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Blintzes with Apple Compote and Honey Butter

Blintzes with Apple Compote and Honey Butter Related:   breakfast & brunch, dairy, desserts & sweets, Europe, kid-friendly, Rosh Hashanah, Shavuot, vegetarian, Yom Kippur

Prep time: 1 hour, 15 minutes + 1 hour resting

Cook time: 1 hour

Yield: 6–8 servings

Blintzes are typically associated with Shavuot, but topped with seasonal apple compote and honey compote, they really seem better suited to Rosh Hashanah. This year they’ll be part of the holiday menu at DGS Delicatessen.


  • Blintzes
  • 4 eggs
  • 1⅓ cup milk
  • ⅓ teaspoon salt
  • ⅓ teaspoon sugar
  • 1 cup all-purpose flour
  • Butter, for frying
  • Filling
  • 24 ounces ricotta
  • 2 egg yolks
  • ¾ teaspoon salt
  • Zest of 2 lemons
  • Apple Compote
  • ¾ cup honey
  • 2 pounds apple, peeled and diced
  • ¼ cup lemon juice
  • ⅓ teaspoon salt
  • ½ cup (2 sticks) butter
  • Honey Butter
  • ¾ cup honey
  • 1 cup (4 sticks) butter
  • Sweet Walnuts
  • 3⅓ cups walnuts
  • ⅔ cup sugar
  • 1 cup water
  • 2¼ tablespoons
  • 1½ teaspoons salt


  • Blintz batter: Combine all ingredients together in a blender, except butter, and blend until smooth. Let batter rest for 1 hour. In a crepe pan or small nonstick pan, melt a small amount of butter. Ladle in just enough batter to coat the bottom of the pan. When set, flip blintz over to kiss the other side. Stack blintzes on a plate, repeating with batter until you run out.
  • Filling: Whisk all ingredients together.
  • Assemble blintzes: Spread some of the filling on each blintz, leaving about half an inch bare all around. Roll moderately tight, trimming the ends off. Melt butter in a medium pan, add blintzes and fry lightly on each side until golden. Compote: Heat honey in a large pot over medium heat, and cook until reduced by half. Add apples, lemon, salt and butter. Simmer until well combined and cooked down. Cool.
  • Honey butter: Melt butter and honey together until well combined. Cool.
  • Nuts: Rinse nuts. Soak in warm water for 15 minutes. Drain. Fill a medium pot with water, add nuts and boil for 10 minutes. Drain. Rinse with cold water. Combine sugar and 1 cup water in a small pot and bring to a boil. Add nuts. Simmer until syrupy. Toss with oil and salt. Preheat oven to 325 degrees and line a baking sheet with a silicone liner or parchment paper. Transfer nuts to pan and bake until toasted and fragrant.
  • Serve blintzes with apple compote, honey butter and topped with sweet walnuts.

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