Easter Pascha a Greek Tradition
Celebrate the rich traditions of Greek Easter with this luscious Easter Pascha, a velvety, no-bake dessert that serves as the centerpiece of festive gatherings. Made with creamy farmer’s cheese, tangy cream cheese, and rich egg yolks, this classic recipe is gently cooked and infused with warm vanilla, sweet raisins, and crunchy almonds. Optional candied orange peel adds a zesty touch, while a light dusting of powdered sugar finishes it off with elegance. Set in a traditional mold and chilled to perfection, this dessert is as stunning to serve as it is satisfying to savor. Perfect for sharing with loved ones, this Greek Easter Pascha is a time-honored treat that brings joy to the table with every bite. Indulge in this smooth, decadent creation for a true taste of Greek culinary heritage!
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Recipe Information
Ingredients
- 500 grams Farmer’s cheese (or ricotta cheese)
- 250 grams Cream cheese
- 100 grams Unsalted butter
- 5 large Egg yolks
- 150 grams Sugar
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy cream
- 50 grams Raisins
- 50 grams Chopped almonds
- 30 grams Candied orange peel (optional)
- 2 tablespoons Powdered sugar (for decoration)
Instructions
Begin by draining the farmer’s cheese or ricotta cheese thoroughly to remove excess liquid. Use a cheesecloth or fine mesh strainer for this step, if necessary, and set aside.
In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy.
In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Add this mixture to the cream cheese and butter, and mix well until fully combined.
Transfer the mixture to a heatproof bowl and place it over a saucepan of simmering water (double boiler). Stir constantly with a wooden spoon or silicone spatula over low heat until the mixture thickens slightly, around 10-15 minutes. Do not let it boil.
Remove the bowl from the heat and allow the mixture to cool slightly. Stir in the vanilla extract, heavy cream, drained cheese, raisins, chopped almonds, and candied orange peel (if using). Mix until well combined.
Line a Pascha mold or a clean flowerpot with a cheesecloth, making sure the cloth hangs over the edges. Pour the mixture into the mold, pressing it down gently to remove air pockets.
Fold the overhanging cheesecloth over the top, place a small plate or disc on top, and weigh it down with a small can or weight. Refrigerate for 12-24 hours to set.
When ready to serve, carefully invert the Pascha onto a serving plate, removing the cheesecloth. Dust the top lightly with powdered sugar for decoration.
Serve chilled and enjoy this traditional Greek Easter dessert with family and friends!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 30.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 192 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
