Cottage Cheese Sochniki with Ricotta
Soft cottage cheese pastries with a tender ricotta filling. They keep in the freezer for 2–3 months and store well raw.
Ingredients
Dough
Filling
Instructions
If the cottage cheese is grainy, blend it or press it through a sieve.
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.
Wrap the dough in cling film and refrigerate for 20–30 minutes.
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.
Roll the dough out (~3–4 mm), cut out rounds, add the filling (not too much!), fold in half and press the edges lightly.
Brush with yolk and bake at 180°C for 20–25 minutes until golden.
Then transfer to a bag