These sochniki literally melt in your mouth! Gypsum is a soft and delicate shortcrust pastry, which complements the fragrant curd. Very tasty!
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Soft butter (margarine) add the yolk, sugar, salt and a spoon of sour cream. Mix well.
In a separate bowl mix the flour with the baking powder and sift the oil mixture.
Knead soft and pliable dough. Long knead not necessary, just combine all components into a single plastic mass. The dough is quite sticky, but the extra flour does not pour. Wrap the ball of dough in plastic wrap (Saran wrap) and put into the fridge for 30-40 minutes.
For the filling, it is better to take a fine-grained curd. Add to it the sugar, vanilla sugar, sour cream and half of the yolk. Mix well and pour 1 tbsp flour (if the filling turns out watery, then add another spoon of flour). Ready stuffing for a while clean the refrigerator.
Unwrap the plastic wrap work surface and the dough lightly with flour pipelay. Roll it to a thickness of 4-5 mm.
Special molds for cookies (or a bowl) squeeze out circles with a diameter of 10-12 cm. the rest of the test is collected, combined and rolled out again.
On half of each circle, spread 1 heaping tablespoon filling, cover the second half and lightly press down (press down well on the sides). You can seal the edges of the sochniki with a fork, so they better keep their shape when baking.
Future juicy shift on the baking tray lined with parchment.
To the left half of the yolk add 1 tbsp milk and brush the surface of the sochniki (can be further powdered sugar). Bake them in a preheated 180 °C oven for 20-25 minutes (until nice Golden color).
Ready sochniki optionally sprinkle with powdered sugar.