Puff pastry tongue recipe. Tongues from ready-made puff pastry.

wheat flour - 340 grams
margarine or butter - 140 grams
egg - 20 grams
citric acid - a pinch
salt - 4 g
water - 140 g
sugar - 70 g

Instructions:

Dissolve salt in cold water, add citric acid, eggs, add flour.
Leave a little 15% flour.
Knead a stiff dough.
Leave the dough for 40 minutes, covering it with a damp cloth.
Soften margarine to room temperature and combine with the remaining flour, but leave a little flour to dust the table on which you will cook the tongues.
From the resulting mass of margarine and flour, form rectangles 2 cm thick and refrigerate.
Roll out the finished dough into a rectangular layer 1 cm thick so that the edges are slightly thinner than the middle.
Put the prepared margarine in the middle of the layer and close it on four sides with dough, pinching the edges.
Roll out the dough again into a rectangular layer 1 cm thick and fold it in half so that its edges converge in the middle, and then double again.
Leave the dough for 10 minutes in a cold place and roll out again 2 times.
Roll out the finished dough into a layer 5-6 mm thick. And cut out pieces of oval or rectangular shape from it with a corrugated notch. To give the pieces the shape of a tongue, roll out the dough along a thin rolling pin on a table sprinkled with sugar.
Place the tongues on a baking sheet moistened with water so that the sugar is on top, bake at a temperature of 240 degrees for about 20 minutes.

One of the brightest memories of my childhood is puff tongues: crispy, fluffy, with a thick layer of sugar. They cost mere pennies in the store, and they were baked at home by hostesses who knew how to properly make homemade puff pastry.

Modern housewives can save themselves the hassle and use ready-made frozen puff pastry. It will turn out very quickly and just as tasty as in childhood.

Puff pastry tongues - Preparation:

4. Sprinkle generously with sugar on top. Thanks to the surface moistened with tea, sugar sticks to the dough and does not crumble from the tongues when they are ready.

5. Cut the dough for the tongues with a knife into rhombuses and put on a baking sheet, which must be sprinkled with flour in advance.

6. Bake for only 15 minutes in the oven at 180 degrees. The tongues should grow several times in height, and acquire a delicious golden color on top. Widen the tongues shrink slightly when baking.

7. Ready-made tongues can be served immediately to the table - they cool down very quickly and therefore you can eat them practically from the heat, from the heat. You can drink with any drink. Currant jelly is perfect. or strawberry compote.

Secrets of making puff tongues:

You don't need to roll out the puff pastry too thin. The optimal thickness is 0.7 cm.

- instead of tea, you can grease the surface of the dough with beaten egg yolk with sugar.

- puff pastry bakes very quickly, so watch the tongues carefully.

- even if the tongues look milky white on the side, and the top is already golden - they are definitely ready!

Ingredients: 2 eggs, 100 gr. sugar, 100 gr. mayonnaise, 1/3 tsp soda or baking powder for dough, a piece of pumpkin, 1.5 tbsp. flour, sugar for sprinkling. Useful beauty pumpkin is just a storehouse of vitamins and minerals.

Is it possible to combine business with pleasure? Of course, if you approach, for example, teaching a child to count from a creative side. We suggest you bake shortbread cookies for your kids.

Ingredients: 0.5 l. warm cow's milk, 0.4 st. granulated sugar, 1 egg, 70. gr. margarine or unsalted butter, 4 gr. fast acting yeast, 2.5 st. with a heap of flour. As a filling.

This morning I prepared it and did not first think of what to use it for. But when it was ready, there was no time to wait. The decision was made instantly, especially since since childhood I have been very fond of puff tongues (I went to my father). Yes and easier than a prescription from puff pastry no.

Ingredients for puff tongues:

water for wetting the pan

Preparation of puff tongues:

It is best to make your own puff pastry, it turns out much tastier. If you don't feel like messing around, you can buy dough at the store. Take a sharp knife and cut the dough into long wide strips (to taste). Using a sieve, sprinkle powdered sugar on future tongues.

