Pashka

Recipe Ingredients

4		Cream cheese
1 cup	198g / 7oz	Butter
3		Egg yolks
2 cups	396g / 13oz	Confectioner's sugar
2 teaspoons	10ml	Vanilla
1/2 cup	73g / 2.6oz	Canned crushed pineapple
		(drained)
3/4 cup	69g / 2.4oz	Slivered almonds - (toasted)

Recipe Instructions

Allow cream cheese, butter and egg yolks stand two hours at room temp. Beat together at low speed. Beat in sugar,. fold in vanilla, pineapple and almonds. Wash and dry inside of two-quart clay pot. Line with a double thickness of cheesecloth which has been wrung out in cold water. Pour mixture into pot. Cover with plastic wrap and refrigerate overnight.

Source:
the California Culinary Academy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.