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How to make puff pastry sugar puff: recipe with step by step photos and a detailed video master class. Recommendations for preparation and design.
16 pieces
1 hour 40 minutes
390 kcal
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This recipe describes how to bake a puff pastry puff pastry with sugar. In the following, you will find out what ingredients and kitchen utensils will be required for this, how many calories are in the product and what is its yield, as well as how long all the steps will take. To prepare a sugar puff, you should follow the detailed step-by-step guide, which is described below.
Kitchen appliances and utensils: oven, baking sheet, foil or parchment paper, knife, rolling pin.
Ingredients
Step by step cooking
At the preliminary stage, you need to put the oven on heating. Puff pastry puffs with sugar will be baked at 160°C. In the future, you need to follow this step-by-step action plan:
- The dough is rolled out with a rolling pin into a thin layer, about 0.5 cm thick. At the same time, its shape should tend to a rectangle.
- The dough is greased with butter. To do this, it must be divided into small pieces and, having distributed over the surface, completely smeared over it.
- A layer of dough is sprinkled with 150 grams of sugar over the entire surface.
- The dough is first simply sprinkled with 40 grams of cinnamon, and then it is rubbed over the entire surface by hand.
- It remains to lightly sprinkle the dough with salt.
- The dough layer is folded into a tube, starting from any narrower side.
- When the roll is rolled, its edge must be carefully pinched behind the dough, and then carefully grind the seam to hide it.
- The roll is cut into 2 halves, and then these halves are divided in half again. The result should be 4 equal parts.
- Each of the four parts is divided into two equal halves. And the resulting 8 parts again into two equal halves. As a result, you should get 16 approximately equal parts-blanks.
- Each part is placed cut side up, after which the layers of dough are turned outward, resulting in a figure that looks like a “rose”.
- The baking sheet is lined with foil or parchment paper and sprinkled well with flour. The blanks are laid out on a baking sheet with a decent interval, so they will still rise and increase in size. The blanks are left on a baking sheet for proofing the dough for about 60 minutes.
- After this period, the baking sheet with the blanks is moved to a preheated oven. The puffs will be baked at 160°C for 15-20 minutes.
video recipe
A video from the creator of the puff pastry sugar and cinnamon puff pastry recipe will clearly demonstrate the entire cooking process with detailed comments. He will be able to help if the step-by-step guide is not sufficiently detailed or clearly describes any point. On the other hand, the video is worth watching even before you start your own culinary manipulations. Thus, there will be a general picture of what, how and in what sequence to do. This will make cooking easier and reduce the chance of mistakes.
Puff pastry with sugar and cinnamon will delight characteristic taste wheat and sweet spices. Baking is ideal for tea and coffee and will have both everyday and festive table for the dessert part. If desired, you can make a powder of chopped walnuts or hazelnuts, which harmonize well with cinnamon and bring new flavors. Did you like the sugar and cinnamon puff? Share your opinion in the comments.
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Ready-made puff pastry tongues are a good option for those who want homemade cakes for tea or coffee, and there is absolutely no time to prepare it. Such a dish is prepared for “one or two”: first you need to roll out a layer of puff yeast or without yeast dough, cut puff-tongues, send to bake.
Roasted and fluffy puff pastry tongues cooked in the oven
Types of puffs
There is different recipes reeds from puff yeast-free dough. They differ from each other in several ways:
- form;
- sprinkling method;
- by type of test.
Most often there are rectangular and triangular puffs-tongues, which are prepared according to one recipe. But some show imagination and make oval, teardrop-shaped, polygonal ones. The finished product does not have to be sprinkled with sugar on top.
Oval-shaped sugar tongues - unusual and cute
The tongue puff may not have any sprinkles at all. If you decide to make it with any flavor, then you can choose from the following: sugar-cinnamon, sugar-vanilla, cocoa sugar, salt, sesame, black cumin, poppy seeds, nuts, salt plus dried spices and seasonings.
Dough - as the basis for this dish, it can be yeast and yeast-free. Outwardly, there is almost no difference. Products from puff yeast dough rise a little higher, but yeast-free does not have an additional aftertaste. Supermarkets have a huge selection of semi-finished products for any pastry.
With them, the dessert turns out much faster. It is enough just to roll out the finished layer to the desired thickness, and then cut it into pieces. You can not roll out, but leave it as it is. Then the puffs will come out very fluffy. But most the best option homemade dough is considered. It is much tastier than the store-bought counterpart.
