Apple-Cranberry Blintzes with Maple-Ricotta Cream and Sugared Walnuts

Preparation info
  • Yield:


    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

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


Apple-Cranberry Filling

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


  1. 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 brown sugar and the cinnamon and mix well to coat the