Pască – traditional Romanian Easter pastry

Pască is such an old  recipe coming from the Byzantine era that this is basically cheesecake before it became cool.

It is pastry I’ve been wanting to try for many years. It intimidated me because it is traditionally made with cozonac (sweet Romanian bread) pastry and it would take a very long time to make it.

Luckily, my inspiration for Romanian Recipes, Retetele Mihaelei, posted on her YouTube an easy and quick version. Excitingly enough, in an airfryer:

Servings: 6-8 pieces
Preparation time: 20 min
Baking temperature: 140 C in the airfryer or 160 C in the conventional oven with no ventilation
Baking time: 50 min
Difficulty: surprisingly easy


  • 600 g of sweet creamy cow’s cheese (I use curd and blend it)
  • 2 big eggs or 3 small ones
  • 50 g of melted butter
  • 80 g of semolina
  • 120 g of white sugar
  • vanilla essence
  • 1 peel from a lemon
  • 1 tbsp of lemon juice
  • 80 g of raisins
  • a generous pinch of salt
  • optional for more color: a pinch of turmeric


  1. To be honest, I am not entirely sure what sweet creamy cow’s cheese is… so I used curd cheese for this recipe. I combined the curd cheese with sugar, eggs, vanilla essence, lemon peel, lemon juice, salt. And then I blend it with an immersion blender until it gets very smooth.
  2. At the end I incorporate the melted butter, semolina, raisins and turmeric.
  3. Place it in a cake form that has baking paper in it. Mine is 18 cm diameter.
  4. Bake in the airfryer at 140 C for 50 min.
  5. Let it cool fully, the place it in the fridge overnight.
  6. It is freshly tasting, full of flavor, creamy and rather firm. a very easy and delicious dessert.