Cheese and sour cream pasca is a traditional dessert, often associated with Easter celebrations, symbolizing joy and renewal. This delicious dish combines the flavors of sweet cheese, sour cream, and citrus, offering an unforgettable culinary experience, perfect for enjoying with loved ones.
Preparation time: 20 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10
Necessary ingredients:
For the dough:
- 100g butter (ideally with 80% fat for optimal texture)
- 100g yogurt (provides moisture and a subtle taste)
- 50g sugar (to sweeten the dough)
- 2 eggs (add structure and richness)
- 1 teaspoon baking powder (to raise the dough)
- a pinch of salt (balances the flavors)
- 350-400g flour (type 000 or pastry flour, for a finer dough)
- grated lemon zest (for flavor)
For the filling:
- 800g cottage cheese (ideally well-drained)
- 350g sour cream (use full-fat sour cream for a creamy texture)
- 5 eggs (to bind the filling)
- 200g sugar (sweetening, adjust to taste)
- 50g raisins (optional, but add a touch of sweetness)
- grated lemon zest (for an extra flavor)
- grated orange zest (a sweet-sour contrast)
- 3 teaspoons rum essence (for a deep flavor)
- a pinch of salt (to enhance the taste)
- 1 egg for brushing (for a golden crust)
Preparation of cheese and sour cream pasca:
1. Prepare the dough: In a large bowl, add the diced butter and a pinch of salt. Cream the butter with the sugar until fluffy. This step is essential for ensuring an airy texture of the dough.
2. Add the eggs: Incorporate the two eggs, mixing well until homogeneous. Then, add the yogurt, which will provide moisture to the dough.
3. Incorporate the dry ingredients: Add the baking powder, grated lemon zest, and starting with a small amount, the sifted flour. Knead with your hands until you obtain a homogeneous dough. If the dough is too sticky, gradually add more flour.
4. Chill the dough: Form a ball from the dough, wrap it in cling film, and leave it in the refrigerator for about 30 minutes. This step will help the dough become easier to handle.
5. Prepare the filling: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you obtain a firm meringue, gradually adding the sugar. In another bowl, combine the cottage cheese, sour cream, egg yolks, raisins, grated lemon zest, orange zest, and rum essence. Mix all the ingredients well.
6. Incorporate the meringue: Add the meringue to the cheese mixture, using a silicone spatula. Gently fold in, making up-and-down motions to avoid losing air from the meringue.
7. Prepare the pan: Grease a 26 cm diameter cake pan with margarine and line it with parchment paper.
8. Assembly: Remove the dough from the refrigerator and roll it out into a thin sheet, large enough to cover the bottom and sides of the pan. Pour the cheese filling over the dough, leveling it with a spatula.
9. Brush: Beat an egg and, using a brush, glaze the pasca on top to achieve a golden and appetizing crust.
10. Baking: Place the pan in the preheated oven at a medium temperature (about 180°C) and bake for 45-55 minutes or until the pasca is well baked. Perform the toothpick test: if it comes out clean, the pasca is ready.
11. Cooling: After removing the pasca from the oven, let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Wrap it in cling film to keep it tender.
Practical tip: For a more intense flavor, let the pasca sit in the refrigerator for a few hours or even overnight. The aroma will intensify, and the texture will improve.
Nutritional benefits: Cheese and sour cream pasca is a good source of protein from cheese and eggs, while sour cream provides healthy fats, essential for a balanced diet. Additionally, the lemon and orange zest offer a boost of vitamin C, contributing to the immune system.
Vegan option: If you want a version without animal products, you can replace the cottage cheese with a nut or tofu-based vegan cheese, and the eggs with chia or flax seeds mixed with water to achieve a similar consistency.
Frequently asked questions:
- Can I use low-fat cheese? Yes, but the texture will be slightly different, less creamy.
- What can I do if the filling is too runny? Add a little flour or cornstarch to achieve a thicker consistency.
- Can the pasca be frozen? Yes, it is recommended to let it cool completely, then wrap it well in cling film and store it in the freezer.
Serving suggestion: Cheese and sour cream pasca pairs wonderfully with a cup of strong coffee or a fragrant tea. Serve it with a berry sauce for a delicious contrast.
Christ is risen! I wish you a happy Easter filled with joy and beautiful moments with your loved ones. This pasca will surely bring a smile to everyone's faces, making the Easter meal a truly special moment! Enjoy!
