Best Pashka Recipes
PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Categories World Cuisine Recipes European Eastern European Russian
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g
EASTER CHEESE MOLD: PASHKA
When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
- In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
- Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
- Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
- Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads
Provided by seattlelove
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 416.7, Fat 30.2, SaturatedFat 17, Cholesterol 76.3, Sodium 281.1, Carbohydrate 29.7, Fiber 1.2, Sugar 25.4, Protein 9.2
PASHKA (EASTER BREAD)
Steps:
- DISSOLVE YEAST IN MILK, WHICH HAS BEEN SCALDED, BUT COOLED TO LUKEWARM. ADD 3 CUPS FLOUR AND ½ CUP SUGAR. MIX AND LET RISE UNTIL DOUBLE IN BULK AND BUBBLY (ABOUT 2 HOURS) . AFTER FIRST RISING, ADD EGGS, SUGAR, BUTTER, RAISINS AND ENOUGH FLOUR TOMAKE A LIGHT DOUGH. KNEAD WELL, ALL TO RISE. COVERED IN WARM PLACE UNTIL DOUBLE IN BULK. TURN OUT ON FLOURED BOARD AND KNEAD AGAIN USING MORE FLOUR IF NECESSARY TO MAKE A MEDIUM DOUGH. SHAPE INTO TWO ROUND LOAVES, AND PUT INTO TWO GREASED PANS AND LET RISE AGAIN UNTIL DOUBLED IN BULK. DECORATE AS DESIRED AND BRUSH TOP WITH BEATEN EGG. BAKE AT 350 DEGREES FOR 45 MINUTES.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love