Pashka is a traditional Russian Easter recipe. Dense and rich, made with cottage cheese, eggs, cream, and butter. A sweet and delicious non chocolate Easter treat.
My grandmother made Pashka religiously each Easter. I adore it. The tanginess of the farmers' cheese, with citrus, the richness of the butter and eggs added. What completes this is the toasted flaked almonds with gives the dessert a nutty accent.
Traditional Latvian dishes were/are a major part of celebratory occasions like Easter and Christmas with my family. Most of you may have heard of Pashka and immediately think of it as a Russian dish. It is, but it is also a traditional Easter Latvian dish.
Due to the geographical location of Latvia, the cuisine is very influenced by Russia, or is it the other way round? We will also avoid the elephant in the room that Russia forcefully occupied Latvia for way too many years.
Pashka goes by many names. You may also see this dish referred to as Paskha, Pascha, Pasha, and Paska. Which one is correct? The one you use.
Some Pashka recipes have candied peel and cedro mixed through. I am not a fan of mixed peel at all and it is unceremoniously discarded from my recipe.
Instead, I am a little more generous with the lemon and orange zest. I have even seen glace cherries added to some recipes. Sorry as far as I am concerned that is sacrilegious.
Pashka is a rich dessert with a delicate balance of flavours. You don't want to make it too tangy with too much citrus zest. You can't be heavy handed with the almonds or you add too much crunch to the creamy smooth texture.
The Pashka Mould
Traditionally the mix is placed in a Pashka mould to set. It is a pyramid shape with the letters XB on the side. The XB stands for "Christ has risen"
Sadly I don't have one of those, but it's on the list. An alternative is to use a terracotta pot, it works well.
I don't bother with that either. I do what my grandmother did, and from what I read a lot of Russian/Latvian mothers and grandmothers do. I use a mesh strainer lined with muslin, works a treat.
I made half of the recipe this year. As much as I love Pashka, we find it hard with just the three of us, to get through it all with all the other additional Easter treats around. This is why my Pashka is a little 'flatter' than it should be in look.
Sara xxx
More Delicious Easter Recipes
Hot Cross Bun Icecream - too perfect for words
Easter Chocolate Mud Cakes - with pretty flower icing
Three Easter Cocktails - will get your bunny hopping
Torta Pasqualina - Italian Easter Pie
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Printable Recipe
Pashka
Ingredients
- 750 grams farmers cheese a dense cottage style cheese
- 120 grams butter
- 125 ml (½ cup) cream
- 3 egg yolks
- 150 grams caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 20 grams (¼ cup) almond flakes toasted
Instructions
- The day before, place two 50cm square pieces of muslin on top of each other. Place your farmers cheese on top in the middle. Gather edges of muslin together until the cheese is a tight ball within. Tie muslin and place in a colander. Place colander over a bowl, place in fridge and leave overnight. This will let any liquid escape.
- Heat cream in a saucepan over medium heat until hot, not boiling. Remove from heat. Whisk egg yolks, sugar and vanilla extract in a medium bowl until well combined. Pour in hot cream slowly, whisking continuously. Pour mixture back into saucepan and stir over low heat until thick, around 5 minutes. Remove custard mixture from heat and stir until cool.
- Beat farmers cheese and butter until well combined and smooth. On a slow speed continue to beat and add the custard mixture, zest and almonds.
- Line Pashka mould, terracotta pot or mesh strainer with two layers of muslin cloth. Spoon mixture into selected container and smooth down until flat. Cover top of Pashka with muslin edges. Place plate on top and weigh down with a large heavy can. Leave in fridge for 48 hours.
- When ready, remove from muslin and place on serving dish. Serve wedges by themselves or accompanied with fresh berries or almond bread.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Hannah Sprogis
Hi Sara,
Thank you very much for sharing this recipe - it looks just like how I remember! I'm going to attempt it next week and bring to my Latvian grandma's on Easter Sunday. Please could you tell me what type of cream I need? Thanks again x
Sara McCleary
Hi Hannah
I hope that your grandma and you both enjoy it next Sunday. I use normal pouring cream, not thick cream.
Cheers Sara
Sarah
Hi Sara!
I'm looking to start preparing this today. I'm excited to try a pashka without glacé cherries as I think you may have a convert here on the verge of transitioning. The cherries never did a lot for me in the past but never even thought about not adding them! haha
Happy Easter!
Sarah x
Susie
Thank you so much Sara. I look forward to prepping your Pashka in time for Easter Sunday.
Happy Easter and best regards,
Susie x
Susie
Hi Sara, this sound like a delicious Pashka. How much caster sugar should I use please?
Sara
Hi Susie, OMG!! Thank you so much for pointing out there was a vital part of the recipe missing. 150g of caster sugar is needed for this recipe. I have updated and amended. Thank you!!
Carole from Carole's Chatter
Sara, this would be a great contribution to Food on Friday: Easter Foods over at Carole's Chatter. Please do bring it over. Cheers
Dinah
actually, my grandmother made a variation of this ... in which the cheese is beaten into the mix, and then the whole thing is put back on a very low heat ... much like a stirred custard .... at the last the butter is beaten and and then the various flavourings ... we make half a batch with almonds and half with sultanas (nobody liked the glace fruit version) and it is put in very clean glass jars and refrigerated ... and we ate in on the Kringle .(similar to Kulich)
john@heneedsfood
Not that I've ever tried pashka, I reckon glade cherries would just ruin it. Must make this sometime as I just know I'd love it!
Jennifer (Delicieux)
I've never heard of Pashka, but I love the combination of flavours. I'm not a fan of mixed peel either, so I love that you removed it from this recipe. Thanks for introducing me to a new dish 😀
Lizzy (Good Things)
Sarah, this sounds so wonderful and I love that you are sharing your grandmother's recipe here. I don't have a traditional Easter dish, per se, but I do miss my mum's Easter baking!
Gaby
I saw the pics first, it looked like a regular cake. Then I read the post... it sounds delicious. I don't do dairy regularly but I could make an exception to try it.
penny aka jeroxie
I usually end up nursing a hangover... so no easter home cooked lunch.
SarahKate (Mi Casa-Su Casa)
I love traditional family recipes like this! Nothing brings back happy memories like food. Also, I adore the china you used in the pics above. SO pretty and springy!
Lorraine @ Not Quite Nigella
I don't think I've ever tried this but it sounds delicious! Something to look forward to every Easter!
Martyna@WholesomeCook
Lucky you! Growing up in Central Poland Pascha wasn't as popular as it was in the East, but sometimes when we spent Easter at my uncle's cattle farm in the east my Aunt would make this from the freshest cow's milk and homemade farm cheese. Thanks for stirring up some memories!