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 tasty 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 it completely, but just a little bit so that the dough can be cut) into diamonds or rectangles with a knife.
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 the 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 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 quickly and simply puff pastries are prepared, 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.
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 to rest 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. Attaching 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!
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Puff pastry can be called the most versatile. Both sweet and savory baked goods are prepared from it. These are puff bows, ears, corners, roses, pies, tubes, croissants, bagels, rolls, buns, various types of pies, and Napoleon cake, as well as rectangular tongues with a sugar or cheese crust and all kinds of fillings.
Tongues can be made from puff pastry or yeast-free dough, sweet or not, with or without filling. They can be baked from a store-bought product or prepared yourself.
The recipes below have a recipe for each type of reed and also tell you how to prepare the two types of puff pastry.
Puff pastry pillows with sugar
Operating procedure:
- Knead two types of dough, which will then be combined into a puff pastry. The first is made of water, salt and 200 grams of flour. The second is made from butter and 50 grams of flour. Place both doughs in the refrigerator for 20 minutes;
- Roll out the fresh mixture into a rectangle. Mentally divide it into 3 parts, grease two of them with the oil mixture, retreating a centimeter from the edge;
- Cover half of the oiled rectangle with the side without oil, and then cover with the remaining part of the rectangle with oil. Thus, you should get 3 layers;
- Pinch all three layers together at the edges, cover with cling film and place in the refrigerator for 30 minutes;
- From the refrigerator, place the mixture on the table with the narrow side facing you and roll it out. Then turn it at a right angle, fold it in three and roll it out again. There should be a total of 6 such rollouts;
- After all manipulations, cover with cling film and place in the refrigerator for 30 minutes;
- Forming a sugar crust on the tongues can be done in two ways. First: cut the chilled dough into rectangles (tongues), place on a baking sheet sprinkled with flour or lined with baking paper, brush with egg and sprinkle with sugar;
- Second method: sprinkle the table generously with sugar, place the dough from the refrigerator on top of the sugar and roll it out a little with a rolling pin so that the sugar is pressed in a little. Then cut it into rectangles, which are placed with the sugar side up on a baking sheet;
- In both the first and second cases, bake for 20 minutes at 220-250 degrees. Be sure to watch the sugar crust so that it does not burn.
Tongues with apples from ready-made puff pastry
Baking with apples is always delicious. You can, of course, just grate the apples, sprinkle with sugar and cinnamon, or you can spend just a little more time and prepare a very tasty apple filling.
To bake puff pastries with apples, you need to make sure you have the following ingredients:
- 500 g ready-made puff pastry;
- 600 g apples with dense pulp (Semerenko, Granny Smith, Golden);
- 30 g butter;
- 50 g raisins;
- 1 egg;
- 60 g granulated sugar;
- 10 g vanilla sugar;
- 20 ml lemon juice;
- 3 g cinnamon.
Preparing the filling and baking will take 40-50 minutes.
Calorie content of apple puffs – 225.3 kcal/100 g.
Baking process algorithm:
Baking recipe with savory filling
As a savory filling for the tongues, you can take mushrooms, sausage, salted cottage cheese with herbs, feta cheese, chicken, minced meat, eggs, and so on. These puff pastries are formed in the same way as with apples.
But there is a very interesting recipe for tongues with bacon, which are formed in the form of twisted spirals. Men will appreciate these tongues because they go well with beer and football, and women will appreciate their ease of preparation.
For the bacon pullovers you will need:
- 500 g puff pastry without yeast;
- 300 g thin long slices of bacon;
- 100 g Russian cheese;
- 2 yolks;
- 30 g sesame seeds.
It will take 35-45 minutes to form and bake puffs from the finished dough.
100 g of bacon sticks will contain 393.2 kcal.
Sequencing:
- Roll out the layer of finished dough so that it is 2 centimeters longer than a slice of bacon, and cut into strips approximately equal to the width of the bacon or slightly wider;
- Place bacon on each strip and pinch the short ends together so the bacon is inside. Then roll the tongue into a spiral, making 3-4 turns;
- Place the spirals on a baking sheet, grease with egg yolk, sprinkle with finely grated cheese and sesame seeds. Bake for 25 minutes in a hot oven (220 degrees)
How to make cheese puffs from yeast dough
Preparing puff pastry dough is a long and labor-intensive process, but taking into account the fact that it can be stored in the freezer for a long time, it can be prepared in advance, and then simply taken out of the freezer and delighted at home with delicious tongues, for example, with cheese.
For baking you will need:
- 300 ml milk;
- 15 g pressed yeast;
- 60 g sugar;
- 5 g table salt;
- 350 g butter;
- 500 g flour;
- 150 g hard cheese;
- 50 g sesame or cumin seeds to taste;
- 1 yolk.
The dough preparation time is from 13 to 21 hours (depending on the last standing time), and the tongues themselves will take 30-40 minutes.
Calorie content of baked goods – 412.2 kcal/100 g.
Steps for kneading and baking tongues:
- Make a dough from 100 ml of milk, sugar, yeast and 160 g of flour, which should rise for 30-40 minutes in a warm place;
- Then add the remaining milk, salt, flour and 50 g of butter to the dough and knead, knead for no more than 15 minutes and put in the refrigerator for 3-4 hours;
- Roll out the chilled yeast dough into a rectangle no more than 1 cm thick and grease with butter, as in the yeast-free puff pastry recipe;
- Then fold it into three layers, which should be separated by butter, roll it out a little, turn it 90 degrees and repeat the folding, roll it out again and fold it. During this time it will have time to heat up, so it needs to be put in the cold for 1 hour;
- After an hour, the mass needs to be folded again and rolled out three times, then again in the cold for an hour. After this there should be a third rolling, which should result in 81 layers of dough. The highest level of skill is 4 rolls and 243 layers, but for the first time 81 is enough. The finished dough should spend the night or at least 3-4 hours in the refrigerator;
- Roll out the prepared dough to 1 cm thick, cut into rectangles, brush with yolk and sprinkle with grated cheese and sesame seeds (or cumin). Bake for 20-30 minutes in a hot oven.
