Puff pastries with sugar in the oven. Puffs with sugar from ready-made puff pastry

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Before putting the puff pastries in the oven, pierce them with a knife or fork - this will allow the surface to remain smooth.
7. 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.
8. Place the products immediately on a baking sheet or on parchment.
9. 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.

Rate the recipe

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 the oven back on 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 tongues will delight both adults and children. Simple baked goods for culinary amateurs. Very easy to prepare and quick to taste. The airy crispy base and golden brown sugar crust will delight those with a sweet tooth and those who are trying to avoid them. The pastry takes 15 minutes to prepare and will become a real lifesaver if you have unexpected guests on the doorstep.

Recipe 1: Puff tongues with powdered sugar

Ingredients

• puff pastry – 500 g;
• sugar – 3 tbsp. l;
• chicken egg – 1 pc.;
• vegetable oil – 1 tbsp. l.

Preparation

Defrost puff pastry (yeast or without yeast) according to the instructions. It is better not to wait until it becomes soft, but to start working with it when the plates are half defrosted. In this case, the reeds will rise better.

If you want, you can make puff pastry at home, but it will take a lot of time.

Cut the dough pieces into rectangles 3 cm wide. The dimensions are arbitrary. Some people like larger cookies, while others like miniature ones. There is no need to roll out store-bought dough to make the tongues as fluffy as possible.

Place on a greased baking sheet. Many people recommend simply moistening the baking sheet with water. But this is not enough for the products to easily separate from the bottom after baking.

Wash the chicken egg with laundry soap, wipe it and break it so as to separate the yolk from the white. Freeze the protein or place it in the refrigerator to use in other dishes.

Beat the yolk with a fork.

Using a silicone brush or other device, lubricate all the workpieces.

Sprinkle generously with granulated sugar.

Bake cookies in an oven preheated to 250 degrees for 10-15 minutes. We look at our baked goods: if they are browned, it’s time to remove them. Puff pastries do not like to stay in the oven for a long time. They are very tender and cook instantly. Therefore, it is important not to delay the moment of readiness. It is close to the moment when the products begin to burn.

Remove the finished puff tongues from the baking sheet and serve warm or cold.

The cookies turn out airy, crispy and very tempting. It is moderately sweet, but can make you forget about your sense of proportion. Behind the first strip. As a rule, the second and third follow. And so on until the plate is empty. Be careful: very tasty.

Recipe 2: Puff pastry sugar tongues

Many people remember the taste of puff pastry tongues with sugar from childhood. The baked goods are simple, but uncompromisingly delicious. The thin layers of crispy dough go well with the sugar crust. Today we will prepare the famous cookies in a new way. Add cocoa to the sugar and get a chocolate crust on an airy dough. It will be unforgettable.

Ingredients:

• puff pastry – 450 g;
• sugar – 2 tbsp. l;
• cocoa – 1 tbsp. l;
• chicken egg – 1 pc.;
• vegetable oil – 1 tbsp. l.

Preparation

The dough can be prepared at home. But then it will take much longer. After all, it needs to cool down and rest after formation. Therefore, if the housewife is in a hurry and does not want to waste extra time, then it is quite possible to buy a puff base in the store.

Cut the packaging and leave for 25-30 minutes at room temperature.

Cut a strip 10-15 centimeters wide from the defrosted dough.

Cut it into portions. Their size depends on the wishes of the owner. The width can be 5-17 centimeters. You can make miniature blanks three centimeters wide. Long strips of real reeds will come out.

Place the pieces on a greased baking sheet. You can simply moisten it with water, as manufacturers of semi-finished puff pastry write on the packaging of their product. But the cookies hardly stick to a greased baking sheet.

Brush each strip with beaten egg white or egg. In the first case, a crispier crust will come out.

Mix sugar and cocoa.

Sprinkle each piece with a mixture of sugar and cocoa.

Puff tongues with sugar are cookies familiar to everyone since childhood. This recipe is 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 incredibly tasty pastries are guaranteed to you. As they say, everything ingenious is simple!

Ingredients

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

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

Divide the layer of finished dough (you can not defrost it completely, but just a little bit so that the dough can be cut) into diamonds or rectangles with a knife.

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 the tea, the puff pastries will get a delicious tan in the oven.

Place the dough pieces on a baking sheet lightly sprinkled with flour. Cover the puff tongues with 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 delicious cheese puffs 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.

I would be very grateful for any feedback on the recipe: questions, photos, reviews. Show and tell us what you did.

Are you sure the dough doesn't need to be rolled out?

Margo, you don’t need to roll out the dough, this way there will be more “layering” in the finished tongues. I'll be looking forward to your feedback on the recipe!

Everything worked out! Thank you. Indeed, a very flaky dough. The children were delighted and asked to cook more!

Beautiful and delicious! Thank you, Margo, for the photo and review of the recipe!

Hello! Tell me, should I use yeast dough or yeast-free dough?

Marina, I use yeast-free. Any kind will do: both yeast and yeast-free, just keep in mind that products made from yeast dough need to rest before the oven - to do this, leave them on a baking sheet for 15-20 minutes, and only then put them in the oven. Share your review later if you cook) I will be very grateful!

Thanks for the advice, I made it with yeast. I’m not complaining about the splendor, they fit well and then I set it to bake. Attaching photo)

Marina, it turned out great! Thanks for the photo and review!

