Pasca
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Course
Dessert
Pasca
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Pasca is a traditional Moldovan brioche with a dough called cozonac dough that is stuffed in the center mainly with cheese, cream and nuts.
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Ingredients
For the dough
- 8 cups flour , sifted
- 1 cup sugar
- 7 egg
- 1 cup milk
- 3 tablespoons active dry yeast
- 8 tablespoons butter soft), diced, unsalted
- 8 tablespoons butter soft), diced, salted
- lemon zest of 1
- orange zest of 1
- 1 tablespoon rum
- ½ teaspoon vanilla extract
- ½ teaspoon salt
To brush dough
- 2 egg yolk
- 1 teaspoon crème fraîche (or sour cream)
For the filling
- 16 oz. farmer's cheese (cottage cheese)
- 3 egg
- 1 tablespoon heavy cream
- ½ cup sugar
- 1 pinch salt
- 2 tablespoons cornstarch
- ⅔ cup currants
- 3 tablespoons ground almonds
- 3 tablespoons almonds slivered
- ½ teaspoon vanilla extract
Instructions
Dough
- In a bowl, mix the yeast, 1 tablespoon of sugar and 1 tablespoon of flour in a small glass of warm water. Wait until the mixture doubles in volume.
- Whisk the eggs with half the sugar and salt, add the zest of citrus and set aside.
- Heat the milk and dissolve the remaining sugar.
- Place the flour in the bowl of the food processor. Add the whipped yolks and yeast. Mix at low speed.
- Gradually add milk and sugar, rum and vanilla. Knead for 2 minutes.
- Increase the speed to medium/high. Stir in butter gradually. The dough should absorb the butter. Reduce speed to medium. Knead about 10 to 15 minutes until the dough pulls away from sides of bowl.
- Put the dough in a large container, cover and let rise for about 5 hours in refrigerator. It should triple in volume.
- Remove dough from refrigerator.
- Degas the dough on a floured surface. Spread a circle of about ½ inch (1cm) thick dough and 8 inches (20cm) in diameter. Then form a long braid.
- Surround the edges of the circle of dough with this braid to form a kind of well where you will put the filling. Repeat until all the batter is used.
- Cover with a cloth and let rise again for about 25 minutes, while you are preparing the filling.
Filling
- Beat the eggs and sugar with electric beater at maximum speed until the mixture whitens and becomes firm.
- Lower speed to minimum. Gradually add cream, cottage cheese, cornstarch, sugar and salt.
- Finally add the currants, almonds, slivered almonds, and vanilla extract. Set aside.
Assembly and Baking
- Preheat oven to 350F/180C.
- Beat 2 egg yolks with a teaspoon of creme fraiche. Emulsify.
- Brush the surface of the dough with this emulsion.
- Pour the filling in the center of the dough.
- Bake for 40 to 45 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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