Recipe for puff pastry puffs with sugar. Puff pastry tongues with sugar

Puff tongues with sugar are cookies familiar to everyone since childhood. This recipe is suitable even for those for whom the gates to the kingdom of cooking are still closed, that is, the laziest housewives, men and teenage children. You just need to buy ready-made frozen yeast-free puff pastry and a pack of sugar. Arm yourself with a knife and 20 minutes of free time. And the simplest, but incredibly delicious pastries are guaranteed to you. As they say, everything ingenious is simple!

Ingredients

Puff pastry - 250 gr. (half pack)
Sugar - 0.5 cups
Chicken egg - 1 pc.
Vanilla to taste

How to make puff tongues with sugar from ready-made dough

Divide the layer of finished dough (you can not defrost completely, but just a little so that the dough can be cut) into diamonds or rectangles.

All your actions must be quick so that the dough does not have time to warm up to room temperature, since the products will rise poorly in the oven or lose their “flakyness.” For the same purposes, the oven should be preheated in advance.

You get rectangles measuring 10-12 cm by 4-5 cm. Brush with egg with a pastry brush.

The beaten egg can be replaced with strong brewed black tea. Thanks to smearing with tea, the puff pastries will get a delicious tan in the oven.

Place the dough pieces on a baking sheet lightly sprinkled with flour. Cover the puff tongues with brown sugar in a thin layer. You can use baking paper as a safety net, in this case the puff pastries will definitely not stick to the baking sheet. Remember that you need to leave 2-3 cm between the puff pastries so that they do not stick to each other during baking.

You can make it from ready-made puff pastry (recipe at the link). Take note!

Preheat the oven to 190 C and send the tongues to bake. This is how quick and easy it is to prepare puff pastries, and the taste is in no way inferior to the most sophisticated wrappers and buns.

Puff pastry tongues are cooked in the oven for 15-20 minutes. The cookies increase several times in height and become golden brown.

Puff tongues with sugar can be served warm or cold. They are good with tea and compote.

Treat your family with puff tongues for breakfast or give them to your children for training or a walk in the park. Despite the fact that they are made from puff pastry, the tongues are satisfying and can easily replace a sandwich without forcing the child to eat a pack of unhealthy store-bought crackers.

Bon appetit!

I would be very grateful for any feedback on the recipe: questions, photos, reviews. Show and tell us what you did.
I have posted a video recipe for puff tongues on my YouTube channel, enjoy watching!

Every time I see flaky, brown tongues covered with sugar on store shelves, I can’t resist buying them.

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

It is also very simple and quick to prepare. Children eat them very willingly.

Ingredients:

And there are two ingredients)))

Ready-made puff pastry (yeast or yeast-free) 1 package.
1\2 tbsp. 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 under any circumstances.

Ready-made puff pastry tongues - recipe with photo:

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

So the dough should defrost for about 1.5 hours.
Then pour a spoonful of flour, or a handful, onto the table. Place the dough and do not roll it out, but stretch it slightly.

Sprinkle granulated sugar onto the stretched dough. Do not wet with water, the sugar will stick during baking. Otherwise the reeds will not rise.

Cut the dough in sugar into tongues. If you want diamonds, you can cut them out, but then you will have pieces left, and they cannot be crumpled and rolled out again, as when working with yeast dough, so it is better to cut into livers of the size that seems most attractive to you, without trimmings.

We transfer the tongues from the finished puff pastry onto the parchment.
Now attention!!! Turn on the oven at 200 degrees, place a baking sheet with future tongues in it. Time it for 3 minutes and turn off the oven.

Your puff tongues should sit in a warm place for at least 20 minutes. (preferably 1 hour). After that, turn the oven back on at 200-210 degrees and bake the products until golden brown. Remove the finished cookies from the oven and give them time to cool.

Bon appetit!!!

step by step recipe with photos

You can prepare a crispy, airy delicacy, puff pastry tongues, in almost 20 minutes if you have a preheated oven and defrosted puff pastry: yeast or yeast-free. This dessert is ideal for breakfast, lunch or dinner; it perfectly replaces candy bars and muesli, granola for a snack, and you can take it with you on a trip or on a picnic. Since the dough is sold frozen, it should be defrosted at room temperature for about 20-30 minutes, but no more, so that the dough layers do not stick together. There is no need to roll out this product - its thickness is just ideal for baking. The average size of dough tongues is 5-6 cm in length and 3-4 cm in width, but you are free to create a dessert to your liking, focusing on the flight of your imagination.

