Paska with pistachios

Description

The recipe won't take much time. Easter with pistachios has its own unique, incomparable flavor. Pistachios impart their characteristic sweetness to the dessert. This Easter is simple to prepare. Along with pistachios, you can add candied fruits if desired. Serve chilled.

Instructions

1. 1

   Step 1

   Beat the cottage cheese with softened butter using a mixer. The result should be a smooth consistency without lumps.

2. 2

   Step 2

   Crack the eggs into a saucepan, add sugar. Beat the eggs with sugar until a homogeneous white mass is obtained.

3. 3

   Step 3

   Add low-fat cream to it as well.

4. 4

   Step 4

   Add vanilla extract or vanilla sugar (2 teaspoons) and mix or beat well. By the way, a mixer makes the task easier.

5. 5

   Step 5

   Place the saucepan with the mixture over medium heat, bring to a boil, stirring constantly. Once boiling, cook the mixture for 5 minutes, stirring, then remove from heat and cool. You can place it in a bowl with cold water.

6. 6

   Step 6

   Add the egg mixture to the cottage cheese and butter mixture, and stir.

7. 7

   Step 7

   Add the shelled roasted pistachios and mix again.

8. 8

   Step 8

   Line a new flower pot or pannier with cheesecloth folded in 2-3 layers.

9. 9

   Step 9

   Place the dough in the prepared container.

10. 10

    Step 10

    Fold the edges of the gauze toward the center. Place a small board and a base on top, then press with a weight. Put the paskha in the refrigerator for 10–12 hours.

11. 11

    Step 11

    In the morning, remove the press and the bottom, then turn the paskha onto a plate.