Traditional recipes

Easter with cheese

Easter with cheese

For the dough I did this: I put the flour in a bowl and made a hole in the middle after which I added the yeast, sugar, lemon peel, egg yolks, melted butter, lukewarm water and lukewarm milk and salt ... then knead well for 20-30 minutes. I left it to rise for an hour. After it leavened, I divided the dough into two equal parts. I shape a piece according to the shape of the tray (mine is a rectangular one that I covered with baking sheet). In some places I pricked with a fork. From the other half I made a braid that I put over the surrounding dough and left to rise for another 45 minutes.

During this time I took care of filling: I mixed the cheese with the sugar, the essences, the lemon peel, the vanilla sugar, the raisins, the eggs. I mixed well and then incorporated semolina and flour into the composition.

After the dough is ready, pour the cheese composition into the tray, grease the braided edges with the egg yolk and put it in the oven on low heat for about 40-50 minutes (depending on the oven). After it is ready, we syrup the edges.


Easter with sweet cheese

1. In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

2. Separately, in another bowl, put: cottage cheese, cream, caster sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

3. The dough sheet, after it has risen, is placed in the tray greased with butter. Form a finger-twisted roll on the board by hand and cut it in half. The two pieces stretch with the twister. The first sheet is placed in the tray greased with butter, the cheese composition is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.

4. Place in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours, powder with sugar and serve garnished with mint leaves.

1 / 5 - 1 Review (s)

Easter recipes with cheese, chocolate or… without dough

Like the cake, Easter is a must on the Easter table, and Romanian housewives are unsurpassed when it comes to preparing it, always managing to surprise a new recipe.

BUCHAREST, April 17 - Sputnik, Georgiana Arsene. One of the indispensable Easter dishes on the table is Easter.

Easter recipe from Neamț Monastery

For this preparation you need 330 g of flour, 2 eggs, 20 g of melted butter, 50 ml of oil, 160 ml of milk, 15 g of fresh yeast, 1 pinch of salt, grated peel of 1/2 lemon , grated peel from 1/2 orange, rum and vanilla essence.

Gradually pour boiling milk over a tablespoon of flour and stir all the time so that no lumps form, until it becomes like a paste. Allow to cool slightly and dissolve the yeast with a little sugar, milk and flour. The two mixtures are combined and allowed to rise.

The rest of the milk is combined with the sugar and flavors, then the eggs are put and mixed well. The resulting liquid combines with the increased mayonnaise - double or even triple in volume.

Put the whole mixture in a hole in the middle of the flour and then gradually incorporate the flour. If you think the dough is too thick, spread it with a little warm milk. The dough should be soft and slightly sticky, but should come off easily by hand.

For the Easter dough you need: 1 kg of cream, 8 eggs, 8 tablespoons of flour - or 5 tablespoons of flour and 3 tablespoons of cocoa for the Easter version, 8 tablespoons of sugar, 50 g of raisins, rum essence and

2-3 sachets of vanilla sugar.

Whisk the cream, sugar, egg yolks and flour well, well, until smooth. The resulting composition is boiled in a saucepan with a double bottom, over very low heat, stirring constantly. When it thickens, set it aside, add the raisins and leave to cool.

In the completely cold preparation, add the beaten egg whites, with ample movements, from the bottom up, with a spatula. Place the top in the tray prepared with baking sheet, then the composition of cream - or chocolate. Bake at the right heat - 160-170 degrees Celsius - for 70-75 minutes.

Easter without dough

It's a recipe that is as simple to make as it is tasty, say the housewives.

For this preparation you need: 600 g of greasy cottage cheese
100 g cream, 6 eggs, 300 g sugar, 6 tablespoons flour, 180 g butter, at room temperature, 100 g raisins, 1 baking powder, salt, grated peel of a large lemon and 2 tablespoons vanilla essence.

Then we can add the cheese and cream, and we will add the baking powder, while mixing well to remove the lumps.