Preparation time: 20 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10
Necessary ingredients:
For the dough:
- 100g butter (ideally with 80% fat for optimal texture)
- 100g yogurt (provides moisture and a subtle taste)
- 50g sugar (to sweeten the dough)
- 2 eggs (add structure and richness)
- 1 teaspoon baking powder (to raise the dough)
- a pinch of salt (balances the flavors)
- 350-400g flour (type 000 or pastry flour, for a finer dough)
- grated lemon zest (for flavor)
For the filling:
- 800g cottage cheese (ideally well-drained)
- 350g sour cream (use full-fat sour cream for a creamy texture)
- 5 eggs (to bind the filling)
- 200g sugar (sweetening, adjust to taste)
- 50g raisins (optional, but add a touch of sweetness)
- grated lemon zest (for an extra flavor)
- grated orange zest (a sweet-sour contrast)
- 3 teaspoons rum essence (for a deep flavor)
- a pinch of salt (to enhance the taste)
- 1 egg for brushing (for a golden crust)
Preparation of cheese and sour cream pasca:
1. Prepare the dough: In a large bowl, add the diced butter and a pinch of salt. Cream the butter with the sugar until fluffy. This step is essential for ensuring an airy texture of the dough.
2. Add the eggs: Incorporate the two eggs, mixing well until homogeneous. Then, add the yogurt, which will provide moisture to the dough.
3. Incorporate the dry ingredients: Add the baking powder, grated lemon zest, and starting with a small amount, the sifted flour. Knead with your hands until you obtain a homogeneous dough. If the dough is too sticky, gradually add more flour.
4. Chill the dough: Form a ball from the dough, wrap it in cling film, and leave it in the refrigerator for about 30 minutes. This step will help the dough become easier to handle.
5. Prepare the filling: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you obtain a firm meringue, gradually adding the sugar. In another bowl, combine the cottage cheese, sour cream, egg yolks, raisins, grated lemon zest, orange zest, and rum essence. Mix all the ingredients well.
6. Incorporate the meringue: Add the meringue to the cheese mixture, using a silicone spatula. Gently fold in, making up-and-down motions to avoid losing air from the meringue.
7. Prepare the pan: Grease a 26 cm diameter cake pan with margarine and line it with parchment paper.
8. Assembly: Remove the dough from the refrigerator and roll it out into a thin sheet, large enough to cover the bottom and sides of the pan. Pour the cheese filling over the dough, leveling it with a spatula.
9. Brush: Beat an egg and, using a brush, glaze the pasca on top to achieve a golden and appetizing crust.
10. Baking: Place the pan in the preheated oven at a medium temperature (about 180°C) and bake for 45-55 minutes or until the pasca is well baked. Perform the toothpick test: if it comes out clean, the pasca is ready.
11. Cooling: After removing the pasca from the oven, let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Wrap it in cling film to keep it tender.
Practical tip: For a more intense flavor, let the pasca sit in the refrigerator for a few hours or even overnight. The aroma will intensify, and the texture will improve.
Nutritional benefits: Cheese and sour cream pasca is a good source of protein from cheese and eggs, while sour cream provides healthy fats, essential for a balanced diet. Additionally, the lemon and orange zest offer a boost of vitamin C, contributing to the immune system.
Vegan option: If you want a version without animal products, you can replace the cottage cheese with a nut or tofu-based vegan cheese, and the eggs with chia or flax seeds mixed with water to achieve a similar consistency.
Frequently asked questions:
- Can I use low-fat cheese? Yes, but the texture will be slightly different, less creamy.
- What can I do if the filling is too runny? Add a little flour or cornstarch to achieve a thicker consistency.
- Can the pasca be frozen? Yes, it is recommended to let it cool completely, then wrap it well in cling film and store it in the freezer.
Serving suggestion: Cheese and sour cream pasca pairs wonderfully with a cup of strong coffee or a fragrant tea. Serve it with a berry sauce for a delicious contrast.
Christ is risen! I wish you a happy Easter filled with joy and beautiful moments with your loved ones. This pasca will surely bring a smile to everyone's faces, making the Easter meal a truly special moment! Enjoy!
Ingredients
For the dough: 100g butter (I used 80% fat), 100g yogurt, 50g sugar, 2 eggs, 1 teaspoon baking powder, a pinch of salt, 350-400g flour (I used Dobrogea), grated lemon zest. For the filling: 800g cottage cheese, 350g sour cream, 5 eggs, 200g sugar, 50g raisins, grated lemon zest, grated orange zest, 3 teaspoons rum essence, a pinch of salt, 1 egg for brushing.