Apple Pastila: A Simple Recipe
Apple marshmallow
Apple pastila is not only delicious but also very healthy, packed with vitamins. This delicacy is a delight for both children and adults. There are many different apple pastila recipes, each with different ingredients and preparation steps.
Ingredients
- 1 kg apples
- 1 egg yolk
- sugar (optional)
Instructions
- Cut each apple into 4 pieces, removing the seed box, but be sure to keep the skin.
- Place the slices cut side down on a baking sheet.
- Preheat the oven to 180°C, place the apples in, and bake for about 25 minutes. This will result in a puréed flesh and a slightly darkened skin.
- Place the baked apples in a deep container and blend until smooth using an immersion blender.
- Collect the puree in cheesecloth and place it in a sieve placed over a deep bowl. Then refrigerate for 8–9 hours to allow excess moisture to drain.
- Pass the thick mass, freed from moisture, through a sieve to get rid of the pulp.
- Place the applesauce in a blender and blend until it becomes light in color.
- Pour the egg white into the mixture and continue whisking. The mixture should become even lighter in color and double or triple in volume.
- Add sugar to the already fluffy mixture. Add 1 tablespoon at a time to allow the sugar to dissolve.
- To glue the layers of pastila together, place 3–4 tablespoons of apple mixture in an airtight container and refrigerate.
- Place the remaining mixture on a parchment-lined baking sheet, spread it into an even layer 2 cm thick and place in the oven.
- Dry the pastila at a temperature of 70–80 °C for 4–5 hours.
- When sweet drops appear on the layer, continue drying with the oven door open.
- The pastila is ready when the surface is dry and soft, and there are no dents when pressed. After this, remove it from the oven and let it cool.
- Separate the pastila from the parchment and cut it into three equal parts with a wet knife.
- Remove the apple mixture from the refrigerator and layer it between the layers.
- Place the assembled mixture in an oven preheated to 80°C and leave for 2–3 hours.
Note
When preparing pastila, it is worth following a number of recommendations:
— Use sour or sweet and sour varieties for cooking, containing a sufficient amount of the natural thickener – pectin.
— For drying in the oven, it is worth giving preference to paper with a silicone coating, which eliminates the slightest sticking.
If the dough isn't fluffy enough, cut it into cubes or strips. The layers will stick together, and the treat will become fluffier.
When making apple pastila, you can use products that perfectly match the taste of apples: honey, grapes, cinnamon, banana, and any berries.
Store the finished pastila in an airtight container.
Comments
So should I use the yolk or the white?