Make authentic Romanian Pasca this Easterā€”classic or dairy-free. This recipe blends tradition with taste, offering clear steps and spiritual flavor.

šŸ§€šŸŒø

Pasca is a beloved Romanian Easter dessert made with sweet dough and a rich cheese filling. Deeply spiritual and delightfully cheesey, this treat blends tradition with taste. In this guide, Iā€™ll share my go-to recipe ā€” plus a dairy-free twist for our lactose-intolerant friends.

šŸ“– What Is Pasca?

A Romanian Easter Cheesecake with Spiritual Meaning

Pasca is more than a dessert ā€” itā€™s a symbol of resurrection, hope, and celebration. Traditionally blessed during midnight Easter services, Pasca represents Christā€™s resurrection, eternal life, and the renewal of faith.

Baking Pasca is an act of love and intention, deeply rooted in Orthodox Christian tradition. Itā€™s the heart of the Easter table in many Romanian homes (mine included!).

šŸŒø History & Symbolism Behind Pasca

šŸ•Š Circular shape: Symbolizes the sun, life, and eternity.

āœļø Cross decoration: Represents Christā€™s sacrifice and his resurrection.

šŸŒ¾ Myths & folklore: Baking and blessing Pasca is said to protect the home from illness and misfortune, ensuring prosperity for the year ahead.

šŸ° Traditional Romanian Pasca

Recipe with Cottage Cheese

Ingredients:

For the Dough:

  • 300 g flour
  • 180 ml warm milk
  • 40 g powdered sugar
  • 4 g dry yeast
  • 2 egg yolks
  • 60 g melted butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tsp lemon extract or peel from half a lemon

For the Cheese Filling:

  • 350g fresh cottage cheese (brĆ¢nză dulce, not ricotta)
  • 40 g sour cream (thick and fatty)
  • 3 eggs
  • 100 g sugar
  • Pinch of salt
  • Zest of 1 lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 100 g raisins (optional)
  • 30 g semolina (gris)

1 extra egg for brushing before baking

Note: I donā€™t make overly sweet desserts. If you prefer a sweeter version, feel free to add 10ā€“30g more sugar.

Instructions:

šŸ„£ Prepare the Dough:

  1. Dissolve the yeast in warm milk with a tsp of sugar. Let it foam.

2. Mix flour, sugar, and salt. Add yeast mix, yolks, melted butter, vanilla, lemon.

3. Knead the dough until smooth and elastic. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

(I knead it by hand for ~10 min. You can use a mixer with dough hook for ~5 min.)

Ball of traditional Pasca dough with milk and butter, placed in a glass bowl before rising
Classic
Fluffy risen dough for traditional Romanian Pasca resting in a glass bowl after two hours
Classic after 2 h

šŸ§ Prepare the Filling:

Mix all ingredients until creamy.
šŸ‘‰ Make sure the cheese is fresh, sweet (not salty), and very well drained.
Avoid wet textures ā€” itā€™ll ruin the consistency!

Close-up of crumbled fresh cottage cheese in a metal bowl, ideal for Romanian Pasca filling
well drained cottage cheese
Pasca filling mixture in a metal bowl, made with cottage cheese, eggs, sour cream, sugar, and raisins

šŸŒ± Dairy-Free Pasca with Vanilla Cream & Blueberries

This year, I made two versions. One for me (because cheesy sweets = love), and one for a friend whoā€™s lactose-intolerant ā€” because no one should miss out on Easter joy.

Adjustments ā€“ Dough:

  • Replace milk with lactose-free or plant-based milk
  • Replace butter with margarine (or vegan butter)

Note: Dairy-free dough is slightly stickier, but still works great.

