Paskha

Ingredients

Decorative molds

1-2, depending on size

Egg yolks

2

Candied citrus peel

1/4 cup, chopped

Chopped nuts (almonds, walnuts, pistachios)

1/2 cup

Dried fruits (raisins, currants, chopped apricots)

1/2 cup

Vanilla extract

1 teaspoon

Powdered sugar

1/2 cup

Unsalted butter

1/2 cup, softened

Cottage cheese

2 cups

Cheesecloth

1 large piece

Instructions

1. In a large bowl, combine the cottage cheese, softened butter, powdered sugar, and vanilla extract. Mix well until the mixture is smooth and creamy.
2. Add in the egg yolks, dried fruits, chopped nuts, and candied citrus peel. Stir until all the ingredients are evenly distributed through the mixture.
3. Drape the cheesecloth inside your decorative mold, making sure it hangs over the edges.
4. Transfer the paskha mixture into the mold, pressing it firmly to ensure there are no air pockets.
5. Fold the hanging cheesecloth over the mixture and place a weight on top to help press out excess moisture. This could be a small plate with a can on top.
6. Refrigerate the mold for at least 6 hours, or overnight for the best results.
7. To serve, carefully unmold the paskha onto a serving plate and gently remove the cheesecloth. Decorate with additional dried fruits and nuts if desired.
8. Slice into wedges and serve chilled. Traditionally, Paskha is enjoyed with Kulich, a sweet Russian Easter bread.