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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/russian-cheese-filled-cookies/