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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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.
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If you have a question or comment relevant to this page, then please post it below.
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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!