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

Question

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?

MsB · Answer

Thanks, I ended up individually wrapping each blintz and freezing.

Nancy · Answer

If only 2 hours, no need to refresh ice. If longer, yes add more to keep temperature low.

Nancy · Answer

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.

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

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