Sochniki (GOST)
6 servings
60 minutes
Sochniki are a traditional Russian pastry popular since Soviet times when they were made according to GOST standards. These delicate pies made from soft dough with a cottage cheese filling have a pleasant sweet taste with a slight tanginess. The dough is airy with a crispy crust, while the filling is creamy and tender. Sochniki are perfect with tea or coffee and are served as a homemade treat or sweet snack. Due to their simplicity in preparation, they remain a favorite pastry for many generations. It's best to eat the finished sochniki warm when the filling is still soft and melts in your mouth. The aroma of buttery dough and cottage cheese creates a cozy atmosphere reminiscent of childhood and home warmth.
1
For the filling, we need 200 g of cottage cheese, 40 g of powdered sugar, 30 g of flour, 20 g of sour cream, and half an egg yolk (leave the other half for brushing, mixing it with water to prevent it from drying out). Combine all ingredients in a bowl and mix with a mixer.
- Curd cheese (tvorog): 200 g
- Icing sugar: 100 g
- Wheat flour: 240 g
- Sour cream: 20 g
- Chicken egg: 2 pieces
2
For the test, put soft butter, 1 egg, salt, and the remaining powdered sugar in a bowl. Whisk well with a mixer.
- Butter: 100 g
- Chicken egg: 2 pieces
- Icing sugar: 100 g
- Salt: pinch
3
Mix the remaining flour with the baking powder and add it to the dough. Mix well.
- Wheat flour: 240 g
- Baking powder (raising agent): 0.3 teaspoon
4
Knead the dough into a ball. Divide it into 6 parts (70 g each, if you have a scale). Roll each part into a short sausage. And roll it out on a floured surface.
- Wheat flour: 240 g
5
Place 45 g of filling on one half, and cover it with the other half so that the filling is slightly visible.
6
Place the pastries on baking paper or a greased tray. Brush the pastries with egg yolk mixed with water.
- Chicken egg: 2 pieces
7
Bake at 200 degrees for 25 minutes.
