Banana Sochniki

Cream the softened butter together with the sugar.

Add the sour cream and salt, and mix to combine.

Add the flour mixed with the baking powder and stir the dough together with a spoon.

The dough should be soft and pliable. You may need a little more or a little less flour depending on its absorption capacity — do not make the dough stiff or dense. Refrigerate the dough for 20–30 minutes or longer.

Prepare the filling. Mash the banana with a fork, ideally not into a completely smooth paste — leave some small pieces.

Add all the remaining filling ingredients. The cottage cheese should be soft, smooth, and creamy. If yours isn't, press it through a fine-mesh strainer beforehand and stir in a little sour cream.

Mix everything together well — the filling is ready.

Divide the dough into 12 equal pieces. Roll each piece into an oblong, flat round.

Place 1/12 of the filling onto each round.

Carefully pinch the edges together like a dumpling (dip your fingers in flour as needed).

Flip the piece seam-side down and curve it into a "banana" shape.

Repeat with the remaining dough and filling. Arrange the pieces on a baking sheet lined with parchment paper.

Bake in an oven preheated to 180°C for approximately 20–30 minutes, or until the dough is lightly golden.

Let the finished sochniki cool. Here's what they look like when broken open.

These banana sochniki have an incredibly tender, melt-in-your-mouth dough with crispy tips and a delicious cottage cheese and banana filling. They are so good — I highly encourage you to give this treat a try!