Paska

The Russian Easter table is incomplete without paska (sometimes spelled paskha or pashka), a rich pyramidal mound of fresh cheese studded with candied fruit, raisins, almonds, and fragrant vanilla. Tradition dictates decorating it with the letters XB, standing for “Khristos Voskrese” (Christ is Risen), and serving it alongside kulich, the tall Russian Easter bread.

The cheese matters more than anything. Pot cheese (also called tvorog or farmer’s cheese) is the traditional choice, and pressing it through a fine sieve gives paska its characteristic smooth, velvety texture. Don’t substitute cottage or ricotta without expecting a wetter, coarser result.

The pyramid shape is made possible by a special wooden mold, but a clean, unglazed flowerpot with drainage holes works beautifully as a substitute. Both allow whey to drip out during the 24-hour press, which concentrates flavor and firms up the texture into something sliceable.

Real vanilla bean (seeds scraped from the pod) is worth the splurge here. The tiny black specks throughout the cheese are part of the visual tradition, and the flavor depth can’t be matched by extract.

Serve thin slices with kulich, coffee, or tea as the sweet close to a big Easter meal.

Chef Tips

• Line the mold with damp cheesecloth; it releases cleanly without sticking
• Weight the paska heavily (a brick wrapped in foil works) to press out whey properly
• Use whole raw almonds, blanched and slivered yourself; pre-packaged slivered almonds taste stale
• Don’t skip the 24-hour drain; undrained paska is loose and sloppy
• Chill at least an hour after unmolding before slicing; room-temp paska won’t hold shape

Variations

• Add a tablespoon of dark rum or cognac to the cheese mixture
• Use dried cranberries or cherries in place of candied fruit for a modern touch
• Fold in white chocolate chips for a contemporary indulgence