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| 2 | Loaves Pepperidge Farm very thin white bread |
| 1 x ca. 450 g | cream cheese |
| 2 | egg yolks |
| 1/2 Tasse | sugar |
| 3/4 Tasse | Butter melted |
| 6 Esslöffel | brown sugar |
| 1 1/2 Teelöffel | cinnamon |
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Preheat oven to 350°. Cut the crusts off the pieces of bread and roll out very thin. Cream together the cream cheese, egg yolks and 1/2 cup sugar. Spread a layer of filling on each piece of bread and roll up like a jellyroll. Combine melted butter, brown sugar and cinnamon and mix well. Dip each roll-up into this mixture and line in a baking dish. Bake for 20 minutes or until golden brown. Yield: Approximately 44 blintzes.
Sharon Meehan
Garland, Tx
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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