Pască: Romania's Traditional Easter Cheese Bread Explained

Among the many culinary treasures that appear on Romanian tables at Easter, pască holds a special place. This sweet bread, with its creamy cheese filling and golden crust, is more than just a dessert — it is a symbol of celebration and family tradition, eagerly anticipated each spring.

What is pască?

Pască is a traditional Romanian Easter bread that resembles a cross between a sweet loaf and a cheesecake. It is made from an enriched dough, similar to that used for cozonac, which is rolled out and shaped into a round or rectangular base with raised edges. The centre is filled with a luscious mixture of fresh cheese, eggs, sugar, and often raisins, vanilla, or lemon zest. Before baking, the filling is sometimes topped with a lattice of dough strips or a simple cross, and the crust is brushed with egg wash to achieve a shiny, golden finish.

The cheese used in pască is typically a soft, fresh variety such as brânză de vaci (cow's milk cheese) or urdă, a mild whey cheese. The filling is light and slightly tangy, balancing the sweetness of the dough. Some regional recipes add sour cream or a splash of rum for extra richness.

A taste of tradition

In Romania, pască is intrinsically linked to Orthodox Easter, when it is blessed in church alongside painted eggs, cozonac, and other festive foods. Families often have their own cherished recipes, passed down through generations, and the baking of pască is a communal activity that fills homes with the warm aroma of yeast and vanilla.

While it is most commonly enjoyed on Easter Sunday and the following days, pască can be found in bakeries and pastry shops in the weeks leading up to the holiday. Visitors travelling to Romania during this period will have no trouble sampling this delightful treat, either as a dessert after a festive meal or with a cup of coffee in the afternoon.

Making pască at home

For those inspired to try their hand at baking pască, the process is rewarding though it requires some patience. The dough must be left to rise until doubled in size, and the filling should be well drained to prevent sogginess. Many home cooks prefer to use a springform pan to give the bread a neat, cake-like shape, but a simple pie dish works just as well.

Once baked and cooled, pască is often dusted with icing sugar or served with a dollop of sour cream. Its tender crumb and creamy centre make it a memorable end to any Easter feast, and a delicious introduction to Romanian holiday baking.