Two sweet breads and a cheesecake

Cozonac and Pasca Recipe – The Delight of the Holidays

Who can resist the cravings for freshly baked cozonac? And when you add a delicious pasca, just out of the oven, the temptation becomes irresistible! This recipe combines tradition with refinement, bringing the authentic flavors of the holidays to your table. We begin our culinary journey, where we will create two fluffy cozonaci and a delightful pasca, all from simple yet high-quality ingredients.

Total Preparation Time: 4 hours
Preparation Time: 1 hour
Baking Time: 1 hour and 30 minutes
Number of Servings: 12-16 servings

Ingredients

For the Dough:
- 1 kg and 100 g of high-quality flour
- 15 egg yolks
- 400 g of yogurt at room temperature
- 1 package of butter (melted but warm)
- 2 and a half packets of dry yeast
- 4 tablespoons of palm oil
- 550 g of powdered sugar
- 4 packets of vanilla
- Zest of two oranges
- 1 essence of rum

For the Filling:
- 250-300 g of ground walnuts and almonds
- 5 tablespoons of cocoa
- One cup of powdered sugar (200 g)
- Vanilla
- Essence of rum
- Orange zest
- Turkish delight with rose, lemon, and orange
- Egg whites, just enough to bind the mixture

For the Pasca:
- 400 g of creamy sweet cheese
- 200 g of sour cream
- Vanilla
- Orange zest
- 200 g of powdered sugar
- 3 tablespoons of starch
- 4-5 egg yolks for brushing

Preparing the Dough

1. Preparing the Ingredients: Make sure all ingredients are taken out in advance so they reach room temperature. This step is essential for achieving a well-risen and fluffy dough.

2. Mixing the Ingredients: In a large bowl, combine the flour with the dry yeast (make it active!). Then add the powdered sugar, orange zest, and vanilla. In another bowl, beat the egg yolks with the yogurt and melted butter until well combined.

3. Kneading the Dough: Pour the liquid mixture over the dry ingredients and start kneading. Knead the dough for about 20 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour, but be careful!

4. Rising the Dough: Cover the bowl with a clean towel and let the dough rise for 1 hour and a half in a warm place, away from drafts. The dough should double in volume.

Preparing the Fillings

Filling for the Cozonaci:
1. In a bowl, mix the ground walnuts and almonds with cocoa, powdered sugar, vanilla, rum essence, and orange zest. Add the Turkish delight cut into small cubes. Mix well and add enough egg whites to bind the mixture.

Pasca:
1. In another bowl, combine the creamy sweet cheese with sour cream, powdered sugar, vanilla, orange zest, and starch. Beat well until you achieve a homogeneous mixture. Add the egg yolks and mix again.

Assembly

1. Dividing the Dough: Once the dough has risen, divide it into two large parts (for the cozonaci) and one smaller part (for the pasca).

2. Filling the Cozonaci: Roll out each large portion of dough into a rectangular sheet. Divide the filling in half and spread it evenly over each sheet. Roll the dough tightly to form the cozonaci and place them in cozonac molds. Allow them to rise for another 30 minutes.

3. Preparing the Pasca: In a baking dish, spread the remaining dough and pour in the cheese filling. Level it well to achieve an even surface.

Baking

1. Brushing: Preheat the oven to 180 degrees Celsius. Brush the cozonaci and pasca with egg yolk for a golden and shiny crust.

2. Baking: Bake the cozonaci for 40-50 minutes, or until they are golden and well-risen. The pasca bakes for 35-40 minutes, or until the filling is firm and does not run. Check occasionally with a toothpick.

3. Cooling: Once done, let the cozonaci and pasca cool in their molds for a few minutes, then transfer them to a wire rack. It’s important to wait for them to cool before cutting to prevent cracking and to keep the filling intact.

Serving and Suggestions

The cozonaci and pasca are served at room temperature, making them perfect to enjoy alongside a warm tea or a glass of sweet wine. You can also add a spoonful of sour cream on top for extra creaminess.

Practical Tips

- Cocoa Variation: For a chocolatey note, you can add 50 g of chopped dark chocolate to the cozonac filling.
- Pasca Filling: Instead of sweet cheese, you can use ricotta or mascarpone for a different texture.
- Storage: The cozonaci can be well-wrapped in aluminum foil, and the pasca can be stored in the refrigerator for a few days.

Nutritional Benefits

Cozonac is a good source of carbohydrates, and the nut filling provides healthy fats and proteins. Pasca, on the other hand, is rich in calcium and has a high protein content due to the cheese. Additionally, the orange zest adds a touch of vitamin C.

Frequently Asked Questions

Can cozonac be frozen?
Yes, cozonac can be frozen. Make sure it is well wrapped before placing it in the freezer.

How long can I keep pasca?
Pasca can be stored in the refrigerator for up to 5 days, but it is best when freshly made.

Can I use other types of nuts?
Of course! You can experiment with almonds, pistachios, or even pecans for a unique filling.

Now that you have all the necessary information, all that’s left is to start cooking! Share this delicious recipe with your loved ones and let them enjoy the enticing flavors of your cozonac and pasca. Enjoy your meal!