The Sochniki, or sochnik, or sočniki, are sweet dumplings filled with tvorog (a kind of ricotta) and smetana (sour cream).
They are prepared during the Easter period and are known in many territories of the former Soviet Union.
In these sweet dumplings, the butter pastry also contains smetana.
Other recipes with smetana and/or tvorog:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Russian
- Seasonality: All seasons, Easter
Ingredients
- 2 1/2 cups flour
- 7 tbsp butter
- 4 tbsp smetana (or sour cream)
- 1 egg
- 4 tbsp sugar
- 1 tbsp baking powder
- 7 oz tvorog (or ricotta or quark)
- 2 1/2 tbsp smetana (or sour cream)
- 1/4 cup sugar
- 1 egg
- 1/3 cup cornstarch
- 1 pinch salt
- 1 pinch vanilla (in seeds)
- to taste powdered sugar (for decoration)
Steps
For the pastry: sift the flour, baking powder, and salt into a large bowl. Cut the butter into pieces and add to the flour, mixing well until you achieve a homogeneous consistency.
In another bowl, beat an egg, sugar, and sour cream. Then add the resulting mixture to the flour dough.
Work the dough well and when it is ready, let it rest in the refrigerator for at least 30 minutes.
For the filling: combine the tvorog (or ricotta) with sour cream, the egg white (set aside the yolk), and sugar. Work the mixture, then add a pinch of salt, vanilla, and cornstarch.
Roll out the dough with a rolling pin. Use a 4-inch diameter cutter to create circles.
Fill each circle with the filling without completely closing the half-moon.
Brush with a mix of yolk and water.
Bake in the oven at 392°F for 25 minutes.
Cool and sprinkle with powdered sugar.
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You can replace Russian Tvorog with quark or ricotta cheese which you can also make at home with a yogurt maker.
