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Reviewed: Aug. 31, 2008

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

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Reviewer:

Elenia

	Cooking Level: Intermediate Home Town: St. Petersburg, St. Petersburg (Federal City), Russia
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Reviewed: Mar. 19, 2007

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.

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Reviewer:

P-Chan

	Cooking Level: Expert Living In: Iowa City, Iowa, USA
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Reviewed: Jan. 17, 2007

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.

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Reviewer:

sassycents

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Dallas, Texas, USA
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Reviewed: Dec. 23, 2006

This recipe is nothing short of amazing. For a little something extra, use sugar flavored with vanilla or roses.

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Amy S.

	Cooking Level: Expert
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Reviewed: Mar. 19, 2006

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!

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Reviewer:

Shannon74059

	Cooking Level: Expert Home Town: Ganado, Arizona, USA Living In: Perkins, Oklahoma, USA
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Reviewed: Jul. 3, 2005

This was great! I don't like currants and I didnt have almonds so I put a drop of almond flavoring in the mix. I would probably cut down the sugar if I was not going to use the tart currants but it was still really wonderful! Thanks for the recipe Jackie! I will make it often!!!!!

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Reviewer:

Just me

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 13, 2003

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.

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Reviewer:

JAYMDY


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