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.
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.