• 2 packages (8-ounces each) cream cheese
  • 1 cup (2 sticks) butter at room temperature
  • 1¾ cup confectioners' sugar
  • 2 teaspoons vanilla
  • 1 cup currants
  • 1 cup toasted almonds
Optional: Clean new flowerpot and clean muslin fabric (or clean fabric from a sheet or pillowcase) to mold pashka


  1. Put cream cheese into a large mixing bowl and beat until very smooth.
  2. Add butter and continue beating until well mixed and very smooth and creamy.
  3. Add sugar, a little at a time, beating well. Add vanilla.
  4. Add currants and toasted almonds and stir gently to combine.
  5. If flowerpot is not being used to mold pashka, pour cheese mixture into a pie pan, cake pan, or other serving dish. Smooth the top surface, cover with plastic wrap, and refrigerate at least two hours, until ready to serve.
  6. To use flowerpot mold: Line the flowerpot with the fabric, smoothing it to line the surface of the pot. Transfer the cheese mixture to the flowerpot, pushing the mixture down to remove air pockets. Fold the fabric over the top, and place a small saucer on the top to weight down the mixture. Refrigerate on a plate (some liquid may leak out of the hole in the bottom of the flowerpot) for at least two hours. To serve, remove saucer, unwrap fabric, and put a serving plate over the flowerpot and turn it upside down to unmold. Carefully remove the fabric.
Serves 10 to 12.

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