Cream cheese blintzes

    30 min

    These cream cheese blintzes are a wonderful party nibble or canape. Utilising white bread, they're also easy to make! They can be frozen in an airtight container before baking - then all you'll have to do is pop them in the oven straight from the freezer!

    151 people made this

    Serves: 10 

    • 1 (500g) loaf white bread
    • 4 tablespoons caster sugar
    • 2 teaspoons ground cinnamon
    • 2 (200g) tubs cream cheese, softened
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 125g butter, melted

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
    2. Trim crusts from bread and roll the slices flat.
    3. In a small bowl combine sugar and cinnamon to make a mixture.
    4. In a large mixing bowl, mix softened soft cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 3cm pieces. Arrange the blintzes on the prepared tray.
    5. Bake for 10 minutes.

    What is a blintz?

    Blintz is a Yiddish word used to describe a thin crêpe-like pancake. This is a cheat's blintz recipe, as white bread is used instead of making pancakes from scratch. Blintzes are commonly served rolled into tubes, filled with a variety of sweet and savoury fillings.


    You could make a savoury blintz by omitting the sugar, cinnamon and vanilla from this recipe, and instead adding chopped fresh herbs - such as chives, oregano, basil, thyme - to the cream cheese mixture.

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    Reviews & ratings
    Average global rating:

    Reviews in English (110)


    Loverly sweet buffet dish, needs to be eaten quickly as goes soggy.  -  16 Sep 2010


    YUM! Just a few things though... 1.) If you are going to cut them up, do it BEFORE you dip them into the melted butter. It makes for a LOT less mess. Personally, I think they are prettier left whole (especially if you are planning on serving them to guests) 2.) I had extras of almost every ingredient except the cinnamon/sugar. My suggestion would be: double the cinnamon, TRIPLE the sugar, and cut all of the rest of the ingredients in half (unless you want to make a TON!). 3.) When you roll the bread slices flat, make sure it is very smashed. Otherwise the butter soaks into the bread too much and makes it really soggy. And last... 4.) Bake them longer than it calls for (about 15 minutes). I had never had these before, but this recipe is a keeper. I think it would be great to serve at a brunch.  -  16 Oct 2005  (Review from Allrecipes US | Canada)


    I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.  -  06 Apr 2005  (Review from Allrecipes US | Canada)