Tongues from ready-made puff yeast-free dough recipes. Tongue Recipe: Cooking a Delicious Puff Treat in the Oven

Puff tongues are a treat for the whole family. A simple treat that can be made in 20 minutes if you keep puff pastry in the fridge.

• Puff pastry 2 layers
• Tea 1 bag
• Olive oil 3 tbsp
• Cane sugar 3 tbsp

Defrost unleavened puff pastry. Dust a work surface with flour and roll out the dough lightly. It is important to observe the thickness here, it should not be scanty, otherwise the tongues will not be lush.

On the rolled dough, mark the borders of the tongues with a relief wheel. I did not have a special form, so a porcelain case went into business.

Brush one side of the tongues with olive oil and place them on baking parchment.

Brew a tea bag in half a cup of boiling water, grease the front side of the tongues, sprinkle sugar on top. Bake the tongues in an oven preheated to 220 degrees for 15-20 minutes. Cool on a wire rack.

Recipe 2, simple: puff tongues from ready-made dough

• Yeast-free puff pastry - 400 g
• Sugar sand - 2 tbsp. spoons

Roll out puff pastry to a thickness of 0.5 cm on a piece of cling film.

Cut out rounded cakes with a cookie cutter. Put each cake in granulated sugar and lightly pressing down with a rolling pin, roll a little on sugar.

Put the tongues on a dry baking sheet, make 3-4 punctures with a knife and bake in the oven, preheated to 200 degrees, for 12-15 minutes.

Remove hot tongues from the pan and cool. Bon appetit.

Recipe 3, step by step: puff tongues with sugar

If you are not a fan of fiddling with dough and pastries for a long time, then the recipe for “tongues” cookies from puff pastry with sugar is just for you. It is this super-simple and quick recipe that is contained below. A step-by-step instruction will help you prepare your favorite cookies from childhood, each action of which is illustrated by a photo.

• Puff pastry without yeast 500 g
• Sugar 2 tbsp. l.
• Chicken egg 1 pc.
• Flour 15 g

Usually ready-made puff pastry is stored in the refrigerator, so it should be taken out in advance so that it has time to defrost. Just make sure that it does not melt completely and does not float. In order for the dough to defrost faster, open the package, sprinkle the work surface with flour (as an option, a cutting board, then the flaring dough will not interfere, because the board can be removed somewhere). Put the dough divided into plates on the flour and cover with a towel so that it does not become weathered.

When the dough has thawed enough, that is, it has become possible to work with it, you should again sprinkle flour on the workplace.

Roll out each plate of dough so that the thickness is about 0.3-0.4 cm. Depending on the manufacturer, puff pastry plates can be supplied in this thickness. Then you don’t even need to roll it out - a very nice bonus! Or maybe thicker. Here it’s up to you - you can leave this thickness, or you can roll it out.

With a knife, cut the dough into rectangles or diamonds (again, according to your desire). The size is approximately 8 cm by 4 cm.

Line a baking sheet with parchment paper and place the tongue blanks at a distance from each other (they will expand and may stick to each other if folded close together).

In a bowl, beat 1 egg with a fork.

With a silicone brush, brush all the biscuit blanks well with a beaten egg.

Sprinkle each cookie generously with sugar. Regular sugar (granulated sugar) is also suitable, but brown sugar will look generally magical. It is best to tighten the baking sheet with cling film (so that foreign odors are not absorbed) and refrigerate for 10 minutes.

At the same time, turn on the oven at 200°C. It is the preliminary strong heating of the oven that will allow the cookies to exfoliate into an incredible number of layers, and the baking will be very magnificent.

After 10 minutes, move the baking sheet from the refrigerator to the oven, remembering to remove the cling film.

Bake cookies for 15-20 minutes. The cookies should separate very strongly and become a beautiful golden color.

Remove cookies from oven and transfer to an open bowl to cool. Puff pastry tongues are ready - enjoy your tea!

Recipe 4: puff tongues with apple and candied fruit (with photo)

This recipe is actually very easy if you have puff pastry on hand. I like the classic version of homemade puff pastry, because puffs from it are even and beautiful. As an alternative to homemade dough, you can use store-bought puff pastry without yeast to make "tongues".

• Yeast-free puff pastry - 600-650 g
• Sugar - 2-3 tbsp. l.
• Apple or candied fruit (optional)

How to cook "tongues" from puff pastry: roll out puff pastry to a thickness of 5-10 mm. The thickness of the dough depends on which puffs you like. Thin ones crunch more.

It is better to cut the edges of the dough with a sharp knife.

Cut out the "tongues" using a special oval cutting. If there is no such shape, then arbitrarily cut the dough, for example, into rectangles. Clippings can also be used.

Pour sugar onto the board. Lay the blanks of puffs on it, shaking off the flour from them.

