Very proud of Italian cooking many times we forget the delicious traditional dishes of other cuisines. This time, however, we must remember Ukraine. Thanks to Lyubov ,who has been in Italy years and gave us this beautiful Ukrainian recipe. Cooking and eating together is the best way to build bridges among peoples.
The Sochniki are sweets stuffed with ricotta typical of Ukrainian cuisine and tradition. Delicious half-moons of puff pastry made with butter and flour, stuffed with a light cream of ricotta and lemon zest, baked in the oven and very easy to prepare. Initially Sochniki were prepared for special occasions such as Christmas and Easter but today you can find them all year round.
Servings for: 6 people
For the dough
00 Flour/all-purpose/plain flour 400g=3 1/4 cups
Butter at room temperature 120 g= 1/2 cup
Sugar 120g =1/2 cup Egg 1 Fine salt a pinch=1/2 tsp.
Fresh liquid cream100g =1/2 cup Baking powder 8 gr.= 2 tsp.
For the Filling
Fresh Ricotta Cheese 200g=3/4 cup
00 Flour/all-purpose/plain flour 50g=1/2 cup
Sour cream /yogurt 40g=2 tbs. Egg 1
Zest 1 lemon Sugar 50g=1/4 cup
Put the butter at room temperature in a bowl, add the sugar and start mixing
In a second bowl open an egg and beat it lightly.
Add the beaten egg to the butter and stir
Add the fresh cream, a pinch of salt and little by little the flour together with the yeast
Work with your hands until you get a homogeneous and elastic mixture
Make a ball, wrap it with plastic wrap and put it in the fridge for an hour.
In the meantime, dedicate yourself to the filling: drain the ricotta and pass it with a colander so as to eliminate excess milk
Pour the ricotta into a bowl, add an egg white (keep the yolk), vanilla extract, a tablespoon of sifted flour, sour cream, sugar and lemon zest
Work with a ladle all the ingredients until you get a creamy filling without lumps
Take back your dough and roll it out with a rolling pin forming a sheet of about half a centimeter
Form circles with the help of a cutter or simply a glass .Reuse the cutouts
Stuff each portion of the dough with two teaspoons of ricotta cream and close it without sealing the edges so that the filling can be seen
Place your Sochniki on a oven tray covered with a sheet of parchment paper, brush the surface with the egg yolk slightly beaten and cook at 200C°/400 F° for 20/25 minutes taking care not to let them darken on the surface
Serve the Sochniki with a sprinkling of icing sugar after letting them slightly cool.
Be careful to take the butter out of the fridge about 30 minutes before starting your recipe.
Choose a fresh cow’s milk ricotta and before mixing it with the other ingredients, filter it carefully to eliminate all excess liquids that could ruin your Sochniki.
Cook and share with friends and family.