Version from France
languette — France
A small French bakery pastry: a flat, twisted strip of puff pastry dusted with sugar and baked until crisp and lightly caramelized.
- 20 min
- Prep
- 15 min
- Cook
- 8
- Servings
- Easy
- Difficulty
A languette is a small, flat pastry made from puff pastry dough, twisted or folded into a narrow, elongated shape reminiscent of a little tongue, which gives the pastry its name. It is a simple treat rather than a composed dessert, meant to be eaten in a few bites alongside a coffee or as a quick snack from the bakery counter.
It is found in French bakeries, often made from trimmings of puff pastry dough left over from other preparations such as vol-au-vent cases or tarts, which makes it an economical way to use up dough that would otherwise go to waste. It is sold as an inexpensive item alongside croissants and other small viennoiseries.
To prepare it, the dough is rolled out thin on a floured surface, sprinkled generously with sugar, and cut into narrow strips that are then twisted before baking. At high heat, the layers of the puff pastry rise and separate while the sugar on the surface caramelizes, leaving the edges golden brown and crisp.
Some bakeries brush the strips with beaten egg for extra shine or add a pinch of cinnamon to the sugar, but the base version stays plain, relying only on the pastry and sugar for flavor. This version follows that simple approach, with a light egg wash and a touch of cinnamon left optional for those who want it.
Preparation
Preheat the oven to 200°C.
Roll out the puff pastry on a floured surface into a thin rectangle.
Sprinkle the sugar evenly over the dough and press it in lightly.
Cut the dough into narrow strips and twist each one.
Place the strips on a buttered baking tray, spaced apart.
Brush with beaten egg and sprinkle with cinnamon if using.
Bake until puffed, golden and caramelized at the edges.
Let cool slightly on a rack before serving.