Roll with a rock.

Place the puffs on a parchment-lined baking sheet, sugar side up. There should be no sugar on the bottom, it will burn.

You can add apple slices to the center of the sugar puffs.

Bake puff "tongues" at a temperature of 220-230 ° C. The baking time for puffs is approximately 20-25 minutes.

"Tongues" of puff pastry are ready. Bon appetit!

Recipe 5: puff tongues stuffed with apples (step by step)

• 500 g of ready-made puff pastry;
• 600 g of apples with dense pulp (Semerenko, Granny Smith, Golden);
• 30 g butter;
• 50 g raisins;
• 1 egg;
• 60 g of granulated sugar;
• 10 g vanilla sugar;
• 20 ml lemon juice;
• 3 g cinnamon.

Defrost the dough, but it is better to do this not at room temperature, but leaving it overnight on the bottom shelf of the refrigerator;

For the filling, wash the apples, cut off the peel, cut out the seeds and cut into centimeter squares, sprinkle with lemon juice;

Melt the butter in a heavy-bottomed pan, put the apples in it, and sprinkle with vanilla and regular sugar on top;

While stirring the apples with a silicone or wooden spatula, make sure that the syrup and apples do not burn, and all the liquid evaporates;

After that, add steamed raisins and a little cinnamon, simmer a little more so that the liquid evaporates completely;

Remove the dough from the refrigerator, roll out 0.8 cm thick and cut into 12 by 12 cm squares. Grease the edges of the squares with whipped protein;

Then mentally divide each square in half, put apples on one half, and make three diagonal cuts on the second, and cover the filling on top with the free side. Pinch the edges;

Lubricate the top of the puff with whipped yolk and send to brown in a hot oven (220 degrees) for 20-30 minutes.

Recipe 6: Crispy tongues from puff yeast-free dough

A 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, 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 more, so that the dough layers do not stick together.

It is not necessary to roll out such a product - its thickness is just ideal for baking.

The average size of dough tongues is 5-6 cm long and 3-4 cm wide, but you are free to create a dessert to your liking, focusing on the flight of your imagination.

• 300 g puff pastry
• 1 chicken egg or 2 quail
• 1.5 st. l. granulated sugar
• 2-3 pinches whole wheat flour

Defrost the frozen puff pastry and carefully unroll it on a work surface or plank, if possible lightly sprinkling it with premium flour. Cut into rectangles or cut out tongues according to a previously prepared stencil. Carefully separate the slices from each other.

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

Sprinkle the tongues on top with granulated sugar - exactly 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 baking in the oven, otherwise it can burn both from below and from above, acquiring an unappetizing look. Remember that the layers of dough are small, so they will take little time to cook. Remove the finished product to the board or put it on a dish from the baking sheet, let it cool. The tongues are airy and fluffy, crispy.

The only disadvantage of puff pastry is that it absorbs moisture and on the second day the dessert will no longer be crispy! But this does not make it less tasty - serve it with any hot drink: latte, cappuccino, coffee, tea.

Bonus: homemade yeast-free puff pastry for tongues

For butter cake:

• Butter - 200 g
• Extra wheat flour - 50 g

For test:

• Extra wheat flour - 350 g
• Cold water - 200 ml
• Egg - 1 pc.
• Vinegar essence - ½ teaspoon
• Salt - ½ teaspoon
• Rolling flour - 50 g

Mix the butter with flour and grind until all the flour is included in it (the flour is kneaded into the butter to remove moisture).

Put the oil mass between two pieces of cling film and roll it out in the form of a small cake 0.5-0.6 cm thick. Leave the cake in a cool place at a temperature of +6 + 8 degrees.

For the dough, dissolve salt in cold water, add vinegar essence and egg, mix.

Pour the flour into this mixture, sifted through a sieve and knead the dough. Leave the dough at room temperature for 30 minutes (the gluten will swell during this time).

Put the dough on a table sprinkled with flour, giving it the shape of a square and roll it out to a thickness of 1 cm (in size, the square should be larger than the butter cake, so that the ends of the square could converge on all sides in the center).

Put a butter cake in the middle of the square and wrap the dough with an envelope. Pinch the dough in places where the oil can come out.

With an even round rolling pin, pressing lightly on it, roll out the dough into a rectangular layer 1-1.2 cm thick, rolling in only one direction.

Wrap the short edges of the dough to the middle so that both opposite ends are connected in the center.

Trim the dough with a rolling pin, roll it out a little and fold along the central seam like a book. After sprinkling flour on the table, repeat the process of folding the dough again and, folding it a second time, like a book, take it out for 30 minutes in a cool place at a temperature of + 6 + 8 degrees. Then repeat the process a third time and take it to a colder place at a temperature of +2 + 4 degrees for 50-60 minutes, covering the dough with a napkin.

