Puff pastry was first prepared in 1645 by Claudius Gele, who at that time was trained by a French pastry chef. Wanting to bake diet bread for his father, Claudius invented a recipe that today is used to prepare a variety of confectionery products, including puff pastry tongues. However, for a long time this recipe was kept in deep secrecy.

Classic puff pastry tongues

Culinary specialists who decided to cook tongues at home according to the classic recipe should take into account that the technology of their preparation requires its exact observance and a sufficient amount of free time. In this case, the tongues will be airy, tender, soft inside and crispy on top.

The main secret of success in the preparation of this dish is compliance with the temperature regime. The optimum temperature is considered to be the temperature of the room, the ingredients and utensils used are 15-17 ° C. In such conditions, butter is quite elastic. When the temperature is higher, it is absorbed into the dough. At lower temperatures, the oil crumbles. It is quite difficult to maintain the required temperature in the conditions of home cooking. Therefore, the dough must be cooled during cooking.

No less important is the baking temperature of puff products. It should not fall below 200 C. The temperature is considered to be 220–240 ° C; otherwise, tongues from puff pastry with sugar may turn out to be insufficiently layered.

For cooking you will need:

  • wheat flour - 550 g;
  • butter - 360 g;
  • milk - 0.3 l;
  • sugar for dough - 70 g;
  • active yeast - 12 g;
  • or pressed yeast - 30 g;
  • table salt - 10 g;
  • chicken egg for lubrication - 1 pc.;
  • sugar for sprinkling - 260 g;
  • vanillin (optional) - 0.5 g.

Step-by-step instruction:

  1. Prepare puff pastry in a steamed manner.
  2. Roll it into a rectangle.Thickness no more than 1 cm.
  3. Using a cold dry knife, cut it into strips of the same size.
  4. Put blanks on parchment.
  5. Using a pastry brush, grease the top of the reeds with a beaten egg.
  6. Sprinkle each product evenly with sugar and vanilla.
  7. Bake in an oven well preheated to 220 C until golden brown for approximately 15–20 minutes.

Subject to the preparation technology, 1150 g of ready-made puff yeast dough is obtained from this quantity of products. Since this dough is perfectly stored in the freezer, without losing its properties, it can not be used immediately, but divided into several parts.

Cooking without yeast

You can quickly cook puff tongues from the dough without adding yeast. It will take about an hour to prepare such a test at home.

For cooking you will need:

  • wheat flour - 420 g;
  • butter - 160 g;
  • sour cream - 60 g;
  • table salt - 5 g;
  • vinegar - 2.5 g;
  • water - 200 ml
  • chicken egg for lubrication - 1 pc.;
  • sugar - 120 g.

Step-by-step instruction:

  1. From sifted flour, soft butter, sour cream, salt, vinegar and water, prepare the dough.
  2. Roll it into a layer no more than 1 cm thick and cut into rectangular blanks.
  3. Put them on parchment.
  4. Grease each tongue with a beaten egg and sprinkle with sugar evenly.
  5. Bake in preheated to 210 With oven for 15–20 minutes.

Puff pastry according to this recipe can be prepared in advance and used for baking at any time. Store the finished dough in the freezer.

Delicious baked goods with sugar

Variety menu sweet tooth sweet puffing tongues with filling. Options for fillings can be very diverse. The main condition is that they must be thick enough so that they do not leak when baking. You can use raisins, nuts with sugar, boiled condensed milk, thick jams, cottage cheese, pumpkin, all kinds of dried fruits and much more.

For reeds with condensed milk you will need:

  • puff pastry - 250 g;
  • boiled condensed milk - 190 g;
  • chicken egg for lubrication - 1 pc.;
  • sugar - 120 g;
  • or icing sugar - 150 g.

Step-by-step instruction:

  1. Roll out thawed dough into a 1 cm thick layer and cut it into strips 4 cm wide.
  2. Move them to a sheet of parchment.
  3. Put a thin strip on each tongue.
  4. Cover the filling with another workpiece and pinch the edges.
  5. Lubricate the surface of each tongue with a beaten egg and sprinkle with sugar. If desired, instead of sugar, crush the already baked products with powdered sugar.
  6. Bake in a preheated oven for 220 minutes for 15 minutes.

You can use fresh or frozen fruits and berries as a filling. To prevent fruit juice from flowing out of the tongues during baking, it is recommended to sprinkle such fillings with a small amount of potato starch.

Puff pastry tongues

For quick cooking puff treats, you can use ready-made puff pastry. Products from puff yeast dough are softer, and dough made without yeast is more crispy.

It is advisable to defrost it in advance in the refrigerator. Otherwise, the process of preparing the tongues from the finished dough is very simple and will take no more than 30 minutes.

For cooking you will need:

  • finished puff pastry - 300 g;
  • chicken egg for lubrication - 1 pc.;
  • sugar for sprinkling - 120 g.

Step-by-step instruction:

  1. Roll out the dough previously thawed in the refrigerator into a square layer with a thickness of not more than 1 cm.
  2. Cut it into blanks 10 cm long and 3 cm wide.
  3. Put them on a sheet of parchment paper at a distance of 2 cm from each other.
  4. Grease each tongue with a beaten egg and sprinkle with sugar.
  5. Bake in a preheated oven for 210 C for 15–20 minutes.

With cheese filling

Fillings for puff pastry tongues can be not only sweet. A great option is cheese filling. You can also experiment with this filling by choosing one cheese or another. In addition, for example, garlic or sesame can be added to such a filling.

For cooking you will need:

  • any ready-made puff pastry - 500 g;
  • chicken egg for lubrication - 1 pc.;
  • hard cheese - 200 g;
  • garlic, sesame seeds to taste.

Step-by-step instruction:

  1. Grate the cheese on a coarse grater.
  2. Roll out the dough into a rectangular layer about 1 cm thick.
  3. Cut it with a cold dry knife into rectangles with sides of 10 and 4 cm.
  4. Put rectangles on a sheet of parchment paper.
  5. Spread the filling into the tongues with a thin strip.
  6. Cover the filling with another workpiece and pinch the edges.
  7. Lubricate the surface of the reeds with a beaten egg and sprinkle with sesame seeds.
  8. Bake in a preheated oven for 210 minutes for 20 minutes.

Tongues stuffed with cheese are served hot.

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