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1 serving
The tongues are baked from fresh puff pastry. The finished dough is rolled out with a layer with a thickness of 5-6 mm and cut out of it with a corrugated recess with a size of 70X110 mm oval pieces. Cut pieces are given the shape of a tongue by rolling them out with a thin wooden rolling pin. The table on which the rolling is made is sprinkled with sugar. Tongues are laid on confectionery sheet so that surface with sugar is turned upwards.
The tongues are baked from fresh puff pastry. The finished dough is rolled out with a layer with a thickness of 5-6 mm and cut out of it with a corrugated recess with a size of 70X110 mm oval pieces. Cut pieces are given the shape of a tongue by rolling them out with a thin wooden rolling pin. The table on which the rolling is made is sprinkled with sugar. Tongues are laid on confectionery sheet so that surface with sugar is turned upwards.
flour - 330 g, margarine - 170 g, melange - 22 g, vinegar - 0.5 g, salt - 4 g, water - 0.1 l, sugar - 65 g
