After 7 weeks of fasting (abstinence from any kind of food derived from animals) with Good Friday being the absolute fast comes Easter, one of the two most celebrated Greek Orthodox religious holidays. Pască is a sweet, soft, yeast braided bread filled with a cheese mixture.
Pască is made with the dough from cozonac and a cheese filling. The recipe for the cozonac dough will you find here. For one pască form I use half of the cozonac dough.
- 500 grams ricotta
- 2 tablespoons soft butter
- 1/4 cup granulated sugar
- 3 large egg yolks + 1 large egg yolk, slightly beaten
- 1 tablespoon flour
- 1/4 teaspoon vanilla
- pinch salt
- 100 grams light or dark raisins
Coat a 25 cm round pan with cooking spray or butter. Roll out half of the cozonac dough and line the bottom of the prepared pan. With the other half of the cozonac dough make 3 long, ropes and twist them together. Place it around the edge of the dough. Cover with greased plastic wrap and let sit in a warm place for 1 hour.
Heat oven to 180 ℃. Beat cheese with a mixer and add all the ingredients except the raisins. Beat until smooth, add raisins and mix again. When dough has risen, pour in the cheese filling, making sure it doesn’t go over the edges. Bake for 1 hour. Cool on a wire rack and then remove from pan.
“Romania has a traditional Easter bread called Pasca (The term “pasca” is Easter in the Eastern Orthodox faith). It is derived from the Hebrew “pesah”.The Romanian Pasca bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It will always be found alongside another traditional sweet bread which Romanians make for Easter and Christmas called cozonac.”