Cottage cheese turnover
Description
Socheniks are easy to make: they consist of shortcrust pastry and cottage cheese. You might come across this pastry under the name "sochen," but it's the same thing. For making cottage cheese socheniks, you can use any cottage cheese, but it's better to choose a fatty one so the filling doesn't spread out during baking. In principle, we'll also add semolina to prevent this, but still, go for a rich, rather than runny, cottage cheese. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The butter should be softened. First, prepare the dough: beat 2 eggs with 200 g of sour cream and 150 g of sugar (if desired, you can use 180 g of sugar).
- 2
Step 2
Then add softened butter, cut into pieces, to the beaten eggs and mix. Combine flour with salt and baking powder, add the dry mixture to the wet ingredients, and knead the dough. It should be soft and elastic; do not over-knead.
- 3
Step 3
Set the dough aside for now. Prepare the filling: add sugar, vanilla, one tablespoon of flour and semolina, and 50 grams of sour cream to the cottage cheese. Mix thoroughly until the mixture becomes smooth and uniform.
- 4
Step 4
Roll out the dough and cut out circles approximately 10 cm in diameter; you can use muffin molds for this purpose, which will give the edges a fluted appearance. Place a small amount of the cottage cheese filling on one half, then fold over the other half to enclose the filling. Do not seal the edges tightly—the filling should slightly show and bulge out. Brush with beaten egg to achieve a nice golden color. Bake in a preheated oven at 200°C (392°F) for 20–25 minutes.
- 5
Step 5
You can serve the finished cottage cheese pie either hot or cooled. It's very delicious with milk, tea, or coffee!