Paskha Recipes

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PASHKA



Pashka image

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

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
¼ cup butter, melted
1 cup white sugar
¼ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup finely chopped blanched almonds
½ cup currants

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

PASKHA - AN OLD RUSSIAN EASTER TRADITION



Paskha - an Old Russian Easter Tradition image

Sort of like a cheesecake this festive dish is an old tradition from Russia. The farmer's cheese can be purchased at any store that carries traditional Kosher foods. There are special molds that can be used to give it the traditional tower shape but it can also be molded in a regular kitchen colander or clay flower pots. You will need cheesecloth for this recipe. It is so beautiful when served with Kulich which is the traditional Russian Easter bread. ** Please note that the original recipe calls for 4 cups of sugar rather than 2 cups. We just don't care for too much sugar.**

Provided by sassafrasnanc

Categories     Russian

Time 1h

Yield 30 serving(s)

Number Of Ingredients 6

3 lbs farmer cheese
1 1/2 lbs unsalted butter, softened
1 1/2 pints whipping cream
2 vanilla beans or 2 tablespoons vanilla extract
2 cups sugar
5 egg yolks

Steps:

  • Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
  • Beat butter and 1 1/2 cups sugar until creamy.
  • Whip 1/2 cup sugar with the 5 egg yolks until white.
  • Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
  • Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
  • Whip the whipping cream until firm and fold into above.
  • Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
  • Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
  • Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
  • Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
  • Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.

PASKHA



Paskha image

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h25m

Number Of Ingredients 10

2 pounds fresh farmer cheese, room temperature
6 egg yolks, room temperature
1 1/2 cups sugar
3 sticks unsalted butter, room temperature
1/4 teaspoon grated fresh nutmeg
Zest of 1 orange
1/3 cup finely chopped candied citron or lemon peel
1 cup heavy cream
1 tablespoon pure vanilla extract
Assorted dried fruits, for decorating (optional)

Steps:

  • Press cheese through a medium strainer set over a bowl.
  • Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla.
  • Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight.
  • Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.

NABOKOVA PASKHA



Nabokova Paskha image

This dish is so rich that all but the most hardy (or gluttonous) are unable to eat more than a few spoonfuls.

Provided by Food Network

Categories     dessert

Yield Makes 1 paskha. Serves 15-20.

Number Of Ingredients 6

3 pounds unsalted farmer cheese
1 pound sweet butter
1 vanilla bean
3 cups sugar
8 egg yolks
1/2 pint heavy cream

Steps:

  • Put cheese through a sieve twice. Cream butter until white (preferably with an electric mixer). Cut up vanilla very fine and mix with sugar. Beat egg yolks well and add sugar, beating until almost white. Combine egg yolk mixture and butter and beat until smooth and well blended. Add butter-egg mixture to the cheese and beat with a wooden spoon. Whip cream and add it gently to the mixture, turning from bottom to top slowly to fold in the cream. Wrap paskha in cheesecloth (damp gauze may be used) and place it in a paskha from or a clean terra cotta flower pot with a hole in the bottom. Close cheesecloth or gauze over the top of the paskha and place either a wooden square of paskha form or a weight on top (a small, heavy casserole or two or three cans will do). Leave in the refrigerator on a plate for one day so that the liquid can drain off the paskha. Before serving, remove the paskha from the refrigerator, remove the weight, unwrap the cheesecloth ends, place a large round platter over the top, and quickly invert the paskha onto the platter. Remove cheesecloth.

EASTER CHEESE MOLD: PASHKA



Easter Cheese Mold: Pashka image

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

2 pounds homemade cottage cheese or farmer's cheese
1 1/2 cups sugar
8 ounces cream cheese, at room temperature, cut into pieces
6 large hard-cooked egg yolks, crumbled
1 1/2 cups heavy or whipping cream
3/4 cups ground almonds
1/2 lemon, zest grated
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 large vanilla bean, split lengthwise
1/2 cup golden raisins
Chopped candied fruits, for decoration

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").

