I tried all sorts of variations for the Easter pasca, some turned out better, others less visually appealing. This year I made Jamila's recipe, and for the first time, it actually looked beautiful, with a fluffy dough and a smooth crust. I didn't use regular cottage cheese, but cas, because that's what I found at the market, and the combination with mascarpone worked very well. I made the dough in the bread machine, so the preparation was simple and effortless.
Quick Info
Total time: approx. 2.5 hours (including rising)
Preparation time: 40 minutes
Baking time: 45-50 minutes
Servings: 10-12 slices (28 cm diameter tray)
Difficulty: medium
Recipe type: traditional pasca with yeast dough and cheese filling
Ingredients
For the dough:
1. 550 g flour (I use stone-ground flour, without additives)
2. 120 g sugar
3. 250 ml warm milk
4. 50 g melted butter
5. 50 ml oil
6. 2 egg yolks
7. 10 g dry yeast (one packet of Dr. Oetker)
8. Zest of one lemon
9. Vanilla extract
10. A pinch of salt
For the filling:
1. 400 g cow cas (or fresh cow cheese, if available)
2. 250 g mascarpone
3. 3 eggs
4. 6 tablespoons sugar
5. 100 g raisins
6. 3 tablespoons semolina
7. Zest of one lemon
8. Rum essence
9. Candied lemon pieces (for decoration)
For brushing:
1. 1 egg yolk
2. 1 tablespoon sugar
3. 1 tablespoon milk
Preparation method
1. Sift the flour for the dough, especially if using traditional flour, to avoid lumps or impurities.
2. Place all the ingredients for the dough in the bread machine bowl: flour, sugar, warm milk, melted butter, oil, egg yolks, dry yeast, lemon zest, vanilla extract, and salt. Set the kneading and rising program. If you don't have a bread machine, mix the ingredients in a bowl and knead for 10-15 minutes, then cover and let rise until doubled in volume.
3. While the dough is working, prepare the filling. Cut the cas into cubes and place it in a blender with the mascarpone. Blend until you achieve a smooth cream. Add the eggs, sugar, raisins, semolina, lemon zest, and rum essence. Mix well. The cream should be quite dense, so it doesn't run during baking.
4. When the dough has risen, place it on a floured work surface. Divide it into two parts: roll one out and place it in the bottom of the lined tray.
5. Divide the other half into three equal pieces, roll them into strands, and braid them. Place this braid around the edge of the tray, forming a border like a crown.
6. Pour the cheese cream into the center and level it slightly.
7. From the remaining dough (usually a little is left after making the crown), you can make spirals or a decorative cross in the middle, if desired.
8. Sprinkle a few pieces of candied lemon on top.
9. Leave the tray with the pasca in a warm place for another 30-40 minutes, until the dough rises visibly again.
10. Beat an egg yolk with a tablespoon of sugar and a tablespoon of milk and gently brush the edges of the dough and, if necessary, the top design.
11. Place the tray in the preheated oven at a low temperature (approx. 160-170°C) and bake for 45-50 minutes. Check towards the end with a toothpick: if it comes out clean from the dough, it's done.
12. Remove the tray and let the pasca cool in the tray for about 10 minutes, then gently lift it with the parchment paper and transfer it to a wire rack. It is important to let it cool completely before cutting, so the filling doesn’t crumble.
Why I make this recipe often
It’s the kind of pasca that consistently turns out well, with fluffy dough, and the filling is creamy and doesn’t run when cut. It stays soft for a few days, doesn’t harden too quickly, and the ingredients are easy to find. I can make it even when I can’t find classic cow cheese, because it also works with cas or even ricotta.
Tips and variations
Tips
1. To prevent the dough from sticking to your hands, dust them with flour or lightly oil them, especially if it’s a softer dough.
