Just in time for Easter, here is a recipe for Pasca, a traditional Romanian sweet bread. Thank you to Gabi from Cooking Without Limits.
Check out her blog, and Happy Easter!
Our Easter Pasca is made on Great Thursday (Thursday before Easter) and is considered the most important bread of the year. It can be simple, with jagged margins, or it can have dough braided edges. Sometimes a cross-shaped braid is placed in the middle, representing the crucifixion of Jesus. You can make this cross out of raisins or cacao powder.
The dough is the same dough that you make for Cozonac. So when you start making desserts for Easter you know the quantity.
The filling is made with fresh cow’s cheese, something like a dry cottage cheese, which is sweetened with sugar and spotted with raisins or sultanas.
Nowadays, you see many other recipes using more filling and a thinner, more easily-prepared base, but a traditional Pasca is more like a stuffed bread than a flan. You can have a chocolate filling or a sour cream filling.
I love Pasca…
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