PASKHA (RUSSIAN CHEESECAKE)



Paskha (Russian Cheesecake) image

Make and share this Paskha (Russian Cheesecake) recipe from Food.com.

Provided by Mysterygirl

Categories     Cheesecake

Yield 10 serving(s)

Number Of Ingredients 16

6 cups farmer cheese, 3 Lbs or 6 cups large-curd cottage cheese
6 large egg yolks
1 1/2 cups confectioners' sugar
1 1/2 cups heavy cream
1/2 cup candied fruit
1/2 cup raisins, Seedless
1/2 cup almonds, Toasted, Slivered
1/2 teaspoon lemon, rind of, Grated
1/2 lb butter, NO Margarine
3 teaspoons vanilla extract
2 large egg yolks
1/4 cup madeira wine
1/2 teaspoon lemon, rind of, Grated
3 tablespoons confectioners' sugar
1 tablespoon lemon juice
1 tablespoon rum, Light

Steps:

  • NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
  • Press the cheese through a sieve.
  • Combine the cheese with the egg yolks, beating in 1 yolk at a time.
  • Add the sugar and blend well.
  • Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
  • Remove from the heat before it begins to boil.
  • Stir in the fruits, almonds, and lemon rind.
  • Cool.
  • Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
  • Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
  • Fill the pot with the cheese mixture and cover with the flap.
  • Put a weight on the top and place in the refrigerator for 2 to 3 days.
  • The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
  • When drained, carefully unmold the cake with a knife.
  • Remove the cheesecloth and smooth the sides with a hot knife.
  • Prepare the sauce.
  • Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
  • Cook and continue beating until the mixture thickens.
  • Stir in the lemon juice and the rum, then chill briefly.
  • Pour the sauce over the cheesecake and serve.
  • NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
  • In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
  • Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
  • Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
  • To make paskha, you will need a large flower pot and some cheesecloth.
  • The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.

PASKA BREAD



Paska Bread image

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Provided by Tiffany Leyda

Categories     Bread     Yeast Bread Recipes     Egg

Time 6h40m

Yield 18

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
½ cup white sugar
1 cup butter, softened
¼ teaspoon salt
¼ teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted

Steps:

  • Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  • In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
  • Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
  • Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  • Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g

PASKA EASTER BREAD



Paska Easter Bread image

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

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water

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.

PASKHA CHEESE



Paskha Cheese image

Categories     Milk/Cream     Mixer     Cheese     Easter     Vegetarian     Raisin     Brandy     Spring     Sour Cream     Gourmet

Yield Makes10 generous servings

Number Of Ingredients 12

1/3 cup brandy
1 cup loosely packed golden raisins (5 ounces)
2 pounds farmer cheese*
2 hard-boiled large egg yolks (reserve whites for another use if desired)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chilled heavy cream
Special Equipment
a wooden paskha cheese mold** or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb of weights such as large soup or vegetable cans

Steps:

  • Heat brandy with raisins in a small saucepan over low heat until warm, then remove from heat and let steep until raisins are softened, about 15 minutes.
  • Force cheese and yolks through a potato ricer or a medium-mesh sieve into a bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla, and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold whipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly.
  • Line mold (or flowerpot) with a single layer of cheesecloth, leaving a 2- to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid (or on foil and small plate if using flowerpot). Chill mold on a large plate (to catch drips) at least 24 hours.
  • Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes.
  • *Available at some supermarkets, many cheese shops, and Murray's cheese shop (888-692-4339).
  • **We got our mold from Toroney's Custom Woodwork and Church Supply (610-942-3506).

