50+ Delicious Easter Traditional Russian Recipes to Add Your Menu

Easter is one of the most significant religious celebrations in Russia, marking the resurrection of Christ and the renewal of life.

For centuries, Russian families have honored this occasion with an abundance of food, often prepared using ancient recipes passed down through generations.

Russian Easter meals are a delightful fusion of rich flavors, symbolic ingredients, and time-honored traditions that make the holiday both a spiritual and culinary celebration.

From savory breads like Kulich to sweet treats such as Paska and Khrustyky, the Russian Easter table is a feast for the senses.

In this blog, we explore over 50 traditional Russian Easter recipes that are not only delicious but deeply embedded in the cultural and religious customs of the country.

Whether you’re planning an Easter feast or looking to try new dishes that carry the essence of Russian tradition, you’ll find something to excite your palate.

50+ Delicious Easter Traditional Russian Recipes to Add Your Menu

Russian Easter recipes are more than just food; they represent centuries of tradition, faith, and family.

Each dish tells a story of renewal, joy, and the triumph of life. Whether you’re creating a vibrant, colorful Pisanki egg, preparing a delicious Tvorozhnaya Paskha, or baking a traditional Kulich, these dishes bring warmth to your home and a sense of connection to Russia’s rich cultural heritage.

By embracing these recipes, you’re not only enjoying authentic flavors but also participating in the spiritual celebration of Easter that has been cherished for generations.

So, gather your loved ones, set your table with these scrumptious dishes, and celebrate Easter in true Russian style!

Kulich (Russian Easter Bread)

Kulich is the quintessential Russian Easter bread, often prepared to celebrate the holiday and shared among family members. This tall, sweet bread is typically decorated with colorful icing and sprinkles, symbolizing joy and renewal. It’s often served with traditional Russian Easter foods like painted eggs and cheese desserts. The rich texture, fluffy crumb, and sweet glaze make it a beloved treat that brings a festive atmosphere to any table.

Ingredients

• 2 cups warm milk
• 1/2 cup sugar
• 1/2 cup butter
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1 cup dried fruits (raisins, currants, candied orange peel)
• 1 egg (for egg wash)
• 1 cup powdered sugar (for icing)
• 2 teaspoons lemon juice (for icing)
• Sprinkles (optional)

Directions

1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the yeast activates and bubbles form.
2. In a separate large bowl, whisk together flour, cardamom, and salt. Make a well in the center.
3. Pour in the yeast mixture, eggs, and vanilla extract into the well. Stir to combine until a soft dough forms.
4. Gradually knead the dough in the bowl or on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Add the dried fruits and knead until evenly distributed.
6. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
7. Preheat the oven to 350°F (175°C). Grease a tall, round cake pan or traditional kulich mold.
8. Punch down the dough and divide it into the mold. Let it rise again for 30 minutes.
9. Brush the top of the dough with the beaten egg for a glossy finish.
10. Bake for 40-50 minutes, until golden brown on top and a toothpick inserted comes out clean.
11. Let the bread cool completely. Once cool, drizzle with icing made from powdered sugar and lemon juice. Top with sprinkles if desired.

Kulich is a significant part of Easter celebrations, offering both a festive treat and a symbol of faith. The light, airy texture and the sweet, aromatic flavor come together beautifully, making it a beloved centerpiece. It’s often paired with Paskha, a rich dessert, for a complete Russian Easter meal. This bread can also be enjoyed for days after Easter, as it keeps well when stored properly.

Paskha (Russian Easter Cheese Dessert)

Paskha is another iconic dish associated with Easter in Russia. Made from farmer’s cheese (tvorog), this rich dessert is typically served with kulich and symbolizes the resurrection. Its creamy texture, sweet taste, and decorative presentation make it a highlight of any Easter table. Traditionally, it is molded into a pyramid shape, representing the tomb of Christ.

Ingredients

• 2 lbs tvorog (farmer’s cheese)
• 1 cup heavy cream
• 1/2 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup candied fruits (orange peel, citron)
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1/4 cup pistachios, chopped
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Fresh mint leaves (for decoration)

Directions

1. In a large bowl, combine the tvorog, heavy cream, butter, sugar, and vanilla extract. Using a hand mixer or stand mixer, blend until smooth and creamy.
2. Stir in the candied fruits, raisins, almonds, pistachios, nutmeg, and cinnamon. Mix well to evenly distribute the ingredients.
3. Line a Paskha mold (or a cheesecloth-lined bowl) with plastic wrap. Spoon the mixture into the mold, pressing it gently to remove any air pockets.
4. Cover and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.
5. Once set, carefully invert the mold onto a serving platter. Remove the plastic wrap and garnish with fresh mint leaves.
6. Serve chilled alongside kulich and other Easter delicacies.

Paskha is a rich, indulgent dessert that perfectly complements the lighter, sweeter kulich. It is both visually stunning and delicious, with a blend of creamy cheese, spices, and fruits that speak to the joyful nature of Easter. The sweet flavors symbolize the sweetness of the resurrection and bring a festive touch to the holiday.

Russian Easter Eggs (Painted Eggs)

Decorating eggs for Easter is an ancient tradition in Russia, and these eggs are not just symbols of new life but also beautiful works of art. The eggs are typically dyed in vibrant colors and adorned with intricate patterns, often using natural dyes made from onion skins, beet juice, and other plant-based materials. These eggs are used in Easter egg hunts and as gifts, symbolizing joy and rebirth.

Ingredients

• 12 large eggs
• Natural dyes (onion skins, beet juice, spinach, cabbage, turmeric)
• Vinegar (for setting the dye)
• Water
• Small paintbrushes (optional for detailed designs)
• Clear wax (optional for a glossy finish)

Directions

1. Hard boil the eggs by placing them in a pot of cold water. Bring to a boil, then lower the heat and simmer for about 10 minutes. Let the eggs cool completely.
2. Prepare the natural dyes:
   • For onion skin dye: Place onion skins in a pot of water and simmer for 30 minutes.
   • For beet dye: Boil beets and use the resulting water.
   • For spinach: Simmer spinach leaves for 20 minutes to extract the color.
   • For turmeric: Mix turmeric powder with warm water to create a vibrant yellow dye.
3. Once the dye is prepared, add 1 tablespoon of vinegar to each dye batch to help set the color.
4. Dip the eggs into the dyes for 5-10 minutes, depending on the intensity of the color you desire. You can create different shades by leaving the eggs in the dye for a shorter or longer period.
5. Allow the eggs to dry completely. Optionally, use a small paintbrush to add detailed patterns, or rub the eggs with clear wax for a glossy finish.

These beautifully decorated eggs serve not only as symbols of Easter but also as a fun, hands-on family tradition. The bright, colorful eggs bring the season’s joy to life and are often exchanged among friends and family, making them a treasured part of the Easter celebration. With each egg carefully dyed and designed, it’s a creative tradition that enhances the festive atmosphere of the holiday.

Babka (Russian Easter Cake)

Babka, a rich and buttery sweet cake, is another traditional dessert commonly prepared for Easter in Russia. Its slightly sweet, fluffy texture combined with a spiced flavor and decadent chocolate or fruit filling makes it a beloved treat on Russian tables during Easter celebrations. Babka is typically shaped into a bundt or loaf pan and often decorated with icing or powdered sugar, making it both a visual and gastronomic delight.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons active dry yeast
• 3/4 cup warm milk
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup chocolate chips or dried fruit (optional)
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Directions

1. In a small bowl, mix the warm milk, yeast, and sugar. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, salt, and cinnamon.
3. Add the egg mixture (eggs, vanilla, butter) and the yeast mixture to the dry ingredients. Stir until combined and then knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a bundt or loaf pan.
6. Punch down the dough and shape it into a loaf or ring. Place the dough in the prepared pan. Optionally, add chocolate chips or dried fruit at this stage for added flavor.
7. Let the dough rise again for about 30 minutes.
8. Brush the top of the dough with the beaten egg wash to give it a golden finish.
9. Bake for 30-40 minutes until golden brown and a toothpick inserted into the center comes out clean.
10. Allow the babka to cool, then dust with powdered sugar before serving.

Babka is an indulgent Easter treat that pairs beautifully with coffee or tea. The combination of sweet dough with optional chocolate or fruit filling makes it a versatile dessert that can be enjoyed by all. This cake is not only a delicious addition to the holiday spread but also brings a comforting sense of nostalgia, as its rich flavor embodies the joy and warmth of Easter.

Kutia (Russian Easter Porridge)

Kutia is a traditional Russian dish served at Easter to celebrate the resurrection of Christ. Made with wheat, honey, poppy seeds, and nuts, it is a symbol of life and renewal. While the dish is often associated with Christmas in some regions, it is also served on Easter to offer a sweet and symbolic start to the holiday feast. Its earthy, sweet flavors make it a unique and satisfying way to begin the Easter meal.

Ingredients

• 1 cup whole wheat berries
• 1/4 cup poppy seeds
• 1/4 cup honey
• 1/4 cup chopped walnuts or almonds
• 1/4 cup dried fruit (raisins, currants)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions

1. Rinse the wheat berries and cook them in a large pot of water for about 45-60 minutes, or until tender.
2. In a separate small pan, toast the poppy seeds over low heat for 2-3 minutes until fragrant.
3. Once the wheat berries are cooked, drain any excess water and transfer them to a large bowl.
4. Add the honey, toasted poppy seeds, cinnamon, vanilla extract, and salt to the wheat berries. Stir to combine.
5. Gently fold in the chopped nuts and dried fruit for extra flavor and texture.
6. Serve the kutia either warm or chilled, garnished with additional nuts or dried fruits if desired.

Kutia is more than just a dessert; it is a symbol of faith, renewal, and unity in the Russian Easter tradition. The blend of sweet honey, poppy seeds, and hearty wheat brings together a sense of tradition and celebration. This dish is often served as part of the Easter breakfast or shared among family members, offering a moment of reflection and togetherness as part of the Easter observance.

Rogaliki (Russian Easter Croissants)

Rogaliki, or Russian Easter croissants, are soft, buttery pastries filled with sweet jam or nuts. Their crescent shape and delightful crunch make them a popular snack during Easter, especially when paired with tea. These little treats are ideal for breakfast or dessert and are enjoyed by families across Russia during the holiday season. The pastry dough is slightly sweet, which makes it the perfect base for fillings ranging from fruit preserves to chocolate.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 packet active dry yeast
• 3/4 cup warm milk
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup apricot or raspberry jam (or your preferred jam)
• Powdered sugar (for dusting)

Directions

1. In a small bowl, dissolve the yeast in warm milk and sugar. Let it sit for about 5-10 minutes, until it becomes frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, butter, egg, and vanilla extract. Mix together until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth and elastic. Cover and let it rise in a warm place for 1-1.5 hours or until doubled in size.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Punch down the dough and divide it into 8 equal portions. Roll each portion into a small circle and cut into 4 wedges.
6. Place a small spoonful of jam in the center of each wedge, then roll the dough from the wider edge to form crescent shapes.
7. Place the croissants on the prepared baking sheet and let them rise for 20 minutes.
8. Bake for 15-20 minutes, until golden brown and puffed up.
9. Allow the rogaliki to cool before dusting with powdered sugar.

Rogaliki bring both a comforting and festive touch to the Russian Easter table. Their buttery, flaky texture, paired with sweet jam, offers a delightful treat that can be enjoyed at any time of the day. These pastries are the perfect balance of sweetness and lightness, making them a popular favorite during the holiday and a wonderful complement to Easter’s other indulgent offerings.

Syrniki (Russian Cottage Cheese Pancakes)

Syrniki are popular Russian pancakes made from farmer’s cheese (tvorog), eggs, and flour, often served with sour cream, jam, or honey. These fluffy, golden-brown pancakes are a delightful and comforting dish traditionally enjoyed for breakfast or as a snack. While they are a common part of Russian everyday meals, they also make an excellent addition to an Easter breakfast or festive brunch, representing the simplicity and richness of the holiday.

Ingredients

• 2 cups tvorog (farmer’s cheese)
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons vegetable oil (for frying)
• Sour cream, jam, or honey (for serving)

Directions

1. In a large bowl, combine the tvorog, egg, sugar, vanilla, and salt. Stir until smooth.
2. Gradually add the flour to the mixture, stirring until a dough forms. The dough should be thick but slightly sticky.
3. Flour your hands lightly and divide the dough into small portions. Shape each portion into a small, round patty.
4. Heat vegetable oil in a frying pan over medium heat. Fry the syrniki for about 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
6. Serve warm with sour cream, jam, or honey on the side.

Syrniki are the perfect balance of soft, creamy interior and crispy, golden exterior. This dish is not only delicious but also versatile, as it can be topped with a variety of accompaniments like fresh berries or powdered sugar. Syrniki offer a traditional, comforting start to Easter celebrations and are a dish that can easily be enjoyed throughout the holiday weekend.

Vareniki (Russian Dumplings with Sweet Filling)

Vareniki are dumplings that can be filled with either sweet or savory ingredients. For Easter, sweet vareniki with a filling of fresh berries, cottage cheese, or cherries are most common. These dumplings are boiled and then served with a dollop of sour cream or a sprinkle of sugar. Vareniki are a beloved dish in Russian cuisine, and their versatility makes them an ideal choice for a festive Easter meal.

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/2 cup cottage cheese or tvorog
• 1/2 cup fresh cherries or berries (or 1/4 cup sugar for a sweet filling)
• 1 tablespoon butter (for serving)
• Sour cream (for serving)

Directions

1. In a large bowl, combine the flour, egg, salt, and warm water. Mix together until a dough forms, and then knead it for about 10 minutes until smooth. Cover the dough with a towel and let it rest for 30 minutes.
2. While the dough rests, prepare the filling. For a cottage cheese filling, simply combine the tvorog with sugar (if using). For a fruit filling, mix fresh cherries or berries with sugar.
3. Roll out the dough on a floured surface to about 1/8 inch thick. Cut the dough into small circles, about 3-4 inches in diameter.
4. Place a teaspoon of the filling in the center of each circle and fold the dough over to form half-moons. Pinch the edges together tightly to seal.
5. Bring a large pot of salted water to a boil. Drop the vareniki into the boiling water and cook for 4-5 minutes, or until they float to the surface.
6. Remove from the water with a slotted spoon and place on a plate. Top with a little butter and serve with sour cream.

Vareniki are the perfect sweet comfort food for Easter, offering a combination of soft dough and delicious fillings. The dumplings symbolize abundance and joy, and they are enjoyed in Russian households during special occasions like Easter. This dish can be easily adapted to different fillings and offers a fun, hands-on way to celebrate with family.

Pirozhki (Russian Easter Buns)

Pirozhki are small, savory or sweet buns filled with a variety of ingredients. For Easter, pirozhki filled with sweet fillings such as jam, tvorog (cottage cheese), or poppy seeds are popular. These little buns are easy to make, portable, and delicious, making them an ideal treat to share with family and friends during Easter festivities. Their golden crust and flavorful fillings make them a crowd-pleasing favorite.

Ingredients

• 2 cups all-purpose flour
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup jam or tvorog (or other preferred sweet filling)
• 1 egg (for egg wash)

Directions

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let sit for about 10 minutes until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
3. Knead the dough for about 10 minutes on a floured surface, until it becomes smooth and elastic.
4. Cover the dough and let it rise in a warm place for 1-1.5 hours or until doubled in size.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Punch down the dough and divide it into small portions. Roll each portion into a ball and flatten it into a circle.
7. Place a spoonful of your chosen filling (jam or tvorog) in the center of each dough circle and fold the edges together to seal the bun.
8. Place the pirozhki on the prepared baking sheet. Brush each bun with an egg wash (beaten egg).
9. Bake for 20-25 minutes, until golden brown.
10. Serve warm and enjoy.

Pirozhki are perfect for Easter gatherings as they are easy to eat and share. Their versatility in fillings allows for customization, whether you prefer sweet or savory versions. These little buns are symbolic of abundance and hospitality, making them an essential part of any Russian Easter celebration. Whether you enjoy them as a snack or as part of a larger meal, pirozhki bring warmth and flavor to the holiday table.

Paska (Russian Easter Bread)

Paska is a traditional Easter bread that is often adorned with colorful sprinkles or icing, making it a festive centerpiece for any Easter celebration in Russia. This sweet, dense bread is rich in flavor, with a texture that is soft yet hearty, and typically flavored with citrus zest, raisins, and sometimes almonds. It is not only a delicious treat but also a symbolic one, representing the joy and renewal of Easter. Paska is typically shared among family members to celebrate the resurrection of Christ.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup raisins
• 1 teaspoon orange or lemon zest
• 1 egg (for egg wash)
• Icing or colorful sprinkles (optional)

Directions

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let the mixture sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Add the raisins and citrus zest to the dough and knead until evenly incorporated.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a round or tall baking pan.
7. Punch down the dough and transfer it to the prepared pan. Let it rise again for 30 minutes.
8. Brush the top of the dough with the egg wash (beaten egg).
9. Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Allow the bread to cool, and optionally decorate with icing or colorful sprinkles before serving.

Paska is a deliciously rich and symbolic bread, often the star of the Easter table in Russian homes. Its slightly sweet flavor and soft, airy texture make it the perfect accompaniment to the savory dishes of the holiday feast. The colorful icing or sprinkles often added on top add to the festive atmosphere, making Paska not only a treat for the taste buds but also a visual delight.

Kulich (Russian Easter Pastry)

Kulich is a traditional Russian Easter cake that is similar to Italian Panettone. This sweet, tall, cylindrical cake is traditionally baked in a round, high tin and topped with a generous icing and colorful sprinkles. Made with a rich dough that contains eggs, butter, and often candied fruit or raisins, kulich is a cherished dish that represents the resurrection and renewal of life.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup candied fruit or raisins
• 1 egg (for egg wash)
• Icing and colorful sprinkles (optional)

Directions

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Stir until a dough forms.
3. Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
4. Add the candied fruit or raisins to the dough and knead them in until evenly distributed.
5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1.5 hours or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease and line a tall, round cake tin with parchment paper.
7. Punch down the dough and transfer it to the prepared tin. Allow the dough to rise for another 30 minutes.
8. Brush the top of the dough with an egg wash.
9. Bake for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Once cooled, top the kulich with icing and colorful sprinkles for a festive touch.

Kulich is a symbol of Easter’s renewal and resurrection, and its tall, impressive shape makes it a striking centerpiece for the holiday table. The cake’s rich flavor and light texture are complemented by the sweet, sugary icing and vibrant sprinkles, which bring both sweetness and color to the celebration. This cake is enjoyed by Russian families as they gather to share in the joy of Easter.

Zelenets (Russian Easter Herb Salad)

Zelenets is a traditional Russian Easter salad made with fresh herbs and vegetables, symbolizing the renewal of life in spring. It is typically served as part of the Easter feast, offering a refreshing and vibrant contrast to the richer, heavier dishes on the table. The salad is simple to make, using a combination of spring greens, radishes, and eggs, often topped with a light dressing. Its bright colors and fresh flavors make it the perfect accompaniment to the Easter meal.

Ingredients

• 1 bunch of fresh dill
• 1 bunch of fresh parsley
• 1 bunch of green onions
• 4 radishes, thinly sliced
• 2 hard-boiled eggs, chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar
• Salt and pepper to taste

Directions

1. Wash and chop the fresh herbs (dill, parsley, and green onions).
2. In a large bowl, combine the herbs, radishes, and chopped hard-boiled eggs.
3. Drizzle the olive oil and vinegar over the salad, and toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature as a refreshing side dish.

Zelenets offers a burst of freshness and flavor, making it the perfect light and tangy addition to the rich, indulgent dishes often enjoyed during Easter. The combination of fresh herbs and crunchy radishes not only enhances the meal but also symbolizes the arrival of spring and the renewal of life, themes that are central to the Easter holiday in Russia. This herb salad provides balance and contrast to the heavy and sweet foods, bringing a refreshing element to the festive table.

Khrustyky (Russian Crispy Easter Pastry)

Khrustyky are light, crispy pastries that are often made during festive occasions like Easter. These fried dough treats are known for their delicate crunch and sweet, powdered sugar coating. They are simple to prepare and have a delightful texture that makes them a favorite for both children and adults. Khrustyky’s airy texture and rich flavor make them a great snack during the holiday celebrations, offering a perfect complement to the more substantial Easter breads and cakes.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons vodka (optional, helps create a crisp texture)
• 1/4 cup vegetable oil (for frying)
• Powdered sugar (for dusting)

Directions

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the eggs, sour cream, vanilla extract, and vodka (if using) to the dry ingredients. Mix to form a dough.
3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes.
4. Roll out the dough to about 1/8 inch thick. Using a knife or pastry cutter, cut the dough into strips, and then cut each strip into smaller, irregular shapes, often resembling small rectangles or twisted shapes.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Fry the dough pieces in batches, turning them occasionally, until golden brown and crisp (about 2-3 minutes per side).
7. Remove from the oil and drain on paper towels.
8. Once cooled slightly, dust the Khrustyky with powdered sugar before serving.

