Make-Ahead Blintz Casserole

Make-Ahead Blintz Casserole Recipe photo by Taste of Home

  • Total Time: Prep: 30 min. + chilling Bake: 45 min. + standing
  • Makes: 12 servings


  • 2 cups 2% cottage cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 3 large egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon rum or vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups sour cream
  • 6 large eggs, room temperature
  • 1/2 cup butter, softened
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/4 cup butter, cubed
  • 3 medium apples, peeled and chopped
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon rum or vanilla extract


  • For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl.
  • Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13×9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight.
  • Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.
  • Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.


SOURCE: Taste of Home

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