Sochnik
6 servings
60 minutes
Sochik is a delicate pastry from Russian cuisine that has won the hearts of sweet lovers. Its history dates back to the Soviet past when aromatic sochiks were popular in school cafeterias and cozy home tea gatherings. The main charm of this treat lies in the contrast between the soft, slightly crumbly dough and the tender cottage cheese filling that offers a light sweetness and creamy freshness. The taste of sochik resembles a warm homemade dessert that pairs perfectly with a cup of hot tea or coffee. This pastry not only delights with its tenderness but can also be a great treat for breakfast or a pleasant snack throughout the day. Due to its simplicity in preparation and accessible ingredients, sochik remains a beloved treat for many generations.
1
For the filling, take dry cottage cheese and mash it well. Add 50 grams of sugar, 20 milliliters of milk, and 0.5 egg. Mix it, but not to a too liquid state.
- Soft cottage cheese: 200 g
- Vanilla sugar: 100 g
- Milk: 20 ml
- Chicken egg: 2 pieces
2
For the test, put soft butter, an egg, 50 grams of sugar, a pinch of salt, and baking soda in a bowl. Beat with a mixer until smooth, then gradually add flour, stirring with a spoon each time. Once all the flour is added, knead with your hands, but not for too long.
- Butter: 180 g
- Chicken egg: 2 pieces
- Vanilla sugar: 100 g
- Salt: pinch
- Slaked soda: 1 teaspoon
- Wheat flour: 210 g
3
Let the test sit for 15-20 minutes.
4
Divide the obtained dough mass into equal balls (the size of a large walnut), then roll them out on a floured countertop, place the filling on the edge of the resulting flatbreads, and shape the pastries so that the cheese layer is visible.
- Wheat flour: 210 g
5
Bake in the oven for 20–25 minutes at a temperature of 170–200 degrees, brushing the top with egg yolk.
- Chicken egg: 2 pieces