Sochniki
10 servings
60 minutes
Sochniki are representatives of classic Russian pastries, pies made from yeast-free dough with cottage cheese filling. By the way, they used to be called simply sochni.
1
Whip 100 grams of sour cream with 200 grams of sugar until fully dissolved.
- Sour cream: 125 g
- Sugar: 250 g
2
Add one egg, softened butter, and salt, and mix until smooth.
- Chicken egg: 2 pieces
- Butter: 70 g
- Salt: pinch
3
Sift 400 grams of flour with baking soda and gradually mix it into the sour cream mixture, leaving about a quarter of the flour for later.
- Wheat flour: 425 g
- Baking soda: 1 teaspoon
4
Transfer the dough to the table and knead it, adding the remaining flour.
- Wheat flour: 425 g
5
Cover with film and leave until the filling is prepared.
6
For the filling, beat the egg whites with 50 grams of sugar until stiff peaks form. Mix the egg whites with cottage cheese, adding a tablespoon of sour cream and flour.
- Chicken egg: 2 pieces
- Sugar: 250 g
- Curd cheese (tvorog): 150 g
- Sour cream: 125 g
- Wheat flour: 425 g
7
Roll out part of the dough to a thickness of about 3 mm. Cut out circles with a diameter of 8-10 cm.
8
Place a little filling on half of each circle, cover with the other half so that the filling is visible. Pinch the edges slightly (only near the fold of the dough).
9
Transfer the pastries to a baking sheet and brush them with egg yolk.
- Chicken egg: 2 pieces
10
Send to the oven preheated to 180 degrees for 20-25 minutes.