Lay the strips of dough with sugar on a baking sheet moistened with cold water. You can use baking parchment. As you can see from the photo, the powder began to melt. And he added some sugar to the tongues. Preheat oven to 230 degrees Celsius. Put the tongues only in a preheated oven, otherwise they will not rise. Bake for 10 minutes at this high temperature. Then, so that the puff pastry products reach, but do not burn, reduce the oven temperature to 160 degrees Celsius. And bake for 15-25 minutes (depending on the thickness of the dough) until done. The dough rolled up to 5 mm is enough for 15 minutes, the dough is 10 mm thick, it is better to stand for 25 minutes.

That's all. Remove the finished tongues from the oven and before eating them, it is advisable to have time to cool. Enjoy your meal!!!

Popular among many housewives involved in baking is ears cookies. The delicacy is distinguished by a crumbly crispy texture, made from puff pastry and sprinkled with sugar. Great option serving treats with tea or coffee is useful both for guests and for everyday pampering of households with delicious products.

How to make puff pastry cookies

The easiest way to make puff pastry cookies, which is sold ready-made, on the shelves of any store. It is worth starting cooking with defrosting, easy rolling and shaping products. They are almost always seasoned with sugar, but you can improve the taste and add cottage cheese, nuts, poppy seed filling or any jam. Cookies will be baked in the oven at a high temperature of 200-220 degrees for about 15 minutes.

Professionals can make cookies from puff pastry that they have prepared themselves. There are two recipes - yeast and yeast-free bases, which differ in their technology. For the yeast version, you will need flour, yeast, milk, sugar, margarine and a little salt. Margarine can be replaced with butter, let soften in the warmth of the room. Yeast is poured with warm milk, a small part of margarine and flour with sugar is added. The dough is left to reach in a warm, but not hot place, and the remnants of margarine are rolled out with a rolling pin between two sheets of wax paper and sent to the dough.

After approaching the dough, it must be thoroughly kneaded, rolled out with a layer of margarine laid on top, cover the fat with the edges, forming an envelope. After rolling, the mass is folded into three layers, processed with a rolling pin, cooled for 20 minutes in the refrigerator. You need to repeat this approach a couple of times, and then form products - cut with a glass, tear off strips or use special molds.

puff pastry can also be made from yeast-free base for which you need eggs, margarine, cold water, flour and slaked soda. Margarine should first be softened, cut into pieces, chopped together with flour into small crumbs. A ball is molded from the resulting mass. The remaining flour is mixed with soda, and the egg is beaten with water and the masses are combined. The dough should be well kneaded first with a spoon, then with your hands, if necessary, add flour to it, but without diligence - the mass cannot be steep and stick to your hands.

The resulting mass is rolled out, the first layer is placed on top, wrapped in an envelope. The dough is cooled for about half an hour, rolled out again and folded into an envelope again. The process is repeated a couple more times, after which you can sculpt cookies from the resulting base. If necessary, the dough is frozen, and thawed for 1.5-2 hours before cooking. You can prepare a mass for the future, so that each time you do not do it, but use the finished one.

Puff pastry cookies - recipes with photos

There are the most various recipes puff pastry cookies that help cooks to feed the family tasty and satisfying pastries. An option for beginners in the culinary world would be to use a ready-made base, form cookies with sugar, or berry jam. Professionals can master any complicated recipe puff pastry, including a filling of cottage cheese, raisins, poppy seeds or nuts. Unsweetened cookies can also be prepared - with cheese, sesame seeds or spices to use as a snack for alcohol.

Puff pastry ears with sugar

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 241 kcal.
Purpose: for dessert.
Cuisine: author's.

Sugared puff pastry ears are a classic treat loved by adults and children. The simplest recipe involves using only granulated sugar as an addition to mouth-watering products. Puff ears are crispy, melt in your mouth and go well with hot milk or cocoa. You can eat them just like that or take them with you for a snack.

Ingredients:

butter- 0.25 kg;
milk - 50 ml;
sugar - half a glass;
salt - 2 g;
eggs - 2 pcs.;
flour - 0.4 kg.

