Easter Recipes > Pashka Russian Easter Dessert
1/4 teaspoon salt
1/2 cup seedless raisins
1/2 cup mixed crystallized fruit
4 tablespoons chopped blanched almonds
8 tablespoons unsalted butter
6 tablespoons vanilla sugar
3 egg yolks
1 egg beaten
1/4 pint whipped cream
(see measure conversions for more information)
- Mix the raisins, salt, crystallised fruit and almonds with the cheese.
- Cream the butter and vanilla sugar together and beat the egg yolks into the mixture.
- Mix this thoroughly with the cream cheese mixture.
- Stir in the beaten egg and fold in the whipped cream.
- The mixture must then be heated gently over simmering water either using a double boiler or a basin put over a saucepan.
- Heat gently, stirring with a wooden spoon all the time until the mixture is thick enough to coat the back of the spoon.
- Pashka is traditionally set in a special wooden pyramid shaped mould.
- You could use a 1 litre, empty, round ice-cream tub.
- Pierce a few holes in the bottom of the tub to allow the dessert to drain.
- Line the tub with a piece of muslin or cheese cloth and stand it on a plate to catch any moisture.
- Pour the Pashka into the lined tub, fold the cheese cloth over the top and put a small plate or saucer on top with a weight on it.
- Put it in the fridge for several hours. Turn it out and serve with Kulich.
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Comment Script
How to make Pashka Russian Easter dessert:
A traditional Russian Easter dish to be eaten with Russian Eater Cake (Kulich).
Ingredients
2 cups unsalted cream cheese1/4 teaspoon salt
1/2 cup seedless raisins
1/2 cup mixed crystallized fruit
4 tablespoons chopped blanched almonds
8 tablespoons unsalted butter
6 tablespoons vanilla sugar
3 egg yolks
1 egg beaten
1/4 pint whipped cream
(see measure conversions for more information)
Method
- Take a large mixing bowl and push the cream cheese through a fine sieve into the bowl.- Mix the raisins, salt, crystallised fruit and almonds with the cheese.
- Cream the butter and vanilla sugar together and beat the egg yolks into the mixture.
- Mix this thoroughly with the cream cheese mixture.
- Stir in the beaten egg and fold in the whipped cream.
- The mixture must then be heated gently over simmering water either using a double boiler or a basin put over a saucepan.
- Heat gently, stirring with a wooden spoon all the time until the mixture is thick enough to coat the back of the spoon.
- Pashka is traditionally set in a special wooden pyramid shaped mould.
- You could use a 1 litre, empty, round ice-cream tub.
- Pierce a few holes in the bottom of the tub to allow the dessert to drain.
- Line the tub with a piece of muslin or cheese cloth and stand it on a plate to catch any moisture.
- Pour the Pashka into the lined tub, fold the cheese cloth over the top and put a small plate or saucer on top with a weight on it.
- Put it in the fridge for several hours. Turn it out and serve with Kulich.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Easter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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with H read as "horse" - the same as Easter in Russian.
It might be a better idea to make it with cottage cheese(strained)or yogurt cheese, because they would be more like tvorog which is, for the most part, not available.
that much cream cheese + that much butter = heart attack!