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Puff tongues from ready-made dough. Puff pastry tongues

Puff pastry was first prepared in 1645 by Claudius Gele, who at that time was studying with French pastry chef... Wanting to bake diet bread for his father, Claudius invented a recipe that today is used to prepare many confectionery, including for puff pastry tongues. However, for a long time this recipe was kept in deep secrecy.

Culinary experts who decided to cook tongues at home classic recipe, it should be borne in mind that the technology of their preparation requires strict adherence to it and a sufficient amount of free time. In this case, the tongues will turn out to be airy, tender, soft on the inside and crispy on top.

The main secret of success in the preparation of this dish is the observance of the temperature regime. The optimum temperature of the room, the ingredients used and the utensils is 15-17 C. In such conditions butter quite elastic. When the temperature is higher, it is absorbed into the dough. At lower temperatures, the oil crumbles. Maintain the required temperature under the conditions home cooking quite difficult. Therefore, the dough must be cooled during cooking.

The baking temperature is just as important. puff products... It should not fall below 200 C. The optimal temperature is 220-240 C, otherwise the tongues of puff pastry with sugar may turn out to be insufficiently layered.

  • wheat flour - 550 g;
  • butter - 360 g;
  • milk - 0.3 l;
  • sugar for dough - 70 g;
  • active yeast - 12 g;
  • or pressed yeast - 30 g;
  • table salt - 10 g;
  • sugar for sprinkling - 260 g;
  • vanillin (optional) - 0.5 g

Step-by-step instruction:

  1. To cook puff pastry in a dough way.
  2. Roll it into a rectangle. Thickness no more than 1 cm.
  3. Using a cold dry knife, cut it into equal sized strips.
  4. Lay out the blanks on parchment.
  5. Using a pastry brush, brush the top of the tongues with a beaten egg.
  6. Sprinkle each product evenly with sugar and vanilla.
  7. Bake in an oven well preheated at 220 C until golden brown for about 15-20 minutes.

If the cooking technology is followed from a given amount of products, 1150 g of finished puff is obtained yeast dough... Since this dough is perfectly stored in the freezer without losing its properties, it can not be used immediately, but divided into several parts.

Cooking without yeast

You can quickly prepare puff tongues from dough without adding yeast. It will take about an hour to prepare such a dough at home.

For cooking you will need:

  • wheat flour - 420 g;
  • butter - 160 g;
  • sour cream - 60 g;
  • table salt - 5 g;
  • vinegar - 2.5 g;
  • water - 200 ml
  • chicken egg for lubrication - 1 pc .;
  • sugar - 120 g

Step-by-step instruction:

  1. Prepare the dough from sifted flour, soft butter, sour cream, salt, vinegar and water.
  2. Roll it into a layer no more than 1 cm thick and cut into rectangular blanks.
  3. Lay them out on parchment.
  4. Grease each tongue with a beaten egg and sprinkle with sugar evenly.
  5. Bake in an oven preheated to 210 C for 15–20 minutes.

This recipe puff pastry can be prepared in advance and used for baking at any time. Keep ready dough in the freezer.

Delicious baked goods with sugar

Sweet puff tongues with filling will diversify the menu for those with a sweet tooth. Filling options can be very diverse. The main condition is that they must be thick enough so that they do not leak out during baking. You can use raisins, nuts with sugar, boiled condensed milk, thick jams, cottage cheese, pumpkin, all kinds of dried fruits and much more.

For tongues with condensed milk you will need:

  • puff pastry - 250 g;
  • boiled condensed milk - 190 g;
  • chicken egg for lubrication - 1 pc .;
  • sugar - 120 g;
  • or powdered sugar - 150 g.

Step-by-step instruction:

  1. Roll out the thawed dough into a 1 cm thick layer and cut it into strips 4 cm wide.
  2. Move them to a sheet of parchment.
  3. Place the filling in a thin strip on each tongue.
  4. Cover the filling with another piece and pinch the edges.
  5. Brush the surface of each tongue with a beaten egg and sprinkle with sugar. If desired, instead of sugar, grind already baked products with powdered sugar.
  6. Bake in an oven preheated to 220 C for 15 minutes.

You can also use fresh or frozen fruits and berries as a filling. To prevent fruit juice from leaking out of the tongues when baking, it is recommended to sprinkle such fillings with a small amount of potato starch.

Puff pastry tongues

For fast food puff treats, you can use ready-made puff pastry. Products made from puff yeast dough are softer, and dough made without yeast - more crunchy.

It is advisable to defrost it in advance in the refrigerator. Otherwise, the process of making tongues from the finished dough is very simple and will take no more than 30 minutes.

For cooking you will need:

  • ready-made puff pastry - 300 g;
  • chicken egg for lubrication - 1 pc .;
  • sugar for sprinkling - 120 g.

