Sponsored by Golden

 

Yom Kippur is quickly approaching, and although it’s a fast day, food is still very much involved before and after the fast.

 

Golden Blintzes seem to always be a staple at both pre- and post-fast meals. They are simple, quick, hearty, satisfying, and always go perfectly with whatever else is on the table.

 

However, sometimes putting a spin on a classic is just as wonderful! Golden Potato Blintzes are the perfect slate to customize and get creative in the kitchen!

 

Below, I’ve created two amazing SAVORY blintze soufflé recipes that your family will literally devour in minutes (speaking from experience).

 

I hope you enjoy as much as my family did! Each recipe serves 6–8.

 

Pizza Blintz Soufflé

 

 

Fluffy potato blintzes are topped with a classic combination that we all love – sauce and cheese! The fresh mozzarella is cheesy but still light, complementing the potato. Top with fresh basil for a real pizza margharita experience.

 

 

 

Ingredients:

12–14 Golden Potato Blintzes
1 and 1/4 cups pizza sauce
8 slices fresh mozzarella cheese
fresh basil for garnish

 

Directions:

1. Heat oven to 350 degrees Fahrenheit.

 

2. Place the blintzes in a single layer on the bottom of a nine- x 13-inch pan. Pour pizza sauce evenly over the blintzes. Place the fresh mozzarella cheese on top.

 

3. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Broil for two to three minutes if desired. Garnish with fresh basil leaves. 

 

Broccoli Alfredo Blintz Soufflé

 

 

Move over, pasta! Decadent and creamy alfredo sauce is tossed with broccoli and served over fluffy potato blintzes. 

 

Ingredients:

12–14 Golden Potato Blintzes 
4 tablespoons butter
4 tablespoons all-purpose flour
2 and 1/2 cups whole milk
3/4 cup grated parmesan cheese 
1/2 cup broccoli florets, cut into small pieces 
1/4 teaspoon ground black pepper 
1/2 teaspoon salt (or more to taste) 

 

Directions:

1. Heat oven to 350 degrees Fahrenheit.

 

2. Heat butter in a pot, until melted. Add in the flour and whisk until clumps form. Slowly pour in the milk while whisking. Continue whisking as the milk comes to a simmer. Cook for one minute, until the sauce has thickened and coats the back of a spoon. Turn off the heat and stir in the parmesan cheese and broccoli florets. Set aside.

 

3. Place the blintzes in a single layer on the bottom of a nine- x 13-inch pan. Pour the sauce over the blintzes. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Broil for two to three minutes if desired.