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  • Paska Bread with Sour Cream

Paska Bread with Sour Cream

Posted on Jan 13th, 2023
by Paula G
Categories:
  • Dessert
  • Easter
PASKA BREAD WITH SOUR CREAM

Paska bread with sour cream is a dessert that is very easy to prepare. It is a popular traditional Easter dessert, but it can be enjoyed at any time of the year. It works great when you want a simple, but creamy and aromatic dessert.

It is similar to a cheesecake but it’s made with sour cream rather than cheese. It also has a delicious pie-like crust with a very creamy filling which makes it irresistible! I invite you to try it.

PASKA BREAD WITH SOUR CREAM

Paska Bread with Sour Cream

Paula G
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 15 mins
Course Dessert
Cuisine Est European
Servings 12

Ingredients
 
 

Dough:

  • 175 g flour
  • 100 g butter
  • 2 tbsp powdered sugar
  • 2 egg yolks

Filling:

  • 600 g sour cream
  • 4 eggs
  • 2 egg whites
  • 7 tbsp sugar
  • 4 tbsp flour
  • 3 tbsp semolina
  • 1 pinch salt
  • 1 vanilla pod
  • grated lemon peel

Instructions
 

How to make PASKA BREAD WITH SOUR CREAM:

  • Preheat the oven to 170 degrees C (340 F).
  • Butter a 24cm (9.4 inch) round baking tin.
  • Mix the flour with the soft butter, sugar, and yolks until you get a homogeneous dough.
  • Give the dough a round shape and place it in the prepared pan.
  • Press gently and smooth it out so that the bottom of the tray is well covered.
  • Chill the dough while you prepare the filling.
  • Separate the yolks from the whites.
  • Over the yolks put the flour, grahams, and cream and homogenize.
  • Mix well then add the seeds from the vanilla pod and the grated lemon rind.
  • Beat the egg whites well with a pinch of salt until you get a firm froth.
  • Add the sugar one spoon at a time and continue mixing.
  • Place the meringue over the cream and mix gently with upward movements.
  • After homogenizing the filling, pour it over the crust and level.
  • Bake the pastry for 40-50 minutes on medium heat until it puffs up slightly and browns on the surface.
  • When cooked, turn off the oven but leave the bread in the oven for 2 hours to cool gradually.
  • Then put it in the fridge for a few hours.
  • To serve, dust with sugar. It is a delicious pastry, enjoy!
  • My source of inspiration for this wonderful pastry was Bucataria Nainei.
  • Thank you so much!

Notes

Paska with sour cream
Paska with sour cream
Paska with sour cream
Tried this recipe?Let us know how it was!

Paula G

Paula is a Chef's Pencil contributor and very talented pastry cook. Check out all her recipes on her profile page or find her latest creations on her own blog.

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