Pastry Recipes

Russian sochniki are tender, soft and remarkably tasty open pastries filled with curd cheese, familiar to many from Soviet-era bakeries and school cafeterias. They're a classic bake made from a soft sour-cream shortcrust that turns out lightly crisp at the edges and tender inside, with the appetizing curd center peeking out through an open window. The characteristic "folded in half" shape with visible filling is the signature feature of sochniki. Make the shortcrust from flour, butter, sour cream, egg and sugar and chill for 30 minutes. Mix the curd filling from curd cheese, egg, sugar and vanilla. Roll out the dough, cut out rounds, place filling on one half, fold over without sealing the edges. Brush with egg yolk and bake at 180°C (350°F) for about 25-30 minutes. Proportions for 12 pastries inside.