Sugar tongues are a traditional Soviet dessert transformed into a vegan treat—crunchy, multi-layered puff pastry strips brushed with plant milk and topped with brown sugar and optional cinnamon. The dough relies on margarine and apple cider vinegar for its signature flaky texture.
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Cut hard margarine or butter into cubes and place together with flour, salt, and sugar in a food processor.
Run the food processor until you get a crumbled mass.
Slowly pour ice-cold water and vinegar into the crumbled mass and mix until you get a homogeneous dough.
Place the dough on a flour-dusted board and shape into a flat rectangle. Put it in the fridge for 2 hours.
Preheat your oven to 200°C (390°F). Roll the cold dough to 6–8 mm thin and cut into long strips approximately 15x5 cm.
Glaze the strips with vegetable milk and sprinkle with brown sugar and cinnamon (if using).
Bake the sugar tongues for about 15 minutes.
They will rise slightly and become nicely golden. Enjoy!
Store cooled sugar tongues in an airtight container at room temperature for up to 4 days; they do not freeze well due to their delicate, crispy texture.
food processor · rolling pin
Yes, butter works as a direct substitute, though margarine is traditionally used in Soviet vegan versions of this recipe.
Bake for about 15 minutes until they rise slightly and turn golden brown.
Apple cider vinegar increases dough flexibility and helps create the characteristic flaky, multi-layered texture.
Yes, shape the dough into a flat rectangle and refrigerate for up to 2 hours before rolling and cutting.
No, cinnamon is optional. The cookies are delicious with just the brown sugar glaze.
