Sochnik is a Russian sweet pastry filled with sweetened cottage cheese. It is quite easy to make and good way of making kids to eat cheese products.
Traditionally sochnik is made of the soured cream dough.
The soured cream pastry has a dense but at the same time crumbly texture.
The word ‘sochnik’ was used in Ancient Russia for a rolled dough. Later on sochnik was filled in with a cottage cheese. If the cottage cheese is very grainy then simply push it through a sieve using a spoon. Before doing so make sure that you remove any liquid as we don’t want a soggy filling for the pastry.
Sochnik has a very simple and distinguished shape that is so familiar to everyone in Russia. I use a ‘flower’ shaped cookie cutter.
Dust with a powdered sugar and serve with a cup of tea or coffee.
- 1 egg
- 50 g softened butter
- 4 tbsp caster sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150 g soured cream
- ~2 cups plain flour
- 200 g cottage cheese
- 1 egg
- 1 tbsp soured cream
- 2 tbsp caster sugar
- 1 tbsp plain flour
- 1 tsp vanilla extract
- Lightly beat up the egg and softened butter in a large bowl.
- Stir in sugar, salt, baking powder, soda and soured cream.
- Add 1 cup flour, then gradually add the remaining flour and knead an elastic slightly sticky dough. Leave to rest.
- In a separate bowl mix well all ingredients for the filling. If it's too wet then add more flour, if it's too dry - add some milk.
- Roll the dough (0.5 mm thick) and cut circles using a cookie cutter (8-9 cm diameter).
- Place 1 tbsp of the filling on one side of the circle and cover with another side.
- Place on a parchment lined baking tray, leave to rest for 20 mins and bake for another 20 mins in preheated to 180C oven.