Sochniki on sour cream
12 servings
180 minutes
Syrniki with sour cream are one of the most beloved Russian desserts with a rich history in home cooking. These tender and airy pastries filled with cottage cheese have a soft, slightly crumbly dough texture and a sweet creamy taste. The main feature of syrniki is their unique shape: the filling is open halfway, giving them a characteristic appetizing look. In Russian cuisine, syrniki have long been associated with home comfort and tea drinking. They can be served as an independent treat with coffee or tea and also used as a light breakfast or dessert. The yeast-free dough made with sour cream makes them especially soft, while the cottage cheese filling adds a rich flavor and pleasant tanginess. This is a classic tested by time!
1
Cut the margarine into squares and beat it with 450 grams of sugar.
- Margarine: 250 g
- Sugar: 600 g
2
Add 2 eggs and beat well again.
- Chicken egg: 3 pieces
3
Add sour cream and mix.
- Sour cream: 300 g
4
Add slaked soda, salt, and 1 kg of flour, and knead the dough.
- Baking soda reacted with acid: 1 teaspoon
- Salt: pinch
- Wheat flour: 1060 g
5
Divide the dough into 36 balls.
6
For the cottage cheese filling, mix 60 grams of flour, 1 egg, 650 grams of cottage cheese, and 150 grams of sugar.
- Wheat flour: 1060 g
- Chicken egg: 3 pieces
- Curd cheese (tvorog): 650 g
- Sugar: 600 g
7
Roll out each ball and place the filling on one half of the resulting flatbread. Cover it with the second half without sealing.
8
Place the pastries on a baking sheet and put them in a preheated oven at 180 degrees for about 20-25 minutes.
