After the dough was leavened in the bread machine, I took it out and divided it in two. With half I made an Easter, and with the other half a cake with cocoa, shit and raisins, crazy!

I mixed all the "stuff" in a bowl (I washed the raisins with cold water and left them in the water for about 15 minutes, to swell a little). I prepared a round shape, about 26 cm in diameter, greased with oil and lined with flour. I spread the dough and covered the shape, plus the walls, then I poured the cheese filling and cut with a knife the edges of the dough, leaving it only to the level of the filling. Then I knitted strips of dough and decorated the jor around plus a cross in the middle of the form.

The oven was already hot, so I let the Easter grow, above the stove, in a warm place, for another half an hour. I greased the Easter egg with egg and sprinkled brown sugar on top, then I baked it on low heat for about 20 minutes.

For this recipe we need: 350 grams of flour (1-2 tablespoons & icircn plus, only if needed)
4 yolks
75 ml. lukewarm milk (& icircn depending on the absorption capacity of the flour may need 1-2 tablespoons of milk & icircn plus)
80 grams of sugar
15 grams of yeast
1 teaspoon vanilla extract
1 pinch of salt
grated peel from 1/2 lemon & acircie
60 grams of melted butter.

For the filling we take: 350 grams of well-squeezed cow's milk cheese
150 grams of sugar (or more, if you prefer sweeter)
2 large, whole eggs
80 ml.

We'll put the flour in a bowl.

We will add over the sifted flour the grated peel from 1/2 lemon & then the liquid ingredients. Knead well and put everything next to the melted butter, but not hot.

For the filling we use well-drained cow's milk, with a pleasant smell and without a sour tint. Put it through a sieve and add the rest of the ingredients, then mix well until you get a creamy filling.

After the dough rises, cut it into two pieces. We will shape them the size of tennis balls. From the rest of the dough we form the border.

We will shape perfectly round, long rolls

70 cm and the border is completed from them. At the end, they cool in a wreath, specific for an Easter. On a tray covered with baking paper, flatten one of the pieces of dough kept in step 6 with your palms and shape it into a circle with a diameter of 22-23 cm.

We will put the braided border around it and press it with our fingers. Then cover the easter with a clean, damp napkin and let it rise. We turn on the oven and let it heat up to 180 degrees Celsius.

From the only remaining piece of dough we will shape two equal rolls. We thus form the specific cross for Easter and we will put it on top of the filling. We also keep it covered with a clean napkin away from the current.

When the oven is heated, place the filling in the middle of the dough. We will grease the border with beaten egg yolk and bake. Bake for 20-25 minutes, until the filling becomes firmer.

We will then carefully place the cross on top, which we grease with egg yolk and leave in the oven for another 25 minutes. The total recommended baking time is 50 minutes. Good appetite!


Beef cheese - 1 kg choose soft and creamier cheese, so Easter will be very fine, like a cheescake
Sugar -250 g if you like sweeter add 100g of sugar
Eggs - 7 pcs
Butter - 175 g melted and cooled
Vanilla essence - 1 piece or any other flavors you like, you can also add grated lemon peel
Salt - 0.5 teaspoons
White flour - 5 tbsp
Wheat gray - 3 tbsp
baking powder - 5 g 1 teaspoon
Powdered milk - 2 tablespoons can be replaced with 2 tablespoons of flour or semolina
Raisins - 100 g

Easter with Cow's Cheese and Raisins

For this recipe, we need:


125 g sugar (4 tablespoons)

