Puff pastry tongues with sugar. Sweet puff tongues made from yeast-free puff pastry What can be made from puff tongues

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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, having distributed 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. As a result, you should get 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 a decent interval, 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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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!!!

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, different types 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. Second of 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 unsweetened filling For 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 very interesting recipe 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;
Chilled yeast dough roll out 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!

Puff tongues are my favorite treat from childhood. I didn’t need honey gingerbread or cakes, just puff pastries! Well, I loved them very much before and now too, but I already cook mostly on my own and not from store-bought dough, but from homemade dough, although there is a lot of hassle with it. Well, you can buy ready-made ones. In this case, the recipe is very simple and will not take much time, so baking for tea will be ready in 20 minutes.

It is believed that puff pastry was first prepared by the Frenchman Claude Laurent. He decided to please his sick father, who was prescribed a strict diet, and bake delicious bread especially for him from water, flour and a small amount of butter. While kneading the dough, Claude remembered that he forgot to add fat, so he had to add it to the finished dough and knead it several times. After baking, the pastry chef noticed that the “bread” turned out unusually tall and flaky. After Claude got a job in a pastry shop, he perfected his recipe, which later brought him fame and money.

Ingredients:

Puff pastry without yeast - 500 g (1 package)
Sugar - to taste

Step-by-step photos on how to prepare puff tongues:

If you have purchased dough and it is frozen, then you need to let it defrost at room temperature or leave it in the refrigerator overnight. I used homemade yeast-free, although you can also use yeast.

Sprinkle the table with flour and roll out the dough to a thickness of 5 mm.

We also lightly grease the baking sheet with water or cover it with parchment and lay out our puff tongues.

Bake in an oven preheated to 220 degrees for 10-15 minutes.

That's all! Simple and fast.

Enjoy your tea party everyone!

Puff pastries are very popular among those with a sweet tooth. They are prepared in various shapes: triangular, square, crescent, in the form of bows. They come with or without filling. Sweet products are baked with apples, cottage cheese, cherries or other berries. You can also use ham and cheese, mushrooms, chicken, and beef as filling.

You can use ready-made dough to bake puff pastry, but if you have time, then, of course, it’s better to make it yourself. To do this, you should take into account some nuances:

Flour should be taken only of the highest grade and be sure to sift it. This way it will be saturated with oxygen and the products will turn out more magnificent.
You can use either butter or margarine for the dough. The main thing is that their fat content is high. In this case, the mass will be more tender.
It is better to knead the dough in cold (not ice) water. Milk may be used instead. In this case, the taste of the finished products will be tastier, but the elasticity of the dough will become less.
Roll out the mass in several stages, and it must be cold. To do this, it is periodically placed for 20-30 minutes. in the refrigerator. The layer must be rolled out in one direction, in a thin layer, avoiding any breaks.
Be sure to cut out the puff pastries with a sharp knife, since a dull knife can tear the edges and the baked goods will not rise well.
Before putting the puff pastries in the oven, pierce them with a knife or fork - this will allow the surface to remain smooth.
If you decide to brush the top of the baked goods with yolk, then you should not cover the sides. The fact is that the egg mixture will not allow the mass to rise.
Place the products immediately on a baking sheet or on parchment.
When baking, it is forbidden to open the oven, otherwise the puff pastries will not rise.

If you decide to purchase ready-made dough in a store, pay attention to its expiration date. Before purchasing, run your hand over it - it should be firm and even. If you notice even a slight deformation, it is better not to use such dough, since it has already been defrosted.

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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 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 large leaf dough, the rolling pin should 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 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 is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when it is necessary to strictly observe temperature regime: say in the case of baking.