Step-by-step instruction:

  1. Roll out the dough previously thawed in the refrigerator into a square layer no more than 1 cm thick.
  2. Cut it into pieces 10 cm long and 3 cm wide.
  3. Lay them out on a sheet parchment paper at a distance of 2 cm from each other.
  4. Brush each tongue with a beaten egg and sprinkle with sugar.

    5. For cooking you will need:

  • any ready-made puff pastry - 500 g;
  • chicken egg for lubrication - 1 pc .;
  • hard cheese - 200 g;
  • garlic, sesame seeds - to taste.

Step-by-step instruction:

  1. Grate the cheese on a coarse grater.
  2. Roll out the dough into a rectangular layer about 1 cm thick.
  3. With a cold dry knife, cut it into rectangles with sides of 10 and 4 cm.
  4. Line the rectangles on a piece of parchment paper.
  5. Spread the filling into the tongues with a thin strip.
  6. Cover the filling with another blank and pinch the edges.
  7. Brush the surface of the tongues with a beaten egg and sprinkle with sesame seeds.
  8. Bake in an oven preheated to 210 C for 20 minutes.

Tongues stuffed with cheese are served hot.

Wonderful mega-super-express pastries for all occasions - these are tongues from ready-made puff pastry! You just need to have a package of such dough in the freezer and you can cook these popular tongues at any time - simple rectangles with a sugar crust. And you don't need to think about what to treat your friends to for dessert :))

When cutting the dough, smearing it with yolk and sprinkling with sugar, you need to act quickly so that the dough does not have time to heat up from room temperature, since finished products may not rise or lose their flaky qualities, they will turn out to be low-layered. For the same reason, it is better to preheat the oven in advance. Let's get started!

To bake puff tongues from ready-made yeast-free dough unfold the puff pastry that is not completely defrosted and cut into rectangles about 10-12 cm in size by 4-5 cm.

Place these rectangles on a baking sheet lined with baking paper. Leave a little distance between the puff pastry rectangles. Lubricate the future tongues with a loose fork with egg yolk.

Sprinkle sugar on the tongues to taste. The oven should already be preheated to 200 degrees.

Bake the tongues for about 20-22 minutes. The tongues should rise well.

Due to excessive sugar sprinkling, the crust of the tongues may turn out to be too ruddy, like mine, because the sugar quickly melts and caramelizes.

But this is not at all scary, and in the photo the tongues look much more rosy than they were in reality :)

That's basically it. When the puff pastry tongues are ready and cool slightly, you can serve them.

Fast, isn't it? And what these tongues are delicious - you will swallow your tongue))))

Enjoy your meal!!!

step by step recipe with photo

Crispy airy treat, puff pastry tongues, you can cook in almost 20 minutes if you have a preheated oven and defrosted puff pastry: yeast or yeast-free. Such a dessert is ideal for breakfast and lunch or dinner, it perfectly replaces bars and muesli, granola for a snack, you can take it with you on a trip or on a picnic. Since the dough is sold frozen, it should be thawed at room temperature for about 20-30 minutes, but no longer, so that the layers of dough do not stick together. There is no need to roll out such a 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 according to your taste, 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 wheat flour top grade

Preparation

1. Defrost the frozen puff pastry and gently unfold it on a work surface or board, if possible lightly sprinkle it with premium flour. We cut it into rectangles or cut out the tongues according to the previously prepared stencil. Separate the slices carefully from each other.

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

3. Sprinkle the tongues on top with granulated sugar - just sand, not powder! Put on a baking sheet or on baking paper and transfer to an oven preheated to 180 degrees for 8-10 minutes. It is important not to overexpose the baked goods in the oven, otherwise it can burn from the bottom and from the top, acquiring an unappetizing look. Remember that the layers of dough are small, so they will take little time to cook. We take out the finished product on a board or put it on a dish from a baking sheet, let it cool. The tongues are airy and fluffy, crispy.

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Puff pastry tongues are a good option for those who want homemade cakes for tea or coffee, and there is absolutely no time to prepare it. Such a dish is prepared for "one or two": first you need to roll out a layer of puff yeast or yeast-free dough, cut the puff-tongues, send to bake.

Ruddy and fluffy puff pastry tongues cooked in the oven

Types of puffs

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

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

Most often there are rectangular and triangular tongue puffs, which are prepared according to the same recipe. But some show imagination and make oval, tear-shaped, polygonal. It is not necessary to sprinkle sugar on top of the finished product.


Oval-shaped sugar tongues - unusual and cute

The tongue ply may not have any sprinkling 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 seeds, black cumin, poppy seeds, nuts, salt plus dried spices and seasonings.

The dough - as the basis for this dish, is yeast-free and yeast-free. Outwardly, there is almost no difference. Products made from puff yeast dough rise a little higher, but yeast-free dough does not have an additional flavor. Supermarkets have a huge selection of semi-finished products for any baked goods.

