Traditional Easter Pastry

Traditional Easter Pasca - Delicious and Easy Recipe

Easter is a special moment, an occasion to gather around the table with loved ones and savor traditions that bring us together. Pasca is an emblematic dessert, full of flavor and love, reminding us of the beautiful moments spent with our family. Today, I will share my favorite pasca recipe, a simple and delicious recipe that will surely impress everyone who tastes it.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 8-10 servings

Ingredients

For the dough:
- 500 g flour (choose a good quality flour, sifted 2-3 times to be airy)
- 250 ml milk (ideally at room temperature)
- 150 g sugar
- 75 g butter (at room temperature)
- 25 ml oil
- 25 g fresh yeast
- 2 egg yolks
- Grated zest of one lemon and one orange
- 1 vanilla pod (or 1 teaspoon of vanilla essence)
- 1 tablespoon of rum essence
- A pinch of salt

For the filling:
- 500 g cottage cheese (preferably Lacteea type for excellent taste)
- 2 eggs
- 130 g powdered sugar
- 80 g butter (melted)
- Grated zest of one lemon
- 1 vanilla pod (or 1 teaspoon of vanilla essence)
- 2 tablespoons of flour (not heaped)
- 1 tablespoon of starch
- 100 g raisins (soaked in rum essence)

Preparation

1. Sifting the flour: Start by sifting the flour 2-3 times. This step not only aerates the flour but also helps achieve a fluffy texture for the dough.

2. Preparing the milk: In a saucepan, add the milk, sugar, and seeds from the vanilla pod. Heat the mixture over low heat, stirring continuously, until the sugar dissolves. Do not let the mixture boil too much.

3. Activating the yeast: In a small bowl, mix the yeast with 2-3 tablespoons of warm milk (not hot) and 2-3 tablespoons of flour. Cover the bowl and let it sit for 15-20 minutes until a foam forms.

4. Preparing the dough: In a large bowl, beat the egg yolks with a pinch of salt, then add the lemon and orange zest. Mix all the ingredients, except for the fat. Once you have a homogeneous mixture, gradually add the melted butter and oil, stirring continuously. Knead the dough for 20-30 minutes until it becomes elastic and smooth. If you prefer, you can fold it, which will make it easier to handle.

5. Letting it rise: Cover the dough with a clean towel and let it rise in a warm place until it doubles in volume (about 1 hour).

6. Preparing the filling: Meanwhile, drain the raisins and mix them with the rum essence. In a bowl, combine the cottage cheese with the eggs, powdered sugar, melted butter, lemon zest, vanilla, flour, and starch. Mix well until the filling becomes homogeneous, then add the raisins.

7. Forming the pasca: Once the dough has risen, divide it into two parts. Line a round baking pan (preferably 26 cm in diameter) with butter and parchment paper. Place one part of the dough at the bottom of the pan. Divide the remaining dough into three equal parts and braid them to form a braid that you will place on the sides of the pan. Use a small bowl in the center so that the dough rises vertically.

8. Adding the filling: After 30 minutes, pour the cheese filling into the center of the pasca and brush the dough with an egg yolk for a shiny appearance.

9. Baking: Preheat the oven to 180°C. Bake the pasca for 30-35 minutes; the first 10 minutes at a higher temperature, then at moderate heat. Check from time to time to ensure it doesn't burn.

10. Finishing: Once the pasca is baked, brush it with a little honey while it is still warm to achieve an attractive shine. Let it cool slightly before removing it from the pan.

Serving and suggestions

Traditional pasca is delicious served warm or cold, alongside a glass of sweet wine or fragrant tea. You can decorate it with a little whipped cream or fresh fruit for a more festive look. It is also an excellent choice to be enjoyed alongside cheese or cold cuts, creating a contrast between sweet and savory.

Useful tips

- Ingredients: Use high-quality ingredients, especially cottage cheese. A moister cheese will make the pasca fluffier.
- Rising the dough: Ensure that the yeast is active; if no foam forms, it may have been exposed to very high temperatures or may be old.
- Variations: You can experiment with different types of filling, adding chocolate, nuts, or dried fruits.
- Frequently asked questions:
- Can I use dry yeast instead of fresh yeast? Yes, you can use about 7 g of dry yeast.
- How can I store the pasca? You can keep it in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days.

So, dear cooking lovers, try this traditional Easter pasca recipe and let yourself be carried away by the flavors and beautiful memories it will bring. Perhaps at the next family gathering, you will become the most appreciated cook, and your pasca will become an unforgettable tradition! Bon appétit!