Paska is a traditional Russian and Eastern European Easter dessert that combines the richness of butter and cream cheese with the sweetness of sugar and dried fruits. This dense, creamy confection is pressed into a pyramid shape, allowing excess whey to drain for a firm, sliceable texture. The flavor profile is a delightful balance of tangy cheese and sweet vanilla, punctuated by the chewiness of candied fruits and nuts. It is a celebratory dish, perfect for holiday tables or special family gatherings. While it requires patience for the draining process, the result is a sophisticated, homemade treat that pairs beautifully with Easter breads like kulich. This vegetarian-friendly dessert brings a touch of cultural heritage and comforting nostalgia to any occasion.
Paska
Description
Paska is a traditional Russian and Eastern European Easter dessert that combines the richness of butter and cream cheese with the sweetness of sugar and dried fruits. This dense, creamy confection is pressed into a pyramid shape, allowing excess whey to drain for a firm, sliceable texture. The flavor profile is a delightful balance of tangy cheese and sweet vanilla, punctuated by the chewiness of candied fruits and nuts. It is a celebratory dish, perfect for holiday tables or special family gatherings. While it requires patience for the draining process, the result is a sophisticated, homemade treat that pairs beautifully with Easter breads like kulich. This vegetarian-friendly dessert brings a touch of cultural heritage and comforting nostalgia to any occasion.Ingredients
Directions
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Press 3 pounds of dry pot cheese through a very fine sieve to remove lumps.
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Beat 8 egg yolks with 1-1/2 pounds of granulated sugar until smooth.
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Combine the sieved cheese with the egg yolk and sugar mixture, blending well.
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Add 2 cups of heavy cream and mix until fully incorporated.
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Fold in 1/4 pound each of chopped, blanched almonds, mixed candied fruits, and raisins.
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Scrape the seeds from 2 vanilla beans and mix them into the cheese mixture until fruits are evenly distributed.
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Line a pyramidal paskha form (or a deep flowerpot with a hole in the bottom) with a fine cheesecloth wrung out of cold water.
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Pour the mixture into the lined form and fold the cheesecloth over to cover the top.
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Place a weight on top of the cheesecloth to press down firmly.
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Allow the paskha to drain in the refrigerator for 24 hours.
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Unmold the paskha by lifting the cheesecloth and decorate as desired before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 91.9g142%
- Saturated Fat 57.9g290%
- Cholesterol 244.0mg82%
- Sodium 729.8mg31%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A deep flowerpot with a hole in the bottom makes a satisfactory substitute for a traditional paskha mold if you do not have one. Ensure the pot is clean and food-safe.
Paskha is traditionally served with kulich, the Russian Easter bread.
For best results, use high-quality dry pot cheese or drained cottage cheese to achieve the proper texture.