400 g sweet cottage cheese

grated peel of a lemon

2 sachets of vanilla sugar

Method of preparation

  • We start by hydrating the raisins. We prepare the mayonnaise, first crushing the yeast. Add 2 tablespoons of sugar, lukewarm milk little by little and mix. We are careful to crush the yeast well, not to leave lumps. Then put 2 tablespoons of flour and continue mixing. If the mayo is too hard, add a little more milk. Let rise for about 15 minutes.
  • Put the flour in a larger bowl. Add a little salt, and then the raised mayonnaise. We also put the 2 eggs and we start to knead well by hand. Pour the prepared milk with sugar over, little by little and continue kneading. In 5 minutes, add the vanilla essence and knead a little more. At the end, put the melted butter and knead well, until it is incorporated. We don't forget to "beat" the dough, to get all the air bubbles out of it. Cover it with a napkin and raise it.
  • In a deeper bowl, add the cheese and sugar and mix. Then add the semolina and stir a little more. Beat the 2 eggs and add them over. Stir for 1 minute. Add the vanilla sugar and continue mixing. At the end, we put the raisins, grated lemon peel and vanilla essence, gradually and we incorporate them in the filling.
  • Our dough has risen so it's time to assemble Easter. We prepare a piece for the base, using a twister. We give it a shape about the size of the baking tray we will use. We put it in the tray with a determined movement and place it well. Pour the cheese filling and level it with a spoon. Put the tray in the oven for 10 minutes at 180 degrees.
  • While the tray is in the oven, prepare the braids for the edges and for the cross. Divide the remaining dough into 3 larger pieces. Then, we divide each piece into 3 smaller pieces, one for each line of the braid. We spread them well, with the help of our own hands and with a little flour! When the first 3 are ready, it's time to weave them! I chose the braid from 3, it seems the most beautiful! We repeat the process until we have 3 large pieces braided!
  • Remove the pan from the oven after 10 minutes. The cheese has hardened a bit, it's perfect! We put the first piece of braid over the base, on the edge of the tray and place it nicely. We also put the second piece of braid to complete the circle. At the end, divide the third dough into a dough and place it nicely so that it forms the cross.
  • Grease the Easter dough, but also the cheese filling with beaten egg. At the end, we add brown sugar on top, as much as you think! We put it in the oven for 30 minutes at 180 degrees and our Easter recipe with Cow's Cheese and Raisins is ready!

How do we prepare the best Easter filling?

The Easter dough with cake dough can be kneaded on the robot, on the bread machine or by hand. For the filling you need some simple ingredients. The cottage cheese must be fat and very well drained of whey. The softer the cheese, the more the filling will sink into the dough. If the cheese is too watery, you can drain it in a sieve. Put it in the fridge the night before Easter. Gray also helps and absorbs excess fluid, so it's a good idea to use it. To flavor the filling I used lemon peel and vanilla pods, but you can also use orange peel or vanilla sugar. Sugar is added to taste, more or less.

Bake with cozonac dough at the right heat, 165-170 degrees until the dough is well baked and the filling is well bound. Before cutting it, it is good to let it cool completely. You can also serve it warm, but the filling will thicken a little. My mother likes to eat Easter with boiled egg on Easter morning, and I prefer it as a dessert, after dinner with Easter without dough. It lasts easily for at least 3-4 days, wrapped very well in plastic wrap or put in a very tightly closed paper bag. I sincerely hope you try it and enjoy it with the whole family. I am convinced that everyone will like it.

Easter without dough & # 8211 Easter recipe

Easter without dough & # 8211 Easter recipe & # 8211 a light cream cheese, flavored, baked. A kind of local cheesecake, specific to Easter. Being without dough, it is a very light dessert. When we make cakes or other sweets with cheese (and here I mean in general, not just Easter) let's not forget to put the 2 essential ingredients that make that dessert something special: vanilla and lemon peel.

At Easter tradition says to make Easter (here are more easter recipes). Easter can be filled with cheese or sour cream and may or may not have dough. At Easter, use well-drained greasy cow's cheese (through a cloth or double gauze). I usually drain the cheese in the evening and by morning I wonder how much whey came out of it. This doughless Easter recipe is a special one from the classic ones in that I beat the egg whites and incorporate them at the end & # 8211 hence the airy, fluffy texture! Like a puff of cheese.

The biggest mistake is to add a large amount of flour (semolina or starch) because it will thicken the filling, turning it almost into a dough! After baking, a rubber comes out. The sign that the filling was soft and airy is that the raisins have gone to the base. If you see Easter with raisins evenly distributed in the composition, it is clear that it was very thick and floury. So no!

I leave here the traditional Easter recipe with fluffy cake dough and lots of sweet cheese filling & # 8211 see here.

An original recipe is Easter without baking and without dough! Yes! Russian Easter is prepared in 20 minutes and is fabulous! The recipe here.

Cow's cheese can NOT be replaced with ricotta (urda) because they are two completely different products! Here you can see how you can make cottage cheese at home.

We do Easter several kinds of sweets so I made only a small portion, in an 18 cm cake shape. If you want more you can make a portion and a half or two, increasing the quantities and the baking time. For the shape of 26 cm and height of 6 cm you will have to multiply by 2 x all the ingredients.


Easter with tender dough is the recipe I propose to you this year for the Easter holidays.

The holidays are approaching and the housewives have started the general cleaning and are already making plans for the Easter menu.

Easter is generally prepared on the eve of the Resurrection, and the traditional recipe has a cake top and a filling with cottage cheese and raisins.

Many people give up preparing Easter because they are afraid that their countertop will not work well or because preparing extra cake dough means more work, extra effort. I think this is why many have chosen to make Easter without dough.

The Easter version with tender dough is so easy to prepare that even a child would dare to do it. And, to make it easier for you, we have prepared a video with all the stages, so that anyone who wants to try the recipe will be guaranteed, from the first try.

I read that the custom of having lamb and Easter on the table on Easter comes from Jewish culture. Christians have given their own interpretations and symbols of the food consumed on this holiday: the lamb represents Christ sacrificed for mankind, and wine and Passover represent his sacrifice.

I kept in this recipe the traditional part of the Easter recipe, using cow's cheese, raisins and a cross as decoration, as a symbol of the Crucifix. Easter, as Christian symbolism, brings the promise of the resurrection of bodies and eternal life, which is why it is customary to take it to church and sanctify it before it is eaten. Few have kept this habit, while many have not even heard of it.

In the Easter recipe with tender dough, they meet fine and fragrant aromas, moist texture and a consistency that I dare to call perfect. If the dough is prepared in a few movements, the filling is even easier. The only secret of this dessert is to put the raisins in milk with rum essence to stay at least 30 minutes before being put in the cheese composition.

Because I know you are pressed for time, I will not hold your attention and I invite you to see how easy it is. I have only one request: to send me a picture of Easter made by you. And if you share the recipe you will have my thanks in advance.

This recipe is part of the campaign I am carrying out during this period together with Dr. Oetker & # 8220The joy of sharing something good & # 8221.

I invite you to prepare an Easter using the ingredients for cakes from Dr. Oetker, to take a picture with the ingredients used, then to post it in the comment of the contest that takes place on Facebook, in this link, during March 22-31, 2018 & # 8211 at 9 p.m.

The prize offered is a Slow Cooker Crock-Pot (the one in the picture), which will definitely become one of the best friends in the kitchen.

The winner must be over 18 years of age and will be selected by random draw. org on March 31. Participants can win only one prize in the national campaign & # 8220The joy of sharing something good & # 8221. The prize will be sent only on the Romanian territory, within 14 working days from the draw, by courier.

Only your own pictures will be posted. Where there are suspicions, I will ask for pictures during the preparation or more pictures with the final product. If they cannot be offered, I will cancel the registration for the contest.

Now I let you discover my Easter recipe with tender dough & # 8211 can inspire you and prepare it for the contest:


For countertop with a diameter of 20 cm:

80 g old powder Dr. Oetker

For the filling:

1 sachet of vanilla sugar Bourbon Dr. Oetker

1 vanilla pod Dr. Oetker

1 teaspoon essential rum Dr. Oetker

1/2 teaspoon Finely grated orange peel

To prepare Easter with tender dough, we first make the dough by mixing all the indicated ingredients. Knead the dough until it sticks to your hands. We stop 30-40% of the dough for decoration, we spread the rest in the form in which we will bake the top, rooting the dough on its walls. Put the raisins in milk with rum, then mix the ingredients for the cream cheese until smooth. Drain the raisins from the milk, put them in the cheese composition, mix and put it on the counter. We model a long cord for the edge and the cross that will be placed in the middle.

We will bake Easter in the preheated oven at 160 ° for 50 minutes, then grease it with egg yolk and continue baking for another 10 minutes at 180 ° C.

We turn off the oven, leave Easter in the oven, with the door ajar for 30 minutes, then let it cool completely on a grill. After 4-6 hours it can be sliced.

Here is the movie that will help you prepare Easter without fail with tender dough.

Easter Recipes: 11 Easter Recipes

There is no Easter table that does not have a rosy Easter that will entice your smell, be it cheese and raisins, cream or chocolate.

Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The Lamb is Jesus Christ, who accepts his sacrifice. Broken Easter and poured wine signify Christ's sacrifice.

Easter is prepared on the eve of the Resurrection. The real Passover is the one that is cut into small pieces, put in bundles and taken to the church to be sanctified. The Passover pieces are taken home and kept to make believers partakers of God's blessing, having the power to ward off sickness and trouble.

