Russian Cheese Pastry

Shanezhki Russian Cheese Pastry (Шанежки)

Shanezhki Russian Cheese Pastry (Шанежки) with Farmer's Cheese is a mouthful to pronounce, but so delicious! A baked brioche style yeast bun generously smothered with sweet Tvorog, Farmer's Cheese or Quark and baked with fresh strawberries.

Course Dessert
Cuisine Russian
Keyword Shanezhki
Author Peter's Food Adventures


Sweet Dough Ingredients

  • 1 cup milk lukewarm
  • 2 medium eggs
  • 7 tablespoons sugar
  • pinch of salt
  • 1 tablespoon sour cream room temp
  • 4 tablespoons melted butter - using 15ml measure
  • 1 teaspoon vanilla
  • 3⅓ cups of flour
  • 2 teaspoons yeast - slightly less than a ¼ oz. bread machine yeast packet

Cheese Filling ingredients

  • 1 lb/450g tvorog or quark
  • 1 teaspoon vanilla bean paste
  • 2 small eggs can use 1 large egg
  • 4 tablespoons sugar
  • 2 tablespoons sour cream
  • 250 g punnet strawberries sliced
  • egg wash
  • sugar syrup


  1. Place sweet dough ingredients in the order listed up into your bread machine and select the dough program. It will take around 90 minutes to complete the cycle.

  2. Preheat oven to 350°F/180°C.
  3. To make the smooth tvorog cheese filling, you need to prepare the tvorog cheese. Homemade tvorog can be quite grainy and the cheese mixture must be smooth. Store-bought tvorog cheese or quark tends to be smooth, and might not need this step. Place tvorog into a metal sieve and using the back of a spoon, push through the sieve making tvorog a smooth consistency. You could also use a food processor or blender to mix all ingredients together, skipping the metal sieve. Mix together the tvorog, vanilla bean paste, egg, sugar and sour cream.
  4. When the sweet dough is ready, place on a floured surface and gently knead. Cut the dough evenly in half. Place both dough pieces on parchment paper on a baking tray. I use 2 trays. Using your hands, stretch and pat the dough into a round 30cm diameter round shape. Place the half of the tvorog cheese mixture on each of the round dough pastries, leaving a small border. Randomly cover the tvorog mixture with sliced strawberries.

  5. Put in a warm place and allow to rise for about 15 minutes. Brush the edges with an egg wash.
  6. Bake in the preheated oven for about 20 minutes until golden brown. To make sugar syrup, place 1 tablespoon of sugar with 1 tablespoon hot water and mix until dissolved. Using a pastry brush, cover the baked strawberries with the sugar syrup for a nicer looking finish. Serve warm or at room temperature.