Finnish Easter Pasha Paasispasha

Finnish Easter Pasha Paasispasha Recipe - Traditional Finnish Dessert

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: overnight | Servings: 8-10

Introduction

Finnish Easter Pasha, also known as Paasispasha, is a traditional Easter dessert that is rich, creamy, and delicious. This dessert is typically made with ingredients such as heavy cream, butter, sugar, eggs, ricotta cheese, sour cream, almonds, and preserves. It is a popular dish in Finland during the Easter holiday season.

History

The origins of Finnish Easter Pasha can be traced back to the Orthodox Christian tradition in Finland. Pasha is a traditional Easter dessert in many Eastern European countries, and the Finnish version has its own unique twist with the addition of ricotta cheese and sour cream. This creamy dessert is often enjoyed as a sweet treat to celebrate the end of Lent and the arrival of spring.

Ingredients

1 cup of heavy (whipping) cream
0.5 cup of unsalted butter, at room temperature
1 cup of sugar
4 eggs
3 pt (1.42 liter) of ricotta cheese
0.5 cup of sour cream
0.5 cup of minced almonds
0.5 cup of raisins, fresh fruit, berries or preserves

How to prepare

In a large metal bowl, combine the cream, butter, sugar, and eggs.
Using an electric mixer on high speed, beat the mixture until it becomes light and fluffy.
Place the bowl over a pan of boiling water and continue beating the cream mixture until it thickens and becomes light.
Remove the bowl from the heat and add the ricotta cheese and sour cream, beating until the mixture thickens.
Blend in the almonds and raisins.
Line a pasha mold (or a clean 5 to 6-inch flower pot with holes on the bottom) with dampened cheesecloth.
Pour the pasha mixture into the lined mold and fold the cheesecloth over the top.
Place a 1 lb (454 g) weight (such as a pound of butter or a can of vegetables or fruit) on top.
Place the mold in a large pan (to catch the drippings) and refrigerate for several hours or overnight, draining off the liquids several times, until the pasha becomes firm.
Before serving, unmold the pasha onto a serving plate.
Serve with fresh fruit, berries, or preserves.

Variations

Add dried fruits such as raisins or cranberries for added sweetness and texture.
Substitute almonds with other nuts such as walnuts or pecans for a different flavor profile.

Cooking Tips & Tricks

Be sure to beat the cream mixture until it becomes light and fluffy to ensure a smooth and creamy texture.

- Make sure to drain off the liquids from the pasha mixture several times while refrigerating to help it set properly.

- Serve the pasha with fresh fruit, berries, or preserves for a delicious and colorful presentation.

Serving Suggestions

Serve Finnish Easter Pasha with fresh fruit, berries, or preserves for a colorful and flavorful presentation.

Cooking Techniques

Beating the cream mixture until light and fluffy is key to achieving a smooth and creamy texture.

- Draining off the liquids from the pasha mixture while refrigerating helps it set properly.

Ingredient Substitutions

Substitute ricotta cheese with cottage cheese for a slightly different texture.

- Use Greek yogurt instead of sour cream for a tangier flavor.

Make Ahead Tips

Finnish Easter Pasha can be made ahead of time and refrigerated overnight to allow it to set properly.

Presentation Ideas

Unmold the pasha onto a serving plate and garnish with fresh fruit, berries, or preserves for a beautiful presentation.

Pairing Recommendations

Serve Finnish Easter Pasha with a cup of hot tea or coffee for a delightful Easter dessert experience.

Storage and Reheating Instructions

Store any leftover Finnish Easter Pasha in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Finnish Easter Pasha contains approximately 300 calories.

Carbohydrates

Each serving of Finnish Easter Pasha contains approximately 25 grams of carbohydrates.

Fats

Each serving of Finnish Easter Pasha contains approximately 20 grams of fats.

Proteins

Each serving of Finnish Easter Pasha contains approximately 10 grams of proteins.

Vitamins and minerals

Finnish Easter Pasha is a rich source of calcium, vitamin A, and vitamin C.

Alergens

Finnish Easter Pasha contains dairy (cream, butter, ricotta cheese, sour cream) and nuts (almonds), which may be allergens for some individuals.

Summary

Finnish Easter Pasha is a rich and creamy dessert that is high in fats and carbohydrates. It is a delicious treat to enjoy in moderation during the Easter holiday season.

Summary

Finnish Easter Pasha is a traditional Easter dessert that is rich, creamy, and delicious. This dessert is made with a combination of cream, butter, sugar, eggs, ricotta cheese, sour cream, almonds, and preserves. Enjoy this sweet treat with fresh fruit, berries, or preserves for a delightful Easter celebration.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm spring day, and I was visiting my dear friend Ingrid, who had recently returned from a trip to Finland. She had brought back with her a traditional Finnish Easter Pasha Paasispasha recipe that had been passed down through her family for generations.

As Ingrid began to explain the history and significance of the dish, I could see the passion and love she had for it shining through in her eyes. She told me about how her grandmother had taught her how to make it when she was just a young girl, and how it had become a staple in their Easter celebrations ever since.

I was captivated by the story and the recipe itself. The combination of rich, creamy cheese, sweet raisins, and fragrant cardamom was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make it myself.

Ingrid graciously agreed to teach me, and we spent the afternoon in her cozy kitchen, working side by side to create the perfect Pasha Paasispasha. She showed me how to mix the fresh cheese with sugar, cream, and eggs until it was smooth and creamy, and then gently fold in the plump raisins and aromatic cardamom.

As the mixture came together, I could already imagine the delicious flavors melding together in the oven, creating a dessert that was as beautiful as it was delicious. Ingrid smiled as she watched me work, knowing that I had fallen in love with the recipe just as she had all those years ago.

When the Pasha Paasispasha was finally finished baking and had cooled to perfection, we sat down to enjoy a slice together. The creamy texture and sweet, spicy flavor were even better than I had imagined, and I knew that this recipe would become a cherished part of my own family's Easter traditions.

Over the years, I have made the Finnish Easter Pasha Paasispasha many times, always thinking of Ingrid and her grandmother as I mix the ingredients together and bake it to perfection. Each time I make it, I am transported back to that sunny spring day in Ingrid's kitchen, learning a recipe that has become so much more than just a dish to me.

Now, as I pass the recipe on to my own grandchildren, I hope that they will feel the same connection to it that I do. I hope that they will see not just a dessert, but a piece of history and tradition that has been lovingly passed down through the generations.

As I look back on that day with Ingrid, I am grateful for the friendship and the recipe that she shared with me. The Finnish Easter Pasha Paasispasha will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am truly thankful.