Cooking method:

Beat the egg with sugar, pour in the milk, salt, mix with softened butter. Beat with a mixer.
Pour flour, quickly knead the mass, roll out, fold in four times.
Repeat the process, leave to cool for 40 minutes.
Form layers, apply sugar, stack on top of each other. Roll out into a cake, form ears.
Bake for 15 minutes at 220 degrees, remove immediately after baking so that the ears do not stick. Serve on a beautiful plate.

Yeast Puff Pastry Cookies

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 259 kcal.
Purpose: for dessert.
Cuisine: author's.

puff pastry yeast dough it will taste like cakes. The secret of its manufacture lies in delicious stuffing from condensed milk and biscuits with the taste of baked milk. Using ready-made puff pastry helps to reduce the time for rolling and making the base, so you can cook pastries in half an hour. It is best served hot with cocoa or tea.

Ingredients:

puff pastry - 450 g;
butter - 50 g;
condensed milk - 150 ml;
biscuits with baked milk flavor - 150 g.

Cooking method:

Mix condensed milk with soft butter, grind cookies with a blender until crumbs.
Prepare the base, roll out, cut out cookies, put on a baking sheet lined with paper.
Put in the oven for 14 minutes at 200 degrees, cool.
Spread with condensed milk cream with butter, roll in cookie crumbs.

Puff pastry cookies with jam

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

For making puff pastry cookies with jam, it is better to take ready basis and non-liquid filling. Suitable berry confiture, jam from apples or raspberries. For more exquisite taste try combining several types of berries in one jam or bake assorted puffs. Be sure to use starch so that the filling does not leak out of the cookies during baking and does not leave smudges.

Ingredients:

puff pastry - 0.4 kg;
eggs - 1 pc.;
thick jam- 10 ml;
corn starch - 10 g;
powdered sugar- 20 y.

Cooking method:

Defrost the base, cut the layers into squares, sprinkle each with starch.
Put the jam on top, brush the edges with a beaten egg with a brush.
Connect the opposite edges of the workpiece, form puffs, coat with an egg.
Bake for 20 minutes at 180 degrees.
Cool, sprinkle with powdered sugar.
You can take potato starch and mix it with the filling.

Cookies from ready-made puff pastry

Cooking time: half an hour.
Servings: 10 persons.
Calorie content of the dish: 242 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Cookies from ready-made puff pastry are prepared very quickly, because there is no need to spend time rolling and forming layers. It remains only to get it in advance from freezer so that it becomes pliable and elastic. You can form the usual ears, bows, stripes or cut curly cookies. Sprinkled with sugar on top, they will become a favorite quick treat all children. The puff pastry cookie recipe is below.

Ingredients:

puff pastry - half a kilo;
sugar - 50 g.

Cooking method:

Defrost the dough, sprinkle with sugar, roll up a tight roll to the middle.
Repeat with the second edge, cut into slices five millimeters thick.
Line a baking sheet with parchment, lay the ears on top of it, straighten the edges.
Bake at 210 degrees for 15 minutes until the cookies are golden but not dry.

Puff pastry cookies with cottage cheese

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 253 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Puff pastry cookies with cottage cheese will turn out tender and fluffy due to the use of original filling. Beginners can try baking quick puffs from ready dough, and it will be easy for professionals to knead the base on their own. Soft creamy filling of cottage cheese flavored with raisins, lemon zest and vanillin will be distinguished by a pleasant aroma and excellent taste.

Ingredients:

puff pastry - 0.45 kg;
rustic cottage cheese- 0.5 kg;
eggs - 1 pc.;
sugar - 100 g;
vanillin - a pinch;
starch - 30 g;
raisins - 50 g;
lemon - 1 pc.

Cooking method:

Separate the protein from the yolk, combine cottage cheese, sugar, vanillin, yolk, starch, steamed raisins and peeled lemon zest.
Defrost the dough, roll out, divide into squares. Lubricate the edges with protein, put the filling in the center.
Fold in a triangle, squeeze the edges, go over them with a fork or knife and form cuts.
Put the products on a baking sheet, brush with beaten yolk, bake for 20 minutes at 200 degrees.

