Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup cottage cheese
- 1/4 cup sour cream
- 1/4 cup powdered sugar
- 1/4 tsp grated lemon zest
- 1/4 tsp grated orange zest
- 1 egg yolk, beaten (for egg wash)
- Powdered sugar (for dusting)
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
3. In another bowl, whisk together the milk, 1 egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until the dough comes together.
4. Turn the dough out onto a floured surface and knead gently until smooth. Roll out the dough into a circle that's slightly larger than the springform pan. Transfer the dough to the pan and press it into the bottom and up the sides.
5. In a separate bowl, mix together the cottage cheese, sour cream, powdered sugar, lemon zest, orange zest, and 1 egg. Pour the mixture into the prepared crust.
6. Brush the edges of the crust with the beaten egg yolk. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. Allow the pasca to cool in the pan for 10 minutes before removing the sides. Let it cool completely on a wire rack.
8. Dust the top with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 267
Fat: 13g
Carbohydrates: 28g
Protein: 9g
Sodium: 164mg
Sugar: 10g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt accordingly.
- Ricotta cheese can be used instead of cottage cheese.
- Lemon or orange juice can be used instead of zest.
Variations:
- Add raisins or chopped nuts to the filling.
- Use a different type of cheese, such as cream cheese or farmer's cheese.
- Add cocoa powder to the crust for a chocolatey twist.
Tips and tricks:
- Chill the butter before using it to make the dough easier to handle.
- Don't overwork the dough, or it will become tough.
- Use a pastry brush to evenly distribute the egg wash on the crust.
- Let the pasca cool completely before slicing for clean, neat slices.
Storage instructions:
Store the pasca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasca in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the pasca on a cake stand or platter, dusted with powdered sugar and garnished with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the crust is too crumbly, add a little more milk to the dough.
- If the filling is too runny, increase the baking time or reduce the amount of liquid in the filling.
Food safety advice:
- Make sure the pasca is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pasca cu aluat fraged is a traditional Romanian Easter dessert that dates back to the 18th century. It is typically made with a sweet, crumbly crust and a creamy, cheesy filling.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the pasca as a dessert or as part of an Easter brunch or dinner.
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Region: Romanian