HELP! To or freeze or not to freeze cheese blintzes?

I’ve made ricotta, cream cheese, mascarpone, etc, filled cheese blintzes. They will not be served for 2 days. Also I will be traveling 2 hours with them. They will be in a well chilled cooler. Typically I make them maybe 8 to 12 hours in advance and refrigerate until I have to heat them. Or I freeze them for later use. Although the ricotta was drained I’m wondering if I just refrigerate them for 2 days that they will get soggy. So the question stand should I freeze or refrigerate?

  • Posted by: MsB
  • July 2, 2021


Nancy July 2, 2021
For safety reasons, I would freeze the blintzes and take in a cooler. If possible, refresh cooker with ice along the way.
Pop in fridge when you arrive, warm and serve.
Nancy July 3, 2021
If only 2 hours, no need to refresh ice. If longer, yes add more to keep temperature low.
MsB July 3, 2021
Thanks, I ended up individually wrapping each blintz and freezing.
Recommended by Food52