Ready to take a delicious trip down memory lane? Grietiniečiai are the nostalgic Lithuanian sour cream pastries that everyone loves! With a sweet farmer's cheese filling wrapped in soft, tangy dough, these treats have charmed their way into our hearts. Let's get baking this popular Lithuanian retro dessert that's perfect for any occasion!
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Grietiniečiai: Nostalgic Lithuanian Treat
Grietinieciai are delightful sour cream pastries that hold a special place in the hearts of many Lithuanians. These Lithuanian pastries, which originally came from Soviet Russia, have been lovingly adapted to suit local tastes and ingredients.
Picture this: a slightly sweet farmer's cheese filling wrapped in a soft, tangy dough made with rich sour cream. It's no wonder these treats have become a popular dessert in coffee shops and homes alike!
For many, biting into a Grietinieciai is like taking a trip back to childhood, evoking memories of simpler times and family gatherings. So, whether you're indulging in one with a cup of coffee or making a batch at home, Grietinieciai are sure to bring a nostalgic smile to your face.
And if you're looking for more nostalgic Lithuanian treats, try Farmer's Cheese Cookies, Lithuanian Sandwich Cookies, Lithuanian Lazy Cake and Farmer's Cheese Donuts next!
Ingredient Notes
It's a simple recipe, and you will only need a handful of ingredients to make it. You can find quantities and full instructions in the recipe card at the bottom of the post.
- unsalted butter: softened.
- granulated sugar: or caster sugar, also known as superfine sugar.
- eggs: large, beaten. You will need 2 whole eggs and 1 egg yolk for egg wash.
- sour cream: or creme fraiche.
- all-purpose flour: also known as plain flour.
- baking powder: not to be confused with baking soda.
- salt.
- farmer's cheese: full-fat, ideally. If you can, use Lithuanian varškė, or Polish Twarog. This recipe works with cream cheese too, but you will need to add a little more flour to the filling.
- vanilla bean paste: optional.
Variations
Whilst traditionally, these Sour Cream Pastries are filled with Framer's cheese filling without additional flavours, we like to add a little extra sometimes. Try a teaspoon of poppy seeds, 2 tablespoon of lemon zest or a small handful of raisins or sultanas in your filling!
Step-By-Step Method
1. Preheat the oven to 200 C (390F). Line a large baking sheet (cookie sheets) with parchment paper.
2. Place the softened butter and sugar in a large mixing bowl. Using a handheld electric mixer, beat the mixture until pale and fluffy. Trickle in the beaten egg and one tablespoon at a time add the sour cream and beat until fully combined.
3. In a separate bowl, mix the flour, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and mix into a soft dough. Do not knead too much, as it won't be soft and tender. Flatten, wrap the dough in plastic wrap and place it in the fridge while you make the filling.
NOTE: The dough will be very soft and flimsy, but don't be tempted to add more flour.
5. Place the farmer's cheese in a large bowl and, using a potato masher or a fork, mash it into a smoother paste (it will still be a little grainy). Add the egg, sugar and flour and mix until everything is well combined.
NOTE: The filling is quite thin. It should spread a little when spooned onto the pastry, but not overspill around the pastry edges. You may need to adjust the amount of flour in the filling based on the size of your egg and the consistency of your farmer's cheese.
6. Roll the pastry out into a large circle about ½ cm (⅕ in) in thickness. Using cookie cutters, or a small plate, cut out 8x 10 cm (4in) rounds of pastry.
7. Divide the farmer's cheese filling by spooning it on one half of each piece of dough. Fold the over half of the pastry over, but don't press it down too much (you don't need to seal the filling in). Place the pastries on a baking sheet lined with parchment paper.
8. Brush the tops of each pastry with a lightly beaten egg yolk.
9. Bake Grietinieciai in the preheated oven for about 18-20 minutes. They should be light golden brown and slightly open at the seam.
How To Serve Sour Cream Pastries?
If you've been on Taste of Lithuanian before, you will probably know by now, that generally speaking a typical Lithuanian has a sweet tooth. This means that these Sour Cream Pastries can be enjoyed as breakfast alongside a cup of coffee or tea, or as a dessert after dinner or lunch.
My grandmother told me that back in the day, Grietiniečiai were actually considered a luxury (since it uses two decadent dairy products - sour cream and farmer's cheese) and were mostly reserved for special occasions.
Sour cream pastries are typically served slightly warm or at room temperature, sometimes dusted with a little confectioner's sugar. I personally think they are even better the next day!
More Lithuanian Desserts and Cakes
Looking for more inspiration? Want to try more delicious desserts from Lithuanian cuisine? We have you covered. Try some of the recipes below:
- No-Bake Caramel Biscuit Cake (Lazy Cake)
- Farmer's Cheese Cookies (Traditional Lithuanian Cookies)
- Lithuanian Sweet Cheese Buns With Farmers Cheese Filling
- Lithuanian Poppy Seed Buns With Chocolate Glaze
- Lithuanian Anthill Cake
- Honey Cake (Medaus Tortas)
- Farmer's Cheese Donuts (Varškės Spurgos)
Lithuanian Pastries: Grietiniečiai (Sour Cream Pastries)
Equipment
- Handheld Electric Mixer
- Potato Masher optional
- Large Baking Sheet
- Pastry brush
Ingredients
- 100 g (3.5 oz) butter softened
- 90 g (¼ cup + 3 tbsp) granulated sugar or caster sugar
- 1 egg large, beaten
- 100 g (½ cups) sour cream
- 300 g (2 ⅜ cups) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
Farmer's Cheese Filling:
- 100 g (3.5 oz) farmer's cheese full-fat
- 1 egg large
- 40 g (3¼ tbsp) granulated sugar or caster sugar
- 25-35 g (2-3 tbsp) all-purpose flour
- 1 teaspoon vanilla bean paste optional
For Egg Wash:
- 1 egg yolk
Instructions
- Preheat the oven to 200° C (390°F). Line a large baking sheet with parchment paper.
- Place the softened butter and sugar in a large mixing bowl. Using a handheld electric mixer, beat the mixture until pale and fluffy. Trickle in the beaten egg and one tablespoon at a time add the sour cream and beat until fully combined.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix into a soft dough. Do not knead too much, as it won't be soft and tender. Wrap the dough in plastic wrap and place it in the fridge whilst you make the filling. Note that the dough will be quite soft and flimsy, but don't be tempted to add more flour.
- Place the farmer's cheese in a large mixing bowl and, using a potato masher or a fork, mash it into a smooth paste (it will still be a little grainy). Add the egg, sugar and flour and mix until everything is well combined. The consistency of your filling won't be too thick. It will spread a little when spooned on the pastry, but shoudn't spill over the edges of the pastry.
- Roll the pastry out into a large circle about ½ cm (⅕ in) in thickness. Using cookie cutters, or a small plate, cut out 10-12 x 10 cm (4in) rounds of pastry.
- Divide the farmer's cheese filling by spooning it on one half of each pastry disk. Fold the over half of the pastry over, but don't press it down too much (you don't need to seal the filling in). Place the pastries on a baking sheet lined with parchment paper.
- Brush the tops of each pastry with a lightly beaten egg yolk.
- Bake Grietinieciai in the preheated oven for about 18-20 minutes.
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