Cannoli Blintzes! They’re the perfect combination of two of the greatest treats, and they’re sure to satisfy your sweet tooth this coming Shavuot.
These crispy and creamy delights will take your taste buds on a wild ride.
Imagine a luscious and sweet ricotta filling, enveloped in a perfectly golden blintz, topped with nuts, and dusted with powdered sugar. It’s the perfect blend of Italian and Jewish cuisine – a match made in heaven!
These blintzes are easy to make and perfect for sharing with family and friends. So grab a fork, take a bite, and savor every delicious moment of this mouthwatering treat.
Scroll down below to grab the full recipe!
Cannoli Blintzes
Author: Micah Siva
Makes: 12
Ingredients
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4 eggs
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1 1/2 cups almond milk
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1 cup all purpose flour
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¼ cup sugar
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1 teaspoon vanilla extract
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1 teaspoon rum
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½ teaspoon cinnamon
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¼ teaspoon salt
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2 tablespoons butter, to cook
Filling:
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1 large egg yolk
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1 cup ricotta
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¾ cup mascarpone
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3 tablespoons cacao nibs
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¼ cup candied orange peel, chopped
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¼ cup shelled pistachios, chopped
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1 teaspoon vanilla extract
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¼ cup powdered sugar, plus more, to serve
Preparation:
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Whisk the eggs and milk in a large bowl. Add the flour, sugar, vanilla, run, cinnamon, and salt. Whisk until well combined. Let sit, at room temperature for 20 minutes, or covered, overnight, in the fridge.
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Make the filling:
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Whisk the egg yolk, ricotta, mascarpone, cacao nibs, orange peel, pistachios, vanilla, and powdered sugar in a medium bowl. Set aside.
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Cook the crepes
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Lightly grease a 9-inch nonstick skillet with 1 tablespoon of butter over medium-low heat. Once melted, wipe the pan using a paper towel, and set the buttered paper towel aside to reuse.
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Pour a scant ⅓ cup of batter into the pan, immediately swirling the pan to coat the bottom.
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Cook until the top of the crepe is completely dry, 3 to 4 minutes. Using an offset spatula or silicone spatula, gently flip the crepe, and cook the other side for 1 minute.
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Remove the crepe from the pan and place it on a plate or tray. Repeat with the remaining batter, stacking the crepes with a small piece of parchment paper between each layer.
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Once the crepes have cooled, spoon 2 heaping tablespoons of filling on the bottom third of a crepe, 1-inch from the edge closest to you. Fold in the sides, and roll it up tightly like a burrito. Place the blintz in a baking dish or on a plate with the seam on the bottom. Repeat for all remaining crepes.
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Heat the remaining 1 tablespoon of butter in the pan over medium-low heat. Place the blintzes in the pan, seam side down, and cook until golden brown, 3 to 4 minutes per side.
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Dust with powdered sugar, to serve.
For more sweet recipes, click here!