Apple & Blueberry Blintzes

⏱ 60 mins 🍽 Serves 6 🌶 eastern european ✅ Easy 🏷 Dessert

These blintzes are a delightful Eastern European dessert, featuring thin pancakes wrapped around a creamy mascarpone and vanilla filling. The parcels are stuffed with tender, caramelised apples and fresh blueberries, then baked with a sprinkle of cinnamon sugar. They are served warm, accompanied by a vibrant blueberry sauce made from fresh berries. This recipe makes six generous servings, perfect for a comforting and impressive sweet course.

Apple & Blueberry Blintzes

Ingredients

  • 1x classic pancake recipe (see 'Goes well with')
  • 250g tub mascarpone
  • 1 tsp vanilla extract
  • 3 tbsp caster sugar plus a little extra for sprinkling
  • 1 egg yolk
  • 50g unsalted butter
  • 6 small eating apples peeled, cored and cut into 8
  • 200g blueberries
  • 1/2 tsp ground cinnamon
  • 200g blueberries
  • 3 tbsp caster sugar
  • squeeze fresh lemon juice

Method

  1. Make the pancakes according to the linked classic recipe.
  2. Combine the mascarpone, vanilla, 1 tbsp of the sugar and the egg yolk, beating until smooth, then set aside. Melt half the butter in a large pan, adding half the apples and half the remaining sugar. Cook until the apples are tender and begin to caramelise. Remove and repeat with the rest. Set the apples aside. Cook 200g blueberries in the pan for 1-2 mins until softening, then remove and mix half into the apples.
  3. For the sauce, place all its ingredients in a saucepan with 75ml of water. Cook on a low heat until the blueberries break down. Pass the mixture through a fine sieve, adjusting flavour with extra sugar or lemon juice if desired. Stir in the reserved softened blueberries and transfer to a jug.
  4. Preheat the oven to 180C/160C fan/gas 4. Lay out the pancakes. Place a dollop of the mascarpone mixture in the centre of each, then top with the apple and blueberry mix. Fold the pancake sides over the filling to form a square parcel. Arrange the blintzes seam-side down in an ovenproof dish and scatter with a little caster sugar and a pinch of ground cinnamon.
  5. Bake on the middle shelf for about 10-15 mins until warmed through. Serve two blintzes per person with the jug of blueberry sauce.

Nutrition (per serving)

Calories566 kcal
Fat36 g
Saturates21 g
Carbs56 g
Sugars39 g
Fibre4 g
Protein8 g
Sodium96 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisineeastern european