Pistachio cheese paste
1. Rub the cheese through a sieve (it should be crumbly). In a water bath, rub the eggs with sugar until they acquire a pale cream color.
2. Pour boiling water over pistachios (100 g), leave for a few minutes, then clean each kernel from the skin and grind them into crumbs.
3. Pour eggs into the grated cheese, add vanilla sugar, melted butter and mix thoroughly (until a homogeneous mass is formed), add pistachio nuts and mix again. Transfer the curd mass into a mold evenly covered with cheesecloth (if there are folds of cheesecloth, there will be imprints on the cheesecloth). Spread the ends of the gauze evenly over the cheese, place a plate on top, and a small wick on it (for example, a can of water).
4. Put the form in a cool place. Important: there should be holes in the bottom of the form so that excess serum can drain, accordingly, the form must be placed so that the liquid has somewhere to drain.
5. After 8 hours, turn the mold over on a plate, remove the mold, gauze and decorate the pastry with peeled pistachios (100 g).
* Make sure that the cheese is dry enough before making paska. If not, then you need to put it under the wick so that the excess serum drains.
