Quark cakes “Sochniki”

Quark cakes “Sochniki”

Sochniki are Russian quark cakes whose shape is reminiscent of the classic dumplings called pierogi. The name of this pastry comes from the Russian word "sotschen", which means "rolled out dough".


  • 400 g of flour
  • 200 g of butter
  • 250 g of cottage cheese
  • 150 g of sugar
  • 12 tbsp of cold water
  • 1 tsp salt
  • 2 egg yolks


Many Eastern Europeans, especially Russian natives, associate Sochniki with childhood memories. The quark cakes were not only baked at home, but also sold in the school canteen.

There are two main recipes of Sochniki: Arkhangelsk style and Yaroslavl style. They differ in filling, but both originate in Northern Russian. Another common,  characteristic trait is the fact that their preparation begins with the dough being rolled out into a thin layer.

Sochniki Arkhangelsk style have a hearty stuffing to which savory ingredients like fish, meat, egg and leeks contribute. Our recipe has a sweet filling – therefore these are Sochniki of the Yaroslavl style.

Russian quark cakes “Sochniki”, detailed photo recipe

100 minutes

1. Mix flour and salt.

2. Beat butter (room temperature) with salt.

3. Add egg yolks and beat well again.

4. Sift flour.

5. Add butter mixture and ice cold water.

6. Combine to a dough and wrap in cling film. Refrigerate for 30 minutes.

7. Mix sugar and cottage cheese.

8. Remove dough from fridge.

9. Roll out and cut out circles.

10. Place cottage cheese mixture on one half of the circle.

11. Cover with the other half to form a crescent shape.

12. Brush cakes with egg yolk. Bake at 200 °C for 25 minutes.

13. Serve warm.

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