Puff tongues are a delicious treat from childhood. You can buy them at your local store, but nothing beats fresh homemade baked goods. For their preparation, you can use ready-made puff pastry. In this case, the whole process will take you 20 minutes. If you want to cook them from homemade dough, you will have to tinker.
In recent years, enjoying homemade fresh baked goods has become much easier than before. If you like fresh buns and pies, but don’t like to mess with the dough or you simply don’t have time for it, buy ready-made and bake from it.
In order to prepare puff tongues, you will need:
- puff pastry 500 g;
- egg - 1 pc.;
- milk - 50 ml;
- sugar - 1 glass.
You can buy yeast or yeast-free puff pastry in stores. For this recipe, you can use any of them, depending on your preference or whichever you have in stock. In the first case, the tongues will be more lush. If you use a yeast-free dough, the cookies will not be as fluffy, but the layers will be more pronounced.
For the preparation of yeast-free dough, more oil is used than for yeast dough. Therefore, it is much higher in calories.
Defrost the dough before starting to cook the tongues. When it becomes soft and elastic, roll it out not very thin, about 0.7 cm thick. Cut into rectangles or diamonds and place the dough pieces on a greased baking sheet. Beat the egg with milk until smooth. Lubricate the blanks with the resulting mixture, sprinkle with sugar. Bake cookies in an oven preheated to 180 degrees until golden brown for 15-20 minutes. Tongues are best served with hot drinks such as tea, coffee, chocolate or milk. You can eat them with jam or just like that. By themselves, they are also very tasty.
If you do not have ready-made dough, and also if you do not trust semi-finished products, you can prepare it yourself.
For puff pastry you will need:
- wheat flour - 2, 5 glasses;
- butter - 200 g;
- water - 1 glass;
- sour cream - 200 ml;
- egg - 1 pc.;
- citric acid - ½ tsp;
- salt - ¼ tsp
Sift flour into a bowl. Dissolve citric acid in water. Shake the egg with salt, add water to it and beat until smooth. Pour the resulting solution into flour, add sour cream there and knead the dough. Let it stand for 15 minutes. Grate the cooled butter on a coarse grater, divide it into 4 parts. Roll out the dough, put one part of the butter on it, distribute it evenly over the entire surface. Roll the oil with a rolling pin to press it in. Fold the dough in half by folding two opposite edges towards the middle. Put it in the refrigerator for 20 minutes. Then take it out and roll it out again. Spread the second part of the oil and press down with a rolling pin. Fold the dough again. Wrap the other edges this time. This will form a rectangle. Return the dough to the refrigerator for 20 minutes. Repeat the entire procedure with him two more times. Then fold and roll the dough several times. The more layers there are, the softer it will turn out.
Citric acid is used to make the dough more elastic. It can be replaced with one teaspoon of vinegar.
Use the finished dough for baking various products. You can make puff tongues from it according to the recipe suggested above.
