Pasca – Romanian Easter Bread. Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside
After 7 weeks of fasting (abstinence from any kind of food derived from animals) with Good Friday being the absolute fast (we’re not allowed to eat or drink anything the entire day) comes Easter, one of the two most celebrated Greek Orthodox religious holidays. The other one is Christmas.
My Grandma is a very religious person. She follows every single tradition. She would dye the eggs on Thursday, get ready for the absolute fast and day long service on good Friday and make most of the meals and sometimes even bake the bread on Saturday.
Sunday morning we’re get up very early, put on the clothes specially bought for Easter, wash out face with cold water from a basin in which my grandma placed a couple of red eggs, to make our cheeks red, according to the tradition, and get ready for the Sunday service followed by almsgiving.
“Christ is Risen” and “Truly, He is Risen” are the most said and heard words during Easter day. It’s the greeting and the prayer before meal time.
Meal time it’s always a feast on Easter day. From simple appetizers, soup, main dishes to desserts.
In some parts of the country a simple Easter bread is made. It other parts “pasca” it’s the Easter bread.
Pasca it’s a sweet, soft, yeast braided bread baked in a 10 inch springform filled with a cheese mixture. Like a cheesecake in a bread.
It took me some practice to get it right but I’m very happy with the results, the only thing I would change is using maybe ricotta or cream cheese instead of farmer’s cheese, for a creamier, smooth filling. Other than that, it’s my favorite part of the Easter menu.
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Sending love your way,