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 airier and softer.Step 2: prepare water with salt.
Pour clean cold water into a glass and add salt. Using a teaspoon, thoroughly mix the ingredients until smooth. We get a kind of salt solution, which we will soon add to the flour.
Step 3: Prepare the butter.
Place the butter on a cutting board and use a knife to cut it into several pieces. Then transfer the pieces to a clean saucer and leave them aside until they come to room temperature.
Step 4: prepare the puff pastry.
Pour the saline solution into a medium bowl with flour and mix everything thoroughly using a tablespoon. Attention: You can also knead the dough with clean hands. If necessary, add a little flour.
Knead the dough until it begins to stick to your hands and becomes dense in consistency. This 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. Place 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 has passed, take the dough out of the cold place, remove it from the bag and place it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll it out into a thick rectangle. approximately 5 millimeters. Attention: The dough layer should be approximately the same size 40 by 25 centimeters.
Then take the butter dough out of the refrigerator and spread it with a tablespoon 2/3 of the surface of the cake, not reaching the edges approximately by 1 centimeter.
Now we wrap the layer with an envelope. First, the empty part, and then the dough with the oil mixture.
Press the edges with your fingers and carefully wrap in cling film. Place the dough back into the refrigerator to let it firm up slightly. 30 minutes.
After the allotted time has passed, we again lay the layer on the kitchen table with the short side facing us. Using a rolling pin, roll out the dough lengthwise.
Then we wrap the layer again 3 times so that we get a square. Rotate the piece left 90 degrees and roll it out again using available equipment. We do this procedure about 6 times. That's it, the puff pastry is ready!
Step 5: prepare the puff tongues.
Roll out the dough again to a thickness of approximately 0.8–1 centimeter. We should get a rectangle once again.
Now, using a knife, cut the layer lengthwise for 3–4 strips. Afterwards, cut each one into small rectangles.
Gently pour sugar into a thin layer onto a cutting board. We lay out small strips here and roll them once with a rolling pin. This must be done so that the granulated sugar sticks to the dough.
Using a pastry brush, grease the baking sheet with a small amount of vegetable oil. Place rectangles of dough on it, sugar side up. Meanwhile, preheat the oven to temperature 200–220 °C. Immediately after this, place the baking tray with baked goods and bake for 20–25 minutes until a golden brown crust appears. Attention: There is no need to turn the oven on to maximum, otherwise the puff pastries will turn out dry. After the allotted time has passed, turn off the oven, and take out the baking sheet using oven mitts and set it aside.
Step 6: Serve the puff tongues.
Using kitchen tongs, transfer the still warm puff tongues onto a special flat dish and serve them to the dessert table. The baked goods turn out very tasty. There is a moist dough inside and a golden crispy outside. Well, it's simply finger-licking good, especially with tea or coffee.
Enjoy your meal!
If you like drier puff pastries, then the dough can be made with less butter or more flour;
Before baking, puff pastry rectangles can be decorated with multi-colored candied fruits;
Puff tongues can be prepared with various fillings. For example, it could be jam, semolina cream or condensed milk.
Some people don't like sweet baked goods. They will just like puff pastry tongues. Sugar is added here only to sweeten the product a little. And so the tongues turn out quite bland, crispy, like chips. Everyone loves them: both those with a sweet tooth and those who are not into sweets. Prepare puff tongues with us.
- Total Time: 02h 20min
- Preparation: 02h 00min
- Preparation: 20 minutes Total time: 140
Ingredients:
- wheat flour - 340 grams
- margarine or butter - 140 grams
- egg - 20 grams
- citric acid - a pinch
- salt - 4 g
- water - 140 g
- sugar - 70 g
Instructions:
- Dissolve salt in cold water, add citric acid, eggs, add flour.
- Leave a little 15% flour.
- Knead a stiff dough.
- Leave the dough for 40 minutes, covering it with a damp cloth.
- Soften the margarine to room temperature and combine with the remaining flour, but leave a little flour for dusting the table on which you will cook the tongues.
- Form the resulting mass of margarine and flour into rectangles 2 cm thick and cool.
- Roll out the finished dough into a rectangular layer 1 cm thick so that the edges are slightly thinner than the middle.
- Place the prepared margarine in the middle of the layer and cover it on four sides with dough, pinching the edges.
- Roll out the dough again into a rectangular layer 1 cm thick and fold it in half so that its edges meet in the middle, and then in half again.
- Leave the dough for 10 minutes in a cold place and roll out again 2 times.
- Roll out the finished dough into a layer 5-6 mm thick. And cut out oval or rectangular pieces from it using a corrugated notch. To give the pieces a tongue shape, roll out the dough lengthwise with a thin rolling pin on a table sprinkled with sugar.
- Place the tongues on a baking sheet moistened with water so that the sugar is on top, bake at 240 degrees for about 20 minutes.
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 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.
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 which we turn on the oven again 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!!!
Cooking instructions
1 hour Print
1. Knead the dough. Add enough sifted flour to make the dough come away easily from your hands. Refrigerate for 1 hour (in the refrigerator).
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 (like “Pyshka”), put it on the dough and level it over the dough, leaving the edge without oil so that you can Cover the margarine with an envelope.
3. Cover the dough with an envelope. Roll out and fold into quarters. Cover with a towel or napkin and refrigerate for 20 minutes. Roll out the dough again into a rectangular shape 0.7–1 cm thick and fold in thirds. Cover and put back in the refrigerator for 30–40 minutes. Ice cream maker tool In order to prepare sorbet or ice cream without unnecessary hassle, an ice cream maker will come in handy, which will take care of the freezing and mixing. There are devices that freeze on their own, and there are those that first need to be in the freezer themselves. Afisha-Eda conducted 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 into quarters again. Cover and put back in the refrigerator 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 perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.
5. Roll out the dough again to a thickness of 1 cm, cut into diamonds. Pour granulated sugar into one saucer and beaten egg into another. Dip the top side of the tongue into the egg, then into the sugar.
6. It is better to put some newfangled non-stick napkins (such as “White Cat” or “Tapperware”) on the baking sheet. From experience, the tongues stick to baking paper, and then you have to eat them with the paper.
7. Place the tongues on a baking sheet, prick them with a fork in several places and bake at a temperature of 200–220 degrees for approximately 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 that is placed in the oven or simply hung on the grill. And it’s better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
