Traditional Pascha Recipe for Orthodox Easter Celebrations

Ingredients

  • 1 gallon whole milk
  • 1 pint heavy cream
  • 1 lemon, juiced
  • 9 eggs
  • 2 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 cup golden raisins
  • 1 cup candied orange peel, chopped
  • 1 cup blanched almonds, crushed
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, melted

Steps and instructions

  1. Start by pouring the milk and cream into a large pot and bring it to a boil over medium heat.
  2. Reduce the heat to low and stir in the lemon juice. Let it simmer for 2 minutes or until the milk starts to curdle.
  3. Strain the mixture through a cheesecloth-lined colander. Gather up the ends of the cheesecloth and squeeze out as much liquid as possible. Let it hang over the sink to drain further for about 2 hours.
  4. Preheat your oven to 275 degrees F (135 degrees C).
  5. Beat the eggs in a large bowl. Gradually add the sugar, beating until thick and light yellow in color.
  6. Stir in the vanilla, raisins, orange peel, almonds, and salt. Add the drained curds and mix well.
  7. Pour the mixture into a buttered 9x13 inch baking dish. Drizzle the melted butter over the top.
  8. Bake in the preheated oven for 1-1/2 hours, or until the top is golden and a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares to serve.

Tools for making

  • Large pot - To heat and curdle the milk mixture.
  • Cheesecloth - To strain the curds from the milk mixture.
  • Colander - To strain the milk mixture through the cheesecloth.
  • Baking dish (9x13 inch) - To bake the Pascha mixture in the oven.
  • Mixing bowl - To beat the eggs and combine the ingredients.
  • Whisk or electric mixer - To beat the eggs and sugar until thick and light yellow.
  • Spatula - To mix the ingredients and scrape the sides of the bowl.
  • Toothpick - To check if the Pascha is fully cooked by inserting it into the center.
  • Butter - To grease the baking dish.

Recipe variations

  • Replace the golden raisins with dried cranberries or chopped dried apricots for a different flavor profile.
  • Add a teaspoon of ground cinnamon or nutmeg to the custard mixture for a spiced twist.
  • Instead of using whole milk, try using coconut milk or almond milk for a dairy-free version.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Add a layer of sliced fresh fruits, such as peaches, strawberries, or bananas, between the custard and the top layer of the Pascha for a fruity variation.
  • Sprinkle a layer of shredded coconut or chopped nuts on top of the Pascha before baking for added texture and flavor.
  • Replace the butter with melted coconut oil or vegan butter for a vegan-friendly version of the recipe.
  • For a decadent twist, drizzle a layer of melted chocolate over the top of the cooled Pascha before serving.
  • Experiment with different extracts, such as almond or coconut, to add unique flavors to the custard.
  • Add a teaspoon of grated lemon zest or orange zest to the custard mixture for a citrusy taste.

Recipe overview

Pascha is a traditional dish often served during Easter in several Eastern European countries. This rich, creamy dessert is made with curdled milk and cream, combined with eggs, sugar, and a variety of flavorful add-ins like vanilla, raisins, candied orange peel, and almonds. The mixture is baked until golden and firm, then cooled and cut into squares for serving. The final result is a unique and indulgent dessert that's both sweet and slightly tangy, with a complexity of textures and flavors. This recipe takes about 3 hours to make and serves 12-15 people. Whether you're making it for a special holiday or simply want to try something new, Pascha is sure to delight.

Common questions

  1. Can I use low-fat milk instead of whole milk? No, it is recommended to use whole milk for the best texture and flavor in this recipe.
  2. Can I substitute the heavy cream with a lighter alternative? It is not recommended to substitute the heavy cream as it contributes to the richness and creaminess of the pascha. Using a lighter alternative may affect the final texture and taste.
  3. Is it necessary to strain the curds before adding them to the mixture? Yes, straining the curds helps to remove excess liquid and achieve the desired consistency of the pascha. Skipping this step may result in a watery texture.
  4. Can I omit the raisins, orange peel, or almonds? Yes, you can omit any of the add-ins if you prefer. However, they do contribute to the traditional flavor and texture of the pascha.
  5. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to have better control over the saltiness of the pascha. Using salted butter may make the dessert taste overly salty.
  6. How long does the pascha need to cool before cutting into squares? Allow the pascha to cool completely before cutting, which usually takes about 2 hours. This will help it set and hold its shape when sliced.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Whisk - Used for beating the eggs and sugar together.
  • Cheesecloth - To strain the curds from the milk mixture.
  • Colander - Used with the cheesecloth to strain the curds.
  • 9x13 inch Baking Dish - The dish in which the mixture will be baked.
  • Toothpick - Used to check if the dessert is fully baked.

Origin stories

Pascha is a traditional Easter dish of the Eastern Orthodox faith, celebrated in countries such as Russia, Ukraine, and Greece. It's a rich, sweet, and creamy dessert often made during the Lenten fast. The name "Pascha" comes from "Pascha", the Eastern Orthodox celebration of Easter. It is said to symbolize the purity of Christ and the joy of the Resurrection. This dairy-laden recipe is a celebration of the end of the fast, where dairy and eggs, which were abstained from during Lent, are used in abundance. The final product is often shaped into a pyramid, symbolizing the Tomb of Christ, and traditionally decorated with religious symbols, such as the letters XB, which stands for "Christ has Risen".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.