Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 egg yolks
- 1/2 cup warm milk
- 1 package active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup honey
- 1/2 cup heavy cream
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 well combined.
2. In a separate bowl, dissolve the yeast in the warm milk. Let sit for 5 minutes until the yeast is foamy.
3. Add the yeast mixture, softened butter, egg yolks, and vanilla extract to the flour mixture. Mix on low speed until the dough comes together.
4. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes until it is smooth and elastic.
5. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
6. Preheat the oven to 350°F.
7. Grease a 9-inch springform pan and line the bottom with parchment paper.
8. Punch down the dough and roll it out into a circle that is slightly larger than the pan. Place the dough into the pan and press it up the sides.
9. In a small bowl, mix together the chopped walnuts and raisins. Sprinkle the mixture over the bottom of the dough.
10. In a separate bowl, whisk together the honey and heavy cream. Pour the mixture over the walnuts and raisins.
11. Bake the pasca for 45-50 minutes until the top is golden brown and the filling is set.
12. Let the pasca cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 8g
Substitutions for ingredients:
- You can use any type of nut in place of the walnuts, such as almonds or pecans.
- If you don't have raisins, you can use dried cranberries or chopped dates instead.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Instead of walnuts and raisins, you can use poppy seeds or chocolate chips.
- You can add a layer of sweetened cream cheese on top of the walnuts and raisins before pouring the honey mixture over it.
- For a savory version, omit the sugar and vanilla extract from the dough and use a mixture of cheese and herbs for the filling.
Tips and tricks:
- Make sure the milk is warm, but not hot, or it will kill the yeast.
- If the dough is too sticky, add a little bit more flour. If it is too dry, add a little bit more milk.
- To make the dough rise faster, place it in a warm oven (turned off) with a bowl of hot water next to it.
Storage instructions:
- Store the pasca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the pasca, wrap it in foil and place it in a 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
- Dust the top of the pasca with powdered sugar before serving.
- Serve the pasca with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the pasca.
- Drizzle melted chocolate over the top.
Pairings:
- Serve the pasca with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the milk was too hot.
- If the pasca is too dry, it may have been overbaked. Try reducing the baking time next time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the dough and filling.
- Store the pasca in the refrigerator if you are not going to eat it within 3 days.
Food history:
- Pasca cu nuca is a traditional Romanian Easter dessert that is typically served on Easter Sunday.
Flavor profiles:
- The pasca has a sweet, nutty flavor with a hint of honey.
Serving suggestions:
- Serve the pasca as a dessert after a traditional Easter meal.
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Region: Romanian