Recipe  BACK TO RECIPES
PRINT RECIPE ADD TO RECIPE BOX EMAIL A FRIEND SHARE RECIPE

Fruity Brickle Breakfast Biscuit Blintzes
Makes 8

BLINTZES
1 cup sugar
½ tsp allspice
½ cup brickle toffee bits
1 16 oz can jumbo flaky buttermilk biscuits (8)
1 pear, peeled and diced
1 apple, peeled and diced
½ cup Hood® Sour Cream   
1/2 cup dried cranberries
½ cup caramel bits
½ cup pecans, chopped
SOUR CREAM DIPPING SAUCE
1 cup Hood® Sour Cream
2 Tbsp sugar
¼ tsp allspice

Preheat oven 350 degrees F. Spray a cookie sheet with nonstick spray. Combine sugar, allspice and brickle bits. On a cutting board, spread brickle mix and place one of biscuits on top and roll biscuit out to about a 5-inch circle. Sprinkle a little sugar on top of biscuit to prevent sticking. Combine next 6 ingredients into bowl.  Once you have biscuit circles, spoon about 1/4 cup of fruit mixture in a line down center of circle and roll up. Place seam side up on cookie sheet and secure with 2 toothpicks. Repeat with remaining biscuits, spacing blintzes out so they aren’t touching. Bake 20 minutes until blintzes are golden brown. For sour cream dipping sauce, combine sour cream, sugar and allspice and place some in small dipping bowls. Remove blintz from cookie sheet to prevent sticking and place on individual plate along with the sour cream dipping sauce bowl. 
 

Fruity Brickle Breakfast Biscuit Blintzes

 

©2009 HP HOOD LLC, ALL RIGHTS RESERVED.