More about "paskha recipes"

PASKHA RECIPE | MYRECIPES
2003-10-17  · Notes: This dessert cheese for Russian Easter is traditionally shaped in a flat-topped pyramid mold. A new 4- to 6-inch-wide clay flowerpot also works. Make cheese up to 4 days …
From myrecipes.com
Servings 12-16
Calories 231 per serving
  • In a bowl with a mixer, beat vanilla seeds, butter, cream cheese, and sugar until smooth. Add ricotta and orange peel; beat until blended.
  • Line a deep 5-cup mold with 2 layers of damp cheesecloth (if making more than 2 hours ahead, use a mold with a bottom drain--see notes--to get a firmer cheese). Spoon paskha mixture into cloth and pack down firmly. Set on a rack on a rimmed dish.
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PASKHA RECIPE (EASTERN ORTHODOX MOLDED EASTER …
Add the butter and sugar to the bowl of a standing mixer and beat together on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the egg yolks one at a time. Reduce speed to medium low and beat in the farmer's cheese, heavy cream, almonds, lemon zest and vanilla. Line a pashka mold or a clean terracotta flowerpot with cheesecloth ...
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SWEET CHEESE PUDDING 'PASKHA' - VIKALINKA
2016-04-28  · What is Paskha? If I had to describe it in one word, I would say paskha or sometimes spelled as Pashka is a no bake cheesecake. What is so cool about this dessert is the mold it’s made in, which gives it this unusual shape. The mold is traditionally made out of wood and not so easy to come by nowadays.
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TRADITIONAL UKRAINIAN BAKED PASKA | UKRAINIAN RECIPES
Stir the mixture and set it aside. Next add the remaining milk, melted dairy butter, sugar, eggs, and salt. Mix everything until you get a homogenous mass. Then add 1300 g (46 oz) of flour. Knead the dough. Transfer the dough in a bowl. Cover it with a napkin or a cling wrap and let the dough rise in a warm place. It should increase twice.
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PASKHA (RUSSIAN CHEESECAKE) RECIPE
2006-04-11  · Combine the cheese with the. egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat. the cream in a large saucepan until it almost boils, then add the cheese. mixture and cook over low heat, stirring constantly, until the mixture. thickens. Remove from the heat before it begins to boil.
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PASKHA RECIPE | RECIPELAND
Directions. Line paskha mold or clean 7 1/2x5 inch plastic or unglazed flowerpot with drainage hole with 3 double-thickness of cheesecloth. Place on wire rack set over cake pan. Place ½ pound cottage cheese, the sugar and eggs in food processor or blender. Whirl, scraping down side as necessary, until smooth.
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ORTHODOX PASCHA RECIPES - CREATE THE MOST AMAZING DISHES
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EASTER RECIPES: KULICH PASKHA | A RUSSIAN ORTHODOX CHURCH WEBSITE
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RECIPE - PASKHA - LCBO
Let cool. Line the flower pot or a pyramid-shaped paskha mould with a double-layer of damp cheesecloth, leaving a 2-inch (5-cm) overhang. 2. In a small saucepan over medium heat, bring cream just to a boil. Meanwhile, in a bowl, whisk 1/4 cup (50 mL) sugar and egg yolks until light.
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PASKHA RUSSIAN CRUSTLESS CHEESECAKE (Творожная Пасха)
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EASTER RECIPE - PASHKA - BELLY RUMBLES
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UKRAINIAN EASTER CHEESE PASKA RECIPE - CREATE THE MOST AMAZING …
Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
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PASKHA (RUSSIAN CHEESECAKE) RECIPE
Press the cheese through a sieve. Combine the cheese with the. egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat. the cream in a large saucepan until it almost boils, then add the cheese. mixture and cook over low heat, stirring constantly, until the mixture. thickens.
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THE ULTIMATE RUSSIAN ORTHODOX EASTER MENU | PASKHA RECIPES | SBS …
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EASTER CAKE | UKRAINIAN RECIPES
