Russian Easter Paskha

Traditional Russian Easter paskha, a festive dish made of cottage cheese (tvorog), butter, dried fruits and vanilla. This paskha recipe is healthy and incredibly delicious. Serve it as a spread for sweet Easter bread (kulich) or as a dessert.

Course Dessert, Breakfast

Cuisine Russian

Prep Time 5

Cook Time 15

Resting Time 14

Total Time 20

Servings servings

Calories 331kcal

Author Elena Szeliga

Ingredients

500 g or 2 1/4 cups cottage cheese
60 grams or 1/3 cup raisins (or other dried fruits, chopped if needed)
1/2 lemon zest and juice
1 vanilla pod
80 grams or 1/2 cup brown sugar
50 grams or 1/2 cup or 1 stick unsalted butter at room temperature
250 g or 1 cup mascarpone
3 tablespoons chopped almonds to garnish, or other nuts
2 teaspoons sugar pearls to garnish

Instructions

Lay out cheesecloth over a strainer, put cottage cheese on it and knot the ends or use a rubber band to secure the cheesecloth. Hang it over a bowl for 2 hours.
Meanwhile, mix raisins with lemon zest and juice in a small bowl. Cut the vanilla pod lengthwise and scrap the seeds with a teaspoon. Add them to the raisins. In a separate large bowl, combine brown sugar with butter.
When the cottage cheese it ready, squeeze it well to get extra moisture out. Add the raisins mixture, mascarpone and cottage cheese to the bowl with butter and stir well until combined. Put the paskha back in the cheesecloth and secure the ends as before. Hang it over a bowl overnight.
When it's ready, you will have about 110 ml or 1/2 cup of moisture in a bowl. Use it for other dishes, like pancakes or bread. Use a strainer as a mold. Put the opened cheesecloth with paskha in a strainer, press it with the plate on top, turn over and remove the strainer and the cheesecloth. Decorate with chopped almonds or other nuts, sugar pearls, candles, flowers, candid fruits or as desired. Enjoy!

Notes

The active cooking time is just 20 minutes. Paskha has to be drained for 2 hours + over night.

Nutrition