Easter Heritage: The Traditional Romanian Pască

Pască is the most iconic dessert of the Romanian Easter holidays. This sacred treat features a golden pastry crust filled with a creamy, sweet cheese mixture studded with raisins and infused with vanilla. Traditionally decorated with a cross made of dough, Pască is as much a symbol of faith as it is a culinary masterpiece. Following this step-by-step guide, you will create a centerpiece dessert that perfectly captures the spirit of a Romanian family celebration.

History and Sacred Origins

Pască is a traditional dessert with deep roots in the Eastern Orthodox communities of Eastern Europe. In Romanian folklore, Pască symbolizes the tomb of Christ, while the dough cross on top represents the Crucifixion. It is traditionally taken to the church to be blessed during the Resurrection service on Saturday night and is the first sweet shared on Easter Sunday, marking the joyful end of the long Lenten fast.

Traditional Romanian Pască (Easter Cheese Cake)

A symbolic Easter dessert featuring a tender pastry crust and arich, creamy farmer's cheese filling with raisins and citrus zest.

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Prep Time 40 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8

Course: Dessert, Festive Baking

Cuisine: Romanian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Pastry Crust:

• 4 cups (500g) All-purpose flour
• ¾ cup (150g) Sugar
• ¾ cup (150g) Cold butter (cubed)
• 2 Large eggs
• 1 tbsp Sour cream
• 1 tbsp Vanilla sugar (or 1 tsp vanilla extract)
• ½ tsp Baking powder
• 1 Organic lemon (zested)
• Pinch of salt

For the Cheese Filling:

• 2.2 lbs (1kg) Farmer's cheese (fresh cow's cheese,well-drained)
• 1 cup (200g) Sugar
• 6 Large eggs (separated)
• ½ cup (100g) Heavy sour cream (min. 20% fat)
• ½ cup (100g) Golden raisins (soaked in warm water or rum)
• 3 tbsp Semolina (for texture)
• 1 tsp Vanilla extract
• 1 Organic orange (zested)
• Pinch of salt

Equipment

• Springform pan (10-11 inch / 26-28 cm diameter)
• Large mixing bowls
• Stand mixer or hand mixer
• Fine-mesh strainer (for draining the cheese)
• Rolling pin
• Pastry brush

Method

 

Step 1: Preparing the Pastry Dough

1. 1. Mix Dry Ingredients: In a large bowl, combine flour, sugar, vanilla sugar, baking powder, and salt.

   2. Incorporate Butter: Add the cold cubed butter and work it into the flour with your fingertips until the mixture resembles coarse sand.

   3.Bind: Add the eggs, sour cream, and lemon zest. Knead briefly until a smooth dough forms. Do not overwork it—it should remain tender.

   C4. hill: Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2: Preparing the Creamy Filling

1. 5. Smooth the Cheese: Pass the farmer's cheese through afine sieve or use a blender for a velvety texture.

   6. Creaming:In a large bowl, whisk the cheese with sugar until dissolved. Add theegg yolks one by one, then stir in the sour cream, vanilla, orangezest, and salt.

   7. Whisk Whites: In a separate bowl, beat theegg whites until stiff peaks form. Gently fold them into the cheesemixture.

   8. Final Additions: Fold in the semolina and thedrained raisins.

Step 3: Assembly and Baking

1. 9. Preheat: Set oven to 350°F (180°C). Line yourspringform pan with parchment paper.

   10. Base: Take 2/3 of thedough and roll it into a circle slightly larger than the pan. Linethe bottom and sides (about 2 inches up). Prick the base with a fork.

   11. Fill: Pour the cheese mixture into the crust.

   12. TheSymbol: Use the remaining dough to roll two long strips. Placethem in a cross shape over the filling. Brush the top with a bit ofegg wash.

   13. Bake: Bake at 350°F (180°C) for 15 minutes,then reduce to 320°F (160°C) and bake for another 35–45minutes until the filling is set and the crust is golden.

Step 4: Cooling

1. 14. Chill: Let it cool completely in the pan. Refrigeratefor at least 2 hours before slicing to allow the cheese to setperfectly.

Notes

Notes & FAQ

• Why did my Pască crack? Usually, it's due to high oven temperatures or opening the door too often. Stick to the temperature guide for a smooth top.
• Variations: You can make a Crustless Pască by adding 3 tbsp of flour to the filling, or a Chocolate Pască by folding 100g of melted dark chocolate into the cheese.
• Pro Tip: Pască tastes even better the next day after the flavors have melded in the fridge.