1. Easter recipe with sweet cheese and raisins

Easter ingredients with sweet cheese and raisins

for the dough:

lemon peel and orange

for the filling:

one kilogram of cottage cheese

2 sachets of vanilla sugar

lemon and orange peel

How to prepare Easter with sweet cheese and raisins

In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

Separately, in another bowl, put: cottage cheese, cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

The dough sheet, after it has risen, is placed in a pan greased with butter. Form with your hand, on the board a roll twisted to the thickness of a finger and cut in two. The two pieces are stretched with the twister. Place the first sheet in a pan greased with butter, pour the cheese composition and then cover with the other sheet, pressing lightly so that the cheese does not come out.

Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool at room temperature for a few hours, powder with sugar and serve garnished with mint leaves.

2. Easter recipe without dough

Ingredients Easter without dough

1 kg of sweet cottage cheese

1-2 sachets of vanilla pudding

5 sachets of vanilla sugar

How to prepare Easter without dough

For the doughless dough, first mix the cheese with the sugar, vanilla sugar, lemon peel, pudding powder and baking powder, sour cream, semolina, raisins, egg yolks and beaten egg whites.

If the cheese is too soft, semolina can be added.

Wallpaper a round cake shape with baking paper, pour the composition and put in the oven. Bake for about an hour.

Easter without dough is left to cool in the pan, powdered with sugar and cut when it has cooled completely.

3. Easter recipe with cream

Ingredients Easter with cream

400-500 g cake dough (depends, of course, on the size of the tray)

for the filling

3 whole eggs, plus 2 yolks,

flavors to taste: vanilla, grated lemon peel, etc.

1 glass of rum (optional).

How to prepare Easter with cream

Separate the egg whites from the yolks and soak the raisins, preferably in rum (if not, in lukewarm water).

Rub the yolks with the sugar and salt until the composition turns white and creamy. Add the flour, cream, flavors, stirring constantly, so that the composition is as homogeneous as possible. At the end, add the beaten egg whites, incorporating them as well, with delicate movements from the bottom up.

Roll out the dough sheet, fit it in the greased pan, and keep what you have left for decoration (a braided string around, possibly a cross in the middle, finally, you know better).

Carefully pour the composition over the dough (to have a little space, because it swells a little), sprinkle the raisins, well drained, and put the tray in the oven heated to the right heat, where it should stay about 1/2 hour (or until browns nicely).

4. Easter recipe with cheese and cream

Easter ingredients with cheese and cream

600 gr drained cow's cheese

How to prepare Easter with cheese and cream

Mix flour, sugar, soft-boiled egg, egg yolk and salt, knead quickly and obtain a homogeneous dough. We wrap it in freshness foil and let it cool for an hour.

Meanwhile, prepare the filling: Separate the eggs, beat the egg whites, mix the butter with the sugar very well, add the egg yolks, then add the cottage cheese, cream and baking powder. We grate the peel of a lemon, we add enough vanilla (3 sachets, or essence).

Gently insert the egg whites, stirring from the bottom up carefully.

We put two thirds of the dough at the base, then level the cheese nicely and place the rest of the dough on the edges (we divide the remaining dough into two pieces, one bigger and one smaller. From the small part we make the cross, From the large part we make the braid from edges, weaving the cords, this operation requires patience, the shell being tender and breaking very easily.

5. Moldovan Easter recipe

Moldovan Easter ingredients

grated peel of a lemon

2 teaspoons of rum essence

Moldovan Easter preparation method

In a deep bowl, pour a cup and a half of flour, making a hole in the middle by hand. Dissolve the yeast in a little warm milk, then knead with the remaining flour and a tablespoon of sugar.

The mayonnaise thus obtained is poured over the flour, made in a pit, then the rest of the milk is added in which two spoons of sugar have been dissolved, as well as two of the yolks, rubbed with a little salt. After kneading for about half an hour, cover and leave in a warm place, raised.

Then knead a little and set aside a piece as big as a walnut, and cut the rest into three equal parts, which stretch with the rolling pin, forming three circles of the same size, keeping another piece of dough aside. . Beat three whole eggs, then add the rest of the sugar, the raisins previously soaked in cold water, well drained cheese, half the amount of butter, rubbed foam, and lemon peel. Homogenize the composition and divide it into two equal parts, with which the pieces of dough are glued together.

