Makes 8 blintzes
Brunch got better! There’s no need for crepes. Make crispier and crunchier blintzes with puff pastry in a waffle iron. For dessert, just add whipped cream.
⅓ cup whole-milk or low-fat ricotta
2 tablespoons regular or low-fat cream cheese, softened to room temperature
2 teaspoons granulated white sugar
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
One 17.3-ounce box frozen puff pastry (2 sheets), thawed in the box overnight in the refrigerator
½ cup raspberry, blackberry, or strawberry jam, or orange marmalade
Confectioners’ sugar for serving
1. Mix the ricotta, cream cheese, granulated sugar, vanilla, and cinnamon in a small bowl until thoroughly combined.
2. Unfold the puff pastry sheets; cut each into 4 quarters. Use a rolling pin to roll each quarter to a 6 x 6-inch square.
3. Spread 1 tablespoon of the cheese mixture on each square. Then fold each over to create a rectangle, sealing the edges well by pinching them together with your fingers.
4. Heat a 6- to 8-inch round or a small square waffle iron to high according to the manufacturer’s instructions.
5. Place one stuffed rectangle in the center and close the lid. Cook for one cycle or until the bottom of the blintz is as brown as you like. Flip it over, fitting it back in the indentations. Cook without closing the lid for 1 minute to brown the other side. Transfer to a platter and continue making more blintzes.
6. Use a fork to stir the jam or marmalade in a small bowl until soft. Spoon about 1 tablespoon on top of each blintz. Dust with confectioners’ sugar just before serving.