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Sochniki (сочники) are delightful Russian sweet cheese cookies that are more like delicate, tender pastries. They feature a simple, soft dough wrapped around a sweet farmer’s cheese (tvorog) filling. They’re not overly sweet and are absolutely delicious with a cup of tea or coffee.
Here is a classic and reliable recipe for you.
Sochniki (Sweet Cheese Cookies)
This recipe yields a tender, non-yeasted dough that is easy to work with and a classic, lightly sweetened cheese filling.
Yields: About 12-15 cookies
Prep time: 40 minutes
Chill time: 30 minutes
Bake time: 20-25 minutes
Ingredients
For the Dough:
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2 cups (250g) all-purpose flour, plus more for dusting
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1/2 cup (115g / 1 stick) cold unsalted butter, cubed
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1/4 cup (50g) granulated sugar
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1 large egg
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1/4 teaspoon salt
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2-3 tablespoons sour cream (or plain yogurt)
For the Cheese Filling (Tvorog Filling):
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1 ½ cups (12 oz / 340g) dry farmer’s cheese or tvorog*
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1 large egg yolk
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1/4 cup (50g) granulated sugar
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1 teaspoon vanilla extract or vanilla sugar
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1 tablespoon all-purpose flour or semolina (helps absorb moisture)
For Assembly:
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1 egg white, lightly beaten (for sealing)
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Powdered sugar, for dusting (after baking)
Instructions
1. Make the Dough:
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In a large bowl, whisk together the flour, sugar, and salt.
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Add the cold, cubed butter. Using a pastry cutter, your fingers, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs.
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In a small bowl, whisk the egg with 2 tablespoons of sour cream.
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Add the egg mixture to the flour-butter mixture. Stir with a fork until the dough begins to clump together. If it’s too dry, add the remaining tablespoon of sour cream.
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Gently knead the dough in the bowl just until it comes together into a smooth ball. Be careful not to overwork it.
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Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling:
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If your farmer’s cheese is very wet, place it in a fine-mesh strainer and press out excess liquid.
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In a medium bowl, combine the farmer’s cheese, egg yolk, sugar, vanilla, and flour (or semolina). Mix well until smooth. You can use a fork, a potato masher, or an immersion blender for an ultra-smooth filling.
3. Assemble the Sochniki:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness.
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Using a round cookie cutter or a glass (about 3-4 inches in diameter), cut out circles of dough.
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Place a generous tablespoon of the cheese filling in the center of each circle.
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Brush the edges of the circle lightly with the beaten egg white.
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Fold and Seal: Gently fold the dough circle in half over the filling, creating a half-moon (like a pierogi). Press the edges firmly with your fingers to seal. For a decorative touch, you can crimp the edges with a fork.
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Place the assembled sochniki on the prepared baking sheet.
4. Bake:
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Bake for 20-25 minutes, or until the edges are lightly golden. The filling might puff up a little, which is normal.
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Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
5. Serve:
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Dust the cooled sochniki generously with powdered sugar before serving. They are best enjoyed warm or at room temperature.
Tips for Success
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The Cheese (Tvorog/Farmer’s Cheese): This is the most important ingredient. Look for dry, crumbly farmer’s cheese in the dairy section of European or specialty grocery stores. If you can only find wetter cheese, draining it is crucial to prevent the filling from leaking.
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Keep the Dough Cold: A cold dough is much easier to handle and roll out. If it becomes too soft while you’re working, pop it back in the fridge for 15 minutes.
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Don’t Overfill: Using too much filling can cause the sochniki to burst open during baking.
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Seal Tightly: A good seal with the egg white wash is essential to keep the filling inside.
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Storage: Store cooled sochniki in an airtight container in the refrigerator for up to 3 days. They can also be frozen before baking. Place the unbaked sochniki on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Enjoy your taste of a classic Russian tea-time treat
