Pashka

Pashka is the rich, creamy dessert that shows up on Russian Orthodox Easter tables alongside kulich bread. It’s not baked, not cooked. Just beaten, molded, and chilled overnight in a cheesecloth-lined clay pot until it firms into a dense, sweet dome.

Two pounds of cream cheese, a full cup of butter, and three egg yolks form the base. Everything must sit at room temperature for two hours before you start. Cold cream cheese and butter won’t blend smoothly no matter how long you beat them. Once softened, beat at low speed until uniform, then fold in powdered sugar, vanilla, drained crushed pineapple, and toasted sliced almonds.

The clay pot lined with damp cheesecloth shapes the pashka into its traditional pyramid or dome form. It also lets excess moisture drain away overnight, giving you a firm, sliceable texture rather than a soft spread.

Kitchen Tips

• The two-hour room temperature rest for cream cheese, butter, and egg yolks is not optional. It’s the difference between a smooth pashka and a lumpy one
• Drain the crushed pineapple thoroughly by pressing it in a fine sieve. Extra liquid makes the pashka weep
• Toast the almonds in a dry skillet until golden before folding in. Raw almonds taste flat in comparison
• If you don’t have a clay pot, a clean plastic flower pot with a drainage hole works as a traditional substitute

Variations

• Replace pineapple with candied citrus peel for a more traditional Eastern European version
• Fold in golden raisins soaked in brandy for a boozy, fruity twist
• Add a teaspoon of lemon zest to brighten the rich filling