📝 About This Recipe
A nostalgic treasure of Russian tea rooms, Sochniki are tender, half-moon pastries that perfectly balance a buttery, crumbly shortcrust with a creamy, protein-rich quark center. These 'sochnye' (juicy) treats date back centuries, known for their signature scalloped edges and the peek-a-boo glimpse of snowy white filling. They offer a delightful contrast of textures—slightly crisp on the outside and melt-in-your-mouth soft on the inside—making them the ultimate comfort sweet for any time of day.
🥗 Ingredients
For the Shortcrust Dough
- 100 grams Unsalted Butter (softened at room temperature)
- 1/2 cup Granulated Sugar
- 1 large Egg (at room temperature)
- 4 tablespoons Sour Cream (full fat preferred)
- 2.5 cups All-purpose Flour (sifted, plus extra for dusting)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
For the Quark Filling
- 400 grams Quark (Tvorog) (dry style, pressed to remove excess moisture)
- 3 tablespoons Granulated Sugar (adjust to taste)
- 1 large Egg White (save the yolk for the glaze)
- 1 tablespoon Semolina or Cornstarch (helps stabilize the filling)
- 1 teaspoon Vanilla Extract (or 1 packet of vanilla sugar)
- 1 tablespoon Sour Cream (only if the quark is very dry)
For the Glaze
- 1 Egg Yolk (reserved from the filling egg)
- 1 teaspoon Milk or Water (to thin the glaze)
👨🍳 Instructions
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1
In a large mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy using a hand mixer or whisk.
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2
Add one whole egg and 4 tablespoons of sour cream to the butter mixture. Beat until well combined and smooth.
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3
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients.
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4
Mix until a soft dough forms. Knead it gently by hand for about 1 minute until smooth; do not overwork it or the pastry will be tough. Wrap in plastic and let it rest in the fridge for 15-20 minutes.
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5
Prepare the filling: In a medium bowl, mash the quark with a fork or pass it through a sieve for a smoother texture. Add the sugar, egg white, vanilla, and semolina.
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6
Mix the filling thoroughly. If it feels too dry or crumbly, add 1 tablespoon of sour cream. It should be thick and hold its shape.
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7
Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
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8
On a lightly floured surface, roll out the chilled dough to a thickness of about 5-7mm (roughly 1/4 inch).
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9
Using a round cookie cutter (about 10cm/4 inches in diameter), cut out circles. You can use a fluted/scalloped cutter for a traditional look.
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10
Place a generous tablespoon of the quark filling on one half of each dough circle, leaving a small border around the edge.
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11
Fold the other half of the dough over the filling to create a half-moon shape. Do not seal the edges tightly; the filling should 'peek out' slightly from the side.
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12
Place the assembled sochniki on the prepared baking sheet. In a small bowl, whisk the reserved egg yolk with a teaspoon of milk and brush the tops of the pastries generously.
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13
Bake for 25-30 minutes until the pastry is a beautiful golden brown and the filling is set.
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14
Remove from the oven and let them cool on a wire rack. They are best served warm or at room temperature.
💡 Chef's Tips
If you cannot find Quark, use Farmer's Cheese or well-drained Ricotta mixed with a little Greek yogurt as a substitute. Avoid over-kneading the dough; the goal is a short, crumbly texture rather than a stretchy bread-like one. Make sure your Quark is dry—if it's watery, the filling will leak and make the bottom of the pastry soggy. For an extra touch of flavor, add a handful of golden raisins or some lemon zest to the quark filling. Don't press the edges of the fold together; the open 'lip' is the classic look of a Russian Sochnik.
🍽️ Serving Suggestions
Serve with a hot glass of strong Black Tea with a slice of lemon, the traditional Russian way. Dust lightly with powdered sugar just before serving for an elegant presentation. Pair with a dollop of Smmetana (sour cream) and a side of raspberry jam for dipping. These make a fantastic breakfast alongside a bowl of fresh seasonal berries. Enjoy them as an afternoon snack with a cold glass of milk.