Whisk the egg whites separately. When sufficiently hardened, incorporate with a spatula into the yolk mixture. Add vanilla, lemon peel and mix gently. At the end add the raisins.

The composition is poured into a round shape greased with a little butter. Bake for 45-50 minutes. Serve hot or cold, as desired.

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EASTER RECIPE and EASTER WITHOUT Dough. 11 Easter recipes, only good to put on the Easter table

EASTER RECIPE and EASTER WITHOUT Dough. There is no Easter table that does not have a rosy Easter that will entice your smell, be it cheese and raisins, cream or chocolate. Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The Lamb is Jesus Christ, who accepts his sacrifice. Broken Easter and poured wine signify Christ's sacrifice. Easter is prepared on the eve of the Resurrection. The real Passover is that which is cut into small pieces, put in bundles and taken to the church to be sanctified. The Passover pieces are taken home and kept to make the faithful partakers of God's blessing, having the power to ward off sickness and trouble, writes Apropotv.ro.

Easter recipe with sweet cheese and raisins

Ingredient:

lemon peel and orange

one kilogram of cottage cheese

2 sachets of vanilla sugar

lemon and orange peel

Easter recipe. How to prepare Easter with sweet cheese and raisins

In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.

Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

The dough sheet, after it has risen, is placed in a pan greased with butter. Form with your hand, on the board a roll twisted to the thickness of a finger and cut in two. The two pieces are stretched with the twister. Place the first sheet in a pan greased with butter, pour the cheese composition and then cover with the other sheet, pressing lightly so that the cheese does not come out.

Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool at room temperature for a few hours, powder with sugar and serve garnished with mint leaves.

Easter recipe without dough

Ingredient:

1 kg of sweet cottage cheese

1-2 sachets of vanilla pudding

5 sachets of vanilla sugar

Easter without dough. How to prepare Easter without dough

For the doughless dough, first mix the cheese with the sugar, vanilla sugar, lemon peel, pudding powder and baking powder, sour cream, semolina, raisins, egg yolks and beaten egg whites.

If the cheese is too soft, semolina can be added.

Wallpaper a round cake shape with baking paper, pour the composition and put in the oven. Bake for about an hour.

Easter without dough is left to cool in the pan, powdered with sugar and cut when it has cooled completely.

Easter recipe with cream

Ingredient:

400-500 g cake dough (depends, of course, on the size of the tray)

3 whole eggs, plus 2 yolks,

flavors to taste: vanilla, grated lemon peel, etc.

1 glass of rum (optional).

Easter with cream. Method of preparation:

Separate the egg whites from the yolks and soak the raisins, preferably in rum (if not, in lukewarm water).

Rub the yolks with the sugar and salt until the composition turns white and creamy. Add the flour, cream, flavors, stirring constantly, so that the composition is as homogeneous as possible. At the end, add the beaten egg whites, incorporating them as well, with delicate movements from the bottom up.

Roll out the dough sheet, fit it in the greased tray, and keep what you have left for decoration (a braided string around, possibly a cross in the middle, finally, you know better).

Carefully pour the composition over the dough (to have a little space, because it swells a little), sprinkle the raisins, well drained, and put the tray in the oven heated to the right heat, where it should stay about 1/2 hour (or until browns nicely).

Easter recipe with cheese and cream

Ingredient:

600 gr drained cow's cheese

Easter with cheese and cream. Method of preparation:

Mix flour, sugar, soft-boiled egg, egg yolk and salt, knead quickly and obtain a homogeneous dough. We wrap it in freshness foil and let it cool for an hour.

Meanwhile, prepare the filling: Separate the eggs, beat the egg whites, mix the butter with the sugar very well, add the egg yolks, then add the cottage cheese, cream and baking powder. We grate the peel of a lemon, we add enough vanilla (3 sachets, or essence).

Gently insert the egg whites, stirring from the bottom up carefully.