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 it out, but leave it as it is. Then the puffs will come out very lush. But the most the best option homemade dough is considered. It is much tastier than the store counterpart.

2 recipe

You can make the simplest version of tongue puffs: with sugar. The recipe is as follows: you need to cut into rectangles, grease on 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.

Preparation

  1. Roll out the base to the desired thickness.
  2. Preheat the oven to a temperature of 170-180 ° C.
  3. Cut the plastic into rectangles.
  4. Place them on a baking sheet.
  5. Break the egg, loosen it a little.
  6. Brush the top with an egg using a silicone brush.
  7. Sprinkle with granulated sugar on top. №1
  8. Bake until cooked through.

In the oven


Such triangles are convenient not only to cook, but also to eat

Components

  • butter - 1 pack;
  • eggs - 2 pieces;
  • milk - 1 glass;
  • granulated sugar - 1 tablespoon;
  • yeast - 1 tsp;
  • salt - 0.5 tsp;
  • flour - how much is required.

Preparation

  1. Mix dry yeast, sugar, salt with milk at room temperature (or slightly higher).
  2. Add flour, stir so that the mixture has a creamy consistency.
  3. Leave the dough in a warm room.
  4. After 20 minutes add eggs, flour. Knead the yeast dough.
  5. Cover with a towel, remove for lifting 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 keep its shape.
  9. Fold the layer three to four times to form the first layers. Put it in the refrigerator.
  10. After half an hour, get it out, roll it out again. Fold again, put in the refrigerator, covered with foil. So repeat 2-4 times: the thicker, the richer the baked goods will be.
  11. Remove the finished layer from the refrigerator, roll it out about 1 cm thick. Cut into squares with a side of 20 cm. Fold them diagonally to form triangles.
  12. Put on a baking sheet, leave to stand for 15-20 minutes.
  13. Bake at 175-180 degrees until tender.

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.

Preparation

  1. Keep margarine in the refrigerator before cooking so that it is firm.
  2. Mix an egg with flour, pour kefir there, add salt and margarine, cut into pieces.
  3. Chop the mass with a knife to a crumb state.
  4. If the mixture comes out liquid, add flour, if very thick - water or kefir.
  5. Collect the crumb, put the finished dough in the refrigerator, cover with foil, 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 to close a book, and the strips of ham act as a bookmark.
  10. Do not press down on the edges.
  11. Sprinkle sesame seeds and a little salt over the rectangles.
  12. Bake at 180 degrees until tender.

Cooking secrets

Even such a simple dish as puff pastry tongues is difficult enough 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. Secrets of cooking "tongues from puff yeast-free dough":

  1. The puffs are prepared very quickly. If you are doing them for the first time, then the main condition will be not to trace the time. To prevent this from happening, you need to lubricate the top of the products with an egg and monitor the surface. As soon as it is 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 curly knife with a serrated edge. №2
  3. To add flavor, tongues are sometimes prepared with a little filling. There is so little of it that the edges do not need to be pinched. One layer is simply superimposed on the other.


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

№2


With this knife, baking will become more original.


Cut the ham into thin strips

Puff tongues with sugar - cookies, familiar to everyone from childhood. This recipe 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 insane delicious pastries, you are guaranteed. As they say, all ingenious is simple!

Ingredients

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

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

The layer of the finished dough (you can not defrost it completely, but quite a bit so that the dough can be cut), divide it with a knife into rhombuses or rectangles.

All your actions should be quick so that the dough does not have time to heat up to room temperature, as the products in the oven will rise poorly or lose their "flakiness". For the same purposes, the oven should be preheated in advance.

It turns out rectangles measuring 10-12 cm by 4-5 cm. Lubricate with a pastry brush with an egg.

The beaten egg can be substituted for strongly brewed black tea. Thanks to smearing with tea puff pastry will get a delicious tan in the oven.

We spread the dough blanks on a baking sheet, lightly sprinkled with flour. Covering puff tongues brown sugar into a thin layer. You can use baking paper as a safety net, in which case the puff cookies will definitely not stick to the baking sheet. Remember to leave 2-3 cm between the layers so that they do not stick to each other during baking.

From ready-made puff pastry, you can prepare (recipe on the link).

We heat the oven to 190 C and send the tongues to bake. This is how quickly and easily puffs 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 cookie grows several times in height and becomes ruddy.

Serve puff tongues with sugar warm or cold. They are good with tea and compote.

Treat your family to puff tongues for breakfast, or give the kids to take with you to work out or take a walk in the park. Despite the fact that they are made from puff pastry, the tongues turn out to be satisfying and can easily replace a sandwich without forcing the child to eat a pack of harmful purchased crackers.

Bon Appetit!

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

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