Celebrating Modern Jewish Living Through Food, Tradition, and Family
These easy-to-make white bread cheese blintzes are loaded with cinnamon, nostalgia, and will bring you back to your childhood.
The Backstory: When I think of white bread cheese blintzes I am immediately transformed back to the lazy days of summer circa late 1940’s and the 1950’s. These were some of the happiest times of my childhood. More about these mouth-watering creamy delicious white bread cheese blintzes later. This was when the Borscht Belt was probably at its peak. The place was the Catskill Mountains in upstate New York. The hotels were booming, the entertainment was the best and the food was outstanding. Dean Martin, Jerry Lewis, and a host of other comedians, singers and dancers roamed from hotel to hotel. More of the Backstory after the recipe…
White Bread Cheese Blintzes
- 1 1 lb. loaf of white bread
- 1 8 ounce block of cream cheese at room temperture
- 1 large egg yolk
- 1/2+ cup sugar to taste
- 1/4 + cup ground cinnamon to taste
- 1/2 tsp. pure vanilla extract optional
- 1 stick of butter
Preheat the oven to 350 degrees. Line a large baking sheet pan with parchment paper. Set aside. Melt the butter and place in a wide bowl. Mix the sugar with the cinnamon in a wide bowl. Set aside. Mix the cream cheese with the egg yolk and add the vanilla. Set aside. Remove the crust from the bread. Using a rolling pin, or a drinking glass, flatten the bread a little. Spread some of the cream cheese mixture on all the bread. Roll up the bread.
Dip the blintzes in the melted butter, then in the sugar and cinnamon mixture, Place on the baking sheet pan. Put into the oven and bake for about 15 minutes. Serve warm with fruit or sour cream.
If you want to prepare the blintzes , but use them at another time. Follow all the steps except baking them . Place on a baking sheet pan and freeze them. When your are ready to use them remove from the freezer and bake them at 375 degrees. for about 20 min.
…The Backstory continues: We were fortunate to spend our summers at different bungalow colonies. These places consisted of two bedrooms, one bath, and a kitchen with a screened-in porch. It was easy living and a fun place for kids. Dads always came up for the weekends. Coming from the “City”, the trip took hours. There were no turnpikes, just old country roads that took you through small towns. I remember the midway point was The Red Apple Rest. But the main point of this is the foods that I recall.
My mom prepared foods that my dad didn’t enjoy. He was a meat and potato guy. So every summer mom made things that she liked. One of the things was white bread cheese blintzes, a recipe my mom got from one of the “girls”. There were other summer dishes, but this was just one of those once-a-year meal. And every year my sisters and I, well, we ate whatever, was put in front of us. I didn’t appreciate the blintzes then but years later when I was fortunate enough to be served them, they were so delicious. It is amazing how food can bring back pleasant memories of long ago.