Pasca is a kind of Romanian cheesecake, but with dough, not biscuits. We usually make it for Easter. It's a traditional dish.
Ingredients:
For the dough:
500 gr flour
20 gr active dry yeast
250 ml milk, warm
150 gr sugar
2 egg yolks
3 tablespoons sunflower oil, warm
2 tablespoons lemon zest
1 tablespoon vanilla extract
A pinch of salt
For the filling:
300 gr cream cheese or cottage cheese
100 gr sour cream
100 gr raisins
3 tablespoons sugar
1 tablespoon vanilla sugar
4 tablespoons semolina
2 eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice
Zest of one lemon
*another small egg, beaten, for brushing on top
Instructions:
1. In a small bowl, mix the warm milk, 2 tablespoons sugar, 2 tablespoons flour and the dry yeast.
2. Leave it aside for 5-10 minutes until foamy.
3. In a large bowl, mix the rest of the ingredients: flour, sugar, egg yolks, sunflower oil, lemon zest, vanilla and salt.
4. Add the yeast mixture and beat until a soft dough forms.
5. Turn dough onto a floured work surface and knead for about 10 minutes until smooth. You can add more flour if too sticky.
6. Grease a large bowl and place the dough into the bowl.
7. Let it rise in a warm place for 1-2 hours.
8. Meanwhile, prepare the filling. Pour the vanilla extract and lemon juice over the raisins. Let them rest for a couple of minutes.
9. In a large bowl, mix cream cheese/cottage cheese, sour cream and sugars.
10. Add the eggs and mix to combine.
11. Add semolina and lemon zest and incorporate slowly with a spatula.
12. Add the raisins, also mixing just with a spatula. Let the filling rest for 15 minutes.
13. Preheat the oven at 180 C.
14. Line two baking trays with parchment paper.
15. Dump the dough out onto a floured surface and cut it in two equal parts. Save a little dough from both pieces to make the décor.
16. Take one piece of dough and roll it into a circle. Place it onto the prepared baking sheet. Do the same for the other one.
17. Pour the cheese filling over the two bases.
18. With the rest of the dough make some décor, I’ve made small dough balls this time.
19. Brush the dough with egg wash and bake for about 40 to 50 minutes or until the crust is golden brown and the filling is set.
20. Let them rest in the pans for 15-20 minutes before removing.
21. Store them in a chilly place. I am storing mine in the fridge.
22. You can serve Pasca warm or cold, your choice.
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