We put two thirds of the dough at the base, then level the cheese nicely and place the rest of the dough on the edges (we divide the remaining dough into two pieces, one bigger and one smaller. From the small part we make the cross, From the large part we make the braid from edges, weaving the cords, this operation requires patience, the shell being tender and breaking very easily.

Moldovan Easter recipe

Ingredient:

grated peel of a lemon

2 teaspoons of rum essence

Moldovan Easter. Method of preparation:

In a deep bowl, pour a cup and a half of flour, making a hole in the middle by hand. Dissolve the yeast in a little warm milk, then knead with the remaining flour and a tablespoon of sugar.

The mayonnaise thus obtained is poured over the flour, made in a pit, then the rest of the milk is added in which two spoons of sugar have been dissolved, as well as two of the yolks, rubbed with a little salt. After kneading for about half an hour, cover and leave in a warm place, raised.

Then knead a little and set aside a piece as big as a walnut, and cut the rest into three equal parts, which stretch with the rolling pin, forming three circles of the same size, keeping another piece of dough aside. . Beat three whole eggs, then add the rest of the sugar, the raisins previously soaked in cold water, well drained cheese, half the amount of butter, rubbed foam, and lemon peel. Homogenize the composition and divide it into two equal parts, with which the pieces of dough are glued together.

The preserved piece is spread in a roll that is cut in two, sticking over the top sheet, in the shape of a cross. Whisk the remaining two egg whites and grease the surface with them, then put them in a round shape, greased with preheated butter, which is placed in the oven, where it is left, at the right heat, for about 45 minutes or at most an hour, until well cooked.

Chocolate Easter recipe

Ingredient:

Easter with chocolate. Method of preparation:

Soak the yeast with a little warm milk and a little sugar. Scald 3-4 tablespoons of flour with a little boiling milk, stirring to prevent lumps. After it has cooled, mix it with the yeast (if it is instant the better), cover it with a napkin and put it back in a warm place to grow.

Rub the yolks, first with salt, to darken the color, then with sugar, until it turns into a frothy cream

When the yeast with flour has risen, pour over the rest of the flour and mix by adding the yolks, a little warm milk and the beaten egg whites.

Knead for at least half an hour, bringing the dough from the edges to the center and gradually adding the oil, rum, hot melted butter, and if the dough is too hard add a little warm milk.

Gather the dough, sprinkle with flour, cover with a napkin, place warm, away from the door or window and leave to rise for about 1 hour.

spread a round sheet about 0.5 cm thick, the size of the round shape in which it will bake. Grease the form with butter and place the sheet of dough on its bottom

For the chocolate filling: beat the eggs with the sugar, put them on the fire and add the flour, melted chocolate, cocoa, vanilla, milk gradually and beat until the composition thickens. Remove from the heat, cool and mix with cream and butter

Pour over the dough, sprinkle with chopped almonds, grease with a little egg white and bake for about 40 minutes

Remove from the oven, allow to cool and remove from the pan when it has cooled.

Easter recipe with sponge cake dough

Ingredient:

1 teaspoon and a half baking powder

flour to make a sponge cake dough

Easter recipe with sponge cake dough. Method of preparation:

filling: beat the eggs well with the sugar. The cheese is mixed with beaten eggs, rum essence, lemon peel, and flour. Mix well and set aside.

sponge cake: beat the egg whites, gradually add the sugar and rub well. Separately beat the yolks with the baking powder.

Beat the beaten egg yolks over the egg whites, gradually add the flour and vanilla essences. In a larger tray lined with baking paper we pour the sponge cake and put the fish with cheese spoon from place to place without pressing it in the tray. Place in the hot oven, checking with the toothpick when it is ready.

Polish Easter recipe

Ingredient:

1/2 packet of margarine with flavors

1/2 kg of sweet cottage cheese

1/2 packet of margarine with flavors

Polish Easter. Method of preparation:

The ingredients for the dough are mixed with the mixer and a thick paste is obtained. Grease a cake tin with a removable bottom, lightly powder with flour. Three quarters of the dough are placed in the form, then put the cream cheese obtained by mixing the ingredients.

