A modern and speedy take on a traditional old country favorite: These no-fry blintzes have a white-bread base; sugar butter and cream cheese sweeten things up.
INGREDIENTS (for 9 servings):
- 1 (1 pound) loaf white bread
- 4 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 pint sour cream
Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
Trim crusts from bread and roll the slices flat.
In a small bowl combine sugar and cinnamon to make a mixture.
In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
Bake for 10 minutes. Serve with sour cream.