Pies and pies, casseroles and preserves are classic companions of apple pores, but among the other dishes one of the most ancient in Russian cuisine is the recipe for pastilles. Below we will talk about the ancient recipes of apple pasta at home, which you can easily repeat with your own hands.
Despite the fact that the pastille reminds something of a middle between Turkish lukum and American marshmallow , in fact it is a traditional Russian dish, which was born in Kolomna. There and to this day there is a museum of pastilles, in which everyone can taste the Old Russian delicacy and take with them a traditional recipe. The truth behind the tasting is not necessarily to go to Kolomna, because you can repeat cooking in your own kitchen.
Apple pastille - recipe
Ingredients:
- apples - 570 g;
- sugar - 240 g;
- egg white - 1 pc.
Preparation
For pastillas, it is customary to choose sour or sweet and sour apples, which will not only give the dessert the desired flavor, but also help preserve the texture. For pastille apples should be baked entirely until softened, then the fruits are transferred to a sieve and begin to gradually grind. The resulting mashed potatoes should then be beaten with medium-sized sugar until it turns white. You will be surprised at how much apples whipped in puree resemble marshmallows. Separately whisk one egg white to firm peaks. Mix eggs together with apple puree and spread some of the mass into a parchment-covered baking dish. After leveling the surface of the pastille, leave it to dry in a heated to 100 degree oven for 6-7 hours. Cut the cooled chilli and sprinkle pieces of whipped apple mass between each other. Leave the dish in the oven for another couple of hours. An ancient recipe for apple pasta presupposed drying in the oven, but in modern variations it is much more convenient to use an oven, especially if it has a convection mode.
How to make apple pastille at home without sugar?
For the preparation of pastilles it is not customary to use sweet apples, so if you decide to do without a classical sweetener in the form of granulated sugar, then use honey.
Bake apples directly in the skin and with a core. For the speed of cooking, the fruits can be divided in half and laid up with a cut. Baked apples are mashed, wiped through a sieve, and then measure the resulting mashed potatoes: for every two glasses of puree you will need to use a glass of honey. Combining honey with apples, whip well to make it lightened and increased in volume.
The preparation of apple pastila at home almost came to an end, it only remained to take half of the apple mass, distribute it evenly over the parchment, and then dry everything in a preheated to 100 degree oven for about 4-5 hours. Then fold the pasta twice, cover with the remaining egg-apple mass and dry for another 1.5-2 hours.
Apple home-made pastille is stored hermetically closed, in a dry and cool place. Between the pieces are transferred by parchment.
Home-made apple pasta - recipe
The desired amount of unsweetened apples is cleaned from the core and cut into large pieces. Put the pieces of apples in a saucepan, then splash a little water and send everything to languish over medium heat until softened. Pound the apples in a puree, and then distribute it on a sheet of quality parchment a layer of not more than a centimeter. Dry the pastille at 80 degrees from 4 to 6 hours. After the preparation is complete, the sheet of pastilles is separated from the paper, turned over and dried in this form, after which it is cut.