Paskia

In Cyprus, Easter isn’t just a religious holiday — it’s the heart of the cultural calendar, filled with ritual, family, and of course, unforgettable food. While flaounes may grab the spotlight, there’s another Easter delicacy that deserves just as much love: the humble, fragrant paskia.

Soft, golden, and gently sweet, paskia are the kind of pastry that whispers home — the kind your grandmother makes in quiet batches, the kind passed around during coffee breaks on Easter Sunday, and the kind that always seems to disappear faster than you thought.

Paskia (or paskies, in plural) are traditional Cypriot pastries made especially during the Easter season. The word itself is rooted in "Pascha", the Greek word for Easter, and the pastries symbolize celebration, rebirth, and the joy of coming together around the table.

Though they may not be as well-known outside of Cyprus, paskia hold a special place in local hearts — rustic, homemade, and filled with the aromas of spring and tradition.

The dough used to make paskia is similar to that of flaounes, enriched with ingredients like:

• Flour
• Eggs
• Milk or fresh orange juice
• Yeast
• Olive oil or butter

What truly sets it apart is the addition of traditional Cypriot spices and scents:

• Mastiha (mastic gum) – offering a subtle piney note
• Mahlepi (ground cherry pit) – adding a sweet, nutty undertone
• Orange or lemon zest – brightening the whole mix

Kneading the dough is often a communal activity, with generations gathered around the table, chatting and shaping pastries while the kitchen fills with that unmistakable Easter aroma.

Cypriot families take pride in their paskia filling traditions, which can vary slightly from village to village or even from house to house. Some of the most common types include:

• Sweet cheese: Typically made with grated halloumi or anari, mixed with sugar, mint, and sometimes egg to bind it together.
• Raisin & cinnamon: A warm, spiced filling with a sticky sweetness.
• Semolina custard: For a creamy, rich center — almost reminiscent of a mini galaktoboureko.
• Savory-sweet blend: Halloumi, mint, and a dash of sugar — balancing salty and sweet like only Cypriot cuisine can.

Once filled, paskia are shaped — often into small, folded half-moons or spirals — and brushed with egg wash. Some families sprinkle them with sesame seeds before baking, adding a bit of crunch and toasty flavor.

After baking, the paskia emerge golden and puffed, their edges slightly crisp, their centers tender and aromatic. The crust is soft with a little chew, and the interior is rich with whatever filling was tucked inside — sweet, cheesy, spiced, or creamy.

They’re perfect fresh from the oven or cooled to room temperature, usually served with strong Cypriot coffee or mountain tea during Easter gatherings. And they’re always welcome — whether on a crowded Sunday lunch table or dropped off at a neighbor’s house as a holiday treat.

Beyond their flavor, paskia carry meaning. They're not mass-produced snacks; they’re pastries made by hand, often in large batches, by families who gather to honor tradition. Making paskia is just as much about connection as it is about cooking. It’s the storytelling, the laughter, the memory-sharing that happens in between rolling dough and filling pastries.

Even as life modernizes and bakeries offer convenient versions, many Cypriots still make paskia at home. Because in every fold and every bite, there’s a piece of the past — and a promise to carry it forward.