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Russian

Paskha

Paskha is a rich Russian Easter dessert made from pressed tvorog, butter, sour cream, egg yolk, raisins, and candied fruit. It is molded overnight into a small pyramid so the curds become dense, creamy, and delicately fragrant.

Paskha — Russian — ChefSnap
30 minsPrep
8 minsCook
8Serves
MediumDifficulty
580 kcal per serving25g protein 36g carbs 38g fat

Ingredients

Method

  1. If the tvorog is moist, wrap it in cheesecloth and press it under a light weight for 1 to 2 hours until excess whey drains away.
  2. Rub the drained tvorog through a fine sieve twice to make it smooth and airy.
  3. Rinse the raisins with hot water, dry them well, and set aside.
  4. In a small heavy saucepan, whisk the egg yolk with the sugar, vanilla sugar, smetana, and salt until smooth.
  5. Add the softened butter and warm the mixture over low heat, stirring constantly, until it is hot, glossy, and slightly thickened; do not let it boil.
  6. Remove the pan from the heat and let the custard mixture cool until just warm.
  7. Stir the warm custard into the sieved tvorog until fully combined and creamy.
  8. Fold in the raisins, candied orange peel, and chopped almonds.
  9. Line a small pasochnitsa mold, clean flowerpot, or sieve with damp cheesecloth, leaving overhang on all sides.
  10. Spoon in the tvorog mixture, press it down gently, fold the cheesecloth over the top, and place a small weight on it.
  11. Set the mold over a bowl to catch whey and refrigerate for 12 to 24 hours.
  12. Unmold the paskha onto a small plate, remove the cheesecloth, and serve chilled.

Common questions

Can I substitute tvorog if I can’t find it for Paskha?

Yes. Use well-drained farmer’s cheese, quark, or dry ricotta-style cheese. The key is a low-moisture, mildly tangy curd. If it seems wet, drain it longer and rub it through a sieve for the smoothest texture.

How far in advance can I make Paskha?

Make it 1 to 2 days ahead for the best set and flavor. After molding, chill it overnight, then unmold before serving. It holds well in the fridge for up to 3 days total.

What are the most common mistakes when making Paskha?

The biggest mistakes are using wet tvorog, overheating the custard, and skipping the sieving step. If the yolk mixture boils, it can curdle. Also dry the raisins well so they don’t loosen the filling.

How should I store leftover Paskha?

Wrap leftovers tightly and refrigerate in an airtight container. Keep it cold and eat within 3 days. Because it contains dairy and egg yolk, don’t leave it at room temperature for more than 1 to 2 hours.

How do you serve Paskha?

Unmold it onto a plate and remove the cheesecloth carefully. Serve chilled or slightly cool, usually with sliced kulich, sweet breads, or fresh fruit. A few extra raisins, nuts, or candied peel on top look nice.