Cheese and Raisin Pastry

Cheese and Raisin Pasca - a symbolic delicacy, full of tradition, that reminds us of holidays and special moments spent with loved ones. This recipe, based on a fluffy cozonac dough, perfectly combines the flavor of cheese with the sweetness of raisins, offering a delicious dessert, ideal for any occasion. Let's discover together how to prepare this wonderful pasca.

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

Ingredients for Cheese and Raisin Pasca:

For the cozonac dough:
- 500 g of flour
- 200 ml of warm milk
- 100 g of melted butter
- 100 g of sugar
- 3 eggs (1 for brushing)
- 25 g of fresh yeast
- A pinch of salt
- Vanilla essence (optional)

For the cheese filling:
- 300 g of cow cheese (ideally fresh, well-drained)
- 100 g of sugar
- 3 egg yolks
- A handful of raisins (about 50 g)
- 1-2 tablespoons of rum essence

Step by Step: Preparing Cheese and Raisin Pasca

1. Preparing the cozonac dough: In a large bowl, dissolve the yeast in warm milk, adding one tablespoon of the 100 g of sugar. Let the mixture sit for 10 minutes until it becomes frothy. This step is essential to activate the yeast and achieve a fluffy dough.

2. Mixing the ingredients: In the same bowl, add the sifted flour, the remaining sugar, melted butter, eggs, and a pinch of salt. If desired, you can also add vanilla essence for extra flavor. Knead the dough for about 10 minutes until it becomes elastic and smooth. This is important for achieving a tender texture.

3. Fermenting the dough: Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in volume. Fermentation is a crucial step that will determine the fluffiness and final structure of the pasca.

4. Preparing the cheese filling: In another bowl, use a mixer or a fork to combine the cow cheese with sugar, egg yolks, and rum essence. Ensure you achieve a fine and homogeneous mixture. Add the raisins and mix gently so that they are evenly distributed.

5. Assembling the pasca: Once the dough has risen, divide it into two parts: one larger for the base of the pasca and one smaller for decoration. Roll out the larger dough into a thin sheet, then place it in the round pan lined with parchment paper. Gently press the edges of the mold to secure it.

6. Adding the filling: Pour the cheese mixture over the dough in the pan, smoothing it out well. From the remaining dough, shape a braided crown to place on top of the cheese filling. This detail not only enhances the appearance of the pasca but also helps retain moisture.

7. Final decoration: With the remaining dough, form a cross on top of the pasca, thus symbolizing the tradition and spirituality of this dessert. Brush the pasca with the beaten egg to achieve a beautiful golden crust at the end.

8. Baking: Preheat the oven to 160 degrees Celsius. Place the pasca in the preheated oven and bake for 45 minutes, or until golden and a toothpick inserted in the center comes out clean. It is important not to open the oven in the first 30 minutes to prevent the pasca from collapsing.

9. Cooling and serving: After baking, let the pasca cool in the pan for 10 minutes, then transfer it to a cooling rack. It is delicious both warm and cold, perfect to be served with a cup of coffee or a fragrant tea.

Tips and Variations:
- You can also add some lemon or orange zest to the cheese filling for a fresher taste.
- Instead of raisins, try using dried fruits or even chopped dark chocolate for a more decadent version.
- If you want a healthier version, you can use cottage cheese instead of cow cheese, thereby reducing the calorie count.

Nutritional Benefits:
This pasca contains protein from cheese, carbohydrates from flour, as well as a considerable amount of vitamins and minerals from the eggs and raisins. It is a recipe that, in moderation, can be part of a balanced diet.

Frequently Asked Questions:
- Can I use a different type of cheese? Yes, you can also try goat cheese or mascarpone for a different texture.
- How can I store the pasca? It keeps well at room temperature, covered with plastic wrap, for 2-3 days. It can also be frozen for later consumption.
- Can it be made gluten-free? Yes, replace the wheat flour with a gluten-free variant, being careful to adjust the liquid quantities.

This cheese and raisin pasca recipe is more than just a simple dessert; it is a culinary experience that can bring joy and warmth to everyone’s home. Be creative and adapt the recipe to your tastes, and the result will surely please everyone! Enjoy!