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Ox Tongues

Flaky ox tongues, named for their football-like shape, are best served hot from the oven. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri. Also try: Butterfly Wings, Sacristains

  • yield: Makes 24

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Ingredients

Directions

  1. Step 1

    Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.

  2. Step 2

    Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.

  3. Step 3

    Using a 2-inch round cutter, cut dough into 24 disks. Wrap and refrigerate the scraps and use them for another pastry.

  4. Step 4

    Sprinkle work surface with half of the sugar. Place one circle of dough on work surface and sprinkle with some of the remaining sugar. Using a rolling pin, roll over disk to create a 3-to-3 1/2-inch oval. Transfer to a parchment-paper-lined baking sheet. Repeat process with remaining dough circles and sugar.

  5. Step 5

    Preheat oven to 375 degrees with a rack set in the center of the oven.

  6. Step 6

    Pierce chilled dough ovals all over with a fork and sprinkle with additional sugar. Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the ox tongues may cook faster than others. Using a wide spatula, carefully transfer ox tongues to a wire rack, as necessary.

  7. Step 7

    Let ox tongues cool on a wire rack. Ox tongues are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.

Source
The Martha Stewart Show, September 2010

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