Traditionally, a blintz is kindofa cheese filled crêpe; but here, I’ve gotten rid of the flour in favor of an almond crust, and turned a Kraft Foods recipe into a tasty little gluten free treat for really any time of day. My book club buddies – who cannot have flour – were quite taken with this and thoroughly enjoyed it topped with brandied peaches as a not too sweet dessert at lunch.
Mira enjoyed the buttercream frosting from the Cherry Sprite Cake, too, but that’s a whole other story…
•2 (8 oz) pkgs cream cheese
•1 (15 oz) container Mascarpone cheese
•1/4 cup sugar
•2 tbsp lemon zest
•3 tbsp lemon juice
•3 cups almond flour*
•1 stick unsalted butter, melted
•2 tbsp sugar
•1/4 tsp salt
*Available in the specialty flours section of most markets.
Heat your oven to 325º.
Apply cooking spray to a 13×9 inch glass baking pan.
Stir the almond flour together with the melted butter, sugar, and salt until you have a coarse meal that sticks together. Spread about half of the almond meal in the bottom of your prepared baking pan and set aside.
Combine the cheeses together with the eggs, sugar, lemon zest and juice in a mixing bowl until nicely blended and mostly smooth (there may be a few lumps from the mascarpone, don’t worry about them).
Pour the cheese over the bottom crust, then sprinkle the remaining almond meal over the top.
Bake for 45 to 50 minutes, until it is set and a toothpick inserted in the center comes out clean.
Remove from the oven and set aside to cool. Store the cooled blintz in the fridge, but bring up to room temperature before serving.
To serve, sprinkle with confectioners’ sugar and/or macerated fruit. For this batch, I went with brandied peaches.
Those details, tomorrow.