Know that it will take a lot of effort and time, and you won’t be able to save on calories or money. Configured for fast and a win-win, prepare puff tongues from ready-made puff pastry, skipping the complicated procedure. I suggest you join the pragmatic ones and within half an hour please your family with delicious crisps.
A few basic warnings: choose a trusted/reputable manufacturer, a whole package without breaks, make sure that the terms and conditions of storage have not been violated; when defrosting, follow specific instructions. I’m sure even the simplest puff tongues with sugar will be a treat!
Preparation time: 30 minutes / Number of servings: 7 / Baking tray
Ingredients
- puff pastry-semi-finished product 500 g
- egg (yolk) 1 pc.
- granulated sugar approximately 150 g
Preparation
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Having opened the package, take out the dough that has been defrosted by that time and unfold it into a layer. Before starting molding, the semi-finished product must slowly thaw on the refrigerator shelf. If you transfer the product from the freezer to the main compartment in advance, for example, the night before, you can bake it the next morning. Sometimes, if the storage conditions are not entirely correct, the purchased dough sticks together and it is difficult to separate one ball-layer from another and get a perfectly flat sheet. This turned out to be the case in my case. I had to cut it with a knife as it unfolded; waves and unevenness appeared. But the goal is not to roll it out, but to leave the original thickness. Then the products are better stratified, and in puff tongues with sugar according to the recipe with the photo, it is precisely this structure that is important: airy, voluminous, made of many thin plates.
For simplicity, cut into rectangles or squares - at right angles, the configuration does not affect the taste. But “we choose the difficult path,” bringing the shape closer to realistic, elongated and rounded. That is, we find a convenient template, I have an oval plate. Using a sharp knife, press the dough all the way through. We don’t throw away the scraps, we pack them in plastic and put them in the freezer, or at the same time we create baskets for snack tartlets, cutlets and sausages in dough, puffs with berries, puffs with cottage cheese, puffs with meat.
Separate the egg white (we use it in other dishes), shake the yolk with a spoon or two of water - cover each layer. The yolk mixture will brown the crust more and slightly decorate the modest-looking pastry. If desired, you can skip this step and sprinkle the workpieces with clean water and milk.
And now an important and obligatory moment for puff tongues with sugar - we continue to follow the recipe with the photo. Pour granulated sugar into a spacious container, lay out the tongue puffs one at a time, wet side down, press down slightly - the grains should be covered thickly, without gaps. Then not only will the name be justified, but the taste and crunch will delight you. Try not to touch the dry side with sugar, otherwise it will burn.
We transfer the powdered ovals to a baking sheet with parchment - lay them out in rows and keep a distance between the rows. Bake in a preheated oven to maximum for about 25 minutes at 180 degrees. For the first 7-10 minutes, we do not open the door; we allow the puff pastries to separate and rise.
Fragile puff-sugar tongues are ready! Let it cool and this takes a minimum of time (5 minutes).
Stock up on napkin plates - homemade puff pastries are very brittle, crumble a lot and scatter in transparent plates in all directions. Serve as a snack with cocoa, fruit drinks, tea and similar drinks. Bon appetit!
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.
Posting butter onto a cutting board and use a knife to cut into several pieces. Then we 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 in a small bowl with flour. soft pieces butter.
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 length 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 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 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 before the appearance golden brown crust. Attention: There is no need to turn on the oven 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.
Recipes for delicious and easy-to-prepare baked goods
Editor
How to make puff pastry with sugar from puff pastry: recipe with step by step photos and a detailed video master class. Recommendations for preparation and decoration.
16 pieces
1 hour 40 minutes
390 kcal
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This recipe describes the technique for baking puff pastry with sugar. In the future, you will find out what ingredients and kitchen utensils are required for this, how many calories are in the product and what its yield is, as well as how long all the steps will take. To make a sugar puff, follow the detailed step-by-step guide below.
Kitchen appliances and utensils: oven, baking sheet, foil or parchment paper, knife, rolling pin.
Ingredients
Step-by-step preparation
At the preliminary stage, you need to put the oven on preheat. Sugar puff pastry puffs will be baked at 160°C. In the future you need to follow this step by step plan actions:
- The dough is rolled out using a rolling pin into a thin layer, approximately 0.5 centimeters thick. In this case, its shape should tend to a rectangle.
- The dough is greased with butter. To do this, you need to divide it into small pieces and, after distributing it over the surface, spread it completely over it.
- The dough layer is sprinkled with 150 grams of sugar over the entire surface.
- The dough is first simply sprinkled with 40 grams of cinnamon, and then it is rubbed over the entire surface by hand.
- All that remains is to lightly sprinkle the dough with salt.
- The dough layer is rolled into a tube, starting from any narrower side.
- When the roll is rolled up, you need to pinch its edge well into the dough, and then carefully rub the seam to hide it.
- The roll is cut into 2 halves, and then these halves are divided in half again. The result should be 4 equal parts.
- Each of the four parts is divided into two equal halves. And the resulting 8 parts are again divided into two equal halves. The result should be 16 approximately equal parts-blanks.
- Each piece is placed cut side up, after which the layers of dough are turned outward, resulting in a “rose”-like figure.
- The baking sheet is lined with foil or parchment paper and sprinkled well with flour. The blanks are laid out on a baking sheet at reasonable intervals, so they will rise and increase in size. The pieces are left on the baking sheet to proof the dough for about 60 minutes.
- After this period, the baking sheet with the preparations is moved to a preheated oven. The puff pastries will be baked at 160°C for 15-20 minutes.
