Pastila is a sweet delicacy that for the last few centuries has traditionally been made mainly from whipped puree of apples, berries, and honey in a Russian oven.
A sweet treat can lift your spirits without adding extra pounds. If your favorite food is marshmallows, you don't have to worry about calories. Even girls who watch their figure are not afraid to pamper themselves with this dessert.
In addition to the pleasant taste, marshmallows prepared at home contain a lot of vitamins and nutrients. If you don't know what to make from apples to save everything beneficial properties, then pastille will be the best solution.
Owners can now prepare marshmallows at home modern conditions, since this device comes with a special tray designed for preparing marshmallows.
A little history
Pastila, the composition of which has remained virtually unchanged since that time, appeared around the fourteenth century; residents of the Kolomna region began to prepare it. Like other sweets, pastila very quickly gained recognition, first in Russia, and then throughout the world. Belevsky sweets were also known. Thanks to such worldwide popularity, pastille has moved from the rank of dishes prepared exclusively at home to a product produced on an industrial scale.
Pastila was so popular in Rus' that in 2009, in the city of Kolomna, an entire museum dedicated to this sweet was opened. Many tourists come here every year to learn the history of the origin of this delicacy and, of course, to try real pastila prepared according to an old Russian recipe. And if you go to the city of Kolomna, the pastila prepared there according to an ancient recipe will definitely not leave you indifferent to it.
Previously, marshmallows were prepared from sour varieties of apples, with the addition of various wild berries, such as lingonberries, blueberries, garden currants, and raspberries. At a time when apple marshmallow was prepared exclusively at home, with soul, for sweetness and greater benefits for the body, honey was added to it. When they began to produce it industrially, they considered it more profitable to use sugar instead of honey. Factory-made marshmallow gets its white color thanks to the egg white it contains.
The original method of preparing homemade marshmallows in ancient Rus' was as follows: a mixture was prepared consisting of various berries and fruits, chosen to taste; sometimes nuts or sunflower seeds could be added. A mixture of berries and fruits was mixed with honey and placed on a baking sheet. After which, all this was placed in the oven and baked there.
Due to the fact that such sweetness can be stored for quite a long time, it was prepared in fairly large quantities for the winter. It’s so nice to eat a piece of sweet and also very healthy marshmallow on a cold winter day.
Now, the cooking process does not require so much time and effort. Thanks to progress and the invention of ever new kitchen appliances, any housewife can easily prepare any marshmallow without using a stove, as in ancient times, or an oven, cooking in which, although it takes less time, takes all the vitamins from the delicacy.
To quickly prepare a tasty and healthy delicacy at home, simply use a multifunctional fruit and vegetable dehydrator. Many housewives I know use this method. I also keep up with them. I recently bought one for myself, I must say, it makes me very happy with its ease of use and speed of preparation of the preparations I need.
It’s best not to be lazy and prepare this dessert at home. After all, now marshmallow manufacturers add too many various preservatives, dyes, flavor enhancers, and so on, which are absolutely not beneficial for health and figure. In addition, in the composition of modern marshmallows, unlike the original recipe, flour, eggs and sugar are now added, which can have a detrimental effect on the figure, and the benefits of the marshmallow are lost.
Homemade marshmallow made from such products will charge the body with energy due to its fiber content, protect against stress and infections due to a large amount of natural vitamins, and lift your spirits because it will contain a lot of vitamin C, which helps cope with stress.
It is recommended to eat homemade marshmallow not only as a dessert, but also as a source of vitamins and fiber, due to the fact that during the process of preparing homemade marshmallow, all vitamins and nutrients are preserved in it.
But constant consumption of marshmallows can also have a negative effect on the body, in particular on teeth and blood sugar levels. Therefore, you need to know moderation in everything. The right decision would be to eat a few pieces of homemade marshmallows during breakfast. All the calories received in the morning will easily be burned during the day's efforts.
Nowadays, marshmallows are produced on an industrial scale and are freely sold in stores. But you can feel the taste of a real apple miracle only by preparing it yourself. Pastila at home will come out the same as in ancient times.
To prepare for this old recipe You need to bake the apples in the oven.
The fruits must first be washed with hot water, the seeds removed, and cut into slices so that they bake better and faster. When the apples are soft, they can be removed from the oven and allowed to cool.
You can leave the oven on low heat to keep it warm.
