Name: Apricot Blintzes with Toasted Pistachios and Yogurt Cream
Yield: Yield: 16 to 18 Blintzes
Cuisine: United States
Ingredients: 2 cups apple-apricot juice, apple juice, apricot nectar, or other apricot- or apple-flavored juice; Yogurt cream or labneh (available at Middle Eastern and specialty stores), sweetened to taste, if desired, with fragrant honey; ⅓ cup toasted pistachios; 1 recipe Blintz Leaves; Unsalted butter, oil, or a combination, or ghee for frying or baking; One 2-inch piece vanilla bean, split, or ½ teaspoon vanilla extract; 10 to 12 ounces dried apricots, preferably tart, cut in half or in quarters if large (about 1¾ cups); ½ teaspoon almond extract

Preparation info

Yield:
16 to 18
Blintzes

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

“If you are going to be in the hospital for five days, I’ll bring the sheets.”

“No, Ma,” I said. I had to undergo yet another procedure in my quest to become pregnant, and I was irritable.

“Sweetface, I always had the silk and lace sheets on my bed when my friends came to visit me in the hospital. And an orchid. Your father always brought me an orchid to pin to the pillowcase. I want you to have one, too.”

“That was different. They were coming to visit you when you h