Paskha - A Traditional Russian Easter Dessert

Ingredients

• 500g (2 cups) cottage cheese 500g (2 cups) cottage cheese
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) powdered sugar 200g (1 cup) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 100g (2/3 cup) mixed dried fruits (raisins, apricots, cranberries), chopped 100g (2/3 cup) mixed dried fruits (raisins, apricots, cranberries), chopped
• 100g (2/3 cup) mixed nuts (almonds, walnuts), chopped 100g (2/3 cup) mixed nuts (almonds, walnuts), chopped
• 3 large eggs 3 large eggs
• Pinch of salt Pinch of salt

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (13g saturated)
• Carbohydrates: 23g (20g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the cottage cheese, softened butter, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
2. 2.
   Add the dried fruits, nuts, eggs, and a pinch of salt to the mixture. Stir until all the ingredients are evenly incorporated.
3. 3.
   Line a paskha mold or a small sieve with a clean cheesecloth. Place the mixture into the mold, pressing it down firmly.
4. 4.
   Fold the excess cheesecloth over the top of the mixture and place a weight on it to help remove excess moisture. Refrigerate for at least 12 hours or overnight.
5. 5.
   Once chilled and set, carefully remove the paskha from the mold by pulling the cheesecloth. Transfer it to a serving plate.
6. 6.
   Decorate the paskha with additional dried fruits and nuts, if desired. Serve chilled and enjoy this delightful Russian Easter dessert.

Treat your ingredients with care...

• Cottage cheese — Make sure to use a smooth and creamy cottage cheese for the best texture in the paskha.
• Dried fruits — Soak the dried fruits in warm water for a few minutes before chopping to soften them slightly.
• Nuts — Toast the nuts lightly in a dry pan for a few minutes to enhance their flavor before chopping.

Tips & Tricks

• For a more festive touch, decorate the paskha with edible flowers or colorful sprinkles.
• Serve the paskha with slices of kulich, a traditional Russian Easter bread, for a complete Easter dessert experience.
• If you prefer a smoother texture, you can blend the cottage cheese in a food processor before mixing it with the other ingredients.
• Experiment with different combinations of dried fruits and nuts to personalize the flavor of your paskha.
• Leftover paskha can be stored in the refrigerator for up to 3 days.

Serving advice

Slice the chilled paskha into wedges and serve it on individual dessert plates. Accompany it with a dollop of whipped cream or a drizzle of honey for added indulgence.

Presentation advice

To create an eye-catching presentation, dust the top of the paskha with powdered sugar just before serving. You can also garnish it with fresh mint leaves or edible flowers for an elegant touch.