As soon as the apples have cooled, beat them with a mixer or blender until you get a puree. Then add egg white and honey there, to taste. Continue beating until fluffy.
We lay baking paper on a sheet and spread our fluffy puree on it. The layer should not be too thick, about a centimeter. Place the rest of the puree in the refrigerator. We will use it to make a layer for the marshmallow.
Place the sheet in the oven, leave on low heat for about five hours. It is better to leave the oven door ajar so that the marshmallow dries better. You can tell if the treat is ready by its stickiness. As a result, it should turn out almost non-sticky.
The finished pastille plate needs to be cooled slightly. After which you can either cut the sheet in half, and having greased one part with a layer from the refrigerator, cover it like a sandwich with the second part of the plate. Or, you can grease the entire sheet and then roll it into a roll.
Then place the sheet of marshmallow back into the oven. This time for two or three hours. When this time has passed, take the sheet out of the oven and leave the marshmallow to cool and dry in the fresh room air, for about ten or twelve hours.
It is clear that the cooking process is quite labor-intensive and takes a lot of time, but after trying your work of culinary art, you will understand that the result exceeds all expectations.
Here is another recipe for making homemade marshmallows:
Wash the fruits, remove the seeds. We do the same with berries. They need to be washed and be sure to remove the seeds if they are cherries, and the leaves if they are strawberries.
Honey. Add it to taste. It is imperative to take into account that some fruits and berries themselves are very sweet, and during the drying process, they become even sweeter. Therefore, there is no need to get excited with honey. If you or someone in your household is allergic to honey, you can use sugar, but it does not bring benefits, unlike honey.
Cut the fruits into fairly small cubes and place them in a saucepan or cauldron. The container should be the same as for making jam, that is, it should have a thick bottom and a sufficiently large volume. Add a glass of water to the fruit to prevent it from burning. Close the lid and place on medium heat. When it all boils, you need to add the berries, open the lid slightly and leave to simmer over low heat. Of course, don’t forget to stir so it doesn’t burn. You need to cook until you get a kind of puree. Then we leave it all to cool.
When the fruits have cooled, you need to transfer them to a sheet. It is desirable that it be wooden. Pre-lubricate the sheet with oil so that the finished pastille can then be easily removed from it. Place the fruit on the sheet and distribute it evenly so that the thickness is about a centimeter.
Place the sheet in the sun so that the pastille can dry. The drying process takes about a day, so to prevent debris and dust from sticking to the treat, it is better to cover it with gauze. After a day, when the top layer has dried, you need to carefully turn the sweet plate over and let the other side dry for the same amount of time.
All this can take much less time if you use a special dryer for fruits and vegetables. It is also great for making homemade marshmallows. As I already said, the Ezidri fruit and vegetable dryer helps me with this.
For it you will need:
Pack of gelatin
.Water
.Fruit syrup or jam
.Salt
.Eggs
.Isidri dryer
Dilute gelatin in half a glass of cold water and leave it to swell for about five minutes. Pour the pre-prepared syrup into the pan and add half a glass of water. Heat it all up over medium heat for about five minutes. Don't forget to stir constantly so it doesn't burn. Then turn off the heat and add gelatin.
Then beat the whites in a separate container. This should be done using a mixer or blender. You won't be able to do anything manually. Add the whipped whites to the rest of the now slightly cooled mass and beat it all well. When the structure is quite fluffy and thick, add vanillin and continue beating.
Lubricate the sheet butter and line with baking paper. Pour the prepared sweet mixture into it and distribute evenly. Leave it in the fresh air for several hours. But again, a fruit dehydrator can be used.
Now sprinkle the finished marshmallow with a mixture of starch and powdered sugar. We cut it into several pieces that are convenient for turning over, turn it over and sprinkle on the other side. Cut the finished yummy into small pieces that will be convenient to eat. At this point the delicacy is ready.
In order for a tasty and healthy delicacy to be stored for a long time and delight you and your loved ones all winter, it needs to be thoroughly dried. To do this, you need to wrap it in gauze or other well-ventilated fabric and put it in a well-ventilated place. It is better to hang dry.
After a few days, you need to wrap the marshmallow rolls separately in gauze or cloth and put them in the refrigerator. You just need to make sure that the marshmallow is dried well; if this is not done, it may deteriorate during storage.
