Apple Pie “Blintzes”
Since I posted the recipe for making your own apple pie filling, I thought I’d share a fun way to use it- other than in a pie.
These aren’t traditional blintzes. I used flour tortillas for the crepes. Don’t get me wrong, I love making real crepes. But, when you don’t have the time, the tortillas are a fun and tasty substitute. I soaked the tortillas in milk. By soaking the tortillas in milk, they soften up, and can be used like a crepe. Soak them for about 10 minutes. If you soak them longer, put a piece of wax paper between them so they don’t stick together. If you don’t want to soak them in milk, you can use a milk substitute or even juice or water.
After they are filled, the blintzes are browned in a pan with butter, than dusted with powdered sugar. They are so tasty. Like a warm apple pie. These were a big hit with friends.
They make a nice dessert, but they can be served for breakfast or at brunch.
Apple Pie Blintzes
10-12 flour tortillas
1/2 c. milk
2 c. apple pie filling
3-4 T. butter
Powdered sugar or cinnamon sugar, for topping the blintzes
For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.
Place tortillas in a shallow pan, drizzling with a little milk as you go. Set aside for a few minutes, so the tortillas will soften.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, but cold or room temperature filling is easier to use. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/3 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.
I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.
Pineapple Tortilla “Blintzes”
These were the last dish we made in cooking camp this week. We actually used several fruit fillings. Pineapple was a favorite. We also had apple pie filling and peach pie filling. The kids loved them and made 40 of them!!
I often use flour tortillas in place of crepes to make blintzes. The blintzes can be a dessert, breakfast or brunch dish. Since I had a can of crushed pineapple, I made pineapple filling.
You could use any ready made pie filling, if you prefer.
I soaked the tortillas in milk. That is the secret to make this dish work. By soaking the tortillas in milk, they soften up, and can be used like a crepe. It changes their texture completely. Soak them for at least 5 minutes, or up to 20 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with milk as I added them to the pan. They will stick together if softened too long, so you might want to separate the tortillas with sheets of plastic wrap or wax paper to keep them separate as they soften. You could also soak them in almond or rice milk, or even fruit juice.
For the filling, I used the can of crushed pineapple, sweetened with sugar, a little vanilla and thickened with Clear Gel. Here is the recipe for the pineapple filling along with directions on how to assemble and prepare the blintzes.
Pineapple Blintzes
Filling:
1 can ( 20 oz.) crushed pineapple, packed in juice, un-drained
½ c. sugar, or more to suit your taste
1 t. vanilla
¼ c. Clear Gel or cornstarch*
2 T. cold water
Butter for frying
12 flour tortillas- 8-inch
Powdered sugar
In sauce pan, heat together pineapple, sugar and vanilla and bring to a boil. Combine Clear Gel with cold water and stir until smooth. Slowly drizzle this mixture into the pineapple, stirring constantly. Mixture will thicken quickly. You might not need to add all of the Clear Gel mixture. Once it thickens, remove from heat and cool down a little before making the blintzes. Makes about 3 cups, enough for about 12 blintzes.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little pineapple filling in the middle. You can do this with hot filling, but easier if the filling has cooled down or is even cold. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and then roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm.
Note: They can be assembled ahead of time, then kept in the fridge until ready to cook. You can also cook them up ahead of time, and just warm in the oven when ready to serve. If rewarming them, cover to keep them from drying out.
I have made these before and use different fruit fillings. I’ve also made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch. Nice brunch or breakfast dish, too. For dessert, you can also top them with ice cream or whipped cream.
* Clear Gel is modified cornstarch. It is used in commercial pie fillings and in many frozen dinners. It looks just like regular cornstarch. The big difference between Clear Gel and traditional cornstarch is that Clear gel won’t get runny when reheated. If you have ever used cornstarch to thicken a stir fry, you know that the next day, if you reheat it, the sauce thins out. Clear Gel does not do that- it stays thick. Clear Gel is available at stores in Amish communities and on-line.
Cherry Pie “Blintzes”
In cooking camp yesterday we made these as our last dish of the week. One of the girls said it was her favorite thing from the whole week. 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. They make a great dessert. They dusted them with powdered sugar, but you can also top them with ice cream or whipped cream. They remind me a warm cherry pie.
In camp we made some with apple pie filling, too. Those were topped with a drizzle of caramel sauce or cinnamon sugar.
Blintzes also make a great breakfast or brunch dish.
I didn’t use a lot of sugar in my pie filling because I was using sweet cherries. I also think with the powdered sugar on top, they are sweet enough. Adjust the sugar in the recipe to suit your own taste. If using tart cherries, you might want to add a little more sugar.
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 or sour cherries
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
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
Blueberry Tortilla “Blintzes”
Blueberry Tortilla Blintz
Blueberries seem to be very abundant this year. Even getting some from my fairly new plants. I had some flour tortillas and decided to use them for a quick blueberry dessert. These can be made with pretty much any fruit pie filling or fresh fruit. I had a lot of blueberries so I made a homemade blueberry pie filling. I canned most of it but had enough left over to make some blintzes. While blintzes are traditionally made with crepes, these use the tortillas instead.
To make them just soak some flour tortillas in milk to soften. I normally allow at least 10 minutes for this. Place a tortilla on your work surface and spoon some pie filling in the middle. Fold in the sides until they just touch. Starting on the side nearest you gently fold the blintz up. It should like like a flatter version of an egg roll. Repeat with the rest of the tortillas. Heat some butter up in a skillet and place a few blintzes in at a time. Turn when they get golden on one side and cook until light golden brown on both sides. Serve dusted with powdered sugar or with ice cream, if you prefer. Super easy.
If you want to use fresh berries instead just toss them with some sugar before using. If you want to make a pie filling for this recipe just cook together fresh berries with a little water and sugar. Once the berries have softened mix a small amount of water with cornstarch and pour into the blueberry mixture, cooking until it thickens. Add the cornstarch mixture slowly so the mixture doesn’t get too thick.
