Romanian Easter Pasca with Sweet Cheese & Raisins – Puffy, Traditional Dough
Sweet cheese and raisin Pasca with fluffy, aromatic dough, made from a traditional Romanian recipe.
Sweet cheese and raisin Pasca (Romanian Easter cheesecake)
Course: Dessert, Easter DessertCuisine: RomanianDifficulty: Medium10
servings1
hour30
minutes45
minutes410
kcal2
hours15
minutesPasca is one of the most beloved traditional Easter desserts. Its delicate vanilla aroma, combined with creamy sweet cheese and fragrant raisins, makes it a staple on the holiday table.
Over time, many variations of Pasca have emerged, but the classic recipe—with fluffy dough and a rich sweet cheese filling—remains a favorite for many. It’s the kind of dessert that brings together tradition, authentic flavor, and the joy of family moments.
The dough of this Pasca is soft, tender, and wonderfully fluffy, while the creamy filling, studded with raisins and hints of citrus, perfectly complements the taste. Although it may seem like an elaborate dessert, Pasca is easier to make than it appears, and the result is truly impressive.
It’s the perfect dessert for Easter and one of those treats that fills the kitchen with the festive aromas of the holiday.
Ingredients
- For the dough:
400 g all-purpose flour (type 000 if available)
2 egg yolks
80 g powdered sugar
230–250 ml warm milk
100 g unsalted butter, soft (at least 82% fat)
12 g fresh yeast or 7 g dry yeast
A good pinch of salt
2 packets vanilla sugar (or 1 tsp vanilla extract)
Zest of ½ lemon
Zest of ½ orange
- For the filling:
400 g well-drained cottage cheese
100 g thick cream (min. 20% fat)
3 eggs
140–160 g sugar
A pinch of salt
1 packet vanilla sugar or 1 tsp vanilla extract
Zest of 1 lemon
Zest of 1 orange
150 g raisins
70–80 g semolina
- For decoration:
1 beaten egg for brushing
Powdered sugar (optional)
Preparation method
- It’s important to have all your ingredients prepared in advance, and to make sure the cream, butter, and eggs are at room temperature for a fluffy dough.
- Preparing the Dough
Prepare the dough directly in the bowl of a stand mixer or a large mixing bowl. Add the flour, sugar, vanilla sugar, warm milk, and yeast, letting the yeast activate for a few minutes.
Then add the egg yolks and citrus zest, kneading until the dough becomes elastic and smooth. - Gradually incorporate the soft butter and continue kneading until the dough is smooth and easy to work with.
Cover the bowl with a clean towel and let the dough rise for about an hour, or until it has doubled in size. - Preparing the Filling
In a large bowl, mix the cottage cheese with sugar, vanilla sugar, a pinch of salt, and the citrus zest. Add the eggs and cream, stirring until the mixture becomes smooth and creamy.
Fold in the semolina and raisins gently, distributing them evenly throughout the filling. - Assembling the Pasca
Once the dough has risen, divide it into three unequal parts: one part for the base of the Pasca, one part to form a decorative rope around the edge, and a small optional piece for decoration on top (or a cross, if you prefer).
Roll out the first portion of dough into a circle to fit your round baking pan and place it in the pan, gently lifting the edges along the sides. - Pour the cheese filling over the dough and gently level the surface. Use the reserved dough to form a braided rope around the edge and decorate the Pasca as you like. Let the Pasca rise in the pan for about 30 minutes, then brush the dough with a beaten egg for a beautifully golden finish.
- Baking
Bake the Pasca in a preheated oven at 180°C (350°F) for about 40–45 minutes, until the dough is nicely golden and the filling is set.
If the top browns too quickly, you can lightly cover it with aluminum foil during the last few minutes of baking.
After baking, let the Pasca cool in the pan for about 15–20 minutes, then transfer it to a wire rack to cool completely. - Serving
Sweet cheese and raisin Pasca is delicious both slightly warm and completely cooled. Once cooled, you can sprinkle a little powdered sugar on top for an elegant, festive touch.
The fluffy texture of the dough, combined with the creamy cheese filling and fragrant raisins, makes this Pasca the perfect dessert for the Easter table.
