Romanian pasca with fresh curd cheese

Name: Romanian pasca with fresh curd cheese
Ingredients: 700 g risen sweet bread dough; 900 g fresh curd cheese; 4 tablespoons sour cream; 5 whole eggs; 250 g fine granulated sugar; 2 sachets vanilla; 1 lemon (zest); 4 tablespoons white flour; 175 g raisins; 1 egg yolk

Dessert - Romanian pasca with fresh curd cheese by Zamfira K. - Recipia

Romanian pasca with fresh curd cheese is served at Easter; risen dough surrounds the filling, baked in a 24 cm pan. Cheese, sour cream, eggs and raisins make a soft centre, with a golden dough ring around the edge, and lemon zest adds a fresh aroma. I like to cut the ring into narrow slices, so each plate gets a piece of the edge. Preparation: 25 minutes. Cooking: 55 minutes. Total time: 80 minutes. Servings: 10. Approximately 520 kcal and 20 g protein per serving.

Ingredients

700 g risen sweet bread dough
900 g fresh curd cheese
4 tablespoons sour cream
5 whole eggs
250 g fine granulated sugar
2 sachets vanilla
1 lemon (zest)
4 tablespoons white flour
175 g raisins
1 egg yolk

Preparation

1. Roll out the risen sweet bread dough thinly and place it in a 24 cm round pan. Set aside a piece for the ring around the edge. 2. Mix the fresh curd cheese with the sour cream, 5 eggs, sugar, vanilla, lemon zest and flour until smooth. Fold in half the raisins. 3. Pour the filling over the dough. Place the dough ring all the way around the edge and arrange the remaining raisins on top in the shape of a cross. 4. Bake the pasca for 45 minutes over moderate heat, about 180°C. Remove the pan, brush the ring with the beaten egg yolk and bake for another 10 minutes, until the dough is golden and the filling has set.

Notes

I have a slice with black tea. Once cooled, I keep it covered in the fridge for up to 3 days. If you prefer not to use risen dough, you can use 700 g of puff pastry; the filling contains dairy, eggs and gluten. Make sure the fresh curd cheese is well drained, with no whey pooled on the surface, so the filling doesn’t turn out too soft. If the cheese is wet, drain it in a sieve first.