Easter stuffed with cow cheese

Easter stuffed with cow cheese

Easter filled with cow cheese is a traditional Romanian preparation that is absent from the Easter holiday table. It is easy to prepare and is served with a glass of red wine.

Preparation time

120 minutes




500 grams of cozonac dough

1 kg fat cow cheese

200 grams old

50 grams butter

5 yellows

5 whites

40 grams of cream

200 grams raisins

30 grams flour

10 ml vanilla essence

10 ml of rom

peel from a small lemon

a pinch of salt

Method of preparation

Beat the whites well until you get a consistent stain. Separately, combine cow cheese with sugar, butter, yellows, cream, raisins, flour and spices.

It easily incorporates the whiteness of the whites.

It divided the dough into two parts: one part you lay it in a tray lined with baking paper and one part you leave it a little longer. Over the dough pour the cheese composition.

Above garnish with strips of the remaining dough. Bake in the oven for 60 minutes.

The type of kitchen

Romanian cuisine

Tags Pasca Cheese Butter Sugar Raisins Creamy Vanilla Lemon Lemon recipes