Apple-Cranberry Blintzes with Maple Ricotta Cream and Sugared Walnuts

Preparation info
  • Yield:

    16 to 18

    • Difficulty


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.


For the Apple-Cranberry Filling

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


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 cup sugar and the cinnamon and mix well to coat the apples evenly on all sides. Ad