2. Let the dough rise until it doubles in volume, both after kneading and in the tray.
3. If you find that the pasca is browning too much on top, cover it lightly with parchment paper towards the end.
4. If you use another type of cheese, make sure it’s not too watery – drain it well beforehand.
Substitutions
1. Cottage cheese can be replaced with cas, ricotta, or well-drained urdă.
2. If you don’t have candied lemon, you can use grated orange peel or skip the decoration.
3. For a version without raisins, you can omit them or replace them with dried cranberries.
Variations
1. For a richer dough, add a little extra butter, but keep in mind it will be more tender.
2. You can add chopped nuts or small pieces of chocolate to the filling if you like.
3. If you don’t like the taste of rum, simple vanilla essence works too.
Serving ideas
1. Cut thick slices after it has completely cooled.
2. It’s good both plain and with a little sweet cream on the side.
3. It works well for breakfast or as a dessert after the Easter meal.
Frequently asked questions
1. Can the dough be made without a bread machine?
Yes, the dough can be kneaded by hand or with a mixer with a dough hook. It takes a little longer, but the result is just as good.
2. Can I use packaged cottage cheese from the store?
Yes, but drain the cheese well beforehand, especially if it has a lot of whey. The filling needs to be quite thick.
3. How do I know if the pasca is baked inside?
Test with a toothpick in the dough part – if it comes out clean, it’s done. The filling will remain slightly creamy, but not liquid.
4. Can the pasca be frozen?
I do not recommend it; the texture of the filling changes after thawing and it won’t be as good. It’s better to keep it in the fridge for a few days.
5. If I don’t have mascarpone, what can I use?
Instead of mascarpone, you can use thick sour cream or well-drained ricotta, but the texture will be slightly different.
Nutritional values
Approximately, one slice (1/12 of the pasca) has about 290-320 kcal, with 10 g protein, 9 g fat, 42 g carbohydrates. Values may vary depending on the cheese used and the amount of sugar. It is a moderately caloric dessert for holiday recipes, but not a very dietetic option.
Storage and reheating
The pasca keeps well in the fridge for 3-4 days, covered with foil or in a container. It remains soft even on the second or third day. I do not recommend reheating in the microwave, as the filling may dry out or separate. It is best served at room temperature.
Quick Info
Total time: approx. 2.5 hours (including rising)
Preparation time: 40 minutes
Baking time: 45-50 minutes
Servings: 10-12 slices (28 cm diameter tray)
Difficulty: medium
Recipe type: traditional pasca with yeast dough and cheese filling
Ingredients
For the dough:
1. 550 g flour (I use stone-ground flour, without additives)
2. 120 g sugar
3. 250 ml warm milk
4. 50 g melted butter
5. 50 ml oil
6. 2 egg yolks
7. 10 g dry yeast (one packet of Dr. Oetker)
8. Zest of one lemon
9. Vanilla extract
10. A pinch of salt
For the filling:
1. 400 g cow cas (or fresh cow cheese, if available)
2. 250 g mascarpone
3. 3 eggs
4. 6 tablespoons sugar
5. 100 g raisins
6. 3 tablespoons semolina
7. Zest of one lemon
8. Rum essence
9. Candied lemon pieces (for decoration)
For brushing:
1. 1 egg yolk
2. 1 tablespoon sugar
3. 1 tablespoon milk
Preparation method
1. Sift the flour for the dough, especially if using traditional flour, to avoid lumps or impurities.
2. Place all the ingredients for the dough in the bread machine bowl: flour, sugar, warm milk, melted butter, oil, egg yolks, dry yeast, lemon zest, vanilla extract, and salt. Set the kneading and rising program. If you don't have a bread machine, mix the ingredients in a bowl and knead for 10-15 minutes, then cover and let rise until doubled in volume.
3. While the dough is working, prepare the filling. Cut the cas into cubes and place it in a blender with the mascarpone. Blend until you achieve a smooth cream. Add the eggs, sugar, raisins, semolina, lemon zest, and rum essence. Mix well. The cream should be quite dense, so it doesn't run during baking.
