Pasca recipe just take it a try

As a matter of fact pasca is a kind of pie. The term “matzoth” that I found in my dictionary for this pie is totally wrong. So I can call it rather Easter cake or Easter pie cause is cooked for Easter (only in few places at countryside it’s also cooked for Saint George’s day on 23rd of April). And it’s completely different from matzoth.

Regular pasca


Sweet bread dough
2 cups flour
3 eggs
6 tbs. sugar
1 tbs. butter
1 tbs. oil
1 cup milk
25g yeast
1 ts. salt
1 tbs. rum
vanilla extract
1/2 lemon -scraped skinFilling
500g quark cheese
3-4 eggs
5 tbs. sugar
vanilla extract
½ cup raisins
1/2 lemon-scraped skin

Fallow the sweet bread recipe to prepare or to work with dough.

Make a finger – thick sheet from 2/3 of dough and put it into a round baking tray.

Knit the rest of dough and place it over the initial sheet, on the side of the tray. This is the rope of life in Romanian folk tradition. Let it rise for an hour.

Mix all the filling ingredients into a paste.

When the dough has risen enough place the filling in the middle. Brush it with an egg and place it quickly in the oven.

Let it bake for 45-55 minutes. Turn off the heat and let it cold slooowly. Just open the oven’s door a little bit.

Easter cake can have a cross from knitted dough over the filling. It’s called cross pasca and is taken to the church on Easter to be sanctified.