Yeast-free puff pastry cookies

Cooking time: 1 hour.
Servings: 12 persons.
Calorie content of the dish: 217 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

puff pastry yeast-free dough turns out to be less caloric compared to using a yeast base, acquires new taste and lightness of texture. The following recipe will help you understand the principle of making a pleasant quick baking in the form of roses, where the filling is red ripe apples and powdered sugar with cinnamon. A spicy delicacy will be appreciated by everyone who has tried it.

Ingredients:

red apples - 2 pcs.;
water - 200 ml;
puff pastry - 250 g;
sugar - 60 g;
powdered sugar - 20 g;
cinnamon - 15 g.

Cooking method:

Cut the apples into four parts, cut the seeds, cut into thin slices.
Boil water, sweeten, lay out apple slices. Boil for two minutes, drain the liquid.
Defrost the dough, roll out thinly, cut into strips 3 cm wide and 25 cm long.
Lay five apple slices on each strip, overlap so that they protrude a third of the length beyond the edge of the dough. Fold the tubes, bend the bottom edges inward.
Put on a baking sheet covered with baking paper, bake for half an hour at 200 degrees.
Sprinkle with powder and cinnamon.

Puff pastry cookies with apples

Cooking time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: difficult.

Puff pastry cookies with apples will turn out fragrant and tender due to the use of a delicious filling. She is served with sweet fruits with soft pulp, pronounced aroma. To enhance it, you can supplement apples with cinnamon or vanilla, walnuts or cottage cheese with sour cream. Before serving, sprinkle the resulting pastry with powdered sugar to make it even sweeter.

Ingredients:

flour - 0.25 kg;
salt - a pinch;
butter - 0.2 kg;
water - 150 ml;
apples - 2 pcs.;
raisins - a handful;
powdered sugar - 20 g.

Cooking method:

Mix flour, salt, water and a third of the softened butter, roll out a layer of dough.
Cut the remaining butter into thin slices, fold in the center of the layer, wrap the edges to make an envelope. Roll out, fold in half, refrigerate for 15 minutes.
Roll out, fold in half, put away for two hours.
Roll out, cut out cookies.
Lay out the filling of thinly sliced apples and steamed raisins.
Bake for half an hour at 180 degrees, sprinkle with powdered sugar.

Filled puff pastry

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 274 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Puff pastry cookies stuffed with raisins and jam will turn out very sweet, but appetizing. It is good to serve it for breakfast with hot tea or coffee to get a boost of energy for the coming day. You can take any jam - apple, cherry or plum, but so that it does not flow out of finished baking, it is recommended to mix it with potato or cornstarch.

Ingredients:

jam - 200 g;
raisins - a handful;
cognac - 50 ml;
puff pastry - half a kilo;
powdered sugar - 30 g;
cinnamon - 15 g;
eggs - 1 pc.

Cooking method:

Defrost the dough, roll it out, divide it in half, cut out mugs with a glass.
Cover a baking sheet with baking paper, lay out the circles.
Lubricate with a beaten egg, you can add a little sugar to it.
From the second half of the dough, cut circles with a hole in the middle, put them on top of the blanks on a baking sheet, brush with egg.
Fill with jam soaked in brandy with raisins, sprinkle with cinnamon.
Bake for 20 minutes at 180 degrees, cool, sprinkle with powder.

Puff pastry bows with sugar

Cooking time: 1 hour.
Servings: 14 persons.
Calorie content of the dish: 251 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: medium.

Puff pastry bows with sugar look extraordinarily attractive and appetizing. Their thin crunchy texture with beautiful grains of sugar melts in the mouth, forming a perfect harmony with hot drinks. It’s good to eat them just like that, to have a snack or quickly satisfy your hunger. The recipe for their manufacture involves the use of ready-made dough.

Ingredients:

puff pastry - 0.5 kg;
sugar - 0.15 kg;
vegetable oil- 80 ml.

Cooking method:

Defrost the dough, roll out to half a centimeter thickness, cut into rectangles.
Form bows - twist the rectangle in the center, pierce in several places with a knife to prevent swelling during baking.
Lubricate the products with oil, sprinkle with sugar.
Put on baking paper, then on a baking sheet, bake for 20 minutes at 200 degrees.

