Russian Easter Dessert Cyrnaya Pascha Recipes

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RUSSIAN EASTER DESSERT (CYRNAYA PASCHA)



Russian Easter Dessert (Cyrnaya Pascha) image

This is a variation of a traditional Easter dessert that Russian Orthodox make. It is quite rich and too much will cause you to pack on the pounds. This isn't a huge concern after a long lent. The number of portions is an estimate (depends on how much you put on your plate - my kids load it on). The cooking and preparation times are also rough estimates.

Provided by Cilantro in Canada

Categories     Dessert

Time 1h25m

Yield 10-15 serving(s)

Number Of Ingredients 7

2 lbs pressed cottage cheese (no salt)
3 lbs cream cheese
10 egg yolks
1/2 lb unsalted butter
1 pint whipping cream
3 1/2 cups fine sugar
5 (9 g) packages vanilla sugar, we use oetker original vanilla sugar

Steps:

  • Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar.
  • Press cottage cheese, cream cheese, and butter through a ricer or sieve.
  • In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture.
  • Combine bowls and mix.
  • Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.

Nutrition Facts : Calories 1215.9, Fat 91.6, SaturatedFat 56.6, Cholesterol 466.2, Sodium 799.6, Carbohydrate 77.9, Sugar 70.6, Protein 25.2

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



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.

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.

RUSSIAN EASTER DESSERT (PASHKA)



Russian Easter Dessert (Pashka) image

Russian Orthodox Christians created this dessert in celebration of Easter. This dessert is similar to a fancy French dessert made in heart shaped draining forms for Valentines Day, and cheesecake without the crust. Absolutely delicious! You can, of course, add other ingredients instead of the candied fruit and almonds.

Provided by Nana Lee

Categories     Cheesecake

Time 12h35m

Yield 12-14 serving(s)

Number Of Ingredients 10

3 egg yolks, slightly beaten
1 cup whipping cream
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 cups small-curd cream-style cottage cheese
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almond
cheesecloth

Steps:

  • Mix egg yolks and whipping cream in heavy saucepan.
  • Stir in sugar and salt.
  • Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
  • Remove from heat; stir in vanilla extract.
  • Place saucepan in cold water until custard is cool.
  • If custard curdles, beat with hand beater until smooth.
  • Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
  • Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Repeat with remaining cottage cheese and butter.
  • Stir custard into cheese mixture until smooth.
  • Stir in candied fruit and almonds.
  • Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
  • Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
  • Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
  • To serve, unmold onto serving plate; remove cheesecloth.
  • Garnish as desired with additional candied fruit and blanched almonds.
  • Refrigerate any remaining dessert.

Nutrition Facts : Calories 284.8, Fat 18.3, SaturatedFat 9.3, Cholesterol 96.7, Sodium 450.3, Carbohydrate 17.4, Fiber 0.3, Sugar 15.5, Protein 13.4

RUSSIAN EASTER CHEESE PASKA



Russian Easter Cheese Paska image

This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot.

Provided by susan_leon

Categories     Cheesecake

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

4 lbs friendship farmer cheese
1/2 lb butter
16 ounces sour cream
1 1/2 cups sugar
6 eggs, beaten
2 teaspoons vanilla
ground almonds (optional) or lemon zest (optional)

Steps:

  • Melt butter.
  • add sour cream and eggs.
  • Stir constantly over a low heat until it looks like loosley scrambled eggs.
  • Remove and cool.
  • In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
  • Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
  • Put weights on top to squeeze out excess water.
  • Refrigerate 24 hours.
  • Unmold.

Nutrition Facts : Calories 581.4, Fat 32.2, SaturatedFat 19.3, Cholesterol 209.4, Sodium 221.7, Carbohydrate 35.7, Sugar 33.8, Protein 36.7

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

KULICH (RUSSIAN EASTER CAKE)



Kulich (Russian Easter Cake) image

These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort, but it is definitely worth it. They are similar to panettone. Total time includes rising times of 3.5 hours.

Provided by babylee

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 13h45m

Yield 16

Number Of Ingredients 25

1 cup golden raisins
1 tablespoon vodka
1 teaspoon white sugar
¼ cup lukewarm water
1 (.25 ounce) package active dry yeast
1 cup milk
1 pinch saffron threads
1 teaspoon ground cardamom
½ cup white sugar
1 cup all-purpose flour
½ cup butter, melted
½ cup white sugar
¼ cup orange blossom honey
1 lemon, zested
2 teaspoons vanilla extract
1 pinch salt
2 eggs
1 egg yolk
3 cups all-purpose flour, divided
½ cup sliced almonds
4 clean 14-ounce food cans
1 egg white
1 ½ cups confectioners' sugar, or more as needed
½ teaspoon lemon juice
2 tablespoons toasted sliced almonds, or as needed

Steps:

  • Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.
  • Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
  • Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
  • Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
  • Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.
  • Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
  • Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
  • Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
  • Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.
  • Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
  • Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.
  • Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 62.8 g, Cholesterol 52.5 mg, Fat 9.2 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 62.5 mg, Sugar 35.7 g

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