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Creamy, caramel and nutty taste this Russian cheese dessert. Its special feature is the filling of caramelized sweetened condensed milk and walnuts. The sweet quark dessert is easy to make without an oven. You can experiment with the ingredients as you like. A detailed recipe for the filled Easter pasha with caramel flavor and nuts with exact quantities and step-by-step instructions can be found here at the bottom.
Caramel sauce instead of condensed milk
I made the Easter pasha with caramelized sweetened condensed milk, just like the cream for my no bake waffle cake. This gives it a slightly caramel flavor.
Alternatively, you can use caramel sauce for the recipe. Then the Russian cheese dessert tastes even more caramel. You can make it yourself according to my caramel sauce recipe. By the way, this is also used to make the popular Russian cake “Caramel girl”.
You can adjust the amount of caramelized sweetened condensed milk or even caramel sauce to your taste, depending on how sweet you like the quark dessert. Just keep in mind that less caramel sauce or condensed milk means less caramel flavor.
Quark instead of tvorog or Farmer’s cheese
For the Easter pasha recipe, you will need tvorog or Farmer’s cheese that is as dry as possible. If it contains excess liquid, you can drain it.
You can easily make Farmer’s cheese yourself with my homemade tvorog recipe.
Alternatively, you can use German quark for the Easter pasha recipe. But since it has much more liquid than tvorog, you should drain it, just like for the kulich with quark.
To do this, put the quark in a sieve lined with a straining cloth, hang the sieve over a bowl to catch the liquid, and put it in the refrigerator overnight. Then, for the recipe, weigh the quark without the excess liquid.
Experiment with filling
As a filling for the Easter pasha, you can use caramel sauce instead of caramelized sweetened condensed milk, just as you can for the quark mixture itself. You can replace walnuts with other nuts, such as peanuts or hazelnuts. You can also omit nuts.
This Easter pasha is
- creamy,
- caramel,
- nutty,
- tender,
- very tasty,
- easy and quick to make,
- sweet Easter classic of Russian cuisine.
No baking Easter pasha recipe with caramel flavor
The recipe for caramel Russian cheese dessert, which you can find here at the end of the post in the recipe box, is very simple and quick. You don’t need an oven to make it. The only thing is that the Easter pasha needs plenty of time to set.
First, whip butter with condensed milk until creamy. Then you puree the tvorog. Then mix all the ingredients. Pour the tvorog mixture into the pasha mold, alternating it with condensed milk and nuts. Now you just have to put the quark dessert in the refrigerator overnight.
How to make caramel Russian cheese dessert: tips and tricks
- You can adjust the amount of caramelized sweetened condensed milk to taste, depending on how sweet you like your Easter pasha.
- Instead of caramelized sweetened condensed milk, you can use caramel sauce.
- Instead of walnuts, you can use other nuts.
- If you use quark instead of tvorog or Farmer’s cheese, let it drain in a sieve** lined with a straining cloth in the refrigerator overnight.
- Traditionally, Russian cheese dessert is made in a pasha mold, which you can order online.
Did you make filled Easter pasha with caramel flavor and nuts using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Russian cheese dessert.
Looking for more delicious Easter recipes? Try some more:
- How to make Easter cookies “fried egg”: recipe with lemon curd
- Nut & poppy seed plait: recipe for yeast braid with nut or poppy seed filling
- Birds nest cookies: simple recipe with chocolate & marzipan
Filled Easter pasha with caramel and nuts
Equipment
- pasha mold approx. 12 cm high
Ingredients
- 360 g tvorog or Farmer's cheese
- 200 g caramelized sweetened condensed milk
- 120 g butter room warm
- 65 g sour cream
- 1 pinch of salt
for the filling
- 50 g caramelized sweetened condensed milk
- 50 g walnut kernels roasted and coarsely chopped
for decorating
- caramelized sweetened condensed milk
- walnut kernels
Instructions
- Beat softened butter, caramelized sweetened condensed milk and salt for about 5 minutes until fluffy and creamy.
- Puree tvorog with a hand mixer.
- Add the condensed milk butter mixture and sour cream to the tvorog and blend.
- Place the pasha mold, narrow opening down, in a deep plate and line with a damp straining cloth.
- Pour about 1/3 of the tvorog mixture into the mold, splash it with caramelized sweetened condensed milk and sprinkle some roasted walnut kernels on top. Now add about 1/2 of the remaining tvorog mixture on top, splash it again with caramelized sweetened condensed milk and spread some roasted walnut kernels on top. Spread the last portion of tvorog mixture on top.
- Slap the cloth ends over the tvorog mixture and weigh it down with a heavy object.
- Refrigerate the Easter pasha in the mold for about 12 hours to allow the excess liquid to drip off. Pour away the liquid from the plate as needed during this process so that it does not overflow.
- Carefully invert the Easter pasha onto a flat plate and remove the mold and straining cloth.
Decorating the Easter pasha
- Heat a small amount of caramelized sweetened condensed milk so that it becomes slightly liquid.
- Splash the caramelized sweetened condensed milk on the surface of the Easter pasha and sprinkle with walnut kernels.
Notes
- You can adjust the amount of caramelized sweetened condensed milk to taste, depending on how sweet you like your Easter pasha.
- Instead of caramelized sweetened condensed milk you can use caramel sauce.
- Instead of walnuts, you can use other nuts.
- If you use quark instead of tvorog, drain it in a sieve** lined with straining cloth overnight in the refrigerator.
- Note the detailed tips and tricks for making the filled Easter pasha with caramel flavor at the top of the post.
If you are using Pinterest, you can pin the following picture:
