Puff pastry tongues with sugar recipe. Tongues from ready-made puff pastry

Step 1: prepare the flour.

Pour the flour into a sieve in small portions and sift into a medium and small bowl. Attention: 200 grams of the component must be poured into the first container, and 50 grams into the second. This process will allow us to saturate the flour with oxygen, which in turn will make the dough airy and softer.

Step 2: prepare water with salt.

Pour clean cold water into a glass and pour salt. Using a teaspoon, mix the ingredients thoroughly until smooth. We get a kind of saline solution, which we will soon add to the flour.

Step 3: prepare the butter.

We spread the butter on a cutting board and cut it into several pieces with a knife. Then move the pieces to a clean saucer and set aside to come to room temperature.

Step 4: Prepare the puff pastry.

Pour the salt solution into a medium bowl with flour and mix everything thoroughly with a tablespoon. Attention: You can also knead the dough with clean hands. Sprinkle some flour if necessary.

Knead the dough until it starts to stick out of your hands and becomes dense in consistency. It will take approximately the time 15 minutes. Now we form a ball out of it and wrap it in cling film or put it in a plastic bag. We remove the dough in the refrigerator to infuse for 15–30 minutes.

Meanwhile, prepare the butter mixture. To do this, place soft pieces of butter in a small bowl with flour.

Using a tablespoon or clean hands, mix everything thoroughly until a homogeneous mass is formed. Then we wrap the container with cling film and also put it in the refrigerator to infuse for 15 minutes.

After the allotted time, we take out the dough from a cold place, free it from the package and put it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll it into a rectangle with a thickness approximately 5 millimeters. Attention: the dough layer should be approximately in size 40 by 25 centimeters.
Then we take out the butter dough from the refrigerator and spread it with a tablespoon 2/3 of the surface of the cake, without reaching the edges of about by 1 centimeter.

Now we wrap the layer with an envelope. To begin with, the empty part, and after - the dough with the oil mixture.

Press the edges with your fingers and carefully wrap in cling film. Place the dough back in the fridge to firm up a little. 30 minutes.

After the allotted time, we again lay out the layer on the kitchen table with the short side facing us. Roll out the dough lengthwise with a rolling pin.
Then we wrap the layer again 3 times to make a square. Rotate a piece to the left 90 degrees and roll out again with the help of improvised inventory. We do this procedure about 6 times. Everything, puff pastry ready!

Step 5: prepare puff tongues.

Roll out the dough again to a thickness of about 0.8–1 centimeter. We should get once again a rectangle.

Now, using a knife, cut the layer along for 3-4 strips. After - each cut into small rectangles.

Sprinkle a thin layer of sugar on a cutting board. Here we lay out small stripes and roll once with a rolling pin. This must be done in order for the granulated sugar to stick to the dough.
Using a pastry brush, grease the baking sheet with a small amount of vegetable oil. Lay the dough rectangles on it, sugar side up. Meanwhile, preheat the oven to the temperature 200–220 °С. Immediately after that, put a baking sheet with pastries and bake for 20–25 minutes until a golden brown appears. Attention: you do not need to turn on the oven to the maximum, otherwise the puffs will turn out dry. After the allotted time, turn off the oven, and take out the baking sheet with the help of kitchen tacks and set aside.

Step 6: Serve puff tongues.

Still warm puff tongues using kitchen tongs, transfer to a special flat dish and serve to the dessert table. The baked goods are very tasty. Moist dough on the inside and golden crisp on the outside. Well, just lick your fingers, especially with tea or coffee.
Good appetite!

If you like drier puffs, then the dough can be made with less butter or more flour;

Before baking, puff rectangles can be decorated with multi-colored candied fruit;

Puff tongues can be prepared with various fillings. For example, it can be jam, semolina or condensed milk.

Every time I see puff ruddy tongues covered with sugar on the shelves in stores, I can’t resist and buy it.

Well, at home I also cook them very often, since both adults and nimble kids like this delicacy. Yes, and preparing tongues from ready-made puff pastry is very quick and easy.

Also very easy and quick to prepare. Children are very eager to eat them.

Ingredients:

And there are two ingredients

• Ready-made puff pastry (can be yeast, can be yeast-free) 1 pack.
• 1/2 st. Sahara.

That's all the products.

You will also need either parchment paper or vegetable oil no more than 1 tsp. if you use a baking sheet without paper. Do not pour too much oil in any case.

Tongues from ready-made puff pastry - recipe with photo:

Take the puff pastry out of the freezer. The dough can only be defrosted once. If by now you have reached the house, it has defrosted, then this indicates that today you will have puff pastries in your house, otherwise nothing good will come of it. We remove the packaging. Let it lie down at room temperature for 3-5 minutes, after which the frozen dough must be divided into layers.


So the dough should be thawed for about 1.5 hours.
After that, put a spoonful of flour on the table, or a handful. We put the dough and in no case roll it out, but slightly stretch it.


Sprinkle granulated sugar over the stretched dough. Do not moisten with water, sugar will stick during baking. Otherwise, the tongues will not rise.


Cut the dough in sugar into tongues. If you want rhombuses, then you can cut them out too, but then you will have pieces, but you can’t, like when working with yeast dough, crush and roll out again, so it’s better to cut into livers of the size that seems most attractive to you, without trimming.


We shift the tongues from the finished puff pastry onto parchment.
Now attention!!! We turn on the oven at 200 degrees, put a baking sheet with future tongues in it. We mark 3 minutes and turn off the oven.


Your puff tongues should stand in a warm place for at least 20 minutes. (preferably 1 hour). After that, we turn on the oven again at 200-210 degrees and bake the products until a golden blush. We take out the finished cookies from the oven and give it time to cool.


Bon Appetit!!!

Most delicious recipe from childhood - these are cookies puff tongues with sugar. To make it easier to make, I make the dough ahead of time and keep it in the freezer until needed. This greatly simplifies the whole process. The tongues are simply airy, layered and very tasty. A step-by-step recipe with a photo will help you bake delicious homemade puff tongues with sugar from puff pastry yourself.

We need for cooking:

• 1/2 portion;
• 1 chicken egg (for greasing the dough);
• 15 teaspoons of granulated sugar.

How to cook puff tongues with sugar

Mode oven: 180°C, medium level.

We take out the finished puff pastry from the freezer, transfer it to the refrigerator section and leave it there all night. Or make fresh dough. I prefer the dough after freezing, it is more layered after baking. To prepare 15 pieces of tongues, you need to take half a serving of dough.

We divide a piece of dough into two equal parts and roll them out separately to 3-4 mm. Don't forget to flour the table. Then, shake the egg with a fork and grease the first layer of dough. We lay the second layer of dough in an equal layer on the first layer and cut the dough into rectangles 5-6 cm wide. Using a spatula, we transfer the blanks from the dough onto parchment with a baking sheet.

Now, brush the top layer of dough with egg and sprinkle each piece with one teaspoon of sugar.

Bake sweets in a preheated oven for 25 minutes.

The readiness of the tongues is determined by their golden color and characteristic crunch.

Cooking instructions

1 hour Print

1. Knead the dough. Add as much sifted flour as will go in so that the dough easily leaves your hands. Refrigerate (refrigerate) for 1 hour.

2. Sprinkle the table with flour. Roll out the dough with a rolling pin so that it turns out to be a rectangular shape 0.7–1 cm thick. Take 300 grams of pre-softened butter or margarine (such as “Dumpling”), put it on the dough and smooth it over the dough, leaving the edge without oil so that you can close the margarine with an envelope.

3. Close the dough with an envelope. Roll out and fold in four. Cover with a towel or napkin and refrigerate for 20 minutes. Roll out the dough again into a rectangular shape with a thickness of 0.7–1 cm and fold in three. Cover and refrigerate again for 30-40 minutes. Tool Ice Cream Maker In order to prepare sorbet or ice cream without unnecessary hassle, an ice cream maker will come in handy, which will take care of freezing and mixing. There are devices that freeze on their own, and there are those that themselves need to first visit the freezer. Afisha-Food arranged a revision of the latter, and after long and careful experiments, the Nemox Dolce Vita ice cream maker turned out to be the best.

4. Roll out the dough again and fold it in four again. Cover and refrigerate again for 20 minutes. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

5. Roll out the dough again with a thickness of 1 cm, cut into diamonds. Pour granulated sugar into one saucer, and a beaten egg into another. Dip the tongue with the top side into the egg, then into the sugar.

6. It is better to put some newfangled non-stick napkins on a baking sheet (such as "White Cat" or "Tapperware"). From experience - tongues stick to baking paper, and then they have to be eaten with paper.

7. Put the tongues on a baking sheet, prick them with a fork in several places and bake at a temperature of 200-220 degrees for about 20-30 minutes until golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

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Ready-made puff pastry tongues are a good option for those who want homemade cakes for tea or coffee, but there is absolutely no time to cook them. Such a dish is prepared for “one or two”: first you need to roll out a layer of puff yeast or without yeast dough, cut puff-tongues, send to bake.

Roasted and fluffy puff pastry tongues cooked in the oven

Types of puffs

There is different recipes puff tongues yeast-free dough. They differ from each other in several ways:

• form;
• sprinkling method;
• by type of test.

Most often there are rectangular and triangular puffs-tongues, which are prepared according to one recipe. But some show imagination and make oval, teardrop-shaped, polygonal ones. The finished product does not have to be sprinkled with sugar on top.

Oval-shaped sugar tongues - unusual and cute

The tongue puff may not have any sprinkles at all. If you decide to make it with any flavor, then you can choose from the following: sugar-cinnamon, sugar-vanilla, cocoa sugar, salt, sesame, black cumin, poppy seeds, nuts, salt plus dried spices and seasonings.

Dough - as the basis for this dish, it can be yeast and yeast-free. Outwardly, there is almost no difference. Products from puff yeast dough rise a little higher, but yeast-free does not have an additional aftertaste. Supermarkets have a huge selection of semi-finished products for any pastry.

With them, the dessert turns out much faster. It is enough just to roll out the finished layer to the desired thickness, and then cut it into pieces. You can not roll out, but leave it as it is. Then the puffs will come out very fluffy. But the best option is homemade dough. It is much tastier than the store-bought counterpart.

2 recipe

You can cook the simplest version of tongue puffs: with sugar. The recipe is as follows: you need to cut the rectangles, grease the top with a mixture with an egg, sprinkle with sugar.

Simple but very delicious dessert for tea

Components

• puff pastry - 1 pack;
• granulated sugar - 2 tablespoons;
• egg.

Cooking

1. Roll out the base to the desired thickness.
2. Preheat oven to 170-180°C.
3. Cut into rectangles.
4. Lay them on a baking sheet.
5. Break the egg, shake it a little.
6. Brush the top with egg using a silicone brush.
7. Sprinkle sugar on top. №1
8. Put to bake until fully cooked.

In the oven

Such triangles are convenient not only for cooking, but also for eating.

Components

• butter - 1 pack;
• eggs - 2 pieces;
• milk - 1 glass;
• granulated sugar - 1 tablespoon;
• yeast - 1 teaspoon;
• salt - 0.5 tsp;
• flour - as needed.

Cooking

1. With milk at room temperature (or slightly higher), mix dry yeast, sugar, salt.
2. Add flour, mix until the mixture has a creamy consistency.
3. Leave the steam in a warm room.
4. After 20 minutes, add eggs, flour. Knead yeast dough.
5. Cover with a towel, remove to rise for 40-60 minutes.
6. Leave the butter at room temperature for 15-20 minutes.
7. Put the finished mass on the table and roll out a layer about 1 cm thick.
8. Spread the butter over the surface. It should be slightly softened, but holding its shape.
9. Fold the layer three or four times to form the first layers. Put it in the refrigerator.
10. After half an hour, take it out, roll it out again. Fold again, put in the refrigerator, covered with foil. So repeat 2-4 times: the thicker, the more magnificent the baking will be.
11. Remove the finished layer from the refrigerator, roll it out to a thickness of about 1 cm. Cut into squares with a side of 20 cm. Fold them diagonally to form triangles.
12. Place on a baking sheet and leave to rest for 15-20 minutes.
13. Bake at a temperature of 175-180 degrees until cooked.

With ham

Components

• flour - 300 g;
• eggs - 1 piece;
• margarine - 1 pack;
• kefir - 0.5 cups;
• salt - 0.5 tsp;
• sesame seeds for sprinkling;
• ham - 100 g.

Cooking

1. Keep margarine in the refrigerator before cooking so that it is firm.
2. Mix the egg with flour, pour kefir into it, add salt and margarine, cut into pieces.
3. Chop the mass with a knife to a crumb state.
4. If the mixture came out liquid, add flour, if it is very thick - water or kefir.
5. Collect crumbs, put ready dough in the refrigerator, covered with cling film, for several hours.
6. Roll out a layer 1 cm thick, cut into squares with a side of 15 cm.
7. Cut the ham into very thin strips. №3
8. Put 1-2 strips in the middle of each square.
9. Fold the square in half, as if closing a book, and the ham strips will act as a bookmark.
10. Do not press the edges.
11. Sprinkle the rectangles with sesame seeds and a little salt.
12. Bake at 180 degrees until done.

cooking secrets

Even such a simple dish as puff pastry tongues is quite difficult for a beginner to master. In every case there are nuances that you need to know in order to get everything right the first time. The secrets of cooking the dish "tongues from puff yeast-free dough":

1. The puffs cook very quickly. If you are doing them for the first time, then the main condition will be not to track the time. To prevent this from happening, it is necessary to lubricate the top of the products with an egg and monitor the surface. As soon as it has browned, remove the dish from the oven.
2. Everyone can cut puffs. But, to make the dish more original, you need to do it with a figured knife with a serrated edge. №2
3. To diversify the taste, tongues are sometimes cooked with a small amount of filling. It is so small that the edges do not need to be pinched. One layer is simply superimposed on another.

It's very simple: you need to sprinkle puffs with sugar

№2

With the help of such a knife, pastries will become more original.

Ham cut into thin strips