Place the rest of the dough on top and level it carefully. Bake on removable heat for one hour and 15 minutes. Allow to cool in the form, very important. The dough is fragile and if you try to remove it from the form before cooling, you risk breaking it. After total cooling, carefully remove and place on a plate.

Easter recipe with rice

Ingredient:

Easter with rice. Method of preparation:

Boil the rice with milk and vanilla (as with rice pudding). Add salt. When ready, leave to cool, then add sugar, egg yolks, butter, raisins and mix well. At the end, put the beaten egg whites.

Spread a sheet as thick as a pencil out of the dough and place in a baking tray. Another piece of coca is made into a long, thick roll of a finger that sits around the shape (glued to its walls). Spread the filling over the sheet without covering the roll placed around it.

Make two more rolls of coca which are placed crosswise over the filling and greased with a little egg, after the Easter has risen a little in a warm place. Bake in the oven. Remove from the mold after it has cooled well.

Italian Easter recipe

Ingredient:

500 gr fresh cottage cheese

grated peel of a lemon

Italian Easter. Method of preparation:

To prepare the dough, mix the egg with the sugar, oil and white wine. Gradually add a tablespoon of flour and knead continuously until you get a smooth and glossy dough that is wrapped in plastic wrap and put in the refrigerator for at least 30 minutes.

Meanwhile, prepare the cream. Beat the egg whites with 5 egg whites with a little salt, then gradually add 5 tablespoons of sugar.

The egg yolks are mixed with the remaining sugar and fried until a whitish cream is obtained. Add the cottage cheese, grated lemon peel and baking powder, then mix well. The cream obtained is added over the beaten egg whites, mixing from the bottom up with a wooden spatula. At the end add flour and a little salt.

Spread a thin sheet of dough, much larger than the tray in which the Easter will be baked. With the dough sheet, coat a tart form greased with oil, letting the edges fall freely over the edges of the tray. Pour the cream cheese, level it, then cover with the left edges of the dough.

Grease the Easter egg with a beaten egg and put it in the hot oven, where it bakes for 50 minutes, over a moderate heat.

After Easter is cooked, remove the tray from the oven and allow to cool. Only when it is completely cooled can it be sliced ​​and served. According to preference, it can be powdered with powdered sugar.

Russian Easter recipe

Ingredient:

two glasses of powdered sugar, very vanilla

two glasses of fresh cow's cheese, passed through the puree machine

1/2 glass of good quality fresh butter

two eggs (yolks only)

150 g of almonds cleaned and passed through the machine

candied orange peel, sultanas

Russian Easter. Method of preparation:

Rub the butter in a bowl until it becomes a cream. Add in turn: egg yolks, sugar, cream, cheese, almonds, orange peel, raisins.

For this well-known Easter in Bessarabia there are special wooden shapes. When you don't have them, put the composition in a clean napkin in a macaroni strainer (with large holes). Place a wooden lid on top to cover the entire surface and above the lid weighs five to six kilograms. Everything, in a large vessel in which excess water will drain. Keep cold for at least eight hours.


Easter with cheese

For the dough, mix the flour with the baking powder, add the sugar, vanilla sugar, salt, egg and butter or margarine. Mix the ingredients well with the mixer to start at low speed, and then at maximum speed until a fine dough is obtained.

Knead the dough a little more on the work table sprinkled with flour (if the dough sticks, put it in the cold for a few minutes, wrapped in aluminum foil).

Two thirds of the dough is spread on a round tray with a diameter of 28 cm, greased with fat.

Knead the rest of the dough and form a roll. The dough roll is placed on the walls of the tray as a strip about 3 cm high. Prick the dough several times with a fork and bake in the preheated oven for 10 minutes.

Electric oven 200 ° C

recipe.preparation.gas 200 ° C

Groove / Height: at the bottom

Baking time: 10 minutes

For the filling, mix the sweet cheese, sugar, lemon juice, starch and yolks with the mixer. Then add the beaten egg whites and cream. Place the composition obtained on the counter and put it in the oven for another 70 minutes.