2 recipe
You can cook the simplest version of tongue puffs: with sugar. The recipe is as follows: you need to cut the rectangles, grease the top with a mixture with an egg, sprinkle with sugar.
Simple but very delicious dessert for tea
Components
- puff pastry- 1 pack;
- granulated sugar - 2 tablespoons;
- egg.
Cooking
- Roll out the base to the desired thickness.
- Preheat oven to 170-180°C.
- Cut into rectangles.
- Lay them on a baking sheet.
- Break the egg, shake it a little.
- Brush the top with egg using a silicone brush.
- Sprinkle sugar on top. №1
- Put to bake until fully cooked.
In the oven
Such triangles are convenient not only for cooking, but also for eating.
Components
- butter - 1 pack;
- eggs - 2 pieces;
- milk - 1 glass;
- granulated sugar - 1 tablespoon;
- yeast - 1 teaspoon;
- salt - 0.5 tsp;
- flour - as needed.
Cooking
- With milk room temperature(or slightly higher) mix dry yeast, sugar, salt.
- Add flour, mix until the mixture has a creamy consistency.
- Leave the steam in a warm room.
- After 20 minutes, add eggs, flour. Knead yeast dough.
- Cover with a towel, remove to rise for 40-60 minutes.
- Leave the butter at room temperature for 15-20 minutes.
- Put the finished mass on the table and roll out a layer about 1 cm thick.
- Spread the butter over the surface. It should be slightly softened, but holding its shape.
- Fold the layer three or four times to form the first layers. Put it in the refrigerator.
- After half an hour, take it out, roll it out again. Fold again, put in the refrigerator, covered with foil. So repeat 2-4 times: the thicker, the more magnificent the baking will be.
- Remove the finished layer from the refrigerator, roll it out to a thickness of about 1 cm. Cut into squares with a side of 20 cm. Fold them diagonally to form triangles.
- Place on a baking sheet and leave to rest for 15-20 minutes.
- Bake at a temperature of 175-180 degrees until cooked.
With ham
Components
- flour - 300 g;
- eggs - 1 piece;
- margarine - 1 pack;
- kefir - 0.5 cups;
- salt - 0.5 tsp;
- sesame seeds for sprinkling;
- ham - 100 g.
Cooking
- Keep margarine in the refrigerator before cooking so that it is firm.
- Mix the egg with flour, pour kefir into it, add salt and margarine, cut into pieces.
- Chop the mass with a knife to a crumb state.
- If the mixture came out liquid, add flour, if it is very thick - water or kefir.
- Collect crumbs, put ready dough in the refrigerator, covered with cling film, for several hours.
- Roll out a layer 1 cm thick, cut into squares with a side of 15 cm.
- Cut the ham into very thin strips. №3
- Put 1-2 strips in the middle of each square.
- Fold the square in half, as if closing a book, and the ham strips will act as a bookmark.
- Do not press the edges.
- Sprinkle the rectangles with sesame seeds and a little salt.
- Bake at 180 degrees until done.
cooking secrets
Even such a simple dish as puff pastry tongues is quite difficult for a beginner to master. In every case there are nuances that you need to know in order to get everything right the first time. The secrets of cooking the dish "tongues from puff yeast-free dough":
- The puffs cook very quickly. If you are doing them for the first time, then the main condition will be not to track the time. To prevent this from happening, it is necessary to lubricate the top of the products with an egg and monitor the surface. As soon as it has browned, remove the dish from the oven.
- Everyone can cut puffs. But, to make the dish more original, you need to do it with a figured knife with a serrated edge. №2
- To diversify the taste, tongues are sometimes cooked with a small amount of filling. It is so small that the edges do not need to be pinched. One layer is simply superimposed on another.
It's very simple: you need to sprinkle puffs with sugar
№2
With the help of such a knife, pastries will become more original.
Ham cut into thin strips
Puff tongues with sugar - cookies familiar to everyone since childhood. This recipe is suitable even for those for whom the gates to the realm 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 crazy delicious pastries you are guaranteed. 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 cook puff tongues with sugar from ready-made dough
Plast ready dough(you can defrost not completely, but quite a bit so that the dough can be cut) divide with a knife into rhombuses or rectangles.
All your actions must be quick so that the dough does not have time to warm up to room temperature, as the products in the oven will not rise well or lose their “flake”. For the same purposes, the oven should be preheated in advance.
