|Cream cheese||16 Ounce|
|Dry cottage cheese||16 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Orange peel||2 Teaspoon, grated|
|Drained crushed pineapple||1⁄2 Cup (8 tbs)|
|Sour cream||1 Tablespoon|
In a mixing bowl, combine cream cheese and cottage cheese; blend well.
Stir in remaining ingredients, except butter, blintzes and sour cream.
Spoon about 2 tablespoons of the filling along one "side" of each blintze.
Fold over edges to form a rectangle.
In a large, heavy skillet, heat butter until it sizzles.
Fry blintzes, turning once, until lightly browned on both sides.
Serve hot with sour cream.