Pasha Op Paska

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is a great Easter dish in Russia.


  • ¾ lb. of cream cheese (see Tvorojniki)
  • 1 gill of sour cream
  • ¼ lb. of butter
  • ¼ lb. of sugar
  • ¼ lb. of chopped almonds
  • ¼ lb. of candied peel
  • ½ lb. of stoned raisins.


The cream cheese should be quite free from moisture. Rub it through a sieve and mix in a basin with all the other ingredients, blending thoroughly. Line a Turk’s head mould with butter muslin, fill the mould with the mixture, cover with butter muslin, put a weight over it and stand in a cold place for 12 hours. Serve with cream.