Pască (Sweet Easter Bread Pie) is a traditional Romanian recipe for a classic pie made from a sweet bread dough with a soft cheese filling that is traditionally served for Easter. The full recipe is presented here and I hope you enjoy this classic Romanian version of: Sweet Easter Bread Pie (Pască).
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Pasca is a traditional Romanian Easter delicacy. In essence it's a sweet pie made with cozonac (sweet bread) dough and is sometimes referred to as an 'Easter Cheesecake'.
Ingredients:
For the Bread Dough:
250g plain flour
3 eggs
6 tbsp sugar
1 tbsp butter
1 tbsp oil
250ml warm milk
25g yeast
1 tsp salt
1 tbsp rum
vanilla extract, to taste
finely-grated zest of 1/2 lemon
1 egg, beaten, for brushing
For the Filling:
500g quark cheese (or any soft cheese)
4 eggs
5 tbsp sugar
vanilla extract, to taste
60g raisins
finely-grated zest of 1/2 lemon
Method:
Begin with the bread dough: Sift the flour into a large bowl and place in a warm spot for at least 30 minutes to warm up.
Dissolve the yeast and 1/2 tsp sugar in 60ml warm water. Mix thoroughly to combine, scatter a little flour over the top then cover with a clean tea towel and place in a warm spot for about 20 minutes to rise.
In the meantime, separate the eggs into whites and yolks. Add the 2 egg whites into a bowl. In a separate bowl, beat the 2 egg yolks with the salt and half the sugar until they are pale and frothy.
Combine the butter and the remaining sugar in another bowl and beat until pale and fluffy. Beat the 2 egg whites in a clean and dry bowl until they form soft peaks.
When the yeast has risen mix in with the remaining flour then add the egg yolk mixture, the creamed butter mixture and a little warm milk. Mix well to combine with clean hands then add the beaten egg whites and a little more warm milk.
Now start to knead and continue kneading for at least an hour, bringing the dough from the sides of the bowl to the centre. At this point work in the oil, rum, vanilla extract, lemon zest and a little more warm milk. If the dough is tacky at this point (ie it sticks to your fingers) add more of the flour until the dough no longer sticks.
Continue kneading the dough until it is very elastic and full of air bubbles. Cover the bowl with a thick towel then set aside to rise in a warm place for between 2 and 3 hours, or until almost tripled in volume.
When the dough has risen sufficiently, grease your hands with oil and turn out 2/3 of the dough out onto a well-floured work surface then roll out until finger thick.
Use the dough to line a round baking tray. Take the remaining dough and shape into three pieces. Roll into ropes and braid together. Place this around the edge of the first piece of dough (in Romanian tradition this represents the thread of life).
Allow the doughs to rise in a warm place for 60 minutes.
In the meantime, combine all the filling ingredients together. When well risen, place the filling mixture in the centre of the pie. Brush with the beaten egg, then transfer to an oven pre-heated to 180°C and bake for about 50 minutes.
Turn off the heat, prop the oven door open with the handle of a wooden spoon and leave the pie to cool slowly.
When made for Easter, a cross is shaped from braided dough and this is placed in the centre of he filling. Traditionally these Easter pies were taken to the church on Easter Sunday to be sanctified.
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