Easter in Poland & A Traditional Recipe for Pascha
Easter is one of the most important and festive holidays in Poland, deeply rooted in tradition and celebrated with great enthusiasm. Families gather for a grand feast, starting with the Święconka—a basket of symbolic foods blessed in church on Holy Saturday. The Easter Sunday breakfast is the highlight of the holiday, featuring an abundance of traditional dishes such as Żurek (sour rye soup), Babka Wielkanocna (Easter cake), and Mazurek (a sweet shortcrust pastry).
One of the lesser-known but incredibly delicious Easter treats is Pascha, a creamy, sweet dessert made from farmer’s cheese (twaróg), butter, eggs, and dried fruits. Pascha originates from Eastern Poland and is particularly popular in regions with strong Eastern Orthodox influences, such as Podlasie. This dish has its roots in Ukrainian Easter traditions and symbolizes abundance and new life.
Polish Easter Pascha Recipe
Ingredients:
- 500 g (2 cups) farmer’s cheese – Twaróg
- 100 g (½ cup) unsalted butter, softened
- 100 g (½ cup) powdered sugar
- 2 egg yolks
- 100 ml (⅓ cup) heavy cream
- 1 tsp vanilla extract
- 50 g (⅓ cup) raisins (optional)
- 50 g (⅓ cup) chopped almonds or walnuts or pistaccio
- 50 g (⅓ cup) candied orange peel (optional)
- A pinch of salt
Instructions:
- Prepare the cheese: Pass farmer’s cheese through a fine sieve or blend it in a food processor to achieve a smooth consistency.
- Make the base: In a mixing bowl, beat the softened butter with powdered sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
- Combine ingredients: Gradually mix in the heavy cream, vanilla extract, and salt. Slowly fold in the cheese, mixing until fully combined.
- Add the extras: of your choice: Stir in the raisins, chopped nuts, and candied orange peel, ensuring they are evenly distributed throughout the mixture.
- Shape and chill: Line a fine sieve or a special pascha mold with cheesecloth. Pour in the mixture, pressing it down gently. Cover with the edges of the cheesecloth, place a small weight on top, and refrigerate for at least 12 hours. This step helps excess moisture drain out, giving pascha its firm yet creamy texture.
- Serve: Unmold the pascha onto a serving plate, decorate with additional dried fruits or nuts, and enjoy!
Easter Traditions – Easter Pascha
- Sometimes Pascha is prepared in a pyramid-shaped mold, symbolizing Christ’s tomb.
- Pascha is pronounced “PAH-skhah”.
- Unlike other Polish Easter desserts, pascha is never baked—it is a no-bake delicacy served chilled.
This rich, creamy dessert is a true Easter delight, perfect for those who love smooth, sweet flavors with a hint of dried fruit and nuts. If you want to try something unique this Easter, give this Polish Easter Pascha a go—you won’t be disappointed!
Smacznego & Happy Easter!
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