If there is enough space in the freezer compartment, you can arrange the marshmallows in several layers in a separate compartment. To do this, you need to cut the marshmallow into pieces convenient for eating and place them on a sheet or food paper greased with oil. Place another sheet on top, also greased with oil, put the marshmallow on it, and so on. With this storage, it is very convenient to take out a delicacy at any time and serve it on the table.
Making marshmallows at home, of course, takes a lot of time and effort. But all the time and effort spent is definitely worth what you get in the end. You will always have a ready-made, healthy and delicious treat on hand that you can pamper your beloved family with and will always have something to treat your unexpected guests. And the Isidri marshmallow dryer will help make the process less labor-intensive.
Pastila, prepared in the right way, retains all the beneficial substances contained in the fruits and berries from which it is prepared. Moreover, these properties do not disappear during storage.
In addition, unlike sweets that you can buy in a store, homemade marshmallow contains a maximum of substances and vitamins that are beneficial for the body, and consists only of natural products, carefully selected and prepared at home by you. A homemade delicacy prepared by you, which means with care and love. Therefore, it will give not only health, but also a lot of positive emotions.
I advise everyone to try this delicious and healthy sweet that will become your family’s favorite treat.
Katerina Shevchenko
Everyone is familiar with such a treat as apple marshmallow. Healthy treat has won recognition among millions of people. Here we are, having collected the next harvest of apples, stocking up on treats for the long winter.
The technology for preparing marshmallows is simple; the main thing is to turn the apples into puree and then dry them. Of course, as in any business, there are features that I want to introduce you to. I’ll show you how to make a treat quickly and simply, and most importantly, deliciously.
Content
I want to tell you about a simple recipe for apple marshmallow, or rather two. They will differ in the preparation of applesauce, and therefore in taste. I suggest you do both options and determine which taste is best for you.
Ingredients:
We will make pastila from autumn apples. I know for sure that one variety is Welsie, but I don’t know about the second. But for us this is not the main thing; you can use any fruit. Let's prepare the apples: wash them, cut out the spoiled areas and remove the core with seeds, then cut into quarters and place in a saucepan. Pour 100 ml of water into the pan.
A small digression: there are several ways to prepare marshmallows - from apples that have undergone heat treatment and without it. Without heat treatment, it is believed that pastille is healthier, it retains more vitamins. It’s hard to argue with this, but there is a substance called pectin, and in apples it is found in the form of water-insoluble protopectin, and it turns into water-soluble pectin when heat treated at temperatures above 60 degrees.
That's why applesauce apples that have been steamed or baked in the oven contain significantly more pectin than raw apples. Of course, a certain amount of vitamin C is destroyed during heat treatment, but then who wants to get what? And the taste of marshmallow made from oven-baked apples is the most delicious.
In this recipe we will steam the apples. Cover the pan with a lid and place on medium heat. After boiling, simmer the apples for about 15-20 minutes until they soften.
After the time has passed, open the lid and puree everything. We do this in a large blender and after 30-40 seconds we get a homogeneous puree. It doesn't even need to be rubbed through a sieve. You can also do it with an immersion blender, but then rubbing through a sieve is advisable.
From this point on, options for further preparation diverge. According to the first option, we place the resulting puree on the trays of an electric fruit dryer. If your dryer has special trays for marshmallows, good, use them. We don’t have them, we cover each tray with baking paper and put the puree on it, in a layer of no more than 5mm.
I would like to draw your attention to paper, there are different types. The most ordinary white paper is not suitable for marshmallows. It sticks strongly to it, and you can only remove it if you soak it with a damp towel after drying. There is siliconized baking paper available in both white and brown and this would be the best choice.
Turn on the dryer at 70 degrees and dry until done, about 10-12 hours.
The finished pastille should not stick to your hands. Then we remove it from the dryer and roll it up or cut it into slices.
In the second option, put the puree obtained after blending back into the pan and boil until thick over medium heat. We will boil for about 1 hour.
It is better to take a high saucepan; the puree will burst into bubbles and splash with hot drops. Be careful.
After an hour, the color of the puree has darkened, and the edges, when held with a spoon, hold their shape.
Great, lay out the marshmallows on the dryer trays, having previously laid out baking paper in a layer no thicker than 5mm. Turn on 70 degrees and dry for 6-8 hours.