Add yeast, a pinch of sugar, and 1 tbsp of flour. Stir the mixture until smooth. Turn off the fire. Combine eggs, yolks, sugar, and vanilla sugar. Whip the mass until fluffy. Then add dairy butter and margarine. Beat the mass again. Combine all the components: the egg-butter mass, semolina, and yeast with milk. Mix everything thoroughly.
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SIMPLIFIED RUSSIAN-STYLE EASTER PASKHA - LOW-CARB, SO SIMPLE!
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CHOCOLATE PASKHA, AKA THE NEXT LEVEL CHEESECAKE FOR EASTER (RECIPE)
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PASKA | KING ARTHUR BAKING
Cover the loaf and let it rise until doubled, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F, with a rack in the center. To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar.
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A DELIGHTFUL RUSSIAN EASTER DESSERT, PASKHA - DANCING TOMATOES
Go to Recipe Go to Video Each year as spring arrives with its bouquets of daffodils and hyacinths, its early tulips and clear sunshine, faithful Christians begin to celebrate the Easter season. The celebration takes on different guises, but it almost always includes fasting, eschewing rich foods in order to focus on more spiritual subjects. … A Delightful Russian …
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PASKHA (RUSSIAN CHEESECAKE) RECIPE
Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind.
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PASHKA RECIPE (RUSSIAN EASTER DESSERT) - GREAT BRITISH CHEFS
Pashka, also known as Pascha, Pasha or Paskha is a type of cream cheese and fruit egg custard popular in Eastern Orthodox countries. Similar in texture and appearance to a blancmange, it's traditionally made to celebrate the end of Lent and the beginning of Easter.It’s a beautiful dessert, made with curd cheese (or cream cheese), dried fruit and nuts as well as a slug of booze.
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PASKHA RUSSIAN CHEESECAKE FOR EASTER - PETER'S FOOD …
2016-03-24  · In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the melted white chocolate mixture and mix in together using a spoon. Using a beater, add the tvorog to the chocolate mixture and beat until fluffy, for about 10 minutes (try to get tvorog mixture as smooth as possible).
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SWEETENED EASTER CHEESE (PASKHA) RECIPE : SBS FOOD
Refrigerate overnight. Discard any liquid, then press the cheese through a metal sieve. Set aside. Place yolks and sugar in a large heatproof bowl over a large pan of gently simmering water ...
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PASKHA - MARTHA.COM
Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.
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PASKHA — DALE KNOWS HOW TO HOST
2021-03-23  · Line a paskha mold or flowerpot with doubled cheesecloth, dapen the cloth and add the cheese mixture. stand the mold in a pan and refrigerate several hours. Turn out on a platter and decorate with colored candies and fresh flowers.
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HEALTHIER RUSSIAN EASTER PASKHA • HAPPY KITCHEN
2016-03-23  · In a separate large bowl, combine brown sugar with butter. When the cottage cheese it ready, squeeze it well to get extra moisture out. Add the raisins mixture, mascarpone and cottage cheese to the bowl with butter and stir well until combined. Put the paskha back in the cheesecloth and secure the ends as before.
From happykitchen.rocks
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PASKHA RECIPE - LOS ANGELES TIMES
2000-04-26  · 1. Place cheese in fine sieve and let drain overnight in refrigerator. Pass drained cheese through coarse sieve. 2. Cream egg yolks, butter, sugar and scraped vanilla bean. Combine with cheese and ...
From latimes.com
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UKRAINIAN EASTER PASKA RECIPE - THE SPRUCE EATS
2021-04-27  · Gather the ingredients. In a heavy-bottomed saucepan, scald the milk and set aside to cool until lukewarm. In a large bowl, dissolve 1/2 teaspoon sugar in the water and sprinkle the yeast over it. Mix and let stand for 10 minutes. Add the lukewarm scalded milk and 2 1/2 cups of flour to the yeast mixture.
