Tvorog korzhiki – popular cheese cookies from Soviet canteens

Tvorog korzhiki – popular cheese cookies from Soviet canteens

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These tvorog korzhiki taste fluffy, tender and heavenly delicious. The large cheese cookies date back to the Soviet era, were sold in many canteens and loved by children and adults. Here I’ll show you how to make them yourself easily and quickly at home. You can find a detailed tvorog korzhiki recipe with exact quantities and step-by-step instructions here at the very bottom.

Popular cheese pastry from the Soviet era

The Soviet era was rich in korzhiki – large cookies in various shapes and flavors. Tvorog korzhiki were also among them. They were offered in school and company canteens as well as bakeries. Both children and adults loved the large cheese cookies.

Soviet cheese cookies

What can I use instead of tvorog?

You can buy tvorog in Russian stores and some German supermarkets. It is also very easy to make tvorog by yourself. Alternatively, you can make the cookies with curd cheese or cottage cheese. If you use curd cheese, you may need more flour for the dough, which unfortunately could negatively affect the taste of the korzhiki. You don’t have to puree the curd cheese, but you can use it directly. If you use cottage cheese for the recipe, it is best to drain the excess liquid from it through a straining cloth beforehand.

How to serve and store tvorog korzhiki?

The tvorog korzhiki are ideal for snacking in between meals instead of ordinary cookies. They also taste delicious with a glass of (plant) milk, with a cup of coffee or tea for dessert after a meal. Store the large cheese cookies at room temperature in an airtight container so that they do not dry out. This way they stay fresh and delicious for quite a long time.

Korzhiki with tvorog

The tvorog korzhiki are

  • fluffy,
  • tender,
  • coarse-pored,
  • soft,
  • incredibly tasty,
  • not too sweet,
  • long-lasting,
  • easy and quick to make,
  • ideal for snacking in between or for dessert with coffee, tea, milk,
  • popular cheese cookies of the Soviet era.

Soviet tvorog korzhiki recipe

The tvorog korzhiki recipe is very simple and fast. For this you just need to knead the cheese dough, cut it into large cookies and put them in the oven. Here you can form a rough idea of how the preparation goes, and what you need for the recipe. You can find the exact quantities and step-by-step instructions on how to make the Soviet tvorog korzhiki yourself here below in the box recipe.

For the recipe you will need

  • tvorog – mashed,
  • room-warm butter,
  • sugar,
  • large egg – beaten,
  • flour,
  • baking soda,
  • a little vanilla and salt.

How to make tvorog korzhiki: here’s how to do it (Check out the detailed recipe at the bottom.)

  1. First you whip tvorog, butter, sugar, vanilla and salt. Then add egg, leaving some to coat, and beat some more. Then you stir in baking soda. Finally, add flour in batches and knead into a soft dough.
  2. Roll out the dough, not too thinly, cut it into squares, brush them with the leftover egg and bake the large cheese cookies at 170 °C for about 25 minutes. Done!

Large cheese cookies

How to make tvorog korzhiki: tips and tricks

  • If you don’t have the possibility to buy tvorog or make it yourself, you can use curd cheese or cottage cheese as an alternative.
  • You can adjust the amount of sugar according to your taste.
  • The amount of flour given in the recipe may vary, especially depending on how much moisture your tvorog contains. Therefore, add the flour in batches until the dough has the right consistency. It should be very soft, not sticky, and definitely not too firm or dry.
  • Knead the dough only briefly to a homogeneous consistency and in no case too long. Otherwise, after baking, the cheese cookies might taste firm and dry instead of fluffy and soft.
  • Do not roll out the dough too thin, but at least 1 cm thick. Otherwise, the tvorog korzhiki might taste dry even in this case.
  • Do not bake the tvorog korzhiki longer than necessary. Use a toothpick to check if they are baked.

Did you make the Soviet tvorog korzhiki according to this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the big cheese cookies.

Got an appetite for more Soviet-era sweet pastries? Try:

Tvorog korzhiki – popular cheese cookies from Soviet canteens

Tvorog korzhiki

The tvorog korzhiki taste fluffy, tender and heavenly delicious. The large cheese cookies date back to the Soviet era, when they were sold in many canteens and loved by children and adults alike. According to this recipe you can easily and quickly make them at home.
Prep Time 30 mins
Cook Time 25 mins
Course Dessert
Cuisine Russian, Soviet
Servings 12 korzhiki

Ingredients
  

  • 220 g tvorog
  • 190 g sugar
  • 75 g butter room-warm
  • 1/2 egg large
  • approx. 320 g flour
  • 3 g baking soda (sodium bicarbonate)
  • 8 g vanilla sugar
  • 1/2 tsp salt
  • flour for the work surface

for the coating

  • 1/2 egg

Instructions
 

  • Whisk 1 egg and divide into two portions.
  • Blend tvorog until creamy.
  • Put tvorog, softened butter, sugar, vanilla sugar and salt in a mixing bowl and beat it for about 5 minutes to dissolve the sugar as much as possible.
  • Add 1/2 egg and beat until homogeneous.
  • Add baking soda and mix briefly.
  • Add flour in portions and knead briefly and briskly to form a soft dough.
  • Roll out the dough on a floured work surface to a rectangle about 1 - 1.2 cm thick and cut it into smaller squares.
  • Place the dough squares on a baking sheet lined with parchment paper, spacing them slightly apart, and brush them with the remaining 1/2 egg.
  • With a fork, draw lines crosswise on each dough piece and bake the korzhiki in a preheated oven at 170 °C top and bottom heat for about 25 minutes.

Notes

  • The amount of sugar can be adjusted according to taste.
  • The indicated amount of flour may vary, mainly depending on how much moisture the tvorog contains. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft, not sticky and in no case too firm or dry.
  • Knead the dough only briefly to a homogeneous consistency and in no case for too long. Otherwise, after baking, the cheese cookies might taste firm and dry instead of fluffy and soft.
  • Do not roll out the dough too thin, but at least 1 cm thick. Otherwise, the tvorog korzhiki might taste dry even in this case.
  • Do not bake the tvorog korzhiki longer than necessary. Use a toothpick to check if they are done baking.
  • Note the detailed tips and tricks for making the tvorog korzhiki at the top of the post.

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