Romanian Pașcă — Sweet dough tart with braided rim and cheese filling
4
Units:
Prep: 40 min Cook: 1 hr
Dough
- 1 tbsp active dry yeast
- ¼ cup warm water
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 tbsp lemon zest
- ½ cup granulated sugar
- 4⅔ cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
Cheese filling
- 1 lb ricotta cheese (or farmer's cheese)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- ½ cup raisins
- 1 tbsp lemon zest
- 1 large egg, beaten for egg wash
A showstopping Easter centerpiece where sweet yeast dough forms a braided shell around a creamy lemon-scented cheese filling. The contrast of tender braided bread and silky ricotta custard makes it closer to a cheesecake-bread hybrid than a plain loaf.
Instructions
- Activate yeast: Mix yeast with the warm water. Let sit 10-15 min until bubbly.
- Make wet mixture: Heat milk, melted butter, lemon zest, and sugar over medium-low until the sugar dissolves. Cool slightly, then whisk in the 3 eggs.
- Mix dough: Combine flour, milk mixture, and yeast in a stand mixer with dough hook for 5 min. The dough will be soft and sticky.
- First rise: Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1-2 hr.
- Shape base: Divide dough into 4 equal pieces. Roll one piece into a 10-inch circle and press into a buttered 9-inch springform pan.
- Braid rim: Divide the remaining 3 pieces into 6. Roll each into a 30-inch rope. Make two 3-strand braids and arrange around the edge of the pan. Let rise 30 min.
- Fill: Mix ricotta, the 2 filling eggs, vanilla, sugar, raisins, and lemon zest. Pour into the center of the dough.
- Bake: Brush braids with egg wash. Bake at 375°F (190°C) for 15 min, then reduce to 325°F (160°C) and bake 45 more min until the crust is deep golden brown. Cool completely before removing from pan.
Tips
- Traditional Romanian Pașcă uses urdă (a fresh whey cheese); ricotta or farmer's cheese is the closest US substitute.
- Do not open the oven door during the temperature reduction — the filling needs steady heat to set without cracking.
- Best served the day it's baked; refrigerate leftovers and bring to room temperature before serving.
- Yields about 16 slices per pie.
Created: 4/4/2026, 11:31:15 PM diytraditional
Stand mixer with dough hook, 9-inch springform pan, rolling pin, mixing bowls, pastry brush