From thespruceeats.com
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PASKA EASTER BREAD RECIPE (KULICH) - NATASHASKITCHEN.COM
2013-03-24  · Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F. 4. Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
From natashaskitchen.com
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PASKHA - YUMMY RECIPES
2021-10-30  · Candied cherries for trim Almonds,sliced for trim 1. Nail paskha mold or clean 7 1/2×5″ plastic or unglazed flower wood wherewith. drainage hole wherewith 3 assay-thicknesses of cheesecloth. Lieu on string rack appoint against cake calculator. 2. Lieu 1/2 pound cottage cheese, issues syrup whatchacallim eggs in food processor or. blender ...
From yummy-recipes.us
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LATVIAN EASTER CHEESE (PASHKA) RECIPE | CHEESE MAKING SUPPLY
Recipe. Put boiled egg yolks and farmers cheese through a grinder or sieve. Combine butter with sugar, raw yolks, and vanilla. Beat well. Add butter mixture to cheese. Mix well. If adding fruits, stir in. Press cheese in double layer of cheese cloth.
From cheesemaking.com
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PASKHA RECIPE -SUNSET MAGAZINE
Step 1. 1. Split the vanilla bean lengthwise with a sharp knife and scrape out black seeds. Step 2. 2. In a bowl with a mixer, beat vanilla seeds, butter, cream cheese, and sugar until smooth. Add ricotta and orange peel; beat until blended. Step 3.
From sunset.com
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MUST TRY EASTER PASHKA WITH RICOTTA & RASPBERRIES
2017-04-07  · Place back on very low heat and keep whisking for 2 minutes. The eggs yolks will cook gently and the mixture will thicken slightly into a custard like consistency. Take off the heat and pour into a large mixing bowl. Add ricotta and honey to the egg mixture and whisk together until well incorporated.
From happybodyformula.com
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EASTERN EUROPEAN MOLDED CHEESE DESSERT (PASKA) RECIPE
2021-11-29  · Save Recipe This recipe for a molded Easter cheese dessert is known variously as paska, pasca, paskha , and pascha . Russian, Ukrainian, and Polish cuisine all feature paska, a word that literally means "Easter" or "pascal" for the holidays.
From thespruceeats.com
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PASKHA CHEESE - THERESCIPES.INFO
Paskha Recipe -Sunset Magazine trend www.sunset.com. Spoon paskha mixture into cloth and pack down firmly. Set on a rack on a rimmed dish. Step 4. 4. Cover airtight and chill until paskha is firm enough to hold its shape, at least 1 hour. Step 5. 5. Lift cloth with paskha from mold. Peel back cloth, invert cheese onto a flat plate, and remove ...
From therecipes.info
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PASKHA – RUSSIAN EASTER TREAT | MILKANDBUN
2015-04-14  · In a small bowl whisk egg yolk with sugar and vanilla. In a small saucepan warm cream, then pour it into the egg mixture and quickly stir. Pour back into the saucepan, simmer for a 3-4 minutes, whisking continuously. Stir the mixture into tvorog. Line a paskha mold or any suitable bowl with a double layer of wet cheesecloth, pour the tvorog ...
From milkandbun.com
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Top Asked Questions

How do you make Paskha?
This paskha recipe is healthy and incredibly delicious. Serve it as a spread for sweet Easter bread (kulich) or as a dessert. Lay out cheesecloth over a strainer, put cottage cheese on it and knot the ends or use a rubber band to secure the cheesecloth. Hang it over a bowl for 2 hours.
What do you serve with Pashka?
Serve pashka with slices of Easter coffee cake. 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.
What is a Paskha dessert?
Paskha, pronounced, “Pahs-ka” (soft “a’s”) is a holiday dessert dish made served on Easter in Eastern Orthodox cultures, mainly Russian. In Russian, Paskha literally means “Easter.”
How to make traditional Paska Easter bread?
Traditional Paska Easter Bread Recipe a.k.a. Kulich has been made by our family for generations. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla.

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