Traditional Romanian Pască

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/4 teaspoon salt 1/4 teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• For the cheese filling: For the cheese filling:
• 500g (2 cups) cottage cheese 500g (2 cups) cottage cheese
• 200g (1 cup) sugar 200g (1 cup) sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 100g (1/2 cup) raisins (optional) 100g (1/2 cup) raisins (optional)
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 10g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, softened butter, sugar, eggs, vanilla extract, salt, and lemon zest. Mix well until the dough comes together.
3. 3.
   Gradually add the yeast mixture to the dough and knead for about 5-7 minutes until smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. 5.
   In the meantime, prepare the cheese filling. In a separate bowl, mix together the cottage cheese, sugar, eggs, vanilla extract, lemon zest, and raisins (if using). Stir until well combined.
6. 6.
   Preheat the oven to 180°C (350°F) and grease a round baking dish.
7. 7.
   Punch down the risen dough and divide it into two equal parts. Roll out one part to fit the bottom of the baking dish and place it inside.
8. 8.
   Pour the cheese filling over the dough in the baking dish, spreading it evenly.
9. 9.
   Roll out the remaining dough and cut it into strips. Arrange the strips in a crisscross pattern on top of the cheese filling, forming a lattice design.
10. 10.
    Brush the top of the pastry with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 45-50 minutes, or until the crust turns golden brown.
12. 12.
    Remove from the oven and let it cool before serving.

Treat your ingredients with care...

• Cottage cheese — Make sure to use a good quality cottage cheese with a creamy texture for the filling.
• Lemon zest — Use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.
• Raisins (optional) — If you prefer a bit of sweetness and texture in your Pască, add raisins to the cheese filling. Soak them in warm water for 10 minutes before using to plump them up.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of rum or brandy to the cheese filling.
• If you prefer a sweeter pastry, sprinkle some powdered sugar on top before serving.
• Pască tastes best when served at room temperature or slightly warmed.
• Leftover Pască can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pastry in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through.

Serving advice

Serve Pască as a delightful Easter dessert or enjoy it with a cup of tea or coffee for a special treat. Cut it into slices and present it on a decorative platter for an appealing display.

Presentation advice

To enhance the presentation, dust the top of the Pască with a sprinkle of powdered sugar or garnish it with a few fresh berries. The lattice design on top adds an elegant touch to the pastry.