Bakery products

Puff tongues

Ingredients for cooking puff tongues

  1. Wheat flour 250 grams
  2. Pure cold water 100 milliliters
  3. Salt 1 pinch
  4. Butter 200 grams
  5. Sugar to taste
  6. Vegetable oil for greasing a baking sheet
  • Main ingredients: Oil, Flour, Sugar
  • Serving 7 servings


Tablespoon, Teaspoon, Glass, Sieve, Medium bowl, Refrigerator, Plastic bag or cling film, Saucer, Knife, Cutting board, Small bowl, Kitchen table, Rolling pin, Baking tray, Oven, Pastry brush, Kitchen mitts, Kitchen tongs, Dish for filing

Cooking puff reeds:

Step 1: prepare the flour.

Pour the flour into small sieve in small portions and sift it into a medium and small bowl. Attention: 200 grams of the component must be poured into the first container, and 50 grams into the second. This process will allow us to saturate the flour with oxygen, which, in turn, will make the dough airy and softer.

Step 2: prepare water with salt.

Pour clean cold water into a glass and pour salt. Using a teaspoon, thoroughly mix the ingredients until smooth. We get a kind of salt solution, which we will soon add to the flour.

Step 3: prepare the butter.

We spread the butter on a cutting board and use a knife to cut it into several parts. Then we move the pieces in a clean saucer and leave aside so that they become room temperature.

Step 4: prepare the puff pastry.

Pour the saline solution into the medium bowl with flour and mix everything thoroughly with a tablespoon. Attention: You can also knead the dough with clean hands. If necessary, add a little flour.

Knead the dough until it starts to stick off from the hands and becomes dense in consistency. About time it will take 15 minutes. Now we form a ball out of it and wrap it in cling film or put it in a plastic bag. We remove the dough in the refrigerator to insist for 15-30 minutes.

In the meantime, prepare the oil mixture. To do this, put soft pieces of butter in a small bowl with flour.

Using a tablespoon or clean hands, mix everything thoroughly until a homogeneous mass is formed. Then we wrap the container with cling film and put it in the refrigerator to infuse for 15 minutes.

After the allotted time, we take out the dough from a cold place, free it from the bag and put it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll it into a thick rectangle about 5 millimeters. Attention: the dough sheet should be approximately in size 40 to 25 centimeters.
Then we take out the butter dough from the refrigerator and spread it with a tablespoon 2/3 of the surface of the cakenot reaching the brim about 1 centimeter.

Now we wrap the layer with an envelope. To begin with, the empty part, and after that - the dough with the oil mixture.

We press the edges with our fingers and carefully wrap it in cling film. We put the dough back in the refrigerator so that it gently seizes during 30 minutes.

After the allotted time, we again lay the layer on the kitchen table with the short side to itself. Roll out the dough with a rolling pin.
Then wrap the layer again 3 timesso that we get a square. Turn a piece to the left 90 degrees and roll out again with the help of improvised inventory. We perform this procedure about 6 times. Everything, puff pastry is ready!

Step 5: prepare the puff tongues.

Once again, roll the dough in a thickness of approximately 0.8-1 centimeter. Once again, we should get a rectangle.

Now with the help of a knife we ​​cut the layer along 3-4 strips. After - we cut each into small rectangles.

Pour sugar onto a chopping board with a thin layer. We put small stripes here and roll once using a rolling pin. This must be done so that granulated sugar sticks to the dough.
Using a pastry brush, grease a baking sheet with a small amount of vegetable oil. We spread rectangles from it on the dough, sugar side up. Meanwhile, preheat the oven to a temperature 200-220 ° C. Immediately after that, put the baking tray with baking and bake for 20-25 minutes until golden brown. Attention: you do not need to turn on the oven to the maximum, otherwise the puffs will turn out dry. After the allotted time, turn off the oven, and take out the baking sheet with the help of kitchen tacks and set aside.

Step 6: serve the puff tongues.

We put still warm puff tongues with the help of kitchen tongs on a special flat dish and serve to the dessert table. Baking is very tasty. Wet dough inside, and golden crisp on the outside. Well, you’ll just lick your fingers, especially with tea or coffee.
Good appetite!

Recipe Tips:

- if you like drier puffs, then the dough can be prepared with less butter or with more flour;

- before baking, puff rectangles can be decorated with candied fruits of different colors;

- puff tongues can be cooked with various fillings. For example, it can be jam, semolina or condensed milk.