Name: Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Romanian
Ingredients: 1 vanilla pod; 250 ml milk (8.5 fl.oz / 1 cup + 2-3 tablespoons more if necessary); 1 sachet active dry yeast (7 g / 0.2 oz / 2.5 teaspoons); 500 g all-purpose flour (4 ¼ cups); 120 g granulated sugar (½ cup); 55 g unsalted butter (¼ cup); 50 ml vegetable oil (scant ¼ cup); 2 egg yolks; Zest of 1 organic lemon; A pinch of fine sea salt; 400 g Romanian cow’s cheese (or low-fat quark, cottage cheese, farmer’s cheese, about 2 cups); 2 eggs; 3 tablespoons granulated sugar (more to taste); 100 g raisins (½ cup); 3 tablespoons semolina; 1 teaspoon vanilla extract; Zest of 1 organic lemon; 1 small egg (for brushing); Some sugar (to sprinkle on top)

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If you’ve ever wanted to bring a slice of Romanian tradition straight into your kitchen, you’re going to love making the Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe. This beautiful bread has a tender, sweet dough braided delicately around a luscious cheese and raisin filling. Every bite bursts with comforting flavors and a hint of citrus that brighten the experience, making it an unforgettable centerpiece for any Easter celebration or cozy gathering. It’s truly a heartwarming treat that connects you to generations of joyful Romanian Easter tables.

Ingredients You’ll Need

The image shows a collection of baking ingredients arranged neatly on a white marbled surface. In the center is a large white bowl filled with white flour, with a slightly uneven, powdery texture and some small lumps. To the right, there is a clear glass bowl holding pale yellow butter chunks with smooth texture. Below the flour, a medium glass bowl contains white milk with a glossy surface. Next to it, on the bottom left, a small blue and white plate has a pile of beige dry yeast granules. Above that, a small blue and white plate holds finely grated yellow lemon zest. To the right of the milk bowl, a white bowl is filled with chopped brown walnuts, showing a rough, crumbly texture. On a small white plate below the walnuts, there is a light brown egg, a spoonful of cocoa powder that is dark brown and powdery, and a spoonful of dark amber vanilla extract. Another clear glass bowl at the bottom center holds a mound of white sugar. The ingredients are organized closely together, with clear visibility of each item. Photo taken with an iphone --ar 4:5 --v 7

This Romanian Pasca recipe uses simple, wholesome ingredients that you likely already have on hand. Each component plays a vital role in crafting the perfect balance of texture, flavor, and aroma—from the creamy cheese filling to the soft, lightly sweetened dough with a delicate hint of vanilla and lemon zest.

1 vanilla pod: Adds a rich, fragrant warmth to the milk and dough.
250 ml milk: Provides moisture and softness; keep a little extra to adjust dough texture.
1 sachet active dry yeast (7 g): Essential for leavening the dough to a light, fluffy perfection.
500 g all-purpose flour: Forms the tender base of the bread—you’ll want to sieve it for a smooth dough.
120 g granulated sugar: Adds sweetness both to the dough and the cheese filling.
55 g unsalted butter: Gives richness and a tender crumb to the dough.
50 ml vegetable oil: Enhances the dough’s softness and helps with pliability for braiding.
2 egg yolks: Contribute to the dough’s color and richness.
Zest of 1 organic lemon: Brings a bright, fresh note that cuts through the richness.
A pinch of fine sea salt: Balances the sweetness and deepens flavors.
400 g Romanian cow’s cheese (or low-fat quark, cottage cheese, farmer’s cheese): The luscious, creamy heart of the Pasca filling.
2 eggs: Used to bind the filling and provide structure.
3 tablespoons granulated sugar: Sweetens the cheese filling to taste.
100 g raisins: Little bursts of natural sweetness and chewiness throughout the filling.
3 tablespoons semolina: Helps absorb moisture, creating the perfect filling texture.
1 teaspoon vanilla extract: Boosts the aromatic profile inside the filling.
1 small egg (for brushing): Gives the braid a shiny, golden finish.
Some sugar (to sprinkle on top): Adds a delicate crunch and a final touch of sweetness once baked.

How to Make Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe

Step 1: Prepare the Flavored Milk and Proof the Yeast

Start by scraping the seeds from the vanilla pod and placing both seeds and pod into the milk. Bring this to a boil and let it cool to a lukewarm temperature—this vanilla-infused milk will gently imbue the dough with its characteristic warmth. Meanwhile, proof your yeast by combining it with a couple tablespoons of flour, sugar, and some lukewarm milk, creating a frothy, bubbly mixture that shows your yeast is ready to work its magic.

Step 2: Make the Dough

While the yeast blooms, sieve your flour into your mixer or large bowl to ensure a light, airy dough. Dissolve the rest of the sugar in the remaining lukewarm vanilla milk, melt the butter, then mix it with the vegetable oil and set aside to cool. Gradually combine the yeast mixture, egg yolks, vanilla seeds, lemon zest, and flour, adding the milk bit by bit until you get a soft, somewhat sticky dough. Incorporate the salt plus the cooled butter and oil mixture slowly, ensuring each addition is fully absorbed before adding more.