Advice for you and those who will make such puff pastries: moisten a baking sheet with cold water, then lay out the tongues and put them in the refrigerator for 10-15 minutes. After the refrigerator, go straight into a hot oven. This technique ensures super-lamination (puff pastry bakes best in water).

Luda, interesting advice, I haven’t heard of this feature before. I'll definitely try it! The delicious photo immediately makes you want something sweet for your tea...! Thank you!

I did it!👍👍👍

Guest Anya, they look so delicious! Thanks for the photo report!

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

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

Defrost the yeast-free puff pastry. Dust the work surface with flour and roll out the dough lightly. It is important to maintain the thickness here; it should not be scanty, otherwise the tongues will not be fluffy.

On the rolled out dough, use a relief wheel to mark the boundaries of the tongues. I didn’t have a special form, so a porcelain menagerie was used.

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

Brew a tea bag in half a mug 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

• Puff pastry without yeast – 400 g
• Granulated sugar – 2 tbsp. spoons

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

Using a mold, cut out oblong flat cakes with rounded ends. Place each cake in granulated sugar and, pressing lightly with a rolling pin, roll it out a little on the sugar.

Place 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 the hot tongues from the baking sheet and cool. Bon appetit.

Recipe 3, step by step: puff tongues with sugar

If you are not a fan of fiddling with dough and baking for a long time, then the recipe for “tongue” cookies made from puff pastry with sugar is just for you. This super simple and quick recipe is contained below. Step-by-step instructions will help you prepare your favorite cookies since childhood, each step of which is illustrated with a photo.

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

Usually the finished puff pastry is stored in the refrigerator, so you should take it out in advance so that it has time to defrost. Just be careful not to completely melt or float. In order for the dough to defrost faster, open the package, sprinkle the work surface with flour (optionally, a cutting board, then the defrosting dough will not interfere, because the board can be put away somewhere). Place the dough, divided into sheets, onto the flour and cover with a towel to prevent it from drying out.

When the dough has defrosted enough to be workable, you should flour your work area again.

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

Using a knife, cut the dough into rectangles or diamond shapes (again, as you wish). Size 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 they are folded tightly).

In a bowl, beat 1 egg with a fork.

Using a silicone brush, brush all the cookie dough well with beaten egg.

Sprinkle each future cookie generously with sugar. Regular sugar (granulated sugar) will do, but brown sugar will look absolutely magical. It is best to cover the baking sheet with cling film (so that foreign odors are not absorbed) and place in the refrigerator 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 separate into an incredible number of layers, and the baked goods will be very fluffy.

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 be very flaky and become a beautiful golden color.

Remove the cookies from the oven and transfer to an open container to cool. The puff pastry tongues are ready - enjoy your tea!

Recipe 4: puff tongues with apple and candied fruits (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 the puff pastries come out smooth and beautiful. As an alternative to homemade dough, you can use store-bought puff pastry without yeast to make “tongues.”

• Puff pastry without yeast - 600-650 g
• Sugar - 2-3 tbsp. l.
• Apple or candied fruit (optional)

How to make “tongues” from puff pastry: roll out the puff pastry to a thickness of 5-10 mm. The thickness of the dough depends on what kind of puff pastry you like. Thin ones crunch more.

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

Cut out the “tongues” using a special oval cutter. If there is no such shape, then randomly cut the dough, for example into rectangles. Scraps can also be used.

Pour sugar onto the board. Place the puff pastries on it, shaking off the flour from them.

Roll with a rolling pin.

Place the puff pastries on a baking sheet covered with parchment, sugar side up. There shouldn't be any 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. Baking time for puff pastries is approximately 20-25 minutes.

The puff pastry “tongues” are ready. Bon appetit!

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

• 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.

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

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

Melt the butter in a thick-bottomed frying pan, place the apples in it, and sprinkle 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 that all the liquid has evaporated;

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

Remove the dough from the refrigerator, roll out to a thickness of 0.8 cm and cut into squares 12 by 12 cm. Brush the edges of the squares with whipped egg white;

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

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

Recipe 6: crispy tongues made from puff pastry without yeast

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 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.

• 300 g puff pastry
• 1 chicken egg or 2 quail eggs
• 1.5 tbsp. l. granulated sugar
• 2-3 pinches of premium wheat flour

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.

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 acquire a ruddy and golden crust when baking. If desired, a chicken egg can be replaced with two quail eggs or strong tea leaves. You can simply mix chicken yolk with 1 tbsp. l. milk without added protein.

Sprinkle the tops of the tongues with granulated sugar - 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. 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.

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

Bonus: homemade puff pastry for tongues without yeast

For the butter cake:

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

For the test:

• Extra wheat flour – 350 g
• Cold water – 200 ml
• Egg – 1 pc.
• Vinegar essence – ½ teaspoon
• Salt – ½ teaspoon
• Flour for rolling – 50 g

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

Place the butter mass between two pieces of cling film and roll it out into a small cake 0.5-0.6 cm thick. Leave the cake for now 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.

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

Place 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 (the size of the square should be larger than the butter cake, so that the ends of the square can meet on all sides in the center).

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

Using a flat 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.

Fold the short edges of the dough up to the middle so that both opposite ends meet in the center.

Use a rolling pin to trim the dough, roll it out a little and fold it along the central seam like a book. After sprinkling the table with flour, 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 cooler place at a temperature of +2+4 degrees for 50-60 minutes, covering the dough with a napkin.