INGREDIENTS

Servings
  •   Blintzes
  • 7-1/4 oz. whole milk
  • 4-3/4 oz. water
  • 4-1/2 oz. eggs
  • 4 oz. OREO Base Cake
  • 1/4 tsp. vanilla extract
  • 1-3/4 oz. unsalted butter, melted
  •   Cream Cheese Sauce
  • 8 oz. cream cheese, room temperature
  • 4-1/2 oz. heavy cream
  • 1-1/2 oz. powdered sugar
  • 1 oz. whole milk
  • 1/8 oz. vanilla extract
  •   OREO Blintz Filling
  • 6-1/4 oz. cream cheese, room temperature
  • 2-1/2 oz. ricotta cheese
  • 1 oz. eggs
  • 1/2 oz. powdered sugar
  • 2-1/2 oz. OREO Medium Cookie Pieces

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 930
Total fat 72g
Saturated fat 39g
Trans fat 2.5g
Cholesterol 325mg
Sodium 720mg
Carbohydrate 57g
Dietary fiber 2g
Sugars 36g
Protein 19g
Calcium 20%DV
Iron 25%DV

DIRECTIONS

    Blintzes:
  1. Blend  all ingredients, except butter, in blender until smooth. Cover. Refrigerate 1 hour.
  2. To  prepare blintzes, heat 9-inch nonstick pan on medium heat. For each blintz, pour 2 oz. batter into pan, swirling to spread evenly. Cook 1 min.; turn over and cook 1 additional min. Remove from pan and cool on parchment paper-lined sheet pan. Cover with second piece of parchment until ready to assemble. Repeat with remaining batter.
  3. Cream Cheese Sauce:
  4. Whisk  all ingredients until smooth and well blended. Spoon into pastry bag fitted with a small plain tip. Refrigerate until ready to use, or up to 4 hours.
  5. OREO Blintz Filling:
  6. Combine  all ingredients, except cookie pieces, until well blended. Fold in cookies.
  7. Assembly:
  8. Preheat  standard oven to 400°F. Place one #40 scoop Filling on lower third of each Blintz. Fold bottom edge up and over Filling. Fold in sides and roll up to form a "package", ending with seam-side down. Place on parchment paper-lined sheet pan. Repeat with remaining Blintzes and Filling.
  9. For  each serving, heat an ovenproof skillet on medium heat. Brush with melted butter. Add 3 filled blintzes. Cook 2 min. on each side or until crisp. Transfer skillet to oven.
  10. Bake  10 to 12 min. or until internal temperature registers 160°F and Filling is set. Transfer blintzes to serving plate. Drizzle with 3 Tbsp. Cream Cheese Sauce.
  11. Make-Ahead:

    Blintz batter can be prepared ahead of time. Refrigerate up to 24 hours before using.

    Alternate Baking:

    For convection oven, reduce temperature to 375°F.

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