Paskha – Traditional Russian Easter Dessert
In Russia, Paskha is made from Tvorog, a sweet farmers' cheese. Photo courtesy of istockphoto.com.
Paskha is a traditional dessert served for Easter in Russia as well as other Eastern European countries to break the meat and dairy fast. The name of the dish comes from “Pascha“, the Eastern Orthodox celebration of Easter.
Special Equipment
Paskha cheese mold or a clean 1-quart terra-cotta flowerpot with a drainage hole
Cheese-cloths
Weights (either a large soup or vegetable can)
Ingredients
1 lb tvorog or farmers’ cheese
4 oz. cream cheese, cubed and softened
1 cup (200 grams) granulated sugar
3 large hard-boiled egg yolks, crumbled
3/4 cup (175 ml) heavy cream
1/3 cup (25 grams) almonds
1/4 cup (30 grams) raisins
1/4 tsp lemon zest
1 tsp vanilla extract
Sliced or chopped candied fruits
Directions
Place the farmer’s cheese, cream cheese, sugar and egg yolks into the bowl of a food processor and pulse until smooth. Add the cream and continue to pulse. Transfer mixture to a large bowl. Add the almonds, raisins, lemon zest, vanilla extract and stir to combine.
Line a paskha mold or a clean terra-cotta flower pot with a double layer of cheesecloth. Add mixture to mold. Cover with an additional cheese-cloths over the top of the paskha and weight down with a soup or vegetable can.
Place paskha in refrigerator with a large plate underneath, allowing liquid to drain, for at least 12 hours or overnight.
To serve, carefully invert mold and remove cheese-cloths. Decorate with additional nuts and/or candied fruit.
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