Blintz Leaves
3 eggs
½ teaspoon salt
1 cup water
1 cup milk
3 tablespoons oil
1½ cups flour
3 eggs
½ teaspoon salt
1 cup water
1 cup milk
3 tablespoons oil
1½ cups flour
Cheese Filling
18 ounces (2¼ packages) cream cheese
¼ cup sugar
¼ cup halva spread
zest of ½ lemon
12 chocolate truffles
Topping
white chocolate
good-quality dark chocolate, melted
chopped nuts
- In a blender or food processor, combine eggs, salt, water, milk, oil, and flour. Process for 1 minute, until mixture is smooth. Strain.
- Heat a nonstick frying pan with cooking spray, additional oil, or butter. Pour ½ cup batter into the pan and tilt pan around until batter forms a flat layer covering the surface. Fry until bottom surface is dry and edges are firm. Do not flip. These blintzes are fried only on one side. Repeat with remaining batter.
- Prepare the filling. In the bowl of an electric mixer, combine cream cheese, sugar, halva, and lemon zest. Blend until smooth.
- Place each blintz leaf on a flat surface. Fill with a heaping tablespoon of filling across the width. Top with a chocolate truffle. Fold edge of blintz in and roll up.
- Dip edges of blintz in white chocolate and dark chocolate; then dip chocolate end in nuts. Refrigerate for 10 minutes for chocolate to set.
Yield: 12 truffles