Filling

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500 g curd cheese

50 g low-fat creme fraiche

3 tbs caster sugar

3 tbs semolina or ground rice

1 tbs vanilla sugar or 1tsp vanilla extract

Zest of half a lemon

1 large egg-white

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Dough

150 g unsalted butter - softened

200 g caster sugar

2 tsp vanilla sugar or 1 tsp vanilla extract

Pinch of salt

200 g low fat creme fraiche or sour cream

2 large eggs

700-800 g plain flour

2 tsp baking powder

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Glaze

1 large egg yolk

1 tbs milk

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1. Put all of the filling ingredients into a bowl and whisk together until thoroughly combined. Set aside.

2. For the dough, cream the butter and the sugars together until light and fluffy.

3. Add the salt, creme fraiche and eggs and whisk until smooth.

4. Measure out 500g of flour and sift it with the baking powder.

5. Gradually add this flour into the wet ingredients, mixing thoroughly.

6. If the dough still seems a little soft, gradually add some of the extra flour until workable.

7. When it's firm enough to handle, tip out the dough and knead smooth.

8. Preheat the oven to 200°C/180°C Fan.

9. Line two baking sheets with parchment paper.

10. Roll the dough out to about 1cm thick and cut out circles of diameter 12cm. A fluted, individual tart tin is just about ideal. You can, of course, make smaller sochnikis - roll the dough thinner, use 1.5tsp filling and reduce the cooking time accordingly.

11. Put a heaped tablespoon of the filling onto each circle and lightly fold over the other half of the dough, leaving the edges open.

12. Transfer the pastries to the baking sheets.

13. Mix the yolk and the milk together and brush over the tops of the pastries. Use the tines of a fork to mark the tops with an attractive pattern.

14. Bake for 20 minutes, turning the baking sheets around after 10 minutes to ensure even colouring.

15. Cool on a wire rack.