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These old-world Eastern European cheese cookies bring together a buttery dough and tangy cheese center that'll make your taste buds dance. The magic happens when the rich, tender pastry wraps around that creamy filling, creating something that feels both homey and fancy at once. You'll love how the slight tang from the cheese plays off the sweet cookie shell.
I stumbled across these treats while digging through my grandma's old recipe cards. After I baked them for a family get-together, they became the thing everyone begged me to bring again - none of my friends had ever tasted anything quite like them before.
Ingredients
- Filling Cream cheese 16 oz room temperature: Helps make everything smooth without any chunks
- Farmers cheese 2 lb: Gives that real deal texture and bit of tang
- Egg 1: Holds the filling together and makes it richer
- Sugar 1 cup: Makes the filling sweet enough to balance out the tang
- Dough Unsalted Butter 2 cups room temperature: Makes everything flaky and soft
- Eggs 3: Gives the dough body and richness
- Sugar 1/2 cup: Adds just enough sweetness without going overboard
- Flour 6 cups: Makes up the main part of your cookie dough try unbleached all purpose for best results
- Baking powder 1 tbsp: Helps them puff up just right without being too cakey
- Salt 1 tsp: Brings out all the good tastes and balances the sweet stuff
- Topping Egg 1: Gives that pretty golden look when they're done
- Sugar 1/2 cup: Adds a nice crunch and extra sweetness on top
Step-by-Step Instructions
- Prepare the Filling:
- Mix your room temperature cream cheese with farmers cheese in a big bowl. Make sure they're not cold or you'll get lumps. Toss in one egg and a cup of sugar, then stir everything until it's silky and completely mixed. You want it thick enough to stay put but soft enough to spread. Set it aside while you work on the dough.
- Create the Cookie Dough Base:
- Grab another big bowl and throw in your soft butter, three eggs, and half cup of sugar. Beat them together until everything gets fluffy and turns light yellow. This puts air in the dough for better texture. Your butter shouldn't be melted, just soft enough to mix easily.
- Develop the Dough Structure:
- Dump in two cups of flour, the baking powder, and salt into your butter mix. Stir gently just until they come together. Don't skip the salt - it makes the butter taste better and balances the sweetness. Keep adding the rest of the flour bit by bit, about a cup at a time. You'll need to switch to hand mixing when it gets too thick for your spoon.
- Form the Perfect Texture:
- Keep working the dough until it feels like a soft ball that doesn't stick to your hands. It should feel kind of like play dough when you're done. If it's sticky, add a little more flour, just a spoonful at a time. Let it sit for 15 minutes so it relaxes and gets easier to roll out.
- Roll and Shape:
- Sprinkle some flour on your counter and roll the dough out to about 1/4 inch thick. This makes sure they'll cook evenly but still be strong enough to hold the filling. Cut out 3-inch circles. Gather up the leftover scraps and re-roll them to use all your dough.
- Fill and Fold:
- Put about a spoonful of cheese filling on one side of each circle, but leave a little space around the edge. Don't put too much or it'll leak out when baking. Fold the empty half over to make a half-moon shape. Press the edges down firmly to seal them. If you want, use a fork to make pretty ridges on the edge.
- Prepare for Baking:
- Put your shaped cookies on baking sheets lined with parchment paper, keeping about an inch between them. Beat an egg in a small bowl until it's frothy, then brush it lightly on top of each cookie. Quickly sprinkle sugar on top before the egg dries so it sticks better.
- Bake to Perfection:
- Stick them in your oven at 400°F and bake about 15 minutes. Start checking them at 12 minutes. They should turn nice and golden on top with slightly darker edges. The bottoms should be light brown but not dark.
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The farmers cheese really makes these cookies special. I can still picture my grandma carefully picking out just the right cheese at our neighborhood European store. She always told me that good cheese makes good sochniki. Now when I bite into one, I'm right back in her tiny kitchen with that amazing smell filling the air.
Storage Solutions
Keep your cookies in a sealed container at room temperature for up to 3 days, though at my house they never stick around that long. If you need them to last longer, pop them in the fridge for up to a week. They actually taste even better the next day, when the cookie part softens a bit from the filling, making everything blend together nicely. To freeze them, let them cool completely, then lay them on a baking sheet until frozen solid. After that, put them in freezer bags and they'll keep for 3 months. Just let them thaw in the fridge overnight before eating.
Ingredient Substitutions
If you can't find farmers cheese, you can use cottage cheese that's been drained well and blended until smooth. Ricotta mixed with a spoonful of sour cream works pretty well too. For a less sweet version, cut back to 3/4 cup sugar in the filling. Want to try something different? Add a bit of lemon zest or vanilla to the filling. You can even swap half the white flour for whole wheat if you want a nuttier taste, but you might need to adjust how much you use.
Serving Suggestions
These cookies taste amazing when they're still a bit warm with a little powdered sugar sprinkled on top. They look great on a brunch table or served with afternoon tea. If you want to fancy them up for dessert, add a small dollop of sweetened whipped cream and some fresh berries on the side. Many Eastern European families enjoy these as a special breakfast treat on weekends or holidays. For a pretty presentation, arrange them on a cake stand with some fresh mint leaves or edible flowers to add color.
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These sweet-tangy treats hit all the right notes, making them a dessert you'll want to come back to again and again.
Frequently Asked Questions
- → What cheese works best for these pastries?
Farmers cheese (tvorog) paired with cream cheese creates the perfect texture and flavor for the filling. If you can't find farmers cheese, you could use drained cottage cheese, but the texture will differ slightly.
- → Can I prep the dough beforehand?
Sure! Make your dough up to a day ahead and store it in the fridge, wrapped tight in plastic to keep it from drying out. Leave it at room temperature for about 30 minutes before rolling it out so it's easier to handle.
- → Why do my pastries come apart in the oven?
This usually happens when the edges aren't shut well. Secure the edges by pressing them tightly together after folding. Using a fork to pinch the edges can help avoid gaps.
- → How do I store extras?
Cool them first, then store in an airtight container for two days at room temp or up to five days in the fridge. To freeze, keep them for three months, then reheat in the oven for the best texture.
- → Can I add extra flavors to the filling?
Definitely! While the original filling is simple, feel free to add things like vanilla, lemon zest, or raisins. For a twist, try a little cinnamon or a drop of rum extract.
- → How can I make the dough just right?
Add your flour bit by bit until the dough is soft and easy to work with, but not sticky. Flour brands vary, so you might need to adjust. Avoid overhandling the dough to keep it tender.