Wonderful mega-super-express pastry for all occasions - these are tongues from ready-made puff pastry! It is enough just 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 have to think about what to treat your friends for dessert :))

When cutting the dough, lubricating it with yolk and sprinkling with sugar, you need to act quickly so that the dough does not have time to warm up from room temperature, as the finished products may not rise or lose their puff qualities - they will turn out to be thin. For the same reason, it is better to preheat the oven too. Let's get started!

To bake puff tongues from ready-made yeast-free dough, unfold the defrosted puff pastry that has not been completely thawed 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 some space between the puff pastry rectangles. Lubricate future tongues with egg yolk loosened with a fork.

Sprinkle the tongues with sugar 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 sugaring, the crust of the tongues may turn out to be too ruddy, like mine, because the sugar melts and caramelizes quickly.

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

That's basically it. When the puff pastry tongues are ready and cool a little, they can be served.

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

Enjoy your meal!!!

The most delicious recipe from childhood is cookies puff tongues with sugar. To make it easier to make, I make the dough ahead of time and keep it in the freezer until needed. This greatly simplifies the whole process. The tongues are simply airy, layered and very tasty. A step-by-step recipe with a photo will help you bake delicious homemade puff tongues with sugar from puff pastry yourself.

We need for cooking:

• 1/2 portion;
• 1 chicken egg (for greasing the dough);
• 15 teaspoons of granulated sugar.

How to cook puff tongues with sugar

Oven setting: 180°C, medium level.

We take out the finished puff pastry from the freezer, transfer it to the refrigerator section and leave it there all night. Or make fresh dough. I prefer the dough after freezing, it is more layered after baking. To prepare 15 pieces of tongues, you need to take half a serving of dough.

We divide a piece of dough into two equal parts and roll them out separately to 3-4 mm. Don't forget to flour the table. Then, shake the egg with a fork and grease the first layer of dough. We put the second layer of dough in an equal layer on the first layer and cut the dough into rectangles 5-6 cm wide. Using a spatula, we transfer the blanks from the dough onto parchment with a baking sheet.

Now, brush the top layer of dough with egg and sprinkle each piece with one teaspoon of sugar.

Bake sweets in a preheated oven for 25 minutes.

The readiness of the tongues is determined by their golden color and characteristic crunch.

step by step recipe with photo

A 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, 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 more, so that the dough layers do not stick together. It is not necessary to roll out such a product - its thickness is just ideal for baking. The average size of dough tongues is 5-6 cm long and 3-4 cm wide, 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
• 1.5 st. l. granulated sugar
• 2-3 pinches whole wheat flour

Cooking

1. Defrost the frozen puff pastry and carefully unfold it on a work surface or board, if possible lightly sprinkling it with premium flour. Cut into rectangles or cut out 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 mass, grease the dough slices on top - thanks to the grease, the dessert will acquire a ruddy and golden crust when baking. A chicken egg, if desired, can be replaced with two quail eggs or strong tea leaves. You can simply mix the chicken yolk with 1 tbsp. l. milk without added protein.

3. Sprinkle the top of the tongues with sugar - exactly 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 baking in the oven, otherwise it can burn both from below and from above, acquiring an unappetizing look. Remember that the layers of dough are small, so they will take little time to cook. Remove the finished product to the board or put it on a dish from the baking sheet, let it cool. The tongues are airy and fluffy, crispy.

Puff tongues

Puff tongues

Puff tongues are the easiest and quickest sweet to prepare, which can be baked when guests are on the doorstep. You only need ready-made puff pastry, an egg and sugar.

What is needed for tongues

for 16 pieces (1 baking sheet)

• Yeast-free puff pastry - 1 pack (450-500 g);
• Sugar - about 0.5 cups (or a little less);
• Egg - 1 piece;

It is convenient to bake on baking paper or a silicone mat. Or dust the pan with flour.

How tongues are made

• Defrost the dough according to the instructions on the package. Cut into tongue strips. I had 2 layers of dough. I divided each into 1 strips, which I cut even across into 2. We got rectangles 8-10 cm long, 3.5-4 cm wide. If you have a wavy dough knife, it’s fashionable to cut it, it will be beautiful.
• Prepare egg and sprinkles: In a shallow bowl, beat the egg lightly so that the protein and yolk are combined. Pour sugar onto a flat plate.
• Prepare everything for baking: Line a baking sheet with baking paper (or sprinkle with flour). Heat the oven to 210-220 degrees C (or follow the temperature indicated on the package).
• Dip the dough strips 1 side into the egg, then into the sugar. And spread on a baking sheet (sugar side up). Bake until a delicious smell appears and the tongues are browned.

Bon appetit!

Tongues on a baking sheet on baking paper

Finished reeds