They say ignorance is blintz (do they?) But you’ll want to be in the know when it comes to these Caramelized Onion, Apple and Goat Cheese Blintzes!
A little sweet, a little savory, a lot delicious. If you’re thinking, Amy, this is a weird flavor combo, think about how delicious a slice of apple is on a turkey sandwich. That sweet and savory combo is what we are talking about with these blintzes! I partnered with Tnuva again (remember these breakfast bourekas?!) to bring you a recipe worthy of the Jewish New Year. These include the prerequisite apples and honey, along with tangy Tnuva Goat Cheese (my favorite) and lots of Tnuva Butter (a must). Plus some lucky pomegranate arils and walnuts for texture. Are you drooling yet?? Don’t drool on your computer.
I haven’t made blintzes for you in forever (I need to re-make these Chive Cream Cheese Blintzes with Lox and a Poached Egg ASAP), so am excited about these! You could make Caramelized Onion, Apple and Goat Cheese Blintzes for Rosh Hashanah breakfast, under the sukkah or they are an awesome app for a dairy meal. Or just a random Tuesday in the fall (even if it is currently 90 here in Puerto Rico). Gimme all the cheese.
A little recap for you. Since 1926 (almost 100 years!) Tnuva has been the world’s leading premium kosher cheese provider. They’ve expanded to include many other products like puff pastry and harissa, all made in Israel! I love that I can eat delicious products (CHEESE) and support Israel all at the same time.
I went with a whole wheat blintz this time, but you do you! White all-purpose flour works too.
Caramelized onions take time, but are totally worth the wait. Just stir periodically to make sure they don’t burn. I used this time to catch up on Bachelor in Paradise! No shame.
You can fill these ahead of time and fry right before serving, making this a tasty idea for your guests!
Try not to overstuff the filling (like I always do) as they will be hard to roll up like a little burrito.
Tada! I topped my blintzes with a little extra filling, pomegranate arils and walnuts. Tastes like fall in here- pass me a PSL, please!
Sorry, I couldn’t wait to dig in!
- For batter:
- 1 cup all-purpose whole wheat flour
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 4 eggs, room temperature
- 1 cup milk (dairy free works great)
- 1 tablespoon Tnuva Unsalted Butter, melted and cooled, plus more for cooking, plus more for making and frying blintzes
- For filling:
- 2 white onions, sliced
- 1 tablespoon extra virgin olive oil
- Kosher salt
- 1 tablespoon Tnuva Unsalted Butter
- 1½ cups peeled, small diced Granny Smith Apples
- Cracked black pepper
- ½ teaspoon fresh thyme
- 1 tablespoon honey
- 1 7.05 oz package Tnuva Goat Cheese
- Walnuts, honey and pomegranate arils for garnish
- Let's start with the blintz batter. Combine flour, sugar and salt in a large bowl. In a seaprate bowl, whisk together eggs, milk and 1 tablespoon melted and cooled butter. Mix the dry into the wet until no lumps remain. Let batter rest in refrigerator at least 1 hour to let gluten relax.
- While batter is chilling, make filling. Heat a wide, thick-bottomed saute pan over medium-high heat and add oil to heat. Add onions with a little salt (about ¼ tsp). As soon as onions start to brown, reduce to medium-low. Keep cooking for up to 40 minutes or an hour until the onions are very caramelized, stirring often. If they start to burn a little, add a little water.
- Once the onions are nearly ready, add 1 tablespoon butter and apples and saute for 10 minutes until apples and soft but not mushy. Season to taste with salt and black pepper. Add in fresh thyme and honey and stir to combine.
- To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into pan to coat bottom. Swirl pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! No need to flip. Slide blintzes onto parchment paper to allow to cool. Do not layer blintzes together when they are hot or they will stick. If you find your batter is a little thick to swirl, add a touch more milk.
- Spread heaping tablespoon of onion apple mixture towards bottom of each blintz and top with a dollop (about 2 teaspoons) of goat cheese. Fold bottom of blintz up to cover filling and then fold the sides in. Roll like a burrito. Add 1-tablespoon butter back to medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
- Top blintzes with extra filling, walnuts, pomegranate arils and a drizzle of honey. Eat!
- You can make the pancakes and filling ahead of time up to two days before serving.
This post is sponsored by Tnuva but all opinions are my own. Thanks for reading and supporting brands that support WJWE!