cherry pie filling

Cherry Pie “Blintzes”

Cherry Pie Blintzes

I think these blintzes are one of my favorites.  They make a great dessert. We just dusted them with powdered sugar, but you can also top them with ice cream or whipped cream. They remind me a warm cherry pie. Blintzes also make a great breakfast or brunch dish.

They are easy to make, too. We made these in cooking camp this week and the kids loved them.

These are not traditional blintzes. The secret is that the blintzes are made with flour tortillas instead of traditional crepes. I love the texture flour tortillas take on when softened in milk. They really work well, and with a fraction of the work of making crepes. We used canned pie filling in camp, but since cherries are in season, I have included a recipe for making your own.

So here is the recipe. I think you will love them as much as I do.

Cherry Pie Blintzes

Cherry Pie Filling

4 c. pitted sweet cherries- sour cherries can also be used

1½ c. water

½ c. sugar- use a little more if using tart cherries

Pinch of salt

¼ c. cornstarch

Place cherries in a saucepan with 1 cup of the water, sugar and the salt. Bring to a simmer. Mix cornstarch with the ½ cup of water and add to the cherry mixture, cooking until just thickened. Cool. Makes about 4 cups.

Blintzes

8-10 Flour tortillas

½ c. Milk

Cherry Pie Filling

4 T. Butter

Powdered sugar

Make the pie filling ahead of time, so it is cooled down. Place the tortillas in a shallow pan and pour milk over them. Turn them to make sure they all get covered in the milk. Let the tortillas soften for 5-10 minutes. Place a tortilla on a flat surface and spoon about ½ cup of the pie filling in the middle. Fold sides in until they almost touch in the middle. Roll up from the bottom to form a little bundle. Repeat with remaining tortillas and filling. Heat butter in saucepan over medium heat and brown the blintzes, turning over as needed to brown on both sides. Start them off seam side down, to keep them from popping open. Place on serving dish and dust with powdered sugar. Serve warm. Makes 8-10.

Browning in the skillet

Cherry Scones

Cherry Scones

Cherry Scones

I found myself with an open can of cherry pie filling. Those who know me know that I hate to waste anything. It sat there in the fridge for several days, taunting me. I wanted to do something different but I wasn’t sure what. In the end I decided to make cherry scones. I started with a basic scone recipe and adjusted some ingredients to allow for the moisture of the pie filling. I experiment a lot with this sort of thing and am usually pretty good at it. Most things come out just fine. Sometimes, however, things come out better than fine. This is one of those recipes. I almost want to call them cherry biscuits. Soft, not too sweet and full of flavor from both the cherries and a vanilla glaze. I will surely make these again. Here is what I did.

 

 Cherry Scones

3 c. flour

1/4 c. sugar

1 T. baking powder

1 t. salt

1/2 c. cold butter

1 1/3 c. cherry pie filling

2 eggs

2 t. vanilla

Glaze:

2 c. powdered sugar

2 T. vanilla

water

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly. I have silicone baking mats so that is what I use. Set aside. In mixing bowl combine dry ingredients and cut in butter to resemble coarse crumbs. Combine pie filling with eggs and vanilla and stir to blend well. Add to dry ingredients and stir until mixed well. Mixture will be a stiff batter. Scoop 1/4 cup portions of batter onto the baking sheets- leaving a couple of inches between them.  You will need both baking sheets. I used a 2 oz. ice cream scoop and got 22 scones. Bake for 15-17 minutes or until golden brown on the bottom. I switched my baking sheets about halfway through the baking. Remove to a cooling rack and make the glaze.

Combine the powdered sugar and vanilla in a small bowl and add enough water so the glaze is about the thickness of maple syrup, probably a couple of tablespoons. Dip the tops of each of the warm scones in the glaze and return to the cooling rack.

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