Pashka Russian Easter Dessert Recipe

decorated easter eggs
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 Updated 08/01/2016

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A traditional Russian Easter dish to be eaten with Russian Eater Cake (Kulich).


  • 1lb (2 cups) unsalted cream cheese
  • 1/4 teaspoon salt
  • 4oz (1/2 cup) seedless raisins
  • 4oz (1/2 cup) mixed crystallized fruit
  • 4oz (4 tablespoons) chopped blanched almonds
  • 4oz (8 tablespoons) unsalted butter
  • 6oz (6 tablespoons) vanilla sugar
  • 3 egg yolks
  • 1 egg beaten
  • 1/4 pint whipped cream
(see measure conversions for more information on quantites)


  1. Take a large mixing bowl and push the cream cheese through a fine sieve into the bowl.
  2. Mix the raisins, salt, crystallised fruit and almonds with the cheese.
  3. Cream the butter and vanilla sugar together and beat the egg yolks into the mixture.
  4. Mix this thoroughly with the cream cheese mixture.
  5. Stir in the beaten egg and fold in the whipped cream.
  6. The mixture must then be heated gently over simmering water either using a double boiler or a basin put over a saucepan.
  7. Heat gently, stirring with a wooden spoon all the time until the mixture is thick enough to coat the back of the spoon.
  8. Pashka is traditionally set in a special wooden pyramid shaped mould.
  9. You could use a 1 litre, empty, round ice-cream tub.
  10. Pierce a few holes in the bottom of the tub to allow the dessert to drain.
  11. Line the tub with a piece of muslin or cheese cloth and stand it on a plate to catch any moisture.
  12. 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.
  13. Put it in the fridge for several hours. Turn it out and serve with Kulich.

Prep Time: 240 minutes

Cook Time: 15 minutes

Yield: 1 Pashka


I think that you will find that this dish is often called pashka. There are several names for it. Pasha or пасха is a Russian word for Easter. Pasha comes from a Hebrew word pesah. The transliteration from Cyrillic alphabets explains the small variations in the name. Remember this is a dish that was only meant to be served once a year.
#1 - Mary - 10/25/2007 - 13:10
It's not "pashka" (which would be the dimunive of Pavel/Paul) it's Paskha or Pasha
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!
#0 - jenya - 10/25/2007 - 10:46
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