December 13, 2017

Baked cabbage blintzes

Excellent dough, might be filled with various veggies and meet fillings. Pastries stays fresh for a couple days in refrigerator.

Makes 12 large size blintzes

2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable oil
1/4 cup sunflower oil
1/2 cup water, room temperature

Sweet and sour cabbage from 1 pound of thinly shredded green cabbage
1 egg yolk

Egg wash
1 egg white, lightly beaten
sesame seeds for sprinkling

To make dough,  in a medium bowl, mix flour, salt and pepper. Make a well in the center of mixture. Add oils and water and form the dough.

To make filling, follow the recipe to make sweet and sour cabbage. Cool completely and add egg yolk. Mix well.

Preheat oven to 350 F (180 C). Prepare a large cookie sheet.

Divide dough into 12 equal balls.  Roll each ball  into a 5-inch wide stripe as long as possible. Place 2 teaspoons of filling by any of 5-inch side of the stripe, about an half of inch from the edge. Fold this short side of the rectangle up over the filling. Fold the long sides of the rectangle inward, as though you’re folding an envelope. Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll. Place seem down on a cookie sheet. Repeat with all balls and filling.

Brush pastries with egg wash and sprinkle with sesame seeds.

Bake on lower shelf in the oven for 25 minutes. Remove blintzes from oven and cool completely on a cooling rack. They are ready to serve. You can keep them in a paper bag in refrigerator for a couple days. Warm up for 20-25 seconds in microwave.

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