Puff tongues with sugar are cookies familiar to everyone since 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 crazy delicious pastries, you are guaranteed. As they say, everything ingenious is simple!
Plast ready dough(you can not defrost completely, but just a little so that the dough can be cut) divide with a knife 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 tea lubrication puff pastry Get a delicious tan in the oven.
Place the dough pieces on a baking sheet lightly sprinkled with flour. We cover puff tongues 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 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.
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!
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.
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.
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. Received soft dough Wrap 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!
Sweets for every taste, prepared in less than an hour.
Puff pastry does not lose its properties in the freezer. Therefore, it is convenient to buy it and then quickly prepare something tasty.
Wash the apples, cut into small slices and simmer in a frying pan with cognac and sugar until the liquid evaporates. Then mix the fruit with raisins and cinnamon.
Roll out the dough and sprinkle with breadcrumbs, leaving an empty strip at the edge. Place the filling on the crackers and roll the dough into a roll (towards the free edge). Bake for about 35 minutes at 200°C, then cool and cut into portions.
recipestudio.com Roll out the dough if necessary, cut into layers of the desired size. Bake them at 200°C for about 7 minutes. Grind one cake into crumbs - you can do this using a blender.
Grind the yolks with sugar, add milk, put on the stove. Add flour little by little, stirring constantly. Without stopping stirring, cook the mixture until thickened. Cool and brush the cakes with it. Sprinkle the top and sides with crushed crumbs. Let the cake sit until it soaks.
foodnetwork.com Sprinkle the dough granulated sugar and roll it right on top of it. This will lock in the sugar in future products. Cut the dough into diamonds, squares or circles. Apply the yolk to the surface of the tongues and place on a greased baking sheet. Please note that the cookies will increase in size, so leave space between the products. Bake the tongues at 180°C for about 15 minutes.
Roll out the dough into a rectangle and then cut it into several triangles. Grease each piece of dough in the center chocolate spread and roll it into a roll, moving from the base to the top. Place on an oiled baking sheet, brush each with yolk. Bake at 180°C for 25 minutes.
If necessary, roll out the dough, cut it into squares or circles and form small sides on the shapes. Grease a baking sheet with oil, place the pieces on it and bake them at 200 °C for about 15 minutes.
Beat the curd cheese with sugar and fill the chilled dough molds with it. Place berries on top.
Mix water and sugar, heat them, stirring constantly, until the mixture begins to stretch like a thin thread behind the spoon. Cool the syrup and pour it over the baklava. Let the dish soak.
anitalianinmykitchen.com Cut the slightly thawed dough into strips or squares. Cover a baking sheet with parchment and place the shortcakes, leaving space between them. Let them thaw for 10 minutes, then bake at 200°C for 15 minutes.
Beat the yolks with sugar and flour, add warm coffee and milk. Heat the mixture until it thickens. Cool the cream, mix it with whipped butter and add cognac.
Divide the cooled strips into two parts horizontally. Grease the bottom part with cream and cover with the top.
lazybirdbakery.wordpress.com Roll out the dough into small strips. Take special metal tubes or make them yourself from foil. Grease the tubes with oil and wrap strips of dough around them. Then grease the baking sheet with oil and egg. Bake for about 20 minutes at 200°C.
youtube.com Beat the egg whites with a mixer until foamy. Continuing to beat, add sugar a little at a time. citric acid. When the cream becomes thick, place the bowl in a water bath. Beat the mixture for about 10 minutes, then cool and fill the tubes with it.
tastemade.com Add water, honey and sugar to the pan and bring to a boil. Peel the pears, add to the mixture along with lemon, cinnamon and cloves and cook until soft. Cut the dough into strips and wrap them around the pears. Place the items on a baking sheet lined with parchment paper, brush with yolk and bake at 200 °C for about 15 minutes. Serve with warmed, strained syrup, which can be poured directly onto a plate.
yumecipe.com Mix poppy seeds with milk, sugar and cinnamon. Roll out the dough into a rectangle, place the poppy seed mixture on it, and then the cherries. Roll the dough into a log. Place the product on an oiled baking sheet, grease it with yolk and bake at 200 °C for 20 minutes.
eatsmarter.com Roll out the dough and cut into equal squares. Bake each on a parchment-lined baking sheet for about 10 minutes at 180°C.
Whip the cream, add condensed milk to it. Place the sliced ones on the crust, then the cream. Repeat the manipulations until the cakes are finished.
bakingfashion.com Brush the rolled out layer of dough with honey, sprinkle with sugar and cinnamon, roll into a roll and cut into equal parts. Place the buns on a greased baking sheet and bake for 20 minutes at 200°C.
thekitchykitchen.com Cut circles from the dough with small holes in the center - a glass and a glass are suitable for this. Heat oil in a frying pan. Dip the donut into it. When one side is browned, turn over and then remove and place on paper towels to absorb excess grease.
Melt the butter, add sugar and let the mixture cool slightly. Then dip the tops of the donuts into it.
artofdessert.blogspot.com Cut the peaches into slices, coat them with the mixture and lemon juice. Cut the dough into squares, making small sides for each. Place the peaches in the center and brush the edges of the dough with melted butter. Bake the products for about 20 minutes at 200 °C.
my-easy-cooking.com Cut the pear in half and remove the core. Place the halves with the convex side up and cover with dough. Pour sugar into a deep frying pan in which you can later bake the dish in the oven. Heat it on the stove without stirring until it melts. Then add the oil, stir and pour in the cognac.
Place the pears cut side down in the caramel and bake for 15 minutes at 180°C. Serve with sauce, for which mix caramel from a baking sheet with cream.
tasteofhome.com Cut the puff pastry into squares and place a marmalade in the center of each. Pinch two opposite edges of the envelope over the marmalade.
Brush the products with yolk, sprinkle with sugar and bake for 15 minutes at 180°C.
youtube.com Roll out the dough as thin as possible, cut it into equal layers and bake each of them on parchment at 180°C until golden brown. Beat cottage cheese with sour cream and sugar. Cut some of the berries into thin slices.
Assemble the cakes, alternating between layers, and strawberries. Dust the top of the mille-feuille with powdered sugar and decorate with strawberries, then cut the large cake into small cakes.
Cut the apples into thin slices. Mix water, sugar and cinnamon, heat and cook apple pieces in this syrup. They must keep their shape.
Cut the dough into strips three centimeters wide. Place apple slices, skin side up, overlapping the top edge of each of them. Then roll each strip into a roll and place in the pastry molds. Bake at 200°C for about 15 minutes.
deliciouslydeclassified.com
pinterest.com Remove the pineapples from the jar and pat dry with paper towels. Cut the dough into strips 1–1.5 cm wide. Wrap each pineapple ring with dough, passing it through the hole in the middle.
Place the products on a baking sheet, brush with egg and bake for 15 minutes at 200°C.
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.
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 thawed at room temperature about 20-30 minutes, but no more, so that the layers of dough 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.
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. chicken egg If desired, you can replace it with two quails 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 both below and above, taking on an unappetizing appearance. Remember that the layers of dough are small, so they will require little cooking time. 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.
