A must-do holiday ritual that delights people of all ages is making gingerbread man cookies! A coating of Nutella® hazelnut spread makes these delectable gingerbread characters even better. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 2 (13 ounce) packages frozen cheese-filled blintzes
- 4 eggs, beaten
- 1 ½ cups sour cream
- 1 ¼ cups white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
- Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 437 mg |
| Sugars | 32 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made it. Not exactly what I was hoping for, but tasted pretty good. Next time, I will defrost the blintzes and brown them before adding to the casserole. I would also use maybe 2 eggs, if not just one and decrease the sugar by about 1/2 cup. I admit, I do have in mind a version of this casserole made by an acquaintance many years ago that I hoped would replicate here – creamier, less eggy topping primarily.
I was glad to find this recipe that I used to make for brunch years ago. I use half cheese blintzes & half cherry blintzes, and we found it much too sweet, so I cut the sugar nearly in half, & we liked it much better. I have also made it a few times without orange juice as we didn’t have it handy, & it came out fine.
Small changes: used a 9×13″ pan and spaced them evenly. Added an extra egg & used 2 cups of sour cream. Drained a can of cherry pie filling and put the cherries around the blintzes.
Made this for the first time and it was a hit! It was so delicious! I brought the souffle to a family gathering and it was enjoyed by all. in fact I would seriously consider making this and serving it warm as a fancy dessert. One thing I wish I had done was either used with small torch or put it under the broiler for just a minute or two to brown the top of it because the crunchy edges of caramelized sugar were phenomenal.
Everyone loved this!
Easy recipe – I cut the sugar to 1 cup and it was fine- serve it with defrosted strawberries in syrup – a crowd pleaser
I served it with sausage and topped with a raspberry reduction (no sugar since the soufflé was sweet enough. I loved it! It could be dessert too!
Substituted plain yogurt for the sour cream. Decreased sugar by 1/2 and added fresh blueberries.
Reduced sugar to 1/4 cup and sprinkled with cinnamon sugar before baking and it was great!
Excellent! I will be making this for a wedding brunch.
This was extremely easy to make, and it came out perfectly. The only change was to halve the sugar. It took a little longer to bake to a golden brown, but that wasn’t such a big deal. I made this three days in advance of serving. I covered the pan with Al foil while warming it up.
I have made this recipe for years but couldn’t remember all the ingredients. This version is way to sweet….and I cut it back to 1 cup of sugar. My guess is that 1/2 cup is plenty. I have made it with all types of blintzes and its’ always a treat.
I have made this for different celebration brunches for years and it is a family favorite. I use 3 boxes different flavor blintz (18), 1 stick butter, 4 eggs, 3/4 c oj, 8oz sour cream, 1/2 c sugar and 1 tsp vanilla. It has always gotten rave reviews.
This recipe baked up beautifully, however, the sugar should be reduced significantly.
This is really great! I made half a batch and flavor is just wonderful. We really enjoyed it. I added an extra splash of orange juice.
Delicious! It took more than 45 minutes to cook – closer to 1 hour. All of my brunch guests loved it.
I halved this recipe for a small brunch. I could only find “tofutti” blintzes, but they still came out great. I rolled them in the melted butter before pouring on the batter. I used a little extra orange juice and much less sugar. It’s really sweet as it is. I used lowfat sour cream. I grew up with blintz souffles on special brunch occasions. We always served them with thawed frozen strawberries and lowfat sour cream. This time I forgot to serve the sour cream, but the strawberries really hit the spot.
Very simple, delicious recipe! Based on previous reviewers, I, too, cut back on the sugar. I added a splash extra orange juice and also folded a pint of fresh blueberries into the batter before pourind it over the frozen blintzes, then sprinkled cinnamon to the top. The blueberries were a pretty and delicious addition. Guests enjoyed it very much.
great recipe, but a little too sweet. i would make again, but add less sugar.
This was very easy and delicious. However, I did find it way sweeter than necessary. I reduced the sugar by a little bit because it sounded like so much, but it was still too sweet for my taste. Will make it again, but reduce the sugar.
This was the first time having this for me and my family and we all agreed that it was pretty good. I used a combo of cheese and blueberry blintzes but otherwise followed the recipe to the T with the exception of an added Tsp of cinnamon. I think next time I make it I will probably use 1 less egg, a little more OJ and will definitely sear the blintzes in a frying pan for a minute or two, to give the pastry covering a bit more consistency.