Electric oven 180 ° C

recipe.preparation.gas 180 ° C

Groove / Height: at the bottom

Baking time: 70 minutes

After baking, open the oven door and leave to cool in the form for about 20 minutes.

If desired, 300 g of raisins can be added to the cream cheese.
Easter cheese can be baked in a baking dish with a diameter of 26 cm, but then the baking time is extended by 5-10 minutes.

Please also take into account the baking conditions of your oven.

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    Peasant Easter with salted cheese

    Before raisins, lemon peel or other flavors appeared, our great-grandmothers used to prepare this Easter. They used salted sheep's or cow's cheese and made a cross out of cozonac dough on top. They then went to church with Easter, cozonac and red ouple to be consecrated.

    What you need for peasant Easter

    For the dough

    For the filling

    How to prepare peasant Easter

    Rub the yeast with 2 tablespoons of sugar, milk and flour until you get a paste. Allow the mayonnaise to rise until it doubles in volume, then add it over the sifted flour. Add the rest of the ingredients at room temperature and knead until you get a smooth dough, not too hard. You let it grow until it doubles in volume.

    Combine the salted cheese, you can use a mixture of cottage cheese with sheep's cheese, with the yolks, sugar, cream and mix.

    Set aside a quarter of the dough, and spread the rest and place it in a round, lined tray, and put the composition, then level it. From the remaining dough you make a braided cross, which you place over the Easter. Grease the Easter egg with a beaten egg and keep it in the oven until browned.


    Easter with cheese

    Radu, seeing that you left a link to the recipe, means that you know what blogs are "eaten with" and so comments like this should not come from you. Finally, Easter without cheese is possible, no one prevents us from filling it with spinach and calling it & quot; spinach with spinach & quot :))

    Oauuuuu, arata suuperrr. I can't wait to do it. Thousands of thanks for recipe!

    With pleasure, Lucia! I'm glad you like Easter, as long as you've been waiting for it. : D

    A wonderful look! Thank you for sharing the Easter recipe with us, there are some (me) who want to prepare it for the first time and it is more than welcome! I look forward to trying the recipe!

    You have nothing to do, Sanda. I tried to explain in as much detail as possible and published as many images in the recipe as possible, but it is possible that there is something interpretable. So don't hesitate to ask me for help if you encounter any problems.

    There is Easter with cheese, chocolate, fruit, etc. The title of the recipe is very correct. Radu's comment is superfluous. You had a wonderful Easter. Congratulations!

    Thanks, Dana! Knowing that I will publish it on the blog, I did not "spare" any effort. two years ago I made an Easter version with a lot of cheese and I was not at all satisfied with the result, so I did not publish it.

    In Moldova, an Easter is made with many fruits. I once had the opportunity to eat, it is very good. I am from Galati, but unfortunately it is not done here, in the north of Moldova. Maybe try it and give us the new recipe!

    For now, another Easter seems like too much for me :) But I'm tempted to try a fruit Easter, so I'll consider it for later.

    Thanks a lot for the recipe!

    What is the diameter of the tray? Thank you very much

    Write in the recipe, you probably saw it when you reread it :) The tray in which I baked Easter has a diameter of 24 centimeters.

    HAPPY EASTER !

    Happy Easter.
    Only joy with loved ones.

    It looks good, I'll do it next year too! This year I used one with a lot of cheese, it tasted good but I wasn't really satisfied, it looked a bit tormented!

    I also tried an Easter with a lot of cheese two years ago, but I didn't like how it turned out at all, which is why I gave up the idea of ​​publishing the recipe on the blog :) It's another year until then, let's see if in the meantime don't forget my Easter recipe: P

    I made Easter cake and Easter according to your recipes turned out wonderful.
    Congratulations on the blog and keep it up.