The preserved piece is spread in a roll that is cut in two, sticking over the top sheet, in the shape of a cross. Froth the remaining two egg whites and grease the pasca on the surface with them, then put it in a round shape, greased with preheated butter, which is placed in the oven, where it is left, at the right heat, for about 45 minutes or at most an hour, until well cooked.

6. Easter recipe with chocolate

Chocolate Easter ingredients

How to prepare Easter with chocolate

Soak the yeast with a little warm milk and a little sugar. Scald 3-4 tablespoons of flour with a little boiling milk, stirring to prevent lumps. After it has cooled, mix it with the yeast (if it is instant the better), cover it with a napkin and put it back in a warm place to grow.

Rub the yolks, first with salt, to darken the color, then with sugar, until it turns into a frothy cream

When the yeast with flour has risen, pour over the rest of the flour and mix by adding the yolks, a little warm milk and the beaten egg whites.

Knead for at least half an hour, bringing the dough from the edges to the center and gradually adding the oil, rum, hot melted butter, and if the dough is too hard add a little warm milk.

Gather the dough, sprinkle with flour, cover with a napkin, place warm, away from the door or window and leave to rise for about 1 hour.

spread a round sheet about 0.5 cm thick, the size of the round shape in which it will bake. Grease the form with butter and place the sheet of dough on its bottom

For the chocolate filling: beat the eggs with the sugar, put them on the fire and add the flour, melted chocolate, cocoa, vanilla, milk gradually and beat until the composition thickens. Remove from the heat, cool and mix with cream and butter

Pour over the dough, sprinkle with chopped almonds, grease with a little egg white and bake for about 40 minutes

Remove from the oven, allow to cool and remove from the pan when it has cooled.

7. Easter recipe with sponge cake dough

Easter ingredients with sponge cake dough

1 teaspoon and a half baking powder

flour to make a sponge cake dough

How to prepare Easter with sponge cake dough

filling: beat the eggs well with the sugar. The cheese is mixed with beaten eggs, rum essence, lemon peel, and flour. Mix well and set aside.

sponge cake: beat the egg whites, gradually add the sugar and rub well. Separately beat the yolks with the baking powder.

Beat the beaten egg yolks over the egg whites, gradually add the flour and vanilla essences. In a larger tray lined with baking paper we pour the sponge cake and put the fish with cheese spoon from place to place without pressing it in the tray. Place in the hot oven, checking with the toothpick when it is ready.

8. Polish Easter recipe

Polish Easter ingredients

1/2 packet of margarine with flavors

Cheese cream:

1/2 kg of sweet cottage cheese

1/2 packet of margarine with flavors

How to prepare Polish Easter

The ingredients for the dough are mixed with the mixer and a thick paste is obtained. Grease a cake tin with a removable bottom, lightly powder with flour. Three quarters of the dough are placed in the form, then put the cream cheese obtained by mixing the ingredients.

Place the rest of the dough on top and level it carefully. Bake on removable heat for one hour and 15 minutes. Allow to cool in the form, very important. The dough is fragile and if you try to remove it from the form before cooling, you risk breaking it. After total cooling, carefully remove and place on a plate.

9. Easter recipe with rice

Ingredients Easter with rice

How to prepare Easter with rice

Boil the rice with milk and vanilla (as with rice pudding). Add salt. When ready, allow to cool, then add sugar, egg yolks, butter, raisins and mix well. At the end, put the beaten egg whites.

Spread a sheet as thick as a pencil out of the dough and place in a baking tray. Another piece of coca is made into a long, thick roll of a finger that sits around the shape (glued to its walls). Spread the filling over the sheet without covering the roll placed around it.

Make two more rolls of coca that are placed crosswise over the filling and greased with a little egg, after the Easter has risen a little in a warm place. Bake in the oven. Remove from the mold after it has cooled well.

10. Italian Easter recipe

Italian Easter Ingredients

500 gr fresh cottage cheese

grated peel of a lemon

How to prepare Italian Easter

To prepare the dough, mix the egg with the sugar, oil and white wine. Gradually add a tablespoon of flour and knead continuously until you get a smooth and glossy dough that is wrapped in plastic wrap and put in the refrigerator for at least 30 minutes.

Meanwhile, prepare the cream. Beat the egg whites with 5 egg whites with a little salt, then gradually add 5 tablespoons of sugar.

