Cheese and Raisin Pastry

Cheese and raisin pasca is a traditional dessert, full of flavor and nostalgia, reminiscent of holidays spent with loved ones. This recipe not only combines delicious flavors but also brings a touch of tenderness in every bite, often prepared during Easter. Below, I will present a detailed and captivating recipe that will turn each step of making this delicacy into a pleasant experience.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients

For the filling:
- 1 kg sweet cow cheese (preferably well-drained)
- 200 g sour cream
- 100 g raisins (soaked in a splash of cognac)
- 3 packets of vanilla sugar
- 1 vial of rum essence
- 2 teaspoons of grated lemon zest
- 250 g sugar
- 3 whole eggs
- 6 egg whites
- 3 tablespoons of semolina
- 1 teaspoon of salt

For the dough:
- 1 egg
- 100 ml water
- a pinch of salt
- 1 tablespoon of oil
- flour (as needed, approximately 600-700 g)

Step by step

1. Preparing the dough

The first step in creating cheese and raisin pasca is preparing the dough. In a large bowl, add the egg, water, oil, and salt. Mix the ingredients well using a whisk to ensure they combine evenly.

Practical tips: Use warm water to activate the yeast (if using yeast). If not, this recipe does not require yeast, and the dough will be kneaded until it becomes elastic and homogeneous.

Gradually add flour, kneading with your hands until you obtain a compact and elastic dough. It may take a few minutes, but the secret is not to rush. Once you achieve the desired consistency, cover the dough with a damp towel and let it rest for 20-30 minutes.

2. Preparing the filling

While the dough is resting, you can prepare the filling. In a large bowl, place the sweet cheese. Add the sugar and mix well until it completely dissolves. Then, add the sour cream, vanilla sugar, rum essence, and grated lemon zest, continuously mixing to integrate the flavors.

3. Adding the eggs

Beat the whole eggs separately, then incorporate them into the cheese mixture. It is important to mix well so that each ingredient combines evenly.

Beat the egg whites until they form stiff peaks and gently fold them into the cheese mixture using a spatula to retain the air in the egg whites. This step is essential for achieving a fluffy pasca. Finally, add the salt and semolina, mixing gently.

4. Assembling the pasca

On a floured work surface, roll out the dough into a round sheet about 5 mm thick. Then, grease a round baking dish with butter or oil and place the dough in the form, leaving an excess around the edges to create a border.

Trim the excess dough and keep it to create a decorative braid around the edges and a cross in the center. Fill the form with the cheese mixture, ensuring it is evenly distributed.

5. Decorating

From the remaining dough, roll out a rectangular sheet and cut long strips, which you can braid to form a decorative edge around the pasca. You can also cut a cross from the dough to place on top of the filling. This detail will give it a traditional touch and will look splendid.

6. Baking

Preheat the oven to 180 degrees Celsius. Place the pasca in the preheated oven and let it bake for about 60 minutes. It is important to monitor it during the last 15 minutes, as it can brown quickly. When it is beautifully golden and the filling is firm, it is ready to be taken out of the oven.

7. Serving

Let the pasca cool in the pan for 10-15 minutes, then transfer it to a cooling rack. You can serve it warm or at room temperature, alongside a cup of tea or a cold lemonade. It is a perfect dessert to be enjoyed with family or friends.

Nutritional details

Each serving of cheese and raisin pasca contains approximately:
- Calories: 350 kcal
- Protein: 12 g
- Fat: 15 g
- Carbohydrates: 45 g

Possible variations

To add a personal touch, you can experiment with various ingredients. For example, you can replace raisins with dried cranberries or chopped nuts. You can also add a bit of cocoa to the filling for a chocolatey version.

Frequently asked questions

1. Can I use cottage cheese?
Yes, but make sure it is well-drained to avoid a too-wet filling.

2. How can I store the pasca?
Keep the pasca in an airtight container at room temperature for 2-3 days, or you can freeze it to enjoy later.

3. Can the pasca be made without eggs?
There are vegan versions where eggs can be replaced with applesauce or banana, but the texture will be different.

Personal note

I fondly remember how my mother made pasca every year, and its aroma filled my home with joy. Each bite is a memory of those beautiful moments. I invite you to remember your traditions and pass them on through this delicious recipe!

So, if you are looking for a quick and tasty dessert, cheese and raisin pasca is the perfect choice! Enjoy!

 Ingredients: 1 kg sweet cheese, 200 g sour cream, 100 g raisins (soaked in cognac), 3 packets of vanilla sugar, 1 vial of rum essence, 2 teaspoons of grated lemon zest, 250 g sugar, 3 whole eggs, 6 egg whites, 3 tablespoons of semolina, 1 teaspoon (level). For the dough: 1 egg, 100 ml water, a pinch of salt, 1 tablespoon of oil, flour (as needed).

 Tags:  cheese pie easter recipes