Pashka Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Cooking Level: Expert

Home Town: Ganado, Arizona, USA
Living In: Stroud, 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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Living In: Chicago, Illinois, USA

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Reviewed: Jul. 8, 2002
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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