The egg yolks are mixed with the remaining sugar and fried until a whitish cream is obtained. Add the cottage cheese, grated lemon peel and baking powder, then mix well. The cream obtained is added over the beaten egg whites, mixing from the bottom up with a wooden spatula. At the end add flour and a pinch of salt.

Spread a thin sheet of dough, much larger than the tray in which Easter will be baked. With the dough sheet, coat a tart form greased with oil, letting the edges fall freely over the edges of the tray. Pour the cream cheese, level it, then cover with the left edges of the dough.

Grease the Easter egg with a beaten egg and put it in the hot oven, where it bakes for 50 minutes, over a moderate heat.

After Easter is cooked, remove the tray from the oven and allow to cool. Only when it is completely cooled can it be sliced ​​and served. According to preference, it can be powdered with powdered sugar.

11. Russian Easter recipe

Russian Easter Ingredients

two glasses of powdered sugar, very vanilla

two glasses of fresh cow's cheese, passed through the puree machine

1/2 glass of good quality fresh butter

two eggs (yolks only)

150 g of almonds cleaned and passed through the machine

candied orange peel, sultanas

How to prepare Russian Easter

Rub the butter in a bowl until it becomes a cream. Add in turn: egg yolks, sugar, cream, cheese, almonds, orange peel, raisins.

For this well-known Easter in Bessarabia there are special wooden shapes. When you don't have them, put the composition in a clean napkin in a macaroni strainer (with large holes). Place a wooden lid on top to cover the entire surface and on top of the lid weighs five to six kilograms. Everything, in a large vessel in which excess water will drain. Keep cold for at least eight hours.

Easter recipes

Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to the church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).

In Bucovina, this bread, in the form of prescuri, is brought to church by women, on Good Friday, when the Holy Anointing is served. And in the Banat area, only one family brings it, on Thursday Thursday, as alms for a relative who died last year, together with wine and dishes.

In other parts of the country, but especially in Moldova, women prepare wheat for Easter. It is kneaded from clean wheat flour, to which milk is added, sometimes eggs. Easter has a round shape because, among the people, it is believed that Christ's diapers were round. On the edges is placed a roll braided in three, and in the middle is made a cross of dough, symbolizing the cross on which Christ was crucified. Between the braids is salted or sweet cheese, kneaded with egg and raisins. Easter is adorned with dough ornaments - flowers, spirals, leaves, etc.

In some regions of the country, it is a simple, ornate and cross-dough bread or cake dough. Before Easter, women perform a certain ritual "take care of themselves, wash their heads, comb their hair, put on clean clothes, pray and then start plowing."

Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The lamb represents Jesus Christ, who accepts his sacrifice, the broken Passover and the poured wine signify the Christ sacrifice.

We present you some Easter recipes, the necessary ingredients for the dough and the filling, as well as the preparation method.

Easter recipes

Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to the church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).

In Bucovina, aceasta paine, sub forma de prescuri, o aduc la biserica femeile, in Vinerea Mare, cand se slujeste Sfantul Maslu. Iar in zona Banatului o aduce o singura familie, in Marea Joi, ca milostenie pentru o ruda decedata in anul care a trecut, impreuna cu vin si vase.

In alte zone ale tarii, dar cu precadere in Moldova, femeile pregatesc pasca din grau. Ea se framanta din faina curata de grau, la care se adauga lapte, uneori si oua. Pasca are forma rotunda pentru ca, in popor, se crede ca scutecele lui Hristos au fost rotunde. Pe margini se pune un colac impletit in trei, iar la mijloc se face o cruce din aluat, simbolizand crucea pe care a fost rastignit Hristos. Intre impletituri se pune branza sarata sau dulce, framantata cu ou si stafide. Pasca se impodobeste cu ornamente din aluat - flori, spirale, frunze, etc.

In anumite regiuni ale tarii, ea este un aluat simplu, ornamentat si cu cruce aluat de paine sau de cozonac. Inainte de a se face pasca, femeile indeplinesc un anumit ritual "se grijesc, se spala pe cap, se piaptana, imbraca straie curate, fac rugaciuni si apoi se apuca de plamadit".

Crestinii au imprumutat obiceiul de a manca miel si pasca la masa de Paste de la evrei. Mielul il reprezinta pe Isus Hristos, care isi accepta sacrificiul, pasca franta si vinul turnat semnifica sacrificiul christic.

