Cottage Cheese Sochniki with Ricotta
◷1 hour
Soft cottage cheese pastries with a tender ricotta filling. They keep in the freezer for 2–3 months and store well raw.
Ingredients
Dough
Cottage cheese180 g
Egg yolks1 pcs
Wheat flour150–170
Baking powder1 tsp
Sugar20 g
Saltpinch
Vanillato taste
Semolina1 tbsp
Filling
Ricotta(must be drained through cheesecloth for 10–15 min)200 g
Egg yolks1 pcs
Sugar3 tbsp
Corn starch2 tsp
Vanillato taste
Lemon zestoptional
Instructions
1
If the cottage cheese is grainy, blend it or press it through a sieve.
2
In a bowl, mix the egg, sugar, salt and vanilla. Add the cottage cheese (and the sour cream if using). Add the flour and baking powder in stages, then the semolina. The dough should be soft and not sticky, and hold its shape. If it sticks, add another 1–2 tbsp. of flour.
3
Wrap the dough in cling film and refrigerate for 20–30 minutes.
4
Be sure to drain the ricotta through a sieve or cheesecloth for 10–15 minutes. Mix all the filling ingredients to a creamy but thick texture — the filling must hold its shape and not run.
5
Roll the dough out (~3–4 mm), cut out rounds, add the filling (not too much!), fold in half and press the edges lightly.
6
Brush with yolk and bake at 180°C for 20–25 minutes until golden.
Freezing
Set the raw pastries on a board and freeze
Then transfer to a bag
Bake from frozen at 180°C for 25–30 minutes