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Catholic Recipe: Paskha (a Russian Easter dessert)

    INGREDIENTS

  • 3/4 pound cream cheese
  • 1/4 pound (1 stick) sweet butter
  • 1/2 cup dairy sour cream
  • 1/2 cup sugar
  • 1 cup chopped almonds
  • 1/2 cup mixed diced candied fruits and peels
  • 1-1/2 cups seedless raisins
  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • Details

  • Serves: 10-12
  • Prep Time: 2 days
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Russia

This is a traditional Russian easter dessert. This is a sweet cheese mold, combined with rich cream or pot cheese and nuts and dried fruit. The mold is usually in the shape of a pyramid. This needs time to chill before serving. On the top the letters "XB" are made with nuts or candy, which stands for "Christ is risen". Paskha is the traditional accompaniment for the sweet yeast bread kulich.

DIRECTIONS

Mash cream cheese; beat in butter, sour cream, and sugar; beat until well blended and creamy. Add almonds, candied peels, and raisins. Soften gelatine in cold water; dissolve over hot water; add; mix well. Turn into oiled 4-cup mold. Chill. When ready to serve, turn out on serving plate; decorate top with additional almonds and candied peels arranged in the form of an equal-armed cross. Serves 10 to 12.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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