Sochniki: Delicate Curd Dessert with History and Cooking Secrets

Slochniki (also known as "sochenki") are an ancient delicacy originating from the peasant cuisine of Eastern Slavs. Historically, they were baked in traditional ovens for major holidays and family celebrations. The name "slochniki" comes from the word "juice" ("сок" in Russian), as the curd filling releases delicious juices during baking.
Interesting fact: This dish has different regional names:

• In Belarus: "sachniki"
• In western Russia: "tvorozhniki" (curd pies)
• In some villages: "varaniki" (though this is a slightly different dish)

Traditionally, slochniki were made in a half-moon shape symbolizing the new moon. They were often served during Maslenitsa (Butter Week) and other calendar holidays.

For the dough:

• 250g all-purpose flour (plus extra for dusting)
• 120g cold butter (82% fat)
• 60g granulated sugar
• 1 large egg (grade AA)
• Pinch of fine salt
• 1 tsp lemon zest (optional)

For the curd filling:

• 300g homemade cottage cheese (9-18% fat)
• 1 egg yolk (white can be added to dough)
• 3 tbsp sugar (or to taste)
• 10g vanilla sugar
• 1 tbsp sour cream (20%)
• 1 tsp cornstarch (to stabilize filling)

For glazing:

• 1 egg yolk
• 1 tbsp milk

1. Making the dough:

• In a deep bowl, mix sifted flour with sugar and salt.
• Add cubed cold butter. Use your fingers or a pastry cutter to create a crumbly mixture.
• Add the egg and quickly knead the dough. Don't overwork it.
• Form a ball, wrap in plastic, and refrigerate for 40-60 minutes.

2. Preparing the filling:

• Press cottage cheese twice through a sieve or blend until smooth.
• Add yolk, sugar, vanilla, sour cream and cornstarch. Mix thoroughly.
• Taste and adjust sweetness if needed.

3. Shaping slochniki:

• Divide dough into 2 parts. Roll out one portion to 3mm thickness.
• Cut out circles (8-10cm diameter).
• Place 1 tsp filling on one half of each circle.
• Fold over and seal edges with a fork. You can make decorative cuts.

4. Baking:

• Preheat oven to 180°C (no fan).
• Place on parchment paper, brush with yolk-milk mixture.
• Bake for 20-25 minutes until golden.
• Cool on a rack – the filling will be very hot!

1. Perfect dough tips:

• Keep all ingredients cold
• Work quickly to prevent butter from melting
• If dough is crumbly, add 1-2 tbsp ice water

2. Prevent cracking:

• Add starch or semolina to filling
• Don't over-roll the dough
• Prick with fork before baking

3. Serving suggestions:

• Traditional: with sour cream and wild berries
• Gourmet: with vanilla ice cream and caramel sauce
• Kids' version: heart-shaped with colorful sprinkles

1. Healthy options:

• Flour: whole wheat or almond
• Sugar: substitute with stevia
• Cottage cheese: low-fat or Greek yogurt

2. Festive versions:

• With chocolate chips
• Orange zest and cinnamon
• Mini slochniki for buffets

3. Seasonal ideas:

• Summer: with cherries or blueberries
• Autumn: with pumpkin puree
• Winter: with cranberries and orange

Kitchen hack: You can freeze unbaked slochniki! Arrange on a tray, freeze, then transfer to a bag. Bake from frozen, adding 5-7 minutes to baking time.