Va prezentam cateva retete de pasca, ingredientele necesare pentru aluat si umplutura, precum si modul de preparare.


Bună ziua dragi pofticioși Astăzi vă prezint rețeta mea pufoasă de PASCĂ SĂRATĂ CU BRÂNZĂ DE VACI. Nu se pregătește atât de greu, doar aveți nevoie de răbdare cât va crește aluatul. De asemenea această rețetă nu are ingrediente sofisticate și este foarte delicioasă. Pasca sărată cu brânză de vaci persistă pe masa de Paști și este simbolul acestei sărbători. Sper să vă placă această rețetă și să o pregătiți cu plăcere!


  • 800 ml. – lapte de vaci călduț
  • 1.100 – 1.200 kg. – făină albă
  • 500 gr. – brânză proaspătă de vaci 9% LACTIS
  • 3 eggs
  • 10 gr. – drojdie uscată
  • 2 linguri – ulei de măsline sau de floarea soarelui
  • 1 linguriță – sare
  • 1 teaspoon - sugar

Method of preparation:

  1. Toarnă într-un bol încăpător lapte călduț, adaugă zahărul, drojdia uscată, amestecă și lasă drojdia să se activeze 4-5 minute.
  2. Apoi toarnă uleiul, adaugă jumătate din cantitatea de făină și sarea. Amestecă cu o furculiță, adăugând treptat făina rămasă. Când nu mai poți amesteca cu furculița, răstoarnă aluatul pe masă și frământă-l 5 minute. La capăt vei primi un aluat plăcut la atingere și puțin lipicios.
  3. Unge un bol cu ulei, pune în el aluatul, unge-l cu ulei, acoperă-l cu un prosop și lasă aluatul să dospească într-un loc călduț o oră sau până se dublează în volum.
  4. După ce aluatul a crescut, pune-l pe blatul curat și taie-l în 2, trebuie să obții o bucată mai mică și una mai mare în dependență de mărimea tavelor de copt.
  5. Din bucata mai mare taie o treime de aluat ce va fi folosită la baza păștii. Din 2/3 din aluat taie 6 bucăți care vor fi împletitura. 3 dintre ele trebuie să fie mai mari ca celelalte. Formează din ele bile.
  6. Apoi ia cealaltă bucată de aluat pentru tava mai mică, taie la fel 1/3 din ea și restul taie în 3 bucăți. La fel formează biluțe.
  7. Pregătește pasca mai mică. Întinde bila mai mare într-un cerc în așa fel încât să astupe baza tavei de copt cu diametrul de 20 cm. înainte de asta trebuie să ungi cu ulei atât baza cât și marginile.
  8. Întinde celelalte trei bucăți în formă de sfoară de circa 70 cm. sau atât încât să înconjoare tava de copt. Împletește sforile în trei apoi aranjează-le la marginile bazei de aluat în așa fel încât să fie lipite de marginile tavei.
  9. Apoi pune brânza Lactis de 9% grăsime într-un bol. Sparge ouăle, adaugă puțină sare și amestecă până primești o textură cremoasă. Umple cercul gol din mijlocul împletiturii cu brânză și lasă pasca la loc călduț să se dubleze în volum circa 40 de minute.
  10. Unge pasca cu ou bătut peste tot chiar și peste brânză. Coace pasca la cuptorul preîncălzit la 180 de grade C circa 40 de minute sau până se rumenește bine deasupra.
  11. Între timp modelează și cea de-a doua pască. Întinde bila mai mare într-un cerc de dimensiunea tavei de 22 cm. Unge baza tavei și marginile cu ulei, aranjează și cercul. Apoi ia cele 3 bile mai mari și modelează sfori. Împletește-le și aranjează-le la marginile bazei de aluat în așa fel încât să fie lipite de marginile tavei.
  12. Umple cercul gol din mijlocul împletiturii cu brânză și fă puțin loc în formă de cruce. Ia celelalte biluțe modelează sfori din ele, împletește-le și formează în mijloc o cruce. Acoperă tava și lasă pasca să se dubleze în volum.
  13. Unge-o cu ou bătut pe toată suprafața, chiar și peste brânză. Coace pasca la cuptorul preîncălzit la 180 de grade C circa 60 de minute sau până se rumenește bine deasupra.
  14. Lasă pască să se răcească complet și servește-o cu plăcere. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Video: SUB 탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 우미스베이킹:그녀의베이킹 (January 2022).