Ball of dairy-free Pasca dough resting in a colorful ceramic bowl before rising
Dairy-Free
Dairy-free Pasca dough risen in a colorful patterned bowl, ready for shaping and filling
Dairy-Free after 2 h

Dairy-Free Vanilla Cream Filling:

  • 500 ml lactose-free milk
  • 6 egg yolks
  • 100 g sugar
  • 2 tsp vanilla extract or 1 vanilla pod
  • 60 g flour or 40 g cornstarch
  • Pinch of salt
  • Blueberries (added right before baking)

Instructions:

  1. Heat the milk with vanilla in a saucepan (bring to a boil if using a vanilla pod).
  2. In a bowl, whisk yolks, salt & sugar until light and creamy.
  3. Gradually add warm milk to the yolks, stirring constantly.
  4. Pour back into the pot, add flour/cornstarch while whisking.
  5. Cook over medium heat, stirring constantly, until thickened. If youā€™d like, you can skim off any unappealing foam with a spoon (I did).
  6. Cool slightly. Add blueberries right before baking.
Foamy, pale-yellow mixture of egg yolks and sugar whipped to a thick consistency in a mixing bowl
Whipped Egg Yolks with Sugar
Smooth mixture of whipped egg yolks combined with lactose-free milk and vanilla, ready to be cooked into custard
Mixture with Lactose-Free Milk
Vanilla custard base with lactose-free milk, yolks, and sugar heating in a white saucepan
Beginning Stage
Custard mixture bubbling gently at the center, forming a light foamy ring as it begins to boil
Starting to Boil
Thick, glossy vanilla custard stirred with a whisk, ready for cooling and Pasca filling
Finished

šŸ°Assembling Your Pasca

  1. Divide the dough into 3 parts: ~35% for the base, ~50% for the braided border, ~15% for the cross on top.
  2. Press the base into a greased springform pan.
  3. Form two long ropes, twist them into a braid, and place around the edge.
  4. Add the cheese or vanilla filling.
  5. Use remaining dough to shape a cross or decorative top.
  6. Beat one egg and brush all exposed dough.
  7. Let rest 20ā€“30 minutes while the oven heats up (no need to cover).
Two springform pans lined with parchment paper, ready for assembling Romanian Pasca
Unbaked traditional Romanian Pasca with cheese filling and twisted dough cross on top.
Classic
Unbaked dairy-free Pasca with visible vanilla cream dollops and fresh blueberries, decorated with a twisted dough cross
Dairy-Free

šŸ”„ Bake

  • Bake at 180Ā°C (350Ā°F) for 40ā€“50 minutes, until golden and set.
  • Let cool in the pan for 5ā€“10 minutes, then transfer to a rack to prevent condensation.
Top view of golden-brown Romanian Pasca with braided crust and dough cross, freshly baked in round pan
Classic
Golden-brown Pasca seen from the side, showing its tall braided crust and creamy baked filling
Top view of a baked dairy-free Romanian Pasca with twisted dough cross, golden crust, and creamy vanilla filling with visible blueberry spots
Dairy-Free

Note: Hot Pasca is delicate. Let it cool fully before slicing. The flavor deepens by the next day ā€” if you can wait that long! šŸ˜‰

šŸ’” Tips for Success

  • Donā€™t use ricotta ā€“ itā€™s too watery and bland for this dessert.
  • Use very dry, sweet cottage cheese.
  • Donā€™t overload with sugar ā€” let the flavors shine.
  • Let the dough rise in a warm, calm place (like wrapped in a blanket).
  • Add raisins soaked in warm milk or rum for extra depth.

āœØ Serve, Share, Celebrate

Pasca isnā€™t just a dessert ā€“ itā€™s a gift. One that carries meaning, tradition, and joy. Share it at your Easter table, gift a mini one to a neighbor, or simply enjoy a slice with a warm cup of tea in the spring sun. šŸ’›

šŸ« Craving More Homemade Sweets?

If you love comforting, nostalgic desserts, donā€™t miss my Easy Homemade Chocolate Recipe ā€“ Just Like in Childhood! šŸ«āœØ
Itā€™s a simple, heartwarming treat that brings back memories and makes a perfect gift or cozy snack.

šŸ„š Celebrate Easter, Share Sweetness. #SimplifyWithLela šŸ£

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