It turns out rectangles measuring 10-12 cm by 4-5 cm. Lubricate with an egg with a pastry brush.
A beaten egg can be replaced with strong brewed black tea. Thanks to tea lubrication puff pastry will acquire a delicious tan in the oven.
Lay the dough pieces on a baking sheet lightly dusted with flour. Cover the puff tongues with brown sugar in a thin layer. You can use baking paper for insurance, in this case, the puff pastry will definitely not stick to the baking sheet. Remember to leave 2-3 cm between the puffs so that they do not stick to each other during baking.
You can cook from ready-made puff pastry (recipe at the link). Take note!
We heat the oven to 190 C and send the tongues to bake. This is how puffs are prepared quickly and simply, 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 ruddy.
You can serve puff tongues with sugar warm or cold. They are good with tea and compote.
Treat your family to puff tongues for breakfast, or take the kids with you for a workout or a walk in the park. Despite the fact that they are made from puff pastry, the tongues are hearty and can easily replace a sandwich without forcing the child to eat a pack of harmful store-bought crackers.
Bon appetit!
I would be very grateful for any feedback on the recipe: questions, photos, reviews. Show and tell what you did.
On my YouTube channel I posted a video recipe for puff tongues, enjoy watching!
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Cooking instructions
1 hour Print
1. Knead the dough. Add as much sifted flour as will go in so that the dough easily leaves your hands. Refrigerate (refrigerate) for 1 hour.
2. Sprinkle the table with flour. Roll out the dough with a rolling pin so that it turns out to be a rectangular shape 0.7–1 cm thick. Take 300 grams of pre-softened butter or margarine (such as "Pyshka"), put it on the dough and level it over the dough, leaving the edge without oil so that the margarine can be closed with an envelope.
3. Close the dough with an envelope. Roll out and fold in four. Cover with a towel or napkin and refrigerate for 20 minutes. Roll out the dough again into a rectangular shape with a thickness of 0.7–1 cm and fold in three. Cover and refrigerate again for 30-40 minutes. Tool Ice Cream Maker In order to prepare sorbet or ice cream without any hassle, an ice cream maker will come in handy, which will take care of freezing and mixing. There are devices that freeze on their own, and there are those that themselves need to first visit the freezer. Afisha-Food arranged a revision of the latter, and after long and careful experiments, the Nemox Dolce Vita ice cream maker turned out to be the best.
4. Roll out the dough again and fold it in four again. Cover and refrigerate again for 20 minutes. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.
5. Roll out the dough again with a thickness of 1 cm, cut into diamonds. Pour granulated sugar into one saucer, and a beaten egg into another. Dip the tongue with the top side into the egg, then into the sugar.
6. It is better to put some newfangled non-stick napkins on a baking sheet (such as "White Cat" or "Tapperware"). From experience - tongues stick to baking paper, and then they have to be eaten with paper.
7. Put the tongues on a baking sheet, prick them with a fork in several places and bake at a temperature of 200-220 degrees for about 20-30 minutes until golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
Puff tongues
Puff tongues
Puff tongues are the easiest and quickest sweet to prepare, which can be baked when guests are on the doorstep. You only need ready-made puff pastry, an egg and sugar.
What is needed for tongues
for 16 pieces (1 baking sheet)
- Yeast-free puff pastry - 1 pack (450-500 g);
- Sugar - about 0.5 cups (or a little less);
- Egg - 1 piece;
It is convenient to bake on baking paper or a silicone mat. Or dust the pan with flour.
How tongues are made
- Defrost the dough according to the instructions on the package. Cut into tongue strips. I had 2 layers of dough. I divided each into 1 strips, which I cut even across into 2. We got rectangles 8-10 cm long, 3.5-4 cm wide. If you have a wavy dough knife, it’s fashionable to cut it, it will be beautiful.
- Prepare egg and sprinkles: In a shallow bowl, beat the egg lightly so that the protein and yolk are combined. Pour sugar onto a flat plate.
- Prepare everything for baking: Line a baking sheet with baking paper (or sprinkle with flour). Heat the oven to 210-220 degrees C (or follow the temperature indicated on the package).
- Dip the dough strips 1 side into the egg, then into the sugar. And spread on a baking sheet (sugar side up). Bake until a delicious smell appears and the tongues are browned.
Bon appetit!
Tongues on a baking sheet on baking paper
Finished reeds
