Cinnamon-rhubarb blintz

You’ll need

40 gm  chilled butter, coarsely chopped

210 gm  plain flour

200 gm   caster sugar

1½ tsp   ground cinnamon

4  eggs

250 ml (1 cup)milk

160 ml   grapeseed oil, plus extra for brushing

For dusting:

icing sugar

Roast rhubarb

450 gm rhubarb (about 1 bunch, trimmed), cut into 8cm lengths

110 gm (½ cup) raw caster sugar

Juice  of 1 orange and ½ lemon

2 cinnamon quills

Sweet cheese filling

350 gm firm ricotta

250 gm  softened cream cheese

80 gm  pure icing sugar, sieved

1 egg yolk

Scraped seeds of 1 vanilla bean

50 gm candied orange, diced

Method

Cinnamon-rhubarb blintzFor roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under running water, shake off excess water then place in a bowl with remaining ingredients and toss to combine. Spread rhubarb mixture in a roasting pan large enough to hold rhubarb in a single layer and roast on top shelf of oven until rhubarb is just tender (15-20 minutes). Keep warm.

Meanwhile, place butter, 60gm flour, 50gm sugar, half the cinnamon and a pinch of sea salt in a small bowl and rub butter into dry ingredients with your fingertips until coarse crumbs form, then spread on a baking tray lined with baking paper and bake on lower shelf of oven, stirring occasionally, until browned (10-12 minutes). Cool, coarsely crumble and store in an airtight container until required.

For sweet cheese filling, blend ingredients except candied orange in a food processor until smooth and combined, stir in candied orange and refrigerate until required.

Blend remaining flour, sugar and cinnamon in a food processor to combine. Add egg and milk and process until smooth. Heat a 20cm-diameter crêpe pan over medium-high heat until a drop of water sizzles when added (if the water jumps, it’s too hot). Lightly brush with oil, add 80ml blintz batter, swirl pan to coat evenly and cook until edges are browned (1-2 minutes). Transfer to a piece of baking paper and repeat with remaining batter, separating each blintz with baking paper.

Place blintz cooked-side up on a work surface. Spoon 1½-2 tbsp sweet cheese filling across the bottom third of each, about 3cm from lower edge. Fold up base, fold in sides and roll to enclose. Set aside on a tray.

Heat half the oil in a large frying pan over medium heat, add half the blintz seam-side down and cook, turning occasionally, until golden all over (3-4 minutes). Transfer to a tray, wipe out pan with absorbent paper and repeat with remaining oil and blintz. Serve hot topped with roast rhubarb and sprinkled with cinnamon crumble and icing sugar.

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