Ingredients

300 g puff pastry
1 chicken egg or 2 quail eggs
1.5 tbsp. l. granulated sugar
2-3 pinches of premium wheat flour

Preparation

1. Thaw the frozen puff pastry and carefully unfold it on a work surface or board, if possible lightly sprinkling it with premium flour. Let's cut into rectangles or cut out the tongues according to a previously prepared stencil. Carefully separate the slices from each other.

2. Beat the egg in a separate bowl, dip a brush or a piece of paper napkin into the egg mixture, grease the dough slices on top - thanks to the grease, the dessert will acquire a ruddy and golden crust when baking. If desired, a chicken egg can be replaced with two quail eggs or strong tea leaves. You can simply mix chicken yolk with 1 tbsp. l. milk without added protein.

3. Sprinkle granulated sugar on top of the tongues - sand, not powder! Place on a baking sheet or baking paper and place in an oven preheated to 180 degrees for 8-10 minutes. It is important not to overcook the baked goods in the oven, otherwise they may burn on both the bottom and top, taking on an unappetizing appearance. Remember that the layers of dough are small, so they will take little time to cook. Remove the finished product onto a board or place it from a baking sheet onto a dish and let it cool. The tongues turn out airy and fluffy, crispy.

Ingredients

Puff pastry - 250 gr. (half pack)
Sugar - 0.5 cups
Chicken egg - 1 pc.
Vanilla to taste

How to make puff tongues with sugar from ready-made dough

Divide the layer of finished dough (you can not defrost completely, but just a little so that the dough can be cut) into diamonds or rectangles.

All your actions must be quick so that the dough does not have time to warm up to room temperature, since the products will rise poorly in the oven or lose their “flakyness.” For the same purposes, the oven should be preheated in advance.

You get rectangles measuring 10-12 cm by 4-5 cm. Brush with egg with a pastry brush.

The beaten egg can be replaced with strong brewed black tea. Thanks to smearing with tea, the puff pastries will get a delicious tan in the oven.

You can make delicious cheese puffs from ready-made puff pastry (recipe at the link). Take note!

Preheat the oven to 190 C and send the tongues to bake. This is how quick and easy it is to prepare puff pastries, and the taste is in no way inferior to the most sophisticated wrappers and buns.

Puff pastry tongues are cooked in the oven for 15-20 minutes. The cookies increase several times in height and become golden brown.

Puff tongues with sugar can be served warm or cold. They are good with tea and compote.

I would be very grateful for any feedback on the recipe: questions, photos, reviews. Show and tell us what you did.

Are you sure the dough doesn't need to be rolled out?

Margo, you don’t need to roll out the dough, this way there will be more “layering” in the finished tongues. I'll be looking forward to your feedback on the recipe!

Everything worked out, thank you. Indeed, a very flaky dough. The children were delighted and asked to cook more!

Beautiful and delicious! Thank you, Margo, for the photo and review of the recipe!

Hello! Tell me, should I use yeast dough or yeast-free dough?

Marina, I use yeast-free. Any kind will do: both yeast and yeast-free, just keep in mind that products made from yeast dough need some time before the oven - to do this, leave them on a baking sheet for 15-20 minutes, and only then put them in the oven. Share your review later if you cook) I will be very grateful!

Thanks for the advice, I made it with yeast. I’m not complaining about the splendor, they fit well and then I set it to bake. I attach a photo)

Marina, it turned out great! Thanks for the photo and review!

Advice for you and those who will make such puff pastries: moisten a baking sheet with cold water, then lay out the tongues and put them in the refrigerator for 10-15 minutes. After the refrigerator, go straight into a hot oven. This technique ensures super-lamination (puff pastry bakes best with water).

Luda, interesting advice, I haven’t heard of this feature before. I'll definitely try it! The delicious photo immediately makes you want something sweet for your tea...! Thank you!

I did it!👍👍👍

Guest Anya, they look so delicious! Thanks for the photo report!

Add a comment Cancel reply

2017 Pirogeevo.ru · Copying site materials without permission is prohibited

Sugar puff tongues are an original recipe for a very popular pastry, which differs from all others in its ease of preparation, but such a pleasant, native taste. Almost all of us remember the taste of puff tongues; they were often sold in buffets and cafeterias, sprinkled with sugar or powder. Let's remember the taste of this dessert, and at the same time get acquainted with the recipe for the tongues.

