Russian Cheese-Filled Cookies

Sochniki are traditional Russian pastries made from a tender sour cream dough and filled with a sweetened farmer’s cheese mixture. Shaped like soft half-moons, these cookies are golden on the outside and creamy within—an inviting combination of crumbly and rich. Popular across Russia and neighboring countries, they’re a cherished teatime or breakfast treat.

Why You’ll Love This Recipe

Sochniki are delightfully soft and mildly sweet, making them perfect for those who prefer a subtle, creamy dessert. The farmer’s cheese filling provides a nostalgic texture and flavor, while the sour cream dough ensures a soft, melt-in-your-mouth bite. They’re easy to make and even easier to love—ideal for home bakers who want a simple yet comforting pastry with Slavic roots.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 250g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 100g unsalted butter, softened
• 2 tbsp sour cream
• 1 large egg
• 80g granulated sugar
• 1 tsp vanilla extract

For the Cheese Filling:

• 250g farmer’s cheese (or well-drained cottage cheese)
• 1 egg yolk
• 2 tbsp sour cream
• 3 tbsp sugar
• 1 tsp vanilla extract

directions

1. Make the Dough:
   In a bowl, whisk together the flour, baking powder, and salt.
   In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
   Beat in the egg, sour cream, and vanilla extract until well combined.
   Gradually add the dry ingredients, mixing to form a soft, non-sticky dough.
   Wrap in plastic and chill for 30 minutes.
2. Prepare the Filling:
   In a medium bowl, combine the farmer’s cheese, egg yolk, sour cream, sugar, and vanilla extract.
   Mix until smooth. If the mixture seems too loose, add a teaspoon of flour to thicken slightly.
3. Shape the Sochniki:
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
   On a floured surface, roll out the dough to about 1/4-inch thickness.
   Cut out circles approximately 10 cm (4 inches) in diameter using a cutter or glass.
4. Fill and Fold:
   Place a spoonful of the cheese filling on one half of each circle.
   Fold the dough over the filling like a taco, leaving the edges slightly open rather than sealed shut.
5. Bake:
   Arrange the sochniki on the prepared baking sheet. Optionally, brush the tops with egg wash for a glossy finish.
   Bake for 20–25 minutes, or until golden brown.
6. Cool and Serve:
   Let cool slightly on a rack before serving. Enjoy warm or at room temperature, optionally dusted with powdered sugar.

Servings and timing

Servings: 12 cookies
Prep Time: 25 minutes
Chill Time: 30 minutes
Baking Time: 25 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 190 kcal per cookie

Variations

• Raisin Filling: Mix in a handful of raisins or dried cherries with the cheese filling.
• Lemon Zest: Add a bit of lemon zest to the dough or filling for a bright citrus note.
• Chocolate Chip: Fold in mini chocolate chips for a sweet twist on the classic.
• Glazed Finish: Brush with a light vanilla glaze after baking for extra sweetness.
• Savory Sochniki: Skip the sugar in the dough and filling and add herbs and cheese for a savory snack.

storage/reheating

Store sochniki in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in a 150°C (300°F) oven for 5–7 minutes. They can also be frozen (unbaked or baked); thaw and warm gently before serving.

FAQs

What is farmer’s cheese?

Farmer’s cheese is a dry-curd cheese similar to cottage cheese but with less moisture. It’s traditional in Eastern European baking and perfect for fillings.

Can I use ricotta instead?

Yes, ricotta can be used if well-drained, though it may produce a slightly creamier texture.

Should I seal the edges of the cookies?

No, traditional sochniki are folded without sealing the edges, allowing some of the filling to show.

Can I make the dough ahead of time?

Yes, you can make the dough a day in advance and keep it chilled in the refrigerator until ready to use.

Why is my dough too sticky?

Add a bit more flour, a tablespoon at a time, until it becomes manageable, but be careful not to overwork it.

What’s the texture of the finished cookie?

Soft and tender with a slightly crisp edge, and a creamy, lightly sweet filling.

Can I make mini sochniki?

Yes, simply cut smaller dough circles and reduce the baking time by a few minutes.

Are these served warm or cold?

They’re traditionally served slightly warm or at room temperature.

Do they need powdered sugar?

It’s optional but adds a nice finish—especially when serving them for tea.

Can kids help make these?

Absolutely! Kids can help shape, fill, and fold the dough for a fun and hands-on baking activity.

Conclusion

Sochniki are a charming example of traditional Russian home baking—simple, soft, and filled with comfort. With their tender sour cream dough and sweet cheese center, these cookies are perfect for pairing with tea or coffee and make a lovely addition to any dessert spread. Whether you’re revisiting a childhood favorite or trying them for the first time, sochniki offer a bite of nostalgia and joy.

Russian Cheese-Filled Cookies

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Sochniki are traditional Russian half-moon cookies with a soft, tender dough and a lightly sweetened farmer’s cheese filling—perfect for tea time or as a nostalgic breakfast pastry.

• Author: Mari
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Units MUS Scale 1x2x3x

• 250g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 100g unsalted butter, softened
• 2 tbsp sour cream
• 1 large egg
• 80g granulated sugar
• 1 tsp vanilla extract
• 250g farmer’s cheese (or well-drained cottage cheese)
• 1 egg yolk (for filling)
• 2 tbsp sour cream (for filling)
• 3 tbsp sugar (for filling)
• 1 tsp vanilla extract (for filling)

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Instructions

1. In a bowl, whisk together flour, baking powder, and salt.
2. In another bowl, cream butter and sugar until fluffy. Mix in the egg, sour cream, and vanilla extract.
3. Gradually incorporate the dry ingredients to form a soft, non-sticky dough. Chill for 30 minutes.
4. In a separate bowl, mix farmer’s cheese, egg yolk, sour cream, sugar, and vanilla until smooth for the filling.
5. Preheat oven to 180°C (350°F). Roll out dough to about 1/4-inch thickness and cut out 10cm (4-inch) circles.
6. Place a spoonful of filling on one half of each circle, then fold over without sealing completely.
7. Transfer to a parchment-lined baking sheet. Optionally brush tops with egg wash.
8. Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.

Notes

• Farmer’s cheese gives the most authentic texture—cottage cheese works if well-drained.
• Do not seal edges tightly; slight opening is traditional and allows steam to escape.
• Best served slightly warm or at room temperature with tea or milk.
• Store in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition

• Serving Size: 1 cookie
• Calories: 190 kcal
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 45 mg