Pashka | па́сха
Updated: Apr 10
I found out about this by accident. I was browsing thru' Easter recipes on google and somehow the name rings. I mean Pashka isn't far off from Paska (Ukrainian Easter bread). Out of curiosity, I clicked on the link and the rest is history.
That's when I know I needed to do some justice to Kulich; my paska recipe is the best that I have crafted so far and I do not wanna temper with that anytime soon. But for Kulich, it needed to be revamped and paired with this awesome cream cheese spread.
You can read all about the history at Wiki. Traditionally, the cheese mixture is pressed and molded in Pashka molds. You can use a pudding bowl if you have one. I do not have any of those, but somehow I found a pyramid shaped bowl which kinda resemble a Pashka mold. I am also using some ramekins as well. In closing, I hope you will give Pashka and Kulich a try this Easter.
Dried Apricots Finely Chopped, 20g
Candied Orange Peels, 20g + More For Garnishing
Brandy / Cointreau / Grand Marnier , 2 TBSP
Heavy Whipping Cream, 135g
Egg Yolks, 2
Granulated Sugar, 65g
Pure Honey, 30g
Cream Cheese / Cottage Cheese, 500g
Unsalted Butter, 30g + More For Greasing
Almonds Slivered, 25g + More For Garnishing
Glazed Cherries, For Garnishing
Kulich Homemade, For Serving
Pashka Molds / Pudding Bowls / Ramekins
Hand / Stand Mixer
Please visit my "Kulich" page for the recipe.
Soak raisins, apricots and peels with brandy in a bowl.
Mix to combine well and set aside.
Steam cream in a sauce pot over medium heat.
Whisk together egg yolks, sugar and honey in a bowl.
Once bubbles start to form along the edges, gradually pour the cream into the yolk mixture while still whisking, 1/2 portion at a time, until fully incorporated.
Return the custard to the sauce pot over medium heat.
Continue whisking until the custard has thickened and coats the back of a spoon.
Set it aside to cool down completely.
If you have pashka molds or pudding bowls, use them.
If not, grease ramekins with some butter and line them with some cheesecloth, over hanging.
Once the custard has cooled down, whisk cream cheese and butter until light and fluffy with a hand or stand mixer.
Transfer the cooled custard to the cream cheese mixture.
Add in the soaked fruits with all the soaking liquid and almonds.
Fold everything together until well combined.
Transfer to the prepared ramekins, molds or bowls (if using).
Gently press to compact.
Chill the fridge for at least 24 hrs.
When about to serve unmold onto serving plates.
Garnish with some glazed cherries, slivered almonds and orange peels.
Spread the pashka onto some kulich and enjoy.
I can eat this on its own...