Recipe by JACKIE_FETT
"Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!"
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2 (8 ounce) packages
cream cheese, softened
1 (8 ounce) container
1 (8 ounce) container
finely chopped blanched almonds
Pashka is traditionally served within my extended family (Mennonite background) as a bread at Easter. This recipe sounds like the pashka 'cheese' used as a spread for the sweet and thick crusted bread.
I have heard the cheese is best made with 'real' cottage cheese (from local farmers) rather than that found in a local grocery store. The texture is much finer and it provides a richer taste.
First of all, the Russian dish is called PASKHA (pas-kha), not "pashka". Secondly, it is not just a dessert eaten with bread. It is a special dish you make once a year, for Easter, and eat it with the Russian Easter cake.
I don't think this recipe is quite authentic enough to be called pashka, but is pretty tasty nonetheless. Traditional pashka is a molded cheese and uses farmer's cheese and boiled egg yolks. I like to use blueberries in place of currants (traditionally raisins), and I highly recommend opting for ricotta cheese over sour cream. Throw in some freshly-grated lemon rind and a dash of rosewater and chill in miniature bundt molds overnight. Garnish the finished cheese mold with a sprig of mint and a lemon curl and serve with a dense and crusty sweetbread. Your brunch guests will sing your praises.
Not exactly a Paskha, but quite good. If u want this to become authentic, just don't use cream cheese but try to find full-fat cottage cheese, like 18%.
Oh, and it's a dessert served on Easter only
OMG this was so simple and so good. I also did not use currents. I soften rasins and used them. You can subsituted almost any fruit or just leave out.
Very good! I used chopped peaches instead of currants. We celebrate Ostara, and used this dish as part of our feast. I recommend this dish for anyone!
I mother made Pashka every Easter and used vanilla bean and yellow raisins. She used a plastic flower pot with holes and lined it with cheese cloth so that the liquid could drain. It was served as a dessert. I cut down on the sugar because of the raisins I used.
Pashka is one of my favorite Easter time dishes. I LOVE this recipe! So easy to make and it tastes like cheesecake filling! I leave out any raisins or almonds as everyone in my family likes it smooth. This was the 1st time I added lemon extract to it and it was surprisingly good. Perfect pashka if you ask me!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 259
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