Pasha form

small – 400 g and h 15 cm

large – 800g and h 17cm

Pasha is a sweet and hearty holiday dish made of curd and additional ingredients in the shape of a pyramid for Easter in Orthodox countries.

Classic pasha is made in a special, carved wooden pasha mold. The Church Slavonic initials “XB” on the sides of the traditional pasha mold and transferred to the surface of the pasha mean “Hristos voskrese!” (‘Christ is risen!’).

The floral motif on the pasha mold symbolizes the beginning of spring and new life.

Recipe:

100 g soft butter

1 dl sugar

500 g room temperature curd

1-2 tbsp lemon juice

1 egg if desired

1 tsp high-quality vanilla extract

0.5 dl chopped pistachios

100 g dried cranberries

2 dl 35% heavy cream

Preparation

Whist the soft butter with the sugar until creamy. Add the room temperature and previously mixed curd, egg, and seasonings. Gently stir in the whipped heavy cream.

Transfer the mixture to a cheesecloth-lined pasha mold to drain, and put a strainer on top if desired. Keep cool.

The next day, invert the pasha onto a platter, remove the cheesecloth, and decorate with, for example, physalis and pistachio crumbs.

Tips and suggestions:
OF COURSE, you can also add raisins (light or dark, large or small – the main thing is that they are seedless), chopped dried apricots, lemon or orange zest, and other nuts (almond shavings, etc.) to the Passover.