Puff pastry tongues

12 servings

60 minutes

Puff tongues are an exquisite dessert of Russian cuisine, attracting with their airy structure and crispy sweet crust. The origins of this treat trace back to traditional puff pastry recipes widely used in the culinary arts of various nations. Their uniqueness lies in the multilayered texture achieved through repeated chilling and rolling of the dough. During baking, the tongues turn golden, and the sugar glaze gives them an appetizing caramel hue. They pair perfectly with tea or coffee, serving as an elegant finish to a meal or a cozy treat for family tea gatherings. Their simplicity in preparation and refined taste make them a beloved dessert for many generations.

Energy value per serving

• Calories: 236.9
• Proteins: 1.4g
• Fats: 21.7g
• Carbohydrates: 8.6g

Ingredients

• Water: 250 ml
• Chicken egg (large): 2 pc
• Table vinegar: 1 tbsp
• Salt: pinch
• Fine white sugar: 0.5 glass
• Butter: 300 g

Cooking steps

1. Knead the dough, adding sifted flour until it easily comes off your hands. Place it in the cold (refrigerator) for 1 hour.

   Required ingredients:

   • Water: 250 ml
   • Salt:  pinch

2. Dust the table with flour. Roll out the dough into a rectangle 0.7–1 cm thick. Take 300 grams of softened butter or margarine (like 'Pyshka'), place it on the dough, and spread it, leaving the edges without butter to fold it like an envelope.

   Required ingredients:

   • Butter: 300 g

3. Close the dough like an envelope. Roll it out and fold it into quarters. Cover with a towel or napkin and place in the refrigerator for 20 minutes. Roll the dough out again into a rectangle 0.7–1 cm thick and fold it into thirds. Cover and place back in the refrigerator for 30–40 minutes.

4. Roll out the dough again and fold it in quarters. Cover and place it back in the fridge for 20 minutes.

5. Roll out the dough again to a thickness of 1 cm and cut into diamonds. In one bowl, put sugar, in another — beaten egg. Dip the top side of the tongue in the egg, then in the sugar.

   Required ingredients:

   • Chicken egg (large): 2 pieces
   • Fine white sugar: 0.5 glass

6. It's better to use some trendy non-stick mats (like 'White Cat' or 'Tapperware') on the baking tray. From experience, tongues stick to baking paper, and then you have to eat them with the paper.

7. Place the tongues on a baking sheet, prick them with a fork in several places, and bake at 200–220 degrees for about 20–30 minutes until golden brown.