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Cottage cheese sochniki

Author
Cookinero 27 Feb 2025
7600
Cottage cheese sochniki

You've probably already guessed what word the name "sochnik" comes from. We confirm: from the word juice. The fact is that the first sochniki were flat cakes made of unleavened dough, greased with juice or oil from hemp seeds. Now things are a little different: you can make delicious sochniki in the oven with any filling made from shortcrust or yeast dough. We chose sochniki with cottage cheese, our step-by-step recipe will help you bake the same. Prepare cottage cheese and sour cream for the filling!

How to cook Cottage cheese sochniki

Step 1

Cottage cheese sochniki

Prepare the dough: mix the egg, butter, powdered sugar and salt. Add flour in parts, add the flour and mix well.

Step 2

Cottage cheese sochniki

Prepare the filling: mash the cottage cheese with sugar, add half of the yolk and mix. Add sour cream, flour and mix again.

Step 3

Cottage cheese sochniki

Divide the dough into 6 parts, roll each part into an oval. Spoon the filling onto one half of the oval and close with the other half. Form the remaining sochniki in the same way.

Step 4

Cottage cheese sochniki

Brush the sochniki with the remaining yolk, place on a baking sheet and place in a preheated oven for 20 minutes.

Cottage cheese sochniki - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta can be a great substitute for cottage cheese, offering a similar texture and mild flavor. Just ensure it's well-drained to avoid excess moisture in the filling.
Store cooled sochniki in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for a few minutes to restore crispness.
Absolutely! Replace the regular flour with a gluten-free flour blend in both the dough and filling. Ensure the blend contains a binding agent like xanthan gum for best results.
Seal the edges firmly by pressing with a fork or your fingers. Chilling the filled sochniki for 10-15 minutes before baking can also help them hold their shape.
Yes! Freeze unbaked sochniki on a tray before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time, or thaw in the fridge overnight first.
Serve warm with a dusting of powdered sugar, a dollop of jam, or fresh berries. They pair wonderfully with tea or coffee for a delightful breakfast or snack.
Yes, you can halve the sugar in both the dough and filling without affecting the texture. Adjust to taste, especially if serving with sweet toppings.
Brushing with yolk gives the sochniki a golden, glossy finish. For extra shine, you can mix the yolk with a teaspoon of milk or water.
Divide the dough into 8-10 pieces for smaller sochniki (reduce baking time by 2-3 minutes) or 4 pieces for larger ones (extend baking by 3-5 minutes). Adjust filling accordingly.

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