Romanian Easter Pasca

Romanian Easter Pasca

     Cultures all over the world have their own variations on Easter bread, from the sweet braided Czech bread, to Polish "kolacz," to Armenian "choereg," to British "hot cross buns," and most famously, Italian "Panettone." In Romania, Easter tradition calls for "Pasca," a cheese-filled sweetbread which is light, fluffy, and topped with raisins.

     The base of the recipe is called cozonac, a type of sweet leavened bread, which is stuffed with a cheesecake-like filling to make Pasca. As with a number of Easter breads, Pasca is a religious symbol with the white cheese filling symbolizing Christ who has risen and the Holy Spirit.

     My sister Valerie has made my mom's Easter Ricotta Cheese pie which is very similar and VERY yummy.

Total: 80 mins

Prep: 20 mins

Cook: 60 mins

Yield: 1 Romanian Pasca - approximately 14 servings

Ingredients

For the Dough:

1 cup whole milk (warmed)
2 teaspoons yeast
3 eggs
2 tablespoons butter (softened)
1 teaspoon salt
1 teaspoon vanilla extract
5 cups all-purpose flour

For the Cheese Filling:

1 pound ricotta cheese
2 tablespoons butter (softened)
1/4 cup granulated sugar
4 large egg yolks, beaten (divided)
1 tablespoon flour
1/4 teaspoon vanilla extract
1 pinch salt
3 ounces raisins

Steps to Make It

Fit a stand mixer with the dough hook. Combine the warm milk, yeast, and sugar in the bowl of the mixer and let it proof.

Add the eggs, sugar, butter, salt, vanilla, and 4 cups of flour to the bowl.  Mix with the dough hook. 

Add additional flour a little bit at a time until the dough clears the sides of the bowl and is soft but not sticky.

Knead the dough for 10 minutes, then place in an oiled bowl. Cover with a clean dish towel and let the dough rise until doubled, about 2 hours.

Coat a 2-inch-deep 10- or 12-inch round (preferably glass) pan with cooking spray.

Roll out dough to 1/4-inch thickness. Line the bottom and sides of the prepared pan, reserving a handful of dough.

With the reserved dough, make two long, pencil-thin ropes and twist them together. Place it around the edge of the dough. Cover with greased plastic wrap and let sit in a warm place for 1 hour.

Heat oven to 350 degrees F.

Beat cheese with a mixer and slowly add butter, sugar, three egg yolks, flour, vanilla extract, and salt. 

Beat until smooth, add raisins, and mix again.

When the dough has risen, pour in the cheese filling, making sure it doesn't go over the edges.

Brush cheese filling and dough border with remaining beaten egg yolk.

Bake for 1 hour. Remove from oven, and cool on a wire rack. Remove from pan once cooled.