Russian Paskha in the Raw
We invite you to celebrate Easter with Paskha, an Eastern Orthodox Easter dish, traditionally made from sweetened cottage cheese in the form of a cone or a pyramid with a flattened top. Even though you won’t find cottage cheese among the ingredients in this recipe, this nut-and-fruit Paskha will be a delicious and welcome addition to your Easter festivities.
- 1 cup hazelnuts, soaked for a few hours, then surface-dried in a dehydrator
- 1 cup almonds, soaked for a few hours, then surface-dried in a dehydrator
- 1/2 cup golden flax seeds, ground
- 6 Medjool dates, soaked, drained, pit removed, and chopped
- ½ cup unsulfured dried apricots, soaked for 2-3 hours, drained and chopped
- ½ cup prunes, soaked for 2-3 hours, drained and chopped
- ½ cup raisins
- 1 cup finely grated carrots
- Peel of 1 orange, finely chopped
- ¼ cup water from soaked fruit
- 1 tsp. or to taste of pumpkin pie spice
- coconut flakes and shredded coconuts to garnish
Grind hazelnuts and almonds in a food processor. Transfer to a bowl, add flax seeds, pumpkin pie spice, grated carrots, raisins, and mix well. Combine orange peel and chopped fruits in a food processor, add ½ cup water left over from soaked fruit and blend well. Add to the nut mixture and mix everything thoroughly together. Adjust the spice at this time. Place coconut flakes on the serving plate; then spread out the shredded coconut on a different big plate. Mold a cone out of the Paskha mix with your hands, roll it in the shredded coconut and then place on top of the coconut flakes, and decorate with nuts or fresh fruit.
Note: Preparation time is 45 minutes plus soaking and drying time.