Apple-Cranberry Blintzes with Maple Ricotta Cream and Sugared Walnuts

Name: Apple-Cranberry Blintzes with Maple Ricotta Cream and Sugared Walnuts
Yield: Yield: 16 to 18 Blintzes
Cuisine: United States
Ingredients: About 3½ cups flavorful apples, peeled, cored, and cut into small chunks (choose sweet varieties with lots of character, such as Gala, Braeburn, and Jonagold, which will contrast nicely with the cranberries); 1 teaspoon maple or white granulated sugar; ¾ cup cranberries, washed and picked over; 1 tablespoon pure maple syrup; 2 tablespoons dried cranberries (optional); Salt; 3 tablespoons unsalted butter; 1½ cups whole-milk ricotta cheese (about 11 ounces; you can use part-skim, if desired); ⅓ to ½ cup packed brown sugar; ⅛ teaspoon freshly grated nutmeg (optional); Unsalted butter, canola oil, or a combination, or ghee for frying or baking; ¼ teaspoon vanilla extract; 1 recipe Blintz Leaves; ¼ cup walnuts, toasted; ½ teaspoon ground cinnamon

Preparation info

Yield:
16 to 18
Blintzes

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

These tantalizing blintzes are an unabashed ode to the Diaspora. Apples and cranberries form the sweet and tangy filling. For the cream topping, simply sieve ricotta sweetened with maple and vanilla. Finish with a crunch of lightly sweetened toasted walnuts.

Ingredients

For the Apple-Cranberry Filling

3 tablespoons unsalted butter
About 3½ cups flavorful apples, peeled, cored, and cut into s

Americas
United States
Dessert
Vegetarian

Method

Make the apple filling: heat the butter over medium-high heat in a large, heavy skillet until sizzling. Add the apples and sauté for about 5 minutes, lifting and turning them as they begin to turn golden. Sprinkle with ⅓ cup sugar and the cinnamon and mix well to coat the apples evenly on all sides. Ad