Cheese paska

Russian

Discover the magic of traditional Russian tvorog paskha! This dessert, made from delicate cottage cheese, cream, butter, and sour cream, with the addition of eggs, sugar, raisins, nuts, and candied fruits, will become a true centerpiece of your festive table. The aroma of vanilla, cinnamon, and nutmeg will give the paskha a unique charm, and its airy texture will simply melt in your mouth. Prepare this exquisite delicacy that will delight everyone with its tenderness and rich flavor!

Russian tvorog Paskha

This creamy cheese filling is sweet, flavored with vanilla, and thickened with egg yolk for a creamy filling used in Danish pastries, kolaches, or cupcakes.

Cheese filling

Delicate, aromatic, made from common ingredients, for the holiday! Making cheese pascha in a multicooker is much easier than on the stove — you don’t need to watch it or stir it, it won’t burn, and the pascha tastes just as delicious. Cooked pascha can be given to children since the raw eggs undergo heat treatment.

Cheese Easter in a multicooker

Prepare the most delicate paskha with pine nuts, which will be a true centerpiece for your festive table. This traditional dessert, made from tvorog, cream, and butter, will delight you with its rich flavor and vanilla aroma. Follow our simple steps to create a culinary masterpiece that all your guests will remember!

Nutty Easter Bread

Scalded Paska Three Chocolates is a special treat that promises triple the joy. No one knows exactly when the Orthodox tradition of making curd Paska began, but over the many years of this extraordinarily delicious Easter dessert's history, numerous preparation variations have emerged. Even in the times of our grandmothers and great-grandmothers, each housewife had her own recipe with secret ingredients. However, the fundamental difference lay in the technology: some preferred raw Paska, others — scalded. Scalded Paska not only has an especially delicate taste and texture but is also suitable for those who avoid consuming raw eggs, as the ingredients undergo gentle heat treatment. The originality of our scalded Paska lies in the use of three types of chocolate, resulting in a pronounced chocolate-creamy flavor and a striking appearance.

Easter Custard Three Chocolates

Easter on baked milk turns out extraordinarily delicious due to the special notes inherent to this product. The cottage cheese, which is the basis of the dish, can be prepared by yourself or purchased in a store. Just make sure to find a truly natural product, otherwise the texture and taste of the Easter dessert may disappoint you. Pay special attention to the fact that this dish requires a significant amount of time to cool, at least a day! Therefore, if you are not preparing the Easter dessert on baked milk, as it should be, on Clean Thursday, do it no later than Saturday, on the eve of Bright Sunday.

Easter with clotted cream.

Not the most classic recipe for cottage cheese paskha with dried apricots and nuts, without the use of eggs, but with cream and gelatin, will surely become one of your favorite recipes in the kitchen. The additional aroma will be given to this delicate cottage cheese paskha by orange zest, but its texture may seem a little unusual: due to the gelatin, it will be more firm and at the same time smooth.

Cottage cheese Easter dessert with dried apricots and nuts

The "Snickers" Easter cake looks so appetizing that it makes you want to eat it immediately and all at once! Once you cut it, the situation gets even worse because you'll see a beautiful marbled pattern with peanut inclusions. The taste of the Easter cake features exquisite caramel and chocolate notes, which turn this traditional curd dessert into a true piece of pastry art. You can also garnish the dish with slices of "Snickers" bar to further emphasize this interesting culinary idea.