Sochnik
Russian Quark Pastry
Delicate, half-moon shaped pastries filled with a sweet, creamy quark (tvorog) mixture. Perfect for afternoon tea or a light dessert.
🧂 Ingredients
- 300 g All-purpose flour(Plus extra for dusting)
- 300 g Tvorog (quark cheese)(Full-fat is recommended for a richer filling. If unavailable, use ricotta cheese drained very well.)
- 100 g Unsalted butter(Cold and cubed)
- 2 Large eggs(1 for the dough, 1 for the egg wash)
- 100 g Granulated sugar(Divided: 50g for dough, 50g for filling)
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract(Optional, for the filling)
👨🍳 Instructions
- 1
Prepare the pastry dough: In a large bowl, combine the flour and 50g of sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse in a food processor until the mixture is crumbly.
⏱️ 10 minutes - 2
Add 1 egg and the salt to the flour and butter mixture. Mix until a dough just comes together. Do not overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
⏱️ 5 minutes - 3
Prepare the quark filling: In a medium bowl, combine the tvorog (quark), the remaining 50g of sugar, and the vanilla extract (if using). Mix well until smooth and creamy. If the mixture seems too dry, you can add a tablespoon of sour cream or heavy cream.
⏱️ 10 minutes - 4
Assemble the sochniki: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper. Lightly flour a clean work surface. Divide the chilled dough into 12 equal pieces. Roll each piece into a ball, then flatten it into a disc about 10-12 cm (4-5 inches) in diameter. You can use a rolling pin or your hands.
⏱️ 15 minutes - 5
Place about 1-2 tablespoons of the quark filling onto one half of each dough disc, leaving a small border around the edge. Carefully fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges to seal. Ensure the filling is enclosed.
⏱️ 10 minutes - 6
Place the assembled sochniki onto the prepared baking sheets. In a small bowl, whisk the remaining egg with a splash of water to create an egg wash. Brush the tops of the sochniki with the egg wash for a golden sheen.
⏱️ 5 minutes - 7
Bake for 20-25 minutes, or until the pastries are golden brown and the filling is set. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20-25 minutes
💡 Pro Tips
- ✓For a richer pastry, use full-fat butter and quark.
- ✓Ensure the quark filling is not too wet, otherwise, it may leak during baking.
- ✓Don't overwork the dough to ensure a tender crust.
- ✓Sochniki are best enjoyed fresh, but can be stored in an airtight container at room temperature for 1-2 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of raisins or dried cranberries to the quark filling.
- Incorporate a pinch of cinnamon or cardamom into the filling for added spice.
- Serve with a dollop of sour cream or jam.