Blintz Leaves
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

white chocolate
good-quality dark chocolate, melted
chopped nuts

  1. In a blender or food processor, combine eggs, salt, water, milk, oil, and flour. Process for 1 minute, until mixture is smooth. Strain.
  2. 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.
  3. Prepare the filling. In the bowl of an electric mixer, combine cream cheese, sugar, halva, and lemon zest. Blend until smooth.
  4. 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.
  5. 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

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