Berlin puff pastry

Cooking time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 246 kcal.
Purpose: for dessert.
Cuisine: author's.
Difficulty of preparation: difficult.

Berlin puff pastry cookies are considered real culinary masterpiece. Not everyone can repeat the production of such a gastronomic delight, but detailed recipe will help to do it. Such pastries are distinguished by a fine texture, a surface filled with shiny sugar icing with hints of sour lemon. curd dough gives baked goods a sweet and delicate taste.

Ingredients:

baking powder - 30 g;
flour - 250 g;
butter - 250 g;
sugar - 200 g;
cottage cheese - 250 g;
lemon - 2 pcs.;
powdered sugar - a glass.

Cooking method:

Mix flour with baking powder, sift with a slide. Make a recess, put the cottage cheese, knead the dough, roll it out.
Put soft butter in the center, roll up the ball, knead.
Roll out, fold in half, repeat rolling. The process is repeated twice.
Cover the dough with foil, roll up in a container, leave in the cold for three hours.
Remove the film, fold the edges with oncoming rolls so that they connect in the center.
Cut into thick slices, put on a baking sheet on top of parchment.
Lightly press the pastries, forming hearts, soak for 15 minutes.
Bake for 10 minutes at 220 degrees.
Squeeze juice from lemons, combine with powder.
Cover hot products with the resulting glaze, cool.

Video: Puff pastry ears

Preparing various pastries from ready-made dough is a pleasure. There is no need to get very dirty or knead the dough for a long time, it is ready, you just need to roll it out and send it to the oven.

The tongues are prepared in this way. Very simple, fast, and most importantly tasty and fragrant. Great option for tea or coffee. Here are some variations on the theme of reeds.

First option

In order not to fool your head and not think whether puff pastry will turn out or not, today manufacturers already offer finished sheets ice cream dough, which for baking only needs to be thawed and given the desired shape. Very convenient, and most importantly, pastries always turn out perfect and lush.

Sprinkle the table with flour and roll out a layer of thawed dough a little (ice cream will not roll). Brew the tea leaves, it should be very strong, grease a sheet of dough with it. This is done so that after sprinkling the tongues with sugar, it does not crumble after baking.

As already written, generously sprinkle the dough with sugar, if you are worried, you can slap it a little with your hand to the dough, but it sticks to the tea leaves perfectly. We cut the layer into strips, and then obliquely to get rhombuses.

The baking sheet on which the pastries will be prepared should be sprinkled with a little flour, so it does not burn and put the tongues on it. Since they fit well, they should not be placed very close, it is better to make two passes.

We heat the oven to 180 ° C, put a baking sheet in it and wait for 15 minutes. The reference point will be golden brown on the tongues, as well as their suitable look. Watch the bottom carefully, very often the tongues even burn in 15 minutes, it is better to put the baking sheet in the grooves higher and bake them a little longer.

Second option

This method is slightly different, since the tongues are not ordinary, but in the form of snakes or worms. Children will appreciate this form. So.

Roll out a small layer of dough, try to achieve a thickness of 0.5 mm, otherwise the snakes will fit too much and become not like themselves.

In a separate container, separate the yolk from the protein and combine the yolk with a bag vanilla sugar. Spread this mixture all over the dough and sprinkle it with sugar. Next, cut the layer into thin strips about a centimeter wide.

We make the head of the snake by bending the tip of the strip several times on one side, lengthening the tail on the other side with our fingers. To make the strip look like a snake, we bend it a little. Grind 2-3 raisins, insert them into the head as an eye (they should be well attached to the yolk). Lay the snakes on a baking sheet with a distance of a few centimeters so that they fit freely. We send them to a preheated oven. We cook for 15-20 minutes. Once the snakes have cooled, remove them from the pan, starting with the tail, because the head may come off.

Conclusion

That's all. Absolutely simple, and most importantly tasty and fast. Such baking will not take much time and will give the household delicious tea party with your favorite sweets.