Sochniki with Cottage Cheese

Sochniki with cottage cheese are a classic pastry made from sable shortcrust dough with almond flour and a tender cottage cheese filling. Circles 10 cm across are folded in half, brushed with egg yolk, sprinkled with almond flakes and baked for 25 minutes at 180 C. Very simple and quick to make - I highly recommend it, enjoy!

Sochniki with Cottage Cheese

Fragrant sochniki on sable shortcrust dough with almond flour and a tender cottage cheese filling, topped with almond flakes.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Chilling the dough 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 sochniki

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the dough

• 300 g wheat flour
• 30 g almond flour
• 135 g butter room temperature
• 80 g sugar
• 30 g sour cream 21%
• 1 egg
• 1 tsp baking powder
• salt pinch

For the filling

• 350 g cottage cheese
• 60 g sugar
• 30 g sour cream 21%
• vanillin pinch
• salt pinch
• 1 egg yolk

For brushing and decorating

• 1 egg yolk
• 20 g almond flakes

Method

 

1. Put all the dough ingredients in a stand mixer bowl and knead with the paddle attachment. Don't overwork it: as soon as the dough comes together into a ball, stop, transfer to a bag and refrigerate for 30 minutes.
2. For the filling, quickly mash all the ingredients with a fork until combined and smooth.
3. Dust the counter with flour, place a piece of dough, dust lightly on top and roll out into a sheet 5-7 mm thick. Cut out circles 10 cm across with a cutter.
4. Place filling on one half of each circle and fold the other edge over it, not all the way. Place the sochniki on parchment.
5. Brush with beaten egg yolk and sprinkle with almond flakes.
6. Bake for 25 minutes in an oven preheated to 180 C. Enjoy!
   

Tips

• Don't overwork the dough: as soon as it comes together into a ball, stop.
• The required 30 minutes in the fridge makes the dough easier to roll out.
• Make the filling quickly too, mashing it with a fork - that way it stays firm.
• Fold the second edge over the filling not all the way - that's the signature sochnik shape.
• The author got this recipe from Evgeny of the channel "Tak Vkusno".