Instant Pot Blintz Soufflé
Instant Pot Blintz Soufflé
- Two packs of 6 blintzes of your choice for a total of 12 (I strongly suggest doing one cherry and one blueberry)
- 16oz of Sour Cream
- 6 large eggs
- 1 cup of granulated sugar
- 2 tsp of vanilla extract, divided in half
- 1 tsp of orange juice
- 4oz (1/2 brick) of cream cheese, at room temperature
- 1/2 cup of confectioner’s (powdered) sugar
- 1/4 cup of milk
- 21oz can of cherry pie filling (I used Duncan Hines-Comstock)
- 21oz can of blueberry pie filling (I used Duncan Hines-Comstock)
This is seriously one of the easiest and most outrageous things to satisfy ANY sweet tooth! It tastes great hot/warm, room temperature or right out of the fridge! Also works as a killer breakfast or dessert as well as an entree at a dairy-themed meal!
If you want a different fruit filling in the blintzes or on top of the soufflé, by all means, use whatever you desire! Maybe even try it with an apple pie filling topping with a maple honey glaze instead to get that whole apples ‘n honey theme of the Jewish New Year in there!
- In a Kitchen Aid stand mixer or in a mixing bowl using a good hand mixer, add the sour cream, eggs, granulated sugar, 1 tsp of vanilla extract and orange juice. Using the whisk attachment, blend well (starting on “Stir” and then working your way up to speed level 4 if using a Kitchen Aid stand mixer) until it’s nice and smooth with the sugar dissolved
- Taking stackable pans (I am using my Ekovana pans because they are PERFECT for this) that are about 7-7.5″ in diameter and about 2.5″ high, grease the bottoms and sides of each with some butter. Then, pour just enough of the soufflé batter to cover the bottoms of each pan
- Lay 6 blintzes into each pan (I usually do one flavor per pan, but feel free to mix them up) and then pour the remaining batter evenly over each pan. Stack the pans, place the lid on the top pan and secure in the caddy
- In the Instant Pot, add the trivet and 1.5 cups of water. Rest the foil/lid covered pans on top of it. If using a pan other than the Ekovana, make a sling out of aluminum foil to easily get the pan out of the Instant Pot when done cooking. If you don’t feel like making a sling, just be careful when you lower the pot and be very careful when removing it after cooking
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 60 minutes (take the cream cheese out of the fridge during this time so it becomes room temperature). Quick release when done. Carefully remove the pans from the Instant Pot when done cooking and let cool for 15 minutes
- While the soufflés are cooling, make the cream cheese glaze by going back to the Kitchen Aid stand mixer using the paddle attachment or in a mixing bowl using a good hand mixer and beat the cream cheese until all the lumps are out and it’s very creamy. Then, add in the confectioner’s sugar, the other 1 tsp of vanilla extract and the milk. Beat well until all the lumps are out of the cream cheese and it’s smooth (don’t get lazy here – make sure it’s totally lump-free and smooth for the proper result). Transfer the finished cream cheese glaze to a piping bag (setting it in a tall glass will make for an easier, less messy transfer) and set aside
- Taking a serving plate with a diameter wider than the pans, press it to the pan and flip. The soufflés should pop right onto the plate. Using a spatula, spread the cherry & blueberry pie fillings on top of their respective soufflés. Finish off by piping the cream cheese glaze over each soufflé in a lattice fashion. Serve either right away, at room temperature or refrigerated!