Puff pastry is not capricious in the process, it is more difficult to prepare, but there are still two main tricks:
- Ready-made puff pastry for tongues should not be completely defrosted so that they rise better and more layers form in them.
- The oven, on the contrary, should be hot - 220 degrees. If the temperature is lower, the oil will simply leak out and the layers will not work out.
Bon appetit!
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 structure. 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 requires 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, at a distance of a centimeter, place the puffs on it, 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!
Puff pastry tongues will delight both adults and children. Simple baked goods for culinary amateurs. Very easy to prepare and quick to taste. The airy crispy base and golden brown sugar crust will delight those with a sweet tooth and those who are trying to avoid them. The pastry takes 15 minutes to prepare and will become a real lifesaver if you have unexpected guests on the doorstep.
Recipe 1: Puff tongues with powdered sugar
Ingredients
- puff pastry – 500 g;
- sugar – 3 tbsp. l;
- chicken egg – 1 pc.;
- vegetable oil – 1 tbsp. l.
Preparation
Defrost puff pastry (yeast or without yeast) according to the instructions. It is better not to wait until it becomes soft, but to start working with it when the plates are half defrosted. In this case, the reeds will rise better.
If you want, you can make puff pastry at home, but it will take a lot of time.
Cut the dough pieces into rectangles 3 cm wide. The dimensions are arbitrary. Some people like larger cookies, while others like miniature ones. There is no need to roll out store-bought dough to make the tongues as fluffy as possible.
Place on a greased baking sheet. Many people recommend simply moistening the baking sheet with water. But this is not enough for the products to easily separate from the bottom after baking.
Wash the chicken egg with laundry soap, wipe it and break it so as to separate the yolk from the white. Freeze the protein or place it in the refrigerator to use in other dishes.
Beat the yolk with a fork.
Using a silicone brush or other device, lubricate all the workpieces.
Sprinkle generously with granulated sugar.
Bake cookies in an oven preheated to 250 degrees for 10-15 minutes. We look at our baked goods: if they are browned, it’s time to remove them. Puff pastries do not like to stay in the oven for a long time. They are very tender and cook instantly. Therefore, it is important not to delay the moment of readiness. It is close to the moment when the products begin to burn.
Remove the finished puff tongues from the baking sheet and serve warm or cold.
The cookies turn out airy, crispy and very tempting. It is moderately sweet, but can make you forget about your sense of proportion. Behind the first strip. As a rule, the second and third follow. And so on until the plate is empty. Be careful: very tasty.
Recipe 2: Puff pastry sugar tongues
Many people remember the taste of puff pastry tongues with sugar from childhood. The baked goods are simple, but uncompromisingly delicious. The thin layers of crispy dough go well with the sugar crust. Today we will prepare the famous cookies in a new way. Add cocoa to the sugar and get a chocolate crust on an airy dough. It will be unforgettable.
Ingredients:
- puff pastry – 450 g;
- sugar – 2 tbsp. l;
- cocoa – 1 tbsp. l;
- chicken egg – 1 pc.;
- vegetable oil – 1 tbsp. l.
Preparation
The dough can be prepared at home. But then it will take much longer. After all, it needs to cool down and rest after formation. Therefore, if the housewife is in a hurry and does not want to waste extra time, then it is quite possible to buy a puff base in the store.
Cut the packaging and leave for 25-30 minutes at room temperature.
Cut a strip 10-15 centimeters wide from the defrosted dough.
Cut it into portions. Their size depends on the wishes of the owner. The width can be 5-17 centimeters. You can make miniature blanks three centimeters wide. Long strips of real reeds will come out.
Place the pieces on a greased baking sheet. You can simply moisten it with water, as manufacturers of semi-finished puff pastry write on the packaging of their product. But the cookies hardly stick to a greased baking sheet.
Brush each strip with beaten egg white or egg. In the first case, a crispier crust will come out.
Mix sugar and cocoa.
Sprinkle each piece with a mixture of sugar and cocoa.
False Sugar Puff Cookies are very tasty, crispy and flaky. The dough prepared in this way cannot be distinguished from puff pastry. It flakes beautifully and tastes absolutely amazing. You can take this dough as a basis and experiment with it to suit your taste.
Ingredients
To make False Sugar Puffs cookies we will need:
200 g flour;
100 g milk;
100 g butter;
1/4 tsp. dry yeast;
a pinch of salt;
sugar.
Cooking steps
To prepare the dough, dissolve yeast and salt in warm milk. Add flour and knead the dough. Melt the butter and add it to the dough in small portions, stirring well until the butter is completely absorbed. Wrap the resulting soft dough in a bag and place in the refrigerator overnight.
Remove the rested dough from the refrigerator and roll it out into a layer 2-3 mm thick. Sprinkle it generously with sugar and lightly roll it into the dough using a rolling pin.
Cut the layer of dough into pieces of any shape, these will be our future cookies. Place the sugar puffs on a baking sheet.
Bake the “False Sugar Puffs” cookies in a preheated oven for 25 minutes at 150 degrees.
Bon appetit!
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