Paskha (Easter curd dessert)

Paskha is the traditional, very rich curd dessert of Russian Easter, once part of the first feast after Lent. It is traditionally a truncated pyramid with the letters of “Christ is risen” on its sides. It sits on the festive table next to kulich.

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Method

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1. Press the curd cheese through a sieve and drain it in cheesecloth for 2-3 hours. ⏱ Timer: 2 h
2. Beat the butter with the icing sugar and vanilla sugar until fluffy.
3. Mix in the yolks, then the curd cheese a spoonful at a time.
4. Add the sour cream or cream, then the raisins, almonds and lemon zest.
5. Pack the mixture into a perforated mould or flowerpot lined with cheesecloth and fold the cloth over.
6. Cover with a plate, weigh it down and chill for 12 hours, then turn out and decorate.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dry the curd thoroughly, because a wet mixture will not keep its shape.
• Weigh the mould down so the excess liquid runs out.
• Turn it out before slicing; it holds its shape well when cold.
• Rest at least 12 hours before serving so the flavour matures.

Frequently asked questions

Is there a cooked version?

Yes, the cooked “zavarnaya” version is thickened with egg and keeps longer than the raw one.

How long does it keep?

3-4 days in the fridge.

Similar recipes

• "Calvinist heaven" layered curd cheese pastry · Hungarian
• Curd cheese-filled puff pastry buns (bukta) · Hungarian
• Cooked paskha (zavarnaya paskha) with egg and cream · Russian
• Sochnik (curd and honey flatbread) · Russian
• Curd cheese yeast cake · Hungarian
• Vatrushka (curd cheese buns) · Russian

More russian ideas

• Fruit compote (kompot)
• Medovukha (honey drink, non-alcoholic version)
• Sour cherry kisel (vishnyovy kisel)
• Rice pudding with raisins and butter (risovaya kasha)
• Tula gingerbread (stamped prianik)
• Kozuli (Christmas gingerbread figures)

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