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Title: Blintzes with Apple Pie Filling
Categories: Fruit Dessert Jewish
Yield: 1 Servings
| 1 | cn | (16 oz)apple pie filling |
| 1 | McIntosh apple, peeled,cored & cut into small pieces | |
| 1 | Lemon's juice | |
| 1/4 | c | Walnuts, chopped |
| 1/2 | ts | Cinnamon powder |
| 16 | To 18 prepared crepes for blintzes (see recipe) | |
| 2 | To 4 Tb butter or margarine for frying |
In bowl, mix together apple pie filling, fresh apple, lemon juice, chopped walnuts, & cinnamon powder. In center of crepe, place abt 1 tb apple pie filling. Fold bottom of crepe up over filling. Fold opposite sides of crepe over to meet in middle of crepe. Now fold crepe over again to completely enclosed filling. Arrange filled crepes, fold-side down, on platter to wait until all blintzes are made. When blintzes are filled they can be frozen or refrigerated until ready to use. In frying pan, melt 2 tb butter or margarine. Fry blintzes on both sides until golden brown. Add more butter or margarine to frying as needed. Serve hot. 16-18 blintzes.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. DPilleggi
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