Turn on the oven. Take out the dough ahead of time and let it thaw. Cut out 5 cm rounds with a cutter, as for dumplings.

Sprinkle sugar on the table, place a round of dough on it and roll it out lengthwise with a rolling pin, shaping it into a tongue.

Coat the piece in sugar, stretch it out on both sides and transfer to a baking sheet.

Bake in an oven preheated to 210-230°C for 10-12 minutes, until golden and the sugar has caramelized. Let the finished pastries cool.