Pasha - Finnish Easter Dessert Recipe
Pasha - Finnish Easter Dessert
Flavors of Finland
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Waiting time: 2-3 days for the flavors to develop fully

Difficulty: Easy
Chef's Note
Pasha is a traditional Easter dessert that arrived in Finland about the same time as the Orthodox religion. This is a culinary tradition that originated in ancient Karelia, between the White Sea and the Gulf of Finland, which was then part of Russia. Soft and delicious, it is served with white bread (nisu) in certain regions.

If you don't have a pasha mould, we suggest using a terra cotta flower pot with its saucer. The hole in the bottom of the pot is very important because it allows the mixture to drain.

- 200 g (7 oz.) butter
- 750 g (1 lb. 10 oz.) Milk curds
- 3 eggs
- 200 ml (3/4 cup) whipping cream
- 50 ml (1/4 cup) sugar
- 100 ml (6 tbsp.) raisins
- 50 ml (3 tbsp.) candied citrus zest
- 50 ml (3 tbsp.) slivered almonds
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 2 tsp. lemon juice
  1. Whip the cream with the sugar until it holds stiff peaks;
  2. melt the butter; when it is hot, combine it with the milk curds and eggs; add all the remaining ingredients; let cool;
  3. gently fold the whipped cream into this mixture;
  4. line a pasha mold with thin gauze or cheesecloth; place the mixture into the mold; let drain for 2-3 days, pressing down on it from time to time; keep in a cool place or in the crisper of the refrigerator;
  5. unmould onto a serving plate; keep refrigerated until serving time.
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