Video recipe
A video from the creator of the recipe for puff pastry with sugar and cinnamon will clearly demonstrate the entire cooking process with detailed comments. He can help if step by step guide does not describe any point in sufficient detail or clarity. On the other hand, the video is worth watching even before you start your own culinary manipulations. This will give you a general picture of what, how and in what sequence needs to be done. This will make cooking easier and reduce the chance of mistakes.
Puff pastry with sugar and cinnamon will delight you with the characteristic taste of wheat and sweet spice. The pastries are ideal for tea and coffee and will suit both everyday and festive table for the dessert part. If desired, you can make a sprinkle of chopped walnuts or hazelnuts, which harmonize well with cinnamon and add new shades of flavor. Did you like the cinnamon sugar puff? Share your opinion in the comments.
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step by step recipe with photos
Crispy airy treat, puff pastry tongues, you can prepare 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 wheat flour premium
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 become rosy and golden crust when baking. Egg If desired, you can replace it with two quails or strong tea leaves. You can just mix chicken yolk from 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. Let's extract finished product onto a board or place from a baking sheet on a plate and let cool. The tongues turn out airy and fluffy, crispy.
Puff pastry was first prepared in 1645 by Claudius Gele, who was apprenticed to a French pastry chef at the time. Wanting to bake dietary bread for his father, Claudius invented a recipe that is used today to prepare many confectionery, including for puff pastry tongues. However, for a long time this recipe was kept in deep secrecy.
Cooks who decided to cook tongues at home classic recipe, it should be taken into account 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 airy, tender, soft inside and crispy on top.
The main secret to success when preparing this dish is to observe the temperature regime. The optimal temperature for the room, ingredients and utensils used is 15–17 C. Under such conditions, butter is quite elastic. When the temperature is higher, it is absorbed into the dough. At lower temperatures the oil crumbles. Maintain the required temperature under conditions home cooking It's hard enough. Therefore, the dough must be cooled during the cooking process.
Baking temperature is equally important. puff pastries. It should not fall below 200 C. The optimal temperature is 220–240 C, otherwise the puff pastry tongues with sugar may not be flaky enough.
- 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:
- Prepare puff pastry using the sponge method.
- Roll it into a rectangle. Thickness no more than 1 cm.
- Using a cold, dry knife, cut into strips of equal size.
- Place the blanks on parchment.
- Using a pastry brush, brush the tops of the tabs with beaten egg.
- Sprinkle each product evenly with sugar and vanilla.
- Bake in a well-heated oven at 220 C until golden brown, about 15–20 minutes.
If the preparation technology is followed, 1150 g of finished puff pastry is obtained from this quantity of products. yeast dough. Since this dough keeps well in freezer, without losing its properties, it can not be used immediately, but divided into several parts.
Cooking without yeast
You can quickly make puff tongues from dough without adding yeast. It will take about an hour to prepare such a dough at home.
To prepare 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 greasing – 1 pc.;
- sugar – 120 g.
Step-by-step instruction:
- Prepare a dough from sifted flour, soft butter, sour cream, salt, vinegar and water.
- Roll it into a layer no more than 1 cm thick and cut into rectangular pieces.
- Place them on parchment.
- Brush each tongue with beaten egg and sprinkle evenly with sugar.
- Bake in an oven preheated to 210 C for 15–20 minutes.
The puff pastry for this recipe 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 diversify the menu for those with a sweet tooth. Options for fillings can be very diverse. The main condition is that they should 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:
- Roll out the defrosted dough into a layer 1 cm thick and cut it into strips 4 cm wide.
- Transfer them to a sheet of parchment.
- Place a thin strip of filling on each tongue.
- Cover the filling with another piece and pinch the edges.
- Brush the surface of each tongue with beaten egg and sprinkle with sugar. If desired, instead of sugar, sprinkle already baked products with powdered sugar.
- Bake in an oven preheated to 220 C for 15 minutes.
You can use fresh or frozen fruits and berries as a filling. To prevent fruit juice from leaking out of the tongues during baking, it is recommended to sprinkle such fillings with a small amount of potato starch.
Ready-made puff pastry tongues
For instant cooking For puff pastry, you can use ready-made puff pastry. Products made from puff pastry are softer, while those made without yeast are crispier.
It is advisable to defrost it in advance in the refrigerator. The rest of the process of preparing reeds from ready dough very simple and will take no more than 30 minutes.
To prepare you will need:
- ready puff pastry – 300 g;
- chicken egg for lubrication – 1 pc.;
- sugar for sprinkling – 120 g.
Step-by-step instruction:
- Roll out the dough, previously defrosted in the refrigerator, into a square layer no more than 1 cm thick.
- Cut it into pieces 10 cm long and 3 cm wide.
- Place them on a sheet parchment paper at a distance of 2 cm from each other.
- Brush each tongue with beaten egg and sprinkle with sugar.
To prepare you will need:
- any ready-made puff pastry – 500 g;
- chicken egg for lubrication – 1 pc.;
- hard cheese – 200 g;
- garlic, sesame - to taste.
Step-by-step instruction:
- Grate the cheese on a coarse grater.
- Roll out the dough into a rectangular layer about 1 cm thick.
- Using a cold, dry knife, cut it into rectangles with sides of 10 and 4 cm.
- Place rectangles on a sheet of parchment paper.
- Spread the filling onto the tongues in a thin strip.
- Cover the filling with another piece and pinch the edges.
- Brush the surface of the tongues with beaten egg and sprinkle with sesame seeds.
- Bake in an oven preheated to 210 C for 20 minutes.
Tongues stuffed with cheese are served hot.