-----------------COCOA SOUR CREAM TOPPING-----------------
1 c Dairy sour cream
1/4 c Sugar
2 tb HERSHEY'S Cocoa
1/2 ts Vanilla extract
------------------RICOTTA CHEESE FILLING------------------
1 3/4 c Ricotta cheese
1 Egg
1 ts Sugar
1/2 ts Ground cinnamon
1 ds Salt
3 Eggs
1 1/3 c Water
1/2 c Potato starch
3 tb HERSHEY'S Cocoa
1/4 c Sugar; divided
1 ds Salt
1 tb Vegetable oil
2 tb Butter
-- cut into small pieces
1. Prepare COCOA SOUR CREAM TOPPING; refrigerate.
2. Prepare RICOTTA CHEESE FILLING; set aside.
3. In medium bowl, beat eggs and water until blended.
Gradually add potato starch, cocoa, 2 tablespoons
sugar, salt and oil, beating until mixture is smooth.
Lightly butter 8-inch skillet. Heat skillet over
medium heat. For each blintz, pour about 3 tablespoons
batter into skillet; quickly rotate pan to coat bottom
of skillet evenly. (Stir batter periodically.) Return
pan to medium heat; fry blintz until set. Invert
skillet over clean cloth towel. (Blintz leaf will come
out of pan cooked side up.)
4. Heat oven to 350 F. Lightly butter 13x9-inch baking
pan. Place slightly heaping tablespoon RICOTTA CHEESE
FILLING in center of each blintz leaf. Fold in sides
and ends, forming a square. Arrange blintzes, seam
side down, in prepared pan. Sprinkle remaining 2
tablespoons sugar over top. Dot with butter. Bake 15
to 20 minutes or until heated through. Serve
immediately with COCOA SOUR CREAM TOPPING. 14 to 16
blintzes.
COCOA SOUR CREAM TOPPING:
In small bowl combine 1 cup (8 oz.) dairy sour cream,
1/4 cup sugar, 2 tablespoons HERSHEY'S Cocoa and 1/2
teaspoon vanilla extract; stir until well blended.
RICOTTA CHEESE FILLING:
In medium bowl, stir together all ingredients until
well blended.
Copyright 1995 Hershey Foods Corporation. Recipe may
be reprinted courtesy of the Hershey Kitchens.
