Sochniki – a recipe for a Soviet cuisine, very tasty shortcrust pastry with curd filling. Skochniks can also be prepared from yeast dough and the filling in them can be different, even from fish.
For a recipe for Soviet cuisine Sochniki, the first step is to prepare the filling, as it must stand until the sugar is completely dissolved. The cottage cheese for the filling is not wiped, put all the ingredients in a bowl and mix with a mixer.
For the dough, combine the softened butter with egg, salt and powdered sugar, mix everything well until smooth, and then add the sifted flour with baking powder.
Divide the kneaded dough into six equal parts, roll each part into a short sausage, and then roll it into a layer approximately 5 mm thick. Put the filling on half of the cake, cover with the other half, but not completely, but so that the filling is visible.
Mix the yolk with warm water and use a brush to grease the surface of the yolk, not skipping the curd filling. Place Sochniki on a baking sheet lined with flour or lined with baking paper and bake in an oven preheated to 200 degrees for 25 minutes.