Name: Pasha Op Paska
Cuisine: Russia
Ingredients: ¼ lb. of candied peel; ¼ lb. of chopped almonds; ½ lb. of stoned raisins.; 1 gill of sour cream; ¼ lb. of butter; ¾ lb. of cream cheese (see Tvorojniki); ¼ lb. of sugar

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a great Easter dish in Russia.

Ingredients

¾ lb. of cream cheese (see Tvorojniki)
1 gill of sour cream

Method

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.

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Pasha Op Paska

Ingredients

Method

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