Easter Pascha A Greek Tradition Recipes
EASTER PASCHA - A GREEK TRADITION
At our Russian Orthodox church in Boston many Greek's came to celebrate as they did not have a Greek church in the small town we lived in. They preferred this versian of Pascha to the traditional Russian style (it IS absolutely wonderful with the sweet Polish bread!)
Provided by sassafrasnanc
Categories Russian
Time 15m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese, butter in mixing bowl and whip until smooth.
- Add powdered sugar and mix at low speed until well blended.
- Add vanilla extra and mix well.
- Fold sour cream into mixture.
- Place in decorative bowl(s) and refrigerate over night.
- Decorate with raisins, nuts and any other edible fruit that you choose.
- Traditional this Easter dish is decorated with a cross or other Christian symbols.
- Serve with sweet bread.
Nutrition Facts : Calories 260.7, Fat 24.1, SaturatedFat 14.9, Cholesterol 67.1, Sodium 108.8, Carbohydrate 9.1, Fiber 0.2, Sugar 7.1, Protein 3.3
PASKA EASTER BREAD
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
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