Make-Ahead Blintz Casserole

• 2 cups 2% cottage cheese
• 1 carton (8 ounces) mascarpone cheese
• 3 large egg yolks
• 2 tablespoons sugar
• 1 teaspoon rum or vanilla extract
• 1/4 teaspoon ground cinnamon
• 1-1/2 cups sour cream
• 6 large eggs, room temperature
• 1/2 cup butter, softened
• 1/2 cup frozen apple juice concentrate, thawed
• 1-1/4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon zest
• 1/4 cup butter, cubed
• 3 medium apples, peeled and chopped
• 1 tablespoon lemon juice
• 3/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1 teaspoon rum or vanilla extract

1. For filling, place first six ingredients in a food processor; process until smooth. Transfer to a small bowl.
2. Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoonfuls of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight.
3. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.
4. Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.

cottage cheese, mascarpone cheese, egg yolks, sugar, rum, ground cinnamon, sour cream, eggs, butter, apple juice concentrate, flour, sugar, baking powder, lemon zest, butter, apples, lemon juice, brown sugar, salt, rum

Taken from www.tasteofhome.com/recipes/make-ahead-blintz-casserole/ (may not work)