4. When the dough has risen, place it on a floured work surface. Divide it into two parts: roll one out and place it in the bottom of the lined tray.
5. Divide the other half into three equal pieces, roll them into strands, and braid them. Place this braid around the edge of the tray, forming a border like a crown.
6. Pour the cheese cream into the center and level it slightly.
7. From the remaining dough (usually a little is left after making the crown), you can make spirals or a decorative cross in the middle, if desired.
8. Sprinkle a few pieces of candied lemon on top.
9. Leave the tray with the pasca in a warm place for another 30-40 minutes, until the dough rises visibly again.
10. Beat an egg yolk with a tablespoon of sugar and a tablespoon of milk and gently brush the edges of the dough and, if necessary, the top design.
11. Place the tray in the preheated oven at a low temperature (approx. 160-170°C) and bake for 45-50 minutes. Check towards the end with a toothpick: if it comes out clean from the dough, it's done.
12. Remove the tray and let the pasca cool in the tray for about 10 minutes, then gently lift it with the parchment paper and transfer it to a wire rack. It is important to let it cool completely before cutting, so the filling doesn’t crumble.
Why I make this recipe often
It’s the kind of pasca that consistently turns out well, with fluffy dough, and the filling is creamy and doesn’t run when cut. It stays soft for a few days, doesn’t harden too quickly, and the ingredients are easy to find. I can make it even when I can’t find classic cow cheese, because it also works with cas or even ricotta.
Tips and variations
Tips
1. To prevent the dough from sticking to your hands, dust them with flour or lightly oil them, especially if it’s a softer dough.
2. Let the dough rise until it doubles in volume, both after kneading and in the tray.
3. If you find that the pasca is browning too much on top, cover it lightly with parchment paper towards the end.
4. If you use another type of cheese, make sure it’s not too watery – drain it well beforehand.
Substitutions
1. Cottage cheese can be replaced with cas, ricotta, or well-drained urdă.
2. If you don’t have candied lemon, you can use grated orange peel or skip the decoration.
3. For a version without raisins, you can omit them or replace them with dried cranberries.
Variations
1. For a richer dough, add a little extra butter, but keep in mind it will be more tender.
2. You can add chopped nuts or small pieces of chocolate to the filling if you like.
3. If you don’t like the taste of rum, simple vanilla essence works too.
Serving ideas
1. Cut thick slices after it has completely cooled.
2. It’s good both plain and with a little sweet cream on the side.
3. It works well for breakfast or as a dessert after the Easter meal.
Frequently asked questions
1. Can the dough be made without a bread machine?
Yes, the dough can be kneaded by hand or with a mixer with a dough hook. It takes a little longer, but the result is just as good.
2. Can I use packaged cottage cheese from the store?
Yes, but drain the cheese well beforehand, especially if it has a lot of whey. The filling needs to be quite thick.
3. How do I know if the pasca is baked inside?
Test with a toothpick in the dough part – if it comes out clean, it’s done. The filling will remain slightly creamy, but not liquid.
4. Can the pasca be frozen?
I do not recommend it; the texture of the filling changes after thawing and it won’t be as good. It’s better to keep it in the fridge for a few days.
5. If I don’t have mascarpone, what can I use?
Instead of mascarpone, you can use thick sour cream or well-drained ricotta, but the texture will be slightly different.
Nutritional values
Approximately, one slice (1/12 of the pasca) has about 290-320 kcal, with 10 g protein, 9 g fat, 42 g carbohydrates. Values may vary depending on the cheese used and the amount of sugar. It is a moderately caloric dessert for holiday recipes, but not a very dietetic option.
Storage and reheating
The pasca keeps well in the fridge for 3-4 days, covered with foil or in a container. It remains soft even on the second or third day. I do not recommend reheating in the microwave, as the filling may dry out or separate. It is best served at room temperature.