Puff pastry pastries

Delicious homemade pastries are prepared without any filling, so where does this popularity come from? I especially loved puff tongues for their unforgettable dough and crispy texture. This recipe remains relevant because the dough for it is quite simple to prepare, can withstand freezing, and can be defrosted, cut and put in the oven at any time. And the puff pastries are prepared very quickly. It only takes half an hour to prepare them and surprise your loved ones with such deliciousness.

Ingredients

What ingredients do we need for dessert? To prepare baked goods according to the puff tongue recipe, you need:

250 g wheat flour;
100 ml of clean cold water;
1 pinch of salt;
200 g butter;
sugar to taste;
a little vegetable oil to grease the baking sheet.

Preparing the dough

Let's start getting acquainted with the recipe for sugar tongues by preparing the dough. You can significantly reduce the time it takes to prepare puff pastries. After all, puff pastry can be bought frozen in the supermarket. The finished product just needs to be defrosted, cut and baked. But the dough according to the recipe for tongues is not so difficult to make, but it does require a lot of preparation time. Let's try to cook it at home.

Sift 200 g of flour through a sieve into one large bowl, the remaining 50 into another. Thanks to sifting, the flour is saturated with oxygen, which makes the baked goods softer and airier. In addition, all small lumps will break up. Set aside 50 g of flour, we will need it a little later.

Pour a pinch of salt into a glass of clean cold water and stir thoroughly with a teaspoon. Use fine salt; it’s easier to mix it with water to form a homogeneous salt solution.

Place the butter on a cutting board and cut into small cubes with a knife. Transfer them to a plate and set aside until they come to room temperature.

Slowly pour the saline solution into the bowl of flour and stir with a spoon. Then switch to kneading with your hands, gradually adding flour as needed.

Knead the dough until it comes off easily from your hands. The consistency should be stiff and elastic.

Form it into a ball, put it in a bag or wrap it in cling film, and leave it in the refrigerator for half an hour.

Mix pieces of butter with 50 g of flour into one butter mixture. Wrap the container with cling film and leave in the refrigerator for 15 minutes.

Take out the dough and roll it into a rectangular layer 5 mm thick. Then coat it with a thin layer of oil mixture, leaving 1 cm from the edge.

Fold the dough into an envelope, wrap it in film and leave it in the refrigerator for half an hour.

After half an hour, roll out the envelope into a new layer. Don't unfold it. Grease the layer again, fold the dough back into an envelope and put it in the refrigerator for half an hour.

For the tongues recipe, repeat this step 6 times. You can do more - the number of layers depends on this.

Recipe for puff tongues with sugar

Roll out the dough into a square again, maintaining a thickness of about 0.7 cm. Using a knife (it is convenient to use a pizza cutter), cut the dough first into 3-4 strips lengthwise and then crosswise to make small rectangles 3 by 4 cm .

Sprinkle a wide cutting board with sugar. Place pieces of dough on it at a distance of 1 cm from each other. Go over the puff pastry once with a rolling pin. This is necessary so that the sugar grains stick to the dough.

Using a pastry brush, grease the baking sheet with a small amount of vegetable oil. And also place the puffs on it with a distance of a centimeter, sugar side up.

Preheat the oven in advance to 200-220 degrees. Place the puff pastries in a well-heated oven for 20-25 minutes. Sweet crispy buns are baked until golden brown.

Be careful: turning on the oven to maximum is not an option, as this can simply dry out the delicious baked goods. Also, do not open it again so that the puffs do not fall down. If they don't rise well, they won't be as crispy.

Puff feeding

Using kitchen tongs, transfer the still warm pastries onto a flat dish or tray, decorate as desired and serve. The puff pastries turn out incredibly tasty. Children simply adore the tongues for their crispy, golden crust and slightly moist layers of dough inside. Just lick your fingers! This is a worthy dessert for hot tea, coffee or cocoa.

And finally, a few tips for successfully preparing delicious baked goods.

If you like drier puff pastries so that the slices are thin and dry, then prepare the dough with less butter. Or add more flour.

The aromatic tongues are usually prepared without any filling, simply sprinkled with sugar - they are already very tasty. However, if you want to treat yourself to something sweet, you can make puff pastries with jam, semolina cream or condensed milk.

Crispy puff pastries are traditionally decorated with sugar or powdered sugar. You can also use various chopped nuts or candied fruits. The nuts will add an incredible smell to the buns; be sure to try adding a little crushed peanuts - it’s delicious.

Here is a simple but very successful recipe for puff pastry tongues. Puff pastry is universal in cooking - if not for puff pastry, then for a pie or snack, our dough recipe will definitely come in handy. Bon appetit!