Socheni | Pastries Stuffed with Fresh Cheese

If you recognize the pastry in the picture, you and I probably belong to the same culture and generation. Most likely, you are smiling and wishing you could get one of those right now. Sochen (singular) or socheni (plural) are rolled flat portions of dough stuffed, folded, and baked without sealing the stuffing. They can be stuffed with sweet and savory ingredients, but the ones with fresh Farmer’s cheese, aka tvorog, are the most widely known and loved.

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Step 1

Preheat oven 400F. Prepare a 1/2 size baking sheet lined with a silicone mat.

Step 2

In a small bowl, combine room temperature butter, salt, sugar, and whip the butter until fluffy. Add an egg and continue whisking until thoroughly incorporated. For small amounts, a handheld mixer with a whisk attachment is recommended. Otherwise, use a stand mixer.

Step 3

In a larger bowl, combine flour and baking powder. Add the whipped mixture and make a soft dough. It should not be sticky. Shape it into a ball and cover it with plastic wrap. The dough can be made in advance and stored refrigerated.

Step 4

Combine all ingredients for stuffing in a bowl of food processor and process until smooth. If using homemade soft and creamy tvorog, skip the sour cream.

Step 5

Make the egg wash by mixing the egg yolk with milk and salt.

Step 6

Divide the dough into 6 equal portions and roll each into an oval 1/4" thick. Arrange them on the baking sheet lined with a silicone mat. Portion the filling and spread it over half of each oval. Fold the other half on top of the filling. Keep the curved edge open. Brush the top of each pastry with a thin layer of egg wash.

Step 7

Bake for 15 minutes or until lightly golden. Transfer them to a cooling rack to rest until they reach room temperature. They are stored and served at room temperature.

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