    Thanks, Petro! I'm glad you chose both recipes from my blog, I expect you to do this as often as possible from now on. Anyway, in a year you should come back at least for the Easter recipe :)

    These are not the first recipes I have tried, so it won't be a year before I try something else. it's just that so far I've only had the courage to make sweets.
    I hope to make some food soon :)

    :) There are a lot of simple recipes on the blog, and I'm not exaggerating at all. you just have to have the courage to try them. But, if you are timid and want to take it more slowly, you can fill your tank with confidence by preparing some salads :) Although, if you made cake and Easter, you should already be very confident in your cooking skills, I know a few people who cook well and still do not dare to grab the cake.

    Christ the Envoy! I had a great Easter, the only regret is that I only did one, it evaporated quickly. And the cozonacs were even fluffier than on the first try. If until now these goodies seemed unrealizable to me, now with the help of your recipes, I am a trifle. I sifted them all with them: D.

    Really Sent! It means that you are already starting to gain experience in these raised doughs, to see what you will sift them from now on. you can do it daily, with pizza :)) I'm really glad to see that my recipes have managed to give you confidence in your own strengths.

    Happy Easter Robert. Thank you for wonderful recipes. Now I'm waiting for the first row of cakes to come out of the oven: D. I'm dying for it :)))

    Happy Easter to you too, Lucia! If you die of lust near the oven, I conclude that it's good - your lust makes me believe that my recipes have succeeded (I have to find a merit in all this, to feel important): D I understand that you made only one Easter, but I didn't understand how many cakes. So, the first row of cakes from how many such "quotes"? :))

    Of course I came out, and the 4 cakes and Easter are long history :(. They only caught the first day of Easter, I know, I did few :)))). On the weekend I do it again, just for the two of us to get tired. like Easter I just tasted :))) They can't help but come out with your recipes. They all came out. The problem is that I can't keep up with you, I'm already 2 cakes behind, I lost ground from the Banat pancakes :(.
    I hope you feel the joy you bring to our homes when you take something good out of the oven or the enthusiasm I feel when I make a new recipe and the goodies disappear immediately from the plate. You managed to bring the spirit of celebration in our souls whether it is a common day of Tuesday, Thursday, weekend or someone's birthday. Every time I cook I feel that it is a special day and for. THANK YOU for that!

    I strictly followed the dough recipe for an hour and 30 minutes, it keeps rising in the heat and it doesn't even move, so it doesn't grow at all and I don't realize why.

    Ella, if after an hour and 30 minutes she didn't grow at all, it's clear she won't grow. :( Sorry, I'm telling you that you will have to make another Easter dough. the temperature difference, ie the warm place where we keep the dough raised should remain as "warm" throughout the rise (for example, do not open the window).


    Method of preparation

    To prepare the dough, we will first take care of the yeast. Heat the milk gently so that it does not burn by hand. Then add the yeast, sugar, egg yolks, well-squeezed cheese, lemon peel, vanilla essence and salt powder and mix well. The next step is to add the flour, little by little, while kneading the dough very well.

    Leave the dough to rise in a warm place for at least half an hour or until it doubles in volume. The dough can be split, after it has risen, if you want to make braids over Easter. If you do not want a specific model, skip this step.

    Place the dough on the work surface, and spread it with the rolling pin enough to cover the tray in which the Easter will be cooked in the oven. While this dough rises once more, we take care of the filling.

    For the filling, we will separate the egg whites from the yolks, and we will beat them hard. Then, in a separate bowl, add the well drained cheese, remaining egg yolk, cream, flour, butter, sugar, raisins, vanilla essence, lemon peel and salt powder. After mixing all the ingredients very well, add the beaten egg whites, little by little, mixing with large movements.

    Before placing the filling over the dough, grease the dough with a little beaten egg. Then pour the filling, then add the braided dough if you want to model. Bake for 30-35 minutes or until it passes the toothpick test (insert a toothpick in the middle of the dessert and if it comes out clean, then it's ready). Leave the Easter to cool in the form. Then it can be consumed, either plain or with homemade jam.


