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

Name: Apple-Cranberry Blintzes with Maple-Ricotta Cream and Sugared Walnuts
Yield: Yield: 16–18 varenikes
Ingredients: 3 tablespoons unsalted butter; About 3½ cups flavorful apples, peeled, cored, and cut into small chunks (use sweet, local, seasonal, varieties with lots of character, like Gravenstein, Gala, Braeburn, Jonathan, Stayman Winesap, and the heirloom Golden Russet, which will contrast nicely with the cranberries); Unsalted butter, oil, or a combination, for frying or baking; 1 recipe blintz leaves; 1 teaspoon maple or white sugar; ⅛ teaspoon freshly grated nutmeg (optional); ¼ cup walnuts, toasted; 1 tablespoon pure maple syrup; ¼ teaspoon vanilla extract; Salt; 1½ cups (about 11 ounces) whole-milk ricotta cheese (you can use part-skim, if desired); ¾ cup cranberries, washed and picked over; 2 tablespoons dried cranberries (optional); ⅓—½ cup packed brown sugar; ½ teaspoon ground cinnamon

Preparation info

Yield:
16–18
varenikes

Difficulty
Medium

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.

Ingredients

Apple-Cranberry Filling

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

Dessert
Autumn
Baking
Vegetarian
Jewish

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 brown sugar and the cinnamon and mix well to coat the