Easter cake with filled dough

Filled Pasca - A traditional recipe full of flavors and joy

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10

Who doesn't love the aroma of a freshly baked pasca? This filled pasca recipe is a perfect combination of fluffy dough and creamy cheese filling that will bring a smile to anyone who tastes it. It is a traditional dessert that often reminds us of holidays and moments spent with loved ones.

The history of this recipe spans years and is associated with family traditions, where each housewife adds a personal touch. Whether it's a secret ingredient or a preparation method, pasca remains a symbol of order and joy.

Ingredients

For the dough:
- 20 g fresh yeast
- 1 tablespoon sugar
- 450 g flour
- 200 ml milk (warmed to body temperature)
- 2 egg yolks
- 1 pinch of salt
- 150 g sugar
- 3 packets of vanilla sugar (8 g/packet)
- 50 ml oil

For the cheese filling:
- 700 g cottage cheese (unsalted)
- 300 g Delaco Grace cream cheese
- 200 g sugar
- 2 packets of vanilla sugar (8 g/packet)
- 2 eggs + 1 egg white
- 100 g golden raisins (rinsed and drained)
- 4 tablespoons semolina

For the cocoa and nut filling:
- 2 egg whites
- 1 pinch of salt
- 50 g sugar
- 25 g cocoa
- 50 g ground walnuts

For brushing:
- 1 egg yolk
- 1 tablespoon milk

Pan diameter: 22 cm

Step-by-step instructions

1. Preparing the yeast:
Start by sifting 300 g of flour into a bowl. Make a well in the center. In another bowl, warm the milk to body temperature. Add the yeast and one tablespoon of sugar, rubbing them together until the yeast completely dissolves. Add 50 ml of the warm milk and mix well. Pour this mixture into the well in the flour, gently mixing with a little flour. Cover the bowl with a towel and let the yeast rise in a warm place for about 15-20 minutes.

2. Preparing the dough:
After the yeast has risen, add the egg yolks, salt, sugar, vanilla sugar, oil, and the rest of the milk (previously warmed). Knead the dough, gradually adding the remaining flour. When the dough becomes uniform and elastic, clean your hands of dough, wash them, grease them with oil, and form a ball from the dough. Cover again with plastic wrap and a towel and let it rise in a warm place for about an hour, or until it doubles in size.

3. Preparing the cheese filling:
In a bowl, grate the cottage cheese. Add the cream cheese, sugar, vanilla sugar, eggs, and egg white, mixing well. Incorporate the golden raisins and semolina, ensuring the filling is homogeneous.

4. Preparing the cocoa and nut filling:
Beat the egg whites until frothy with a pinch of salt. When they become firm, gradually add the sugar, continuing to mix until you achieve a glossy meringue. Fold in the cocoa and ground walnuts, mixing gently.

5. Assembling the pasca:
Preheat the oven to 180°C. Divide the dough into two parts: 3/4 for the base of the pasca and 1/4 for the braid and cross. On a greased surface, roll out the dough for the base of the pasca. Brush it with the egg white, cocoa, and walnut mixture, leaving the edges free. Roll the dough and cut it into thick slices.

6. Baking the pasca:
Place the slices in a greased cake pan lined with parchment paper. Place the pan in the oven and bake until the dough is half-baked (about 15-20 minutes). After that, remove the pan from the oven and add the cheese filling. Make sure the filling does not completely fill the slices of dough to avoid them sinking. Return the pan to the oven and bake until the filling sets.

7. Finishing:
With the remaining dough, braid according to your preferences and place it on top of the filling. Brush the braids with a mixture of egg yolk and milk. Bake the pasca until it gets a beautiful golden color (about 25-30 minutes).

Useful tips:

- Choose ingredients carefully: Use quality cottage cheese, as it influences the final taste of the pasca.
- Dough rising: Ensure the place where you let the dough rise is warm but not hot. Too high a temperature can affect the texture.
- Variations: You can add raisins or other dried fruits to the cheese filling for extra flavor. You can also replace the walnuts with almonds or hazelnuts.
- Serving: Pasca is delicious both warm and cold. You can serve it with a scoop of sour cream or vanilla ice cream for a perfect contrast.

Nutritional benefits:

Filled pasca offers a combination of protein from cheese, carbohydrates from flour, and healthy fats from nuts, making it not only a tasty dessert but also nutritious. Consumed in moderation, it can be part of a balanced diet.

Frequently asked questions:

- Can I use salted cottage cheese?
It is not recommended, as it will alter the sweet taste of the pasca. Choose unsalted cottage cheese to achieve a balanced flavor.

- How can I tell when the pasca is baked?
Pasca is ready when it is evenly browned on the surface and the filling is firm to the touch. You can also do the toothpick test; if it comes out clean, the pasca is baked.

- Can I freeze pasca?
Yes, pasca can be frozen. Make sure to wrap it well in cling film and keep it in an airtight container. Let it thaw in the fridge before consuming.

End your culinary journey by savoring a slice of this delicious pasca, alongside a cup of coffee or a fragrant tea. Whether you make it for holidays or just to treat yourself, this filled pasca will surely become a family favorite!

 Ingredients: Dough: 20 g fresh yeast + 1 tablespoon sugar 450 g flour 200 ml milk 2 egg yolks 1 pinch of salt 150 g sugar 3 packets of vanilla sugar (8 g/packet) 50 ml oil Filling for dough: 2 egg whites 1 pinch of salt 50 g sugar 25 g cocoa 50 g ground walnuts Cheese filling: 700 g salted cottage cheese 300 g Delaco Grace cream cheese 200 g sugar 2 packets of vanilla sugar (8 g/packet) 2 eggs + 1 egg white 100 g golden raisins 4 tablespoons semolina For brushing: 1 egg yolk 1 tablespoon milk Pan diameter: 22 cm