received on Mount Sinai. Jewish grandmothers would have you believe that making blintzes is an enormous production, but it is just not true.

What country are cheese blintzes from? ›

The Origin of the Blintz

The blintz originated from Eastern Europe from a Jewish community called Ashkenazi. The Slavic translation is “pancake” since it resembles a pancake. Traditional fillings include sweetened cheese with raisins.

Crepes are made small for desserts, in a frying or dip pan and filled with anything from Nutella and bananas to oranges with flaming liquor based sauce. Language, and sometimes the filling. Also, blintzes are typically twice-cooked by frying, whereas crepes are usually twice-cooked by baking or broiling, or not at all.

Conventional or Toaster Oven

Preheat oven to 400°F. Place frozen blintzes on a lightly oiled baking sheet. Bake for 10 minutes, then turn over and bake for an additional 3 minutes or until golden and warmed through.

If you froze them before you fried them, you will probably do best warming them up in the oven for a few minutes and then frying them. You don't want to thaw them or they will fall apart.

Place it in the center of a microwave-safe plate, bowl, or pan. Microwaving cheese is the fastest method to defrost cheese, but it can also lift the whey and milk from the cheese, leaving it oily or wet. Select this method if you're in a rush, have no other option, or plan on melting the cheese in a recipe.

You wouldn't want to slice and eat it fresh, but hard cheese that has been frozen still melts beautifully. Use it as topping in all your family's favorite casserole recipes or stir it into mac and cheese. Frozen cream cheese isn't great for spreads, but it's the perfect addition to baked goods.