These golden, half-moon sochniki are soft, lightly sweet, and filled with creamy cottage cheese — a lighter take on a classic bakery treat. They are tender straight from the oven, gently vanilla-scented, and just as good the next day with tea or coffee.
Ingredients
- 350 g (2 3/4 cups) flour
- 1 egg
- 100 g (about 1/2 cup) sour cream
- 100 g (7 tbsp) butter, softened
- 100 g (1/2 cup) sugar
- Vanilla sugar
- Salt
- Baking powder
- 300 g (1 1/3 cups) cottage cheese
- 1 egg white
- 1 egg yolk
Instructions
- Rub the flour with baking powder and soft butter into crumbs.
- In another bowl mix the egg, sugar, salt, and vanilla sugar (plus a little lemon zest if you like).
- Combine into a soft, elastic dough, divide into 12 pieces, cover, and chill.
- For the filling: mix the cottage cheese, egg white, sugar, sour cream, and a spoonful of flour (blend if the cheese is grainy).
- Roll out each piece, add filling, and fold into half-moons. Brush with yolk.
- Bake at 180 C (350 F) for 30-35 minutes until puffed and golden.
Tips
If your cottage cheese is grainy, blend the filling until smooth — it will bake up much creamier and will not leak from the pastries.
Chill the dough well and do not overfill the half-moons; a modest spoonful keeps the edges easy to seal and the shape neat.
If you love baking with cottage cheese, try our Flourless Cottage Cheese Berry Bake and Blender Cottage Cheese Pancakes next, and browse Allrecipes for more cottage cheese baking ideas.
Nutrition: Per 100 g: 171 kcal, protein 10.8 g, fat 2.7 g, carbs 24 g.