Passover Cheese Blintzes Recipe | CDKitchen.com (2024)

FAQs

Why do Jews eat blintzes? ›

The Origin of the Blintz

The Slavic translation is “pancake” since it resembles a pancake. Traditional fillings include sweetened cheese with raisins. According to historical Jewish customs, blintzes are served as part of a celebration after fasting for 24 hours prior for Yom Kippur.

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.

Working in batches, add blintzes seam side down and cook until golden brown, 2 to 3 minutes per side. Serve blintzes topped with powdered sugar, applesauce, jam, fruit and/or sour cream.

The Torah forbids the cooking and consumption of any milk with any meat to prevent one from cooking a kid in its mother's milk. According to Kabbalah, meat represents gevurah (the Divine attribute of Judgment) and milk represents chesed (the Divine attribute of Kindness).

A blintz (Hebrew: חֲבִיתִית; Yiddish: בלינצע) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a crepe or Russian blini .

Ricotta or fromage blanc can also be substituted. Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month.

During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.

Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.

What kind of cheese is in Golden cheese blintzes? ›

Filling: Cottage Cheese (Grade A Skim Milk, Cultures, Enzymes), Sugar, Neufchatel Cream Cheese (Pasteurized Cultured Milk & Cream, Salt), Sour Cream (Cultured Cream), Whole Eggs, Water, Farina.

French Neufchâtel is salty in flavor and becomes more pungent in the aging process. It is a spreadable cheese and often used as a topping for crackers, bagels, bread, and toast. The texture also makes it an excellent ingredient for dips, spreads, and dessert recipes such as cakes and frostings.

The above description would apply to a blintz or a crepe as well. They both lack tzuras ha'pas and therefore, the bracha is mezonos, even if one eats a full meal.

The cooked blintzes can be refrigerated for up to 1 day; they can be frozen, using the method for uncooked blintzes. Defrost in the refrigerator and reheat, uncovered, in a 350-degree oven until warmed through.

Bagels are created in 17th century Poland as a response to anti-Semitic laws preventing Polish Jews from baking bread. Jewish bakers circumvented these restrictions by boiling the dough before baking it.

In his commentary on the Shulchan Aruch - Orach Chaim (1564), Isserles explains that the consumption of dairy commemorates the “Shtei HaLechem” (“Two Bread”) sacrifice given at the Temple on Shavuot.

The Israeli breakfast is a dairy meal, and a variety of cheeses are offered. Fish is pareve and so is permitted with a dairy meal, and herring is frequently served. Other smoked or pickled fish dishes are also common, including sprats, sardines and salmon.

The first known mention of apples and honey being eaten on Rosh Hashanah comes from the 14th-century legal work Arba'ah Turim, which states that German Jews ate apples and honey in order to bring sweetness into the New Year.