Khrustyky are a perfect treat for Easter, offering a deliciously crispy and sweet bite that is loved by many. Their light texture makes them ideal for snacking throughout the holiday celebrations. Paired with a cup of tea, they provide a satisfying contrast to the richer dishes on the Easter table and represent the joy and festivity of the season.

Cottage Cheese and Raisin Easter Cake (Tvorozhnaya Paskha)

Tvorozhnaya Paskha, a rich and sweet Easter dessert, is made from tvorog (cottage cheese) and is often molded into a pyramid shape to symbolize the resurrection of Christ. This traditional dish is sweetened with sugar, flavored with vanilla, and enhanced with raisins or other dried fruits. The creamy texture combined with the sweet flavor makes it an indulgent treat that is perfect for sharing with family and friends during the Easter holiday.

Ingredients

• 2 cups tvorog (cottage cheese)
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup raisins or dried apricots
• 1/4 cup chopped almonds or walnuts (optional)
• 1/2 teaspoon lemon zest (optional)
• 1/4 teaspoon salt

Directions

1. In a large bowl, combine the tvorog, heavy cream, sugar, vanilla extract, and salt. Mix until smooth.
2. Add the raisins (or dried apricots) and nuts (if using) to the mixture, and stir until evenly distributed.
3. Place a cheesecloth or a clean kitchen towel into a mold (a special paskha mold or a small bowl works well) and spoon the mixture into the mold.
4. Press the mixture gently into the mold, smoothing the top with a spoon.
5. Cover the top with the excess cheesecloth or towel and place a weight (like a small plate) on top to help compress the mixture.
6. Refrigerate the paskha for at least 6 hours or overnight to allow the flavors to meld and the texture to firm up.
7. Once ready, carefully remove the paskha from the mold and transfer it to a serving platter.
8. Garnish with additional raisins, almonds, or a drizzle of honey if desired.

Tvorozhnaya Paskha is a cherished dessert for Easter, offering a creamy and sweet flavor that complements the rich, savory dishes often enjoyed during the holiday. The soft, smooth texture of the tvorog combined with the sweetness of dried fruit and nuts makes this dessert not only indulgent but also symbolically rich. It is a beautiful way to end a festive Easter meal, offering both tradition and sweetness.

Russian Easter Eggs (Pisanki)

Pisanki, or Russian Easter eggs, are a beloved tradition in Russia. These beautifully decorated eggs are often hand-painted using intricate designs and vibrant colors. They are used both as festive decor and as a symbol of the resurrection and rebirth associated with Easter. The eggs are often dyed using natural methods such as onion skins, beet juice, or other organic materials, giving them unique, earthy tones. Pisanki are also exchanged as gifts during Easter celebrations, representing good luck and blessings.

Ingredients

• 6-12 large eggs (white eggs work best for coloring)
• 1 onion (for dyeing)
• 1 tablespoon vinegar
• 2-3 teaspoons beet juice or spinach juice (for additional colors)
• 1 tablespoon turmeric (for yellow color)
• 1 tablespoon soy sauce (for dark brown color)
• Natural decorations (optional, such as wax or oil for designs)

Directions

1. Begin by boiling the eggs. Place them in a pot and cover with water. Bring the water to a boil, then lower the heat and let simmer for about 10 minutes. Let the eggs cool.
2. For natural dyes, you can use onion skins for a golden-brown color, beet juice for red, or spinach juice for green. For yellow, use turmeric mixed with hot water and vinegar.
3. In separate bowls, prepare the dyes by adding the respective ingredients and a few tablespoons of vinegar to set the color.
4. Carefully dip the cooled eggs into the dye, allowing them to soak for about 10-15 minutes for a deep color.
5. For more intricate designs, you can use wax to create patterns on the eggs before dyeing. Once dyed, gently wipe the eggs with a little oil to give them a shiny finish.
6. After the eggs are dyed, let them dry completely. You can then decorate them further using paints, markers, or glitter to add more details if desired.

Pisanki are more than just beautifully decorated eggs; they carry deep symbolic meaning in Russian Easter traditions. The act of decorating and exchanging eggs represents new life, fertility, and the resurrection of Christ. They are a delightful part of the holiday, both in terms of aesthetic beauty and symbolic significance. Whether displayed as part of the table setting or shared as gifts, Pisanki are a beloved tradition in Russian homes during Easter.

Note: More recipes​ are coming soon!