Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs, divided
- 1/2 cup warm milk
- 2 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 1 pound farmer's cheese or ricotta cheese
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 large egg white, beaten
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 9-inch springform pan
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix on low speed until combined.
2. In a separate bowl, whisk together the warm milk and yeast. Let sit for 5 minutes until foamy.
3. Add the softened butter, 3 eggs, and vanilla extract to the flour mixture. Mix on low speed until combined.
4. Add the yeast mixture to the stand mixer bowl and mix on low speed until a dough forms.
5. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
7. In a separate bowl, combine the farmer's cheese or ricotta cheese, sour cream, sugar, flour, egg yolks, vanilla extract, salt, and melted butter. Mix until smooth.
8. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
9. Roll out two-thirds of the dough on a floured surface to fit the bottom and sides of the springform pan. Place the dough in the pan and press against the sides.
10. Pour the cheese filling into the dough-lined pan.
11. Roll out the remaining dough on a floured surface to fit the top of the pan. Place the dough on top of the cheese filling.
12. Brush the top of the dough with the beaten egg white.
13. Bake for 45-50 minutes until the top is golden brown and the filling is set.
14. Let cool in the pan for 10 minutes before removing the sides of the pan.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 421
Fat per serving: 20g
Carbohydrates per serving: 46g
Protein per serving: 14g
Substitutions for ingredients:
- You can use cream cheese instead of farmer's cheese or ricotta cheese.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add raisins or dried fruit to the cheese filling.
- Add lemon zest or orange zest to the dough or cheese filling.
- Add chopped nuts to the cheese filling.
Tips and Tricks:
- Make sure the dough is rolled out thin enough to fit the bottom and sides of the springform pan.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brushing the top of the dough with beaten egg white will give it a shiny finish.
Storage Instructions:
- Store leftover pasca in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the pasca on a baking sheet and bake for 10-15 minutes until heated through.
Presentation Ideas:
- Dust the top of the pasca with powdered sugar before serving.
- Cut into slices and serve on a platter.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the dough is too sticky, add more flour a little at a time until it is smooth and elastic.
- If the dough is too dry, add more warm milk a little at a time until it comes together.
Food Safety Advice:
- Make sure to cook the pasca until the top is golden brown and the filling is set to ensure it is fully cooked.
Food History:
- Pasca cu branza is a traditional Romanian Easter dessert.
Flavor Profiles:
- Sweet, creamy, and slightly tangy.
Serving Suggestions:
- Serve warm or at room temperature.
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Region: Romanian