Pashka (Russian Easter Dessert) Recipe – Russian Special
Pashka is a delightful cheesecake-like dessert or breakfast treat traditionally enjoyed with thick-crusted bread, though it’s delicious on its own as well. While it requires no cooking, it does need to chill overnight. My bestemor (grandmother) has been making this for me since I was a child, and I’ve always cherished its taste!
- Prep Time20 min
- Cook Time20 min
- Perform Time24 hr
- Total Time24 hr 40 min
Pashka (Russian Easter Dessert) Ingredients :
- 2 pounds farmers cheese, or dry curd cottage cheese
- 5 large egg yolks, at room temperature
- 2 3/4 cups confectioners’ sugar
- 1 cup heavy cream
- 1/2 cup coarsely chopped almonds
- 1/2 cup golden raisins
- 1 cup candied citron, chopped
- 2 teaspoons vanilla
- 8 ounces (1 cup) unsalted butter, softened and whipped
- Almonds, for garnish
- Glacé cherries, for garnish
- Candied citron, for garnish
- Green leaf candies, for garnish
How To Make Pashka (Russian Easter Dessert)
Pass the farmer’s cheese through a sieve or food mill and set it aside.
In the top of a double boiler, combine egg yolks and sugar. Add cream and heat over simmering water, stirring constantly until bubbles form around the edge of the pan. Avoid overheating to prevent curdling.
Remove from heat and add the reserved cheese, almonds, raisins, citron, and vanilla, stirring well. Incorporate the softened butter and continue stirring until the mixture cools, ensuring a smooth and velvety texture for the paska.
If using a paska mold, line it with double layers of dampened cheesecloth.
Pour the mixture into the mold and cover with another double layer of dampened cheesecloth. Place a lid or small plate on top and weigh it down with a heavy can. Position a bowl beneath the mold to catch any excess liquid, then refrigerate for 24 hours.
Unmold onto a serving plate and decorate with almonds, glacéed cherries, candied citron, and optional green leaf candies. Slice thinly as it is quite rich.
If using a new terra cotta flower pot, follow the same steps as above.
For forming into a ball, wrap the mixture tightly in a double layer of dampened cheesecloth over the sink. Twist into a firm ball shape.
Place in a colander with a bowl underneath, cover with a plate, and weigh it down with a heavy can. Proceed with refrigeration as described.
For a perfectly round ball, secure the cheesecloth with butcher’s twine and hang it from a rack in the refrigerator, positioning a bowl underneath to catch any drips.