    4 Easter recipes

    The Easter holidays are coming, you have definitely started looking for an Easter recipe that will amaze your loved ones. I offer you 4 very tasty Easter recipes.

    Easter with cheese and raisins

    Dough ingredients: 500 g flour, 150 g sugar, 250 ml milk, 30 g yeast, 3 eggs, 5 g fine salt (half a teaspoon), 100 ml oil, different essences (rum, vanilla, lemon), 2 sachets of vanilla sugar, 50 g lemon and orange peel.

    Ingredients for the filling: 500 g sweet cottage cheese, 150 g raisins, 200 g sugar, 5 eggs (three egg yolks and two whole), 75-100 g flour, different essences (rum, vanilla, lemon).

    Method of preparation: Knead the dough from the following ingredients: sugar, eggs, milk, essences, yeast dissolved in milk and a little sugar. Then add flour and knead well. Then gradually pour the oil, until it comes off the hand.

    The obtained coca is left to rise for 10 minutes in the vessel in which it was kneaded. Se împarte în 3 bucăți egale. Fiecare bucată (pască) se adaugă în forme rotunde confecționate din foițe de staniol.

    Pe fundul fiecărei forme se așează câte un strat de cocă (cca. 200 g) gros de un centimetru. Marginea formei se tapetează cu o împletitură din doua fâșii de cocă. În mijloc se așează umplutura. Peste umplutură se pune un fel de grătar din fâșii de cocă. Se lasă din nou la crescut până ce compoziția depășește puțin forma. Se introduce la cuptor și se lasă la foc potrivit (165-170 grade Celsius).

    Pasca se ține la cuptor aproximativ 45 de minute. Se scoate de la cuptor și se unge cu miere sau sirop (apa+zahăr). Se lasă să se răcească 30 de minute.

    Pasca poloneză

    Countertop ingredients: 1 pahar făină, 1/2 pahar zahăr, 1/2 pahar lapte, 10 g praf de copt sau bicarbonat, 2 linguri cacao, 100 g margarină, 1 esenţă de vanilie, 1 praf de sare, 1 ou

    Ingrediente pentru cremă: 1/2 kg brânză de vaci, 1/2 pahar făină, 2 ouă, 1 pahar zahăr, 100 g margarină, 100 g stafide, 2 pliculețe zahăr vanilat, sare.

    Ingrediente pentru glazură: 3 linguri apă, 4 linguri zahăr, 3 linguri cacao, 1 lingură margarină.

    Pregătește blatul. Freci margarina cu zahărul și oul până obții o cremă. Adaugă făina și laptele concomitent, câte un pic. Apoi incorporezi cacaoa, esența de vanilie, praful de copt și praful de sare (compoziția e ca la chec).

    Pregătește crema. Freci brânza cu gălbenușurile și cu zahărul, pui făina, margarina pentru creme, aromele, iar la urmă albușurile bătute spumă. Din aluatul de blat torni într-o tavă rotundă de pască (mai înaltă), tapetată cu hârtie pergament, 3/4 din compoziție și o dai la cuptor timp de 5-7 minute. Apoi pui crema, după care restul de aluat de blat, deasupra. Coci pasca la foc potrivit.

    Pregătește glazura. Amesteci totul și pui la fiert într-o cratiță, apoi torni glazura, fierbinte, peste pască. Servește după ce se răcește.

    Pască rapidă fără aluat

    Cu siguranță te vei îndrăgosti de această rețetă, e cea mai rapidă și totodată cea mai gustoasă pască pe care am mâncat-o vreodată!

    Ingredient: 1 kg brânză de vaci, 1 plic budincă vanilie, 250 ml smântână, 6 linguri făină, 6 ouă, 200 gr zahăr pudră, 200 gr stafide, 1 linguriță praf copt, coajă rasă de lămâie, vanilie.

