Sugar tongues – quick recipe for Soviet puff pastry cookies

Sugar tongues – quick recipe for Soviet puff pastry cookies

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Crispy on the outside, flaky on the inside, with a sweet thin sugar crust are the puff pastry cookies that still originate from the Soviet Union. They taste so light and airy, they melt in your mouth. Here I’ll show you how to make the puff pastry cookies from back in the day yourself. It’s very easy and requires only a few ingredients. You can find a detailed sugar tongues recipe with exact quantities and step-by-step instructions here at the very bottom.

Popular Soviet pastry

Very popular were the sugar tongues in the Soviet Union and at that time they cost 7 kopeks. Especially children were very happy to get the crunchy cookies from the school canteen during the break. But adults were also delighted with the puff pastry cookies, which could also be bought in cafés and bakeries. In Russian, by the way, the cookies are called “yazychki,” which translates as “little tongue”. They got the name because of their oval elongated shape, which they used to have.

Popular Soviet pastry from puff pastry

Refining sugar tongues with spices

If you want to spice up the taste of the puff pastry cookies even more, you can also refine them with various spices. For example, mix sugar with cinnamon and sprinkle the cookies with it. You can also use vanilla, cardamom or gingerbread spice.

Soviet puff pastry cookies vegan

You can easily make the sugar tongues vegan. Replace butter in the recipe with vegan margarine. Already you have the puff pastry cookies without animal products. Because the remaining ingredients in the recipe are already vegan.

Sugar tongues recipe

Sugar tongues from ready-made puff pastry

If you want to make it even faster, you can also make the sugar tongues from store-bought puff pastry. Simply cut the dough into strips, sprinkle with sugar and bake the cookies. But I recommend that you make the puff pastry yourself. Because with it the sugar tongues taste best.

The Soviet puff pastry cookies are

  • crispy,
  • flaky,
  • airy,
  • buttery,
  • fluffy,
  • tender,
  • heavenly delicious,
  • aromatic,
  • easy to make with few ingredients,
  • perfect for snacking in between, for dessert with coffee or tea,
  • popular pastry of the Soviet era.

How to make puff pastry cookies

Recipe for sugar tongues from quick puff pastry

The recipe for the Soviet sugar tongues, which you can find here below in the recipe box, is very simple. In fact, the cookies are made from a quick puff pastry that you can make yourself without any butter plates and with just a few ingredients. You then roll out the puff pastry, cut it into strips, sprinkle them with sugar and put them in the oven. After that, in about 15 minutes you will have the delicious cookies already on the dining table.

How to make Soviet puff pastry cookies: tips and tricks

  • It is important that the butter and water for the dough are very cold. So put them in the freezer for about 30 minutes before making the puff pastry cookies.
  • The amount of water specified in the recipe may vary. Add only enough water until you get a soft, malleable dough.
  • Do not knead the dough, just form it into a non-homogeneous ball of dough so that the cookies taste really flaky later.
  • If you want the cookies to be crispier, you can roll out the dough a little thinner.
  • Since the puff pastry does not contain sugar, you should generously sprinkle sugar on the cookies before baking to make them taste sweet.
  • You can sprinkle the sugar tongues with a mixture of sugar and cinnamon.
  • Since the puff pastry cookies are baked at a very high temperature, don’t leave them unattended in the oven for too long so they don’t burn.

Did you make the sugar tongues using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the Soviet puff pastry cookies.

Not tired of delicious cookies? Try some more:

Sugar tongues – quick recipe for Soviet puff pastry cookies

Sugar tongues (puff pastry cookies)

Crispy on the outside, flaky on the inside, with a sweet thin sugar crust are the puff pastry cookies that still originate from the Soviet Union. They taste so light and airy that they melt in your mouth. With this recipe, you can make the puff pastry cookies from those days yourself. It's very easy and requires only a few ingredients.
Prep Time 30 mins
Cook Time 15 mins
Cooling time 2 hrs 30 mins
Course Dessert
Cuisine Russian, Soviet
Servings 28 cookies

Ingredients
  

  • 250 g butter very cold
  • approx. 150 ml water very cold
  • 450 g flour
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt
  • flour for the work surface

for the sprinkling

  • approx. 70 g sugar

Instructions
 

  • Cut butter into small cubes and put them in the freezer for 30 minutes. Put water in a lunch box and put it in the freezer for 30 minutes as well.
  • Mix flour with salt, add cold butter and chop it quickly. You can do it in a mixer or keep rolling butter in flour and grate it with a grater.
  • Mix water with lemon juice, add it in portions to the flour-butter mixture and form (don't knead!) a ball from the non-homogeneous mass.
  • Wrap the dough ball in a freezer bag, press it flat into a dough sheet, and place it in the refrigerator for 1 hour.
  • On a floured work surface, roll out the dough sheet into a square about 0.5 cm thick. Fold one side of the square in half on the center and place the other side over it. Place the dough sheet back in the freezer bag and refrigerate for 30 minutes. Repeat the process one more time.
  • Roll out the dough sheet on the floured work surface to a rectangle about 0.6 - 0.7 cm thick, cut it into strips (13 cm x 3 cm each for me) and spread the strips on a baking sheet lined with baking paper.
  • Sprinkle the dough strips generously with sugar and bake them in a preheated oven at 220 °C top and bottom heat for about 15 minutes until they turn slightly golden brown on the surface.

Notes

  • It is important that the butter and water for the dough are very cold.
  • The amount of water indicated may vary. Add only enough water until you get a soft, easily moldable dough.
  • Do not knead the dough under any circumstances, just shape the mass into an non-homogeneous ball of dough so that the cookies taste really flaky later.
  • If you want the cookies to be crispier, you can roll out the dough a little thinner.
  • Since the puff pastry cookies are baked at a very high temperature, don't leave them in the oven unattended for too long so they don't burn.
  • Note the detailed tips and tricks for making the Soviet sugar tongues at the top of the post.

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