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 teaspoon lemon zest
- 1/2 cup pitted prunes, chopped
- 1/4 cup apricot jam
- 1/4 cup slivered almonds
Special equipment needed:
- Stand mixer with dough hook attachment
- 9-inch round cake pan
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix on low speed until combined.
2. Add the softened butter, egg yolks, warm milk, vanilla extract, and lemon zest to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 350°F.
6. Grease a 9-inch round cake pan and line the bottom with parchment paper.
7. Punch down the dough and roll it out on a floured surface to a 12-inch circle.
8. Transfer the dough to the prepared cake pan and press it into the bottom and up the sides.
9. Spread the apricot jam over the bottom of the dough.
10. Sprinkle the chopped prunes over the jam.
11. In a small bowl, mix together the slivered almonds and a tablespoon of sugar. Sprinkle the mixture over the prunes.
12. Cover the cake pan with plastic wrap and let it rise for another 30 minutes.
13. Remove the plastic wrap and bake the pasca for 35-40 minutes, or until the crust is golden brown.
14. Let the pasca cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch pasca, which serves 8-10 people.
Nutritional information:
Calories per serving: 330
Fat: 12g
Carbohydrates: 48g
Protein: 6g
Sodium: 135mg
Sugar: 18g
Substitutions for ingredients:
- You can use dried apricots instead of prunes.
- Almond extract can be used instead of vanilla extract.
- Lemon juice can be used instead of lemon zest.
Variations:
- You can add raisins or dried cranberries to the filling.
- Instead of apricot jam, you can use raspberry or strawberry jam.
- You can add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Use a pastry brush to spread the jam evenly over the dough.
- Don't overfill the pasca with the prune mixture, as it may leak out during baking.
Storage instructions:
- Store the pasca in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the pasca, 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 slivered almonds or chopped pistachios over the top of the pasca.
- Top the pasca with fresh berries or sliced fruit.
Pairings:
- Serve the pasca with a cup of coffee or tea.
- A glass of sweet white wine, such as Moscato, pairs well with the pasca.
Suggested side dishes:
- A fresh fruit salad or mixed greens salad would be a nice accompaniment to the pasca.
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the pasca is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Store the pasca in an airtight container to prevent contamination.
Food history:
- Pasca cu prune is a traditional Romanian Easter dessert, typically served on Easter Sunday.
Flavor profiles:
- The pasca has a sweet and slightly tart flavor from the apricot jam and prunes. The slivered almonds add a nutty crunch to the filling.
Serving suggestions:
- Serve the pasca as a dessert after a traditional Easter meal.
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Region: Romanian