When creating the Experience for Actually Charlie’s Brown Butter Sea Scallops, I was looking for a dessert that showcased the Florida Keys traditional key lime pie without actually making a key lime pie. My love of a good blintz led me in this direction.
Blue Sail Key Lime Mango Bundles features a key lime cheesecake filling and rum laced mango jam encased in a key lime blintz wrap. Baltic Sea Amber Caramel Sauce completes the dessert. Serve warm or room temperature and allow your guests to plate. It lets them decide how much they will indulge in the caramel.
Chill the blintz batter and cheesecake filling for at least two hours. Doing so with the batter will blend the flavors and thicken just slightly. For the filling, the cold will thicken it so withstand handling while filling the blintz.
Baking time is a mere 10 minutes simply to cook the egg within the filling a bit. These can easily be prepared up to an hour or so ahead of time and refrigerated but if you do so, increase the baking time to 15 minutes.
1 1/3 c whole milk
½ t salt
1 c flour
2 T lime juice
1 t vanilla
Key Lime Filling
1 (8 ounce) package cream cheese, room temperature
1/3 c sugar
1 egg, room temperature
2 T fresh key lime juice
½ T key lime zest
1 mango, peeled and finely diced
1 T brown sugar
2 T white rum
¼ c melted unsalted butter
1 c Baltic Sea Amber Caramel Sauce
In a medium bowl, whisk eggs until completely mixed. Add milk and whisk. Add salt and flour, whisk until smooth. Add lime juice, and vanilla; whisk until mixed. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
Place the cream cheese, sugar, egg, key lime juice and zest in a medium bowl. Beat with a hand held mixer until smooth, stopping to scrape sides with a spatula several times to ensure ingredients are completely mixed. Cover with plastic wrap and refrigerate at least 2 hours.
Place diced mango and brown sugar in small saucepan over medium heat. Bring to simmer and cook for 5-7 minutes to soften and thicken, stirring occasionally to prevent the mango from sticking. Add the rum and cook an additional 5 minutes. Remove from heat. Cool to room temperature.
To prepare the crepes, heat an 8” to 10” skillet over medium heat; brush with melted butter. Pour 3 tablespoons of batter into skillet, swirling quickly to distribute across bottom of the skillet. Cook 2-3 minutes; sides with begin to brown and center should be dry.
Turn crepe and continue to cook 2-3 minutes until the bottom is browned. Remove from skillet. Place on a paper towel lined plate. Repeat process until all of the batter is used, buttering skillet between each crepe. Keep crepes separated by paper towels on the plate. Cool to room temperature.
On the bottom third of the crepe, spread 3 tablespoons key lime filling; top with 1 tablespoon cooked mango. Roll up crepe from the bottom, one turn. Fold the sides into the center.
Continue rolling the crepe from the bottom until a bundle is formed.
Place in a 9” square casserole or pan. Continue until 10 bundles have been created. Cool to room temperature. When ready to serve, heat oven to 450°. Place the dish into the oven and bake for 10 minutes.
While bundles are baking, place the caramel sauce into a microwaveable jar or bowl. Place in microwave for 1-2 minutes to heat thoroughly. Pour into serving bowl.
Place caramel sauce bowl in center of platter and surround with bundles. Let guests plate and sauce the bundles.