    Method of preparation: Amestecă brânza cu gălbenușurile, zahărul și smântâna. Adaugă apoi praful de budincă, faina și praful de copt și omogenizează compoziția. Pune coaja rasă de lâmâie, vanilia și stafidele care au fost înmuiate prealabil fie în apă fiartă fie în esență de rom.
    La final adaugă albușurile bătute spumă tare și amestecă ușor cu o lingură de lemn.

    Tapetează forma de copt cu margini detașabile cu hârtie de copt și toarnă compoziția. Pune la cuptor la foc mic până se rumenește puțin deasupra.
    Nu te speria dacă o să ți se pară că e încă necoaptă, la mijloc o să fie foarte moale însă se va întări. Lasă să se răcească apoi o porționezi.

    Pasca cu ciocolată

    Ingrediente pentru aluat: 600 g făină, 150 ml lapte, 100 g unt topit, 25 g drojdie, 180 g zahăr, 1 linguriță esență de vanilie, 3 oua, 1 praf sare, 1 lingură suc de lămâie, coaja la o portocală.

    Ingrediente pentru cremă: 500 g brânză de vaci, 2 linguri cacao, 4 ouă, 100 g ciocolată topită, 200 g smântână dulce pentru frișcă, 20 g praf budincă de vanilie, 150 g zahăr, 1/2 linguriță esență de vanilie.

    Method of preparation: Într-o cană pregătește maiaua: pune puțin lapte călduț (1/2 de cană), drojdia, o lingură de zahăr și una de făină. Le amesteci bine și lasă să crească aproximativ 10 min.

    Între timp separă ouăle și pune restul de lapte la încălzit. Bate gălbenușurile cu zahărul până ce devin o cremă. Adaugă zeama de lămâie, coaja de la lămâie și amestecă. Toarnă apoi laptele foarte cald peste gălbenușuri și omogenizează compoziția. Bate și albușurile cu un praf de sare până devin o spuma tare. Pune maiaua în făină amestecată cu un praf de sare și amestecă.

    Încorporează câte puțin gălbenușurile cu lapte, apoi albușul bătut spumă și la sfârșit esența de vanilie. Cât timp amestecă aluatul pune untul să se topească. Toarnă apoi untul topit și frământă aluatul până nu se mai lipește de mâini (cam 20 de minute). Presară puțină făină, acoperă vasul cu un prosop și îl ții într-un loc cald până crește în volum (cel puțin dublu) – l-am lăsat 45 minute, iar volumul a fost triplu, a ieșit aproape cu totul din vas.

    Întinde aluatul în forma tapetată cu hârtie de copt.

    Mixează brânză de vaci cu gălbenușurile, zahărul, esența de vanilie, praful de budincă, de vanilie, ciocolata topită și cacao.

    Adaugă smântâna dulce mixată până devine frișcă tare și albușurile spumă tare. Amestecă ușor și apoi toarnă peste aluat. Coace pasca în cuptorul preîncălzit la 180°C cam 50-60 minute. Las-o să se răcească, pune-o câteva ore la frigider, apoi scoate-o din formă.


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    Ingredient:
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    250 g făină 220 g zahăr 160 g unt moale 2 ouă la temperatura camerei coaja de la 2 lămâi 1 linguriţă esenţă de vanilie 1 linguriţă praf de copt 1 praf de sare Mixează untul şi zahărul până când obţii o textură cremoasă. Adaugă apoi câte un ou şi continuă să mixezi. Pune esenţa de vanilie, coaja de lămâie şi mai amestecă puţin.Încorporează apoi făina, sarea, praful de copt şi amestecă până ce vei obţine un aluat fără cocoloaşe. Întinde aluatul pe blatul de lucru înfăinat. Decupează forme rotunde, apoi aşază-le într-o tavă cu hârtie de copt. Pune tava la cuptorul preîncălzit la 190 °C, pentru 10-12 minute sau până când marginile devin aurii. Scoate biscuiţii din cuptor, lasă-i să se răcească complet şi serveşte-i cu ceai şi lâmâie.
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