Blintzes with zuccotto filling and sour cherry sauce

Blintzes with zuccotto filling and sour cherry sauce

Elisa Watson

Blintzes get an Italian makeover here; the zuccotto filling with amaretto liquor, dark chocolate and dried fruit is totally decadent. Try and find dried sour cherries from the Middle East; they are superior to most others I’ve tried.


Quantity Ingredient

Zuccotto filling

Quantity Ingredient
100g dried sour cherries
100g dried pears
250ml amaretto
150g dark chocolate couverture, broken into pieces
155g toasted almonds
400g full-cream riccotta
100g quark
2 tablespoons caster (superfine) sugar

Crêpe batter

Quantity Ingredient
3 eggs
225g plain (all-purpose) flour
salt, a pinch
1/2 teaspoon baking powder
olive oil spray, for greasing

Sour cherry sauce

Quantity Ingredient
125ml sour cherry juice, or water
55g sugar, if using water instead of cherry juice
2 teaspoons cornflour
400g pitted sour cherries from a jar


  1. To make the zuccotto filling, soak the dried cherries and pears in the amaretto for 3–4 hours. Drain and finely dice.

  2. Place the chocolate in the freezer for 30 minutes, then combine with the almonds in a food processor. Blitz for approximately 50 seconds, until you have a rough crumb.
  3. Combine the ricotta, quark, sugar, dried fruit, chocolate and nuts in a bowl and mix well. .
  4. Preheat the oven to 180°C
  5. To make the crêpe batter, beat the eggs with 750 ml water in a large bowl. Sift in the flour, salt and baking powder, and beat until smooth. Leave the batter to rest for 10 minutes.
  6. Heat a non-stick crêpe pan or 20 cm frying pan over low heat and grease lightly with olive oil spray. Pour enough batter into the pan to thinly coat the base, swirling the pan so the batter spreads to the edge. Cook the crêpe on one side only over low heat for 2–3 minutes, until it is lightly coloured and comes away from the side of the pan. Put aside on a plate, and repeat with the remaining mixture.
  7. Place 50–80 g of the ricotta mixture in the centre of each crêpe. Fold over the sides, then roll up and rest on the seam. Transfer to a greased ovenproof dish and cover with foil. Heat in the oven for 10 minutes.
  8. To make the sour cherry sauce, pour the juice or water into a saucepan. Add the sugar and cornflour, and whisk until smooth. Bring to a boil over medium heat and cook until slightly thickened, about 1 minute. Stir the cherries through, then let the sauce cool a little.
  9. Pour the sauce over the crêpes to serve.
Jewish cooking
Chicken soup
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