Sochniki with cottage cheese
12 servings
120 minutes
Cottage cheese pastries are delicate baked goods with airy dough and fragrant cottage cheese filling. This dessert, beloved by many since childhood, comes from Ukrainian cuisine where homemade baking has always held a special place. The pastries have a pleasant sweetness with a slight tang from the cottage cheese, and their texture is soft yet has a delicate crispy crust thanks to the egg yolk. They are not pinched shut, making them particularly appealing in presentation. Perfect with tea or coffee, they pair wonderfully with jam, sour cream or honey. They are easy to prepare but always yield delightful results – warm, aromatic pastries create coziness and remind of home traditions.
1
For the test, we beat sour cream and eggs with sugar. Add butter and beat. Sift flour with baking powder and salt into a bowl, knead a soft dough.
- Sour cream 20% fat: 100 g
- Chicken egg: 2 pieces
- Sugar: 200 g
- Butter: 150 g
- Wheat flour: 450 g
- Salt: 5 g
2
For the filling, mash the cottage cheese with vanilla sugar until smooth.
- Full-fat curd cheese (18%): 500 g
- Vanilla sugar: 30 g
3
Roll out the dough to 5 mm, cut out circles with a diameter of 9–10 cm. Place 1 tablespoon of filling on each circle. Cover with the free edge (do not pinch!). Place on a baking sheet, brush with egg yolk, and bake in a preheated oven at 200 degrees for 20–25 minutes, until golden.
- Full-fat curd cheese (18%): 500 g
- Egg yolk: 20 g