|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Polish nalesniki, also known as blintzes or filled crepes, can be stuffed with sweet or savory ingredients. When choosing sweet, either fruit or a sweet cheese filling is used, such as this combination of dry curd and cream cheese. An egg yolk, melted butter, sugar, and vanilla give the filling a smooth and creamy texture with a nice, sweet taste.
The cheese mixture is then spread in the center of the nalesniki and the crepes are folded or rolled; they can then be baked or pan-fried, or dipped in beaten egg and breadcrumbs and fried. You can also use this sweet cheese recipe for any type of filled Polish dumpling, like pierogi, uszka, kolduny, and Kubiak.
The traditional cheese used in Poland to make the filling for nalesniki is called twaróg, which is a fresh, slightly sour curd cheese. It is very popular and often simply referred to as "white cheese." If you can't find dry curd cheese, you can use farmer's cheese (homemade or store-bought) or ricotta. Serve sweet cheese-filled nalesniki for brunch, a dairy lunch, Yom Kippur break-the-fast, or a vegetarian meal.
Gather the ingredients.
Place the cheeses in the bowl of a food processor and puree until smooth.
Add the remaining ingredients and process until fluffy.
Use in crepes or other filled dumplings.
How to Use
How to Store
This sweet cheese filling can be prepared up to two days ahead of making the blintzes. Store in an airtight container and refrigerate. You can also assemble the crepes, wrap them individually in plastic wrap, place them in a zip-top bag or airtight container, and freeze them for up to two months. To cook, place the frozen blintzes, seam side down, in a pan with melted butter, and cover. Cook, shaking the pan, until golden brown, for about six minutes. Remove the lid, flip the filled crepes, and continue cooking until the other side is browned, about five minutes.