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Romanian Sweet Cheese Panettone- Pasca

Pasca is a traditional dessert for the Easter celebration. You cannot have Easter without Pasca! There are various Easter Pasca recipes that are traditional for various parts of Europe, and it would be great to try all of them!

The recipe on this page is a Romanian sweet cheese filled panettone, that is absolutely delicious! This is the classic Romanian Pasca recipe for Easter. It is an easy to make recipe if you follow our step-by-step instructions. This recipe can be made with either dry or freash yeast. I have made it both ways and the results were great in both cases.

If you do own a bread maker machine, you should check our pasca recipe for a bread maker machine, which a breeze to make.

Pasca is generally made together with the plain panettone (with raisins or walnuts) or with the walnut filled panettone.

Pasca - Romanian sweet cheese panettoneRomanian Sweet Cheese Panettone (Pasca) recipe

Preparation time: 3 hours

Makes: one medium Pasca

Ingredients:

  • 18 ounces (1/2 kg ) bread flour
  • 3 eggs
  • 5.3 oz (150 g) sugar
  • 4.4 oz (125 g) butter
  • 1 cup (1/4 l ) milk
  • 1 pinch salt
  • 3 teaspoons dry yeast (or 1.4 oz (40 g) fresh yeast)
  • grated lemon peel
  • rum extract
  • vanilla extract

If you use fresh yeast instead of dry yeast, you will need an additional:

  • 2 teaspoons bread flour 
  • 1 tablespoon sugar 
  • 1/2 cup of milk

Filling ingredients:

  • 1.5 pound (750 g) farmers' cheese (you can also use cream cheese)
  • 3 eggs
  • 2-3 tablespoons sour cream
  • 5.3 oz ( 150 g ) sugar
  • 2.6 oz ( 75 g ) butter
  • 3 tablespoons flour
  • grated lemon peel
  • vanilla extract
  • 4 oz (110 g) raisins

Preparation:

  1. For best results, all the ingredients must be kept at the room temperature at least 3 hours before preparing the panettone.
  2. Prepare filling: Mix the cheese with sugar, butter and sour cream. Add one by one the eggs and mix well. Add the other filling ingredients. Mix the filling well.
  3. Prepare dough: Beat the eggs with sugar, salt. Add lemon peel, rum and vanilla. Let it rest for 15-20 minutes.
  4. If you use fresh yeast, mix the yeast with 1 tablespoon sugar. Melt it in a 1/2 cup milk and mix everything  with 2 teaspoons flour. Let it rise. Mix the flour kept at the room temperature with the raised yeast. Alternatively, if you use dry yeast, just mix it with the flour.
  5. Pour luke-warm milk into the eggs' composition  and  then pour the resulting mixture over the flour mixed with the yeast.
  6. Add slowly the melted butter and knead the dough until it can easily separate from the hands. If necessary, add more flour.
  7. Cover and let it rest in a warm place until the size of the dough doubles.
  8. Grease a deep baking pan with butter and sprinkle it with flour. Set aside a small portion of the dough and put the rest on the bottom of the baking form (roll with a pin to obtain a dough sheet).  
  9. Pour the cheese filling in the baking pan on top of the dough sheet, until reaching the top. Don't  exceed the top edge of the baking form.
  10. Roll the rest of the dough in a pencil form, braid, and border the top of the cheese filling.
  11. Beat an egg with 1 tablespoon water and brush the dough top.
  12. Preheat the  oven and bake it on medium heat (375F) for 50-60 minutes.
  13. Let it cool for about half an hour before putting on a serving plate.
  14. Sprinkle on top with confectioners' sugar.
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