Step 3: Knead and Let Rise

Knead the dough with a stand mixer for around 10 minutes until it becomes smooth but still soft and sticky. Transfer it to a lightly greased bowl, and shape it briefly with your hands for a neat ball. Cover your dough with a kitchen towel and let it rise gently for about an hour or until it perfectly doubles in size, which sets the stage for that beautiful fluffy texture.

Step 4: Prepare the Cheese Filling

Preheat your oven to 180°C (350°F) and grease your springform pan, lining it with baking paper for easy removal. If your cheese is chunky cottage or farmer’s cheese, blend it to a smooth consistency using an immersion blender. Then, lovingly combine the cheese with eggs, semolina, raisins, sugar, lemon zest, and vanilla extract. Taste your filling and adjust sweetness as you please—it’s this creamy filling that truly makes this Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe shine.

Step 5: Create the Dough Braid and Assemble

Lightly oil your hands and divide the dough in half. Roll one half into a fat sausage and cut it into three equal pieces. Roll these pieces into long, slender ropes about 40 cm (15 inches) each and braid them into a beautiful plait. Press the other dough half evenly into the bottom of your prepared pan, prick it with a fork to prevent excess rising, then carefully arrange the braid around the pan edges to form an inviting rim.

Step 6: Fill, Brush, and Bake

Pour the sumptuous cheese and raisin filling into your dough-lined pan, smoothing the surface gently. Brush the braid with the beaten egg for that irresistible golden sheen and sprinkle a little sugar on top for a subtle crunch. Bake for 40 to 50 minutes, allowing the cheese filling to puff up and the bread to develop a warm golden crust that invites everyone to the table.

How to Serve Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe

A thick round pie with a golden brown crust that is puffed and slightly cracked around the edges, showing a soft, cream-colored filling with small dark spots spread evenly across the top layer. The crust is darker and crispy on the outside, while the center filling looks smooth and creamy, set just below the top edge of the crust. The pie is placed on a plain white plate, and the background is a white marbled texture with a blurred red object and some scattered dark coffee beans in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar on top of your freshly baked Pasca adds a delicate sweetness and charming finish. You can also sprinkle with finely chopped toasted nuts such as walnuts or almonds for an extra layer of texture and visual appeal that complements the richness of the filling beautifully.

Side Dishes

Romanian Pasca pairs flawlessly with a dollop of fresh berry jam, a spoonful of sour cream, or even alongside a crisp salad for a perfect balance. During Easter, it is traditional to serve Pasca alongside other celebratory dishes like roasted lamb or colorful vegetable platters, making the meal colorful and festive.

Creative Ways to Present

For a stunning presentation, you can slice the Pasca into thick wedges and arrange them on a rustic wooden board surrounded by fresh fruit and edible flowers. Alternatively, wrap individual slices in pretty parchment for gifting or sharing at a brunch—nobody can resist the allure of this timeless recipe served with love.

Make Ahead and Storage

Storing Leftovers

Pasca tastes incredible fresh, yet if you have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the bread soft and the filling moist. Avoid refrigeration for short-term storage as it can dry out the bread.

Freezing

If you want to enjoy Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe later, you can freeze it. Wrap tightly in plastic wrap, then foil, and freeze for up to three months. When ready, thaw overnight in the fridge; this method maintains freshness and flavor remarkably well.

Reheating

To bring back that freshly baked warmth, reheat individual slices at 160°C (320°F) in the oven for 5 to 10 minutes. This revives the bread’s softness and lightly toasts the crust, making every mouthful taste just like it came right out of your oven.

FAQs

Can I substitute the Romanian cow’s cheese with other types of cheese?

Absolutely! Traditional Romanian cow’s cheese is preferred for its texture and flavor, but low-fat quark, cottage cheese, or farmer’s cheese are wonderful alternatives. Just make sure to blend them smooth for the creamiest filling.

Is it necessary to use a vanilla pod, or can I use vanilla extract instead?

You can use vanilla extract if a vanilla pod isn’t available. One teaspoon of good-quality vanilla extract works beautifully and simplifies preparation while still delivering that lovely vanilla aroma.

How do I know when the dough has risen enough before baking?

The dough should at least double in size during the rising phase. A simple test is to gently press your finger into the dough—if the indentation slowly fills back in, it’s perfect and ready for the next step.

Can I make Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe dairy-free?

It’s possible with some creativity! Use a dairy-free cheese alternative that has a similar texture to quark or cottage cheese, and substitute milk with a plant-based milk like almond or oat milk. The texture and flavor will differ slightly but still yield a delicious result.

What’s the best way to get the perfect braid on top?

Lightly oiling your hands prevents sticking and helps you roll smooth, even dough strings. Keep the strands roughly the same thickness and don’t pull too tightly—this ensures the braid looks beautiful and bakes evenly.

Final Thoughts

Making Romanian Pasca: Traditional Easter Bread Filled with Cheese and Raisins Recipe is like opening a window into Romanian culture and tradition while creating warm memories in your own kitchen. With every step, you build anticipation for that first delightful bite that combines soft dough, creamy cheese, juicy raisins, and a whisper of lemon and vanilla. I encourage you to give this beloved recipe a try, share it with those close to your heart, and celebrate the joy that food and tradition can bring to any table.