Then cut into slices. In the photo at the beginning of the recipe you can see that the lighter one was made according to the first option, the darker one was prepared according to the second.
I must say that the taste in the second version turned out better than in the first. If you noticed, we didn't add sugar at all. We like it better this way, but you can add a little, about 50-100 for each kilogram of puree.
Try both options and write your comments.
Bon appetit!
Quite recently we became acquainted with marshmallows produced in the city of Belev. In 1888, industrialist Ambrose Prokhorov opened in this city the production of puff pastille, which was previously called Prokhorovskaya, and now Belevskaya. Distinctive feature marshmallow is the presence of egg white in the composition, which gives airiness.
The technology for preparing such a sweet is not difficult, and today we will prepare it. By classic recipe This sweet is made from Antonovka apples. Antonovka has the largest percentage of dry matter, so its production is the most profitable. Well, we will make from what grows in our gardens.
Ingredients:
I won’t even say what type of marshmallow we will make from. I only know that autumn apples are not very sweet and rather hard. But they’re just right for marshmallows.
The apples were washed, cut into halves and the middle part with the seeds was removed. It would have been possible not to cut them, but to bake them whole, but this was done on purpose so that excess moisture would evaporate during baking. The photo shows that the apple halves are cut side up. This is also done for better moisture removal.
Place the apple halves on a baking sheet and put them in the oven. Bake at a temperature of 170-190 degrees for about 40 minutes.
The time and temperature depend on the type of apple, but we experimentally found that for our apples the optimal temperature for baking is 180 degrees.
So, it took us about 40 hours to bake. After this, the baking sheet was taken out of the oven, and the apples were transferred to a bowl and all the halves were crushed with an immersion blender.
Do not use a sieve that is too fine, otherwise the wiping process will take a long time. But you can take a large one. Small pieces of apples present in the marshmallow will not harm the taste and appearance of the final product.
Weigh the resulting puree and place it in a mixer bowl. Turn on maximum speed and begin the beating process. Add sugar in portions.
The recipe indicates the amount of sugar based on 10% of the mass of the puree. This amount is taken in the original recipe of Belevskaya marshmallow. But do not forget that it is made from Antonovka, and your apples can be either sour or sweeter. Therefore, be guided by your taste, and add as much sugar as you see fit.
Beat for about 3-4 minutes. The puree will lighten a little. After this, add the egg white (only the white without the yolk) and continue beating at maximum speed. Over time, the marshmallow will increase in volume and turn white. Beat until stable peaks form, this is when the foam does not flow and holds its shape. In this case, the entire mass will increase by 3-4 times. It took us about 10 minutes.
Now the main thing is to protect the marshmallow from being eaten by relatives. Its taste is pleasant and its consistency is airy.
Let's move on to drying. Line the baking tray with baking paper, do not grease it with anything. Spread the pastille into an even layer no more than 0.5 cm thick. For leveling, it is convenient to use any kitchen tool with a flat side, such as a pastry spatula. Leave a little in the cup for future gluing of the layers.
Classic Belevskaya is made in a layer of about 1 cm. But we will make it thin so that it can be dried easily and quickly.
Place the baking sheet in the oven at a temperature of 60-90 degrees. We wait about one hour, turn it off and go to bed, since the time on the clock is already one in the morning.
The next morning, turn on the oven again, preheat to 60-90 degrees and leave for another hour. Turn it off and go to work.
This is precisely why we initially tried to rid the apples of moisture as much as possible, so that the drying process would not take much time.
In the evening we took the pan out of the oven. The marshmallow has already cooled down and acquired an elastic state.
It was separated from the paper and cut into pieces.
Did you eat some of it right away? The other part was coated with apple mixture, left in a cup the night before, glued together, placed on a baking sheet and put back in the oven at 80 degrees for another 1 hour.
After the oven, the treat was cut into small pieces.
Despite the long description, the process itself is simple and does not take much time. The total drying time was only 2 hours, which you will agree is very short. The third hour was spent baking the glued layers, although this is not at all necessary.
Try our recipe and let us know in the comments how it turned out.
Bon appetit!
Friends, in the first recipe we looked at how to make marshmallows in an electric fruit dryer. Unfortunately, not everyone has such a convenient device. Therefore, the following recipe is designed for the oven. We will dry the sweets in it. Of course, there are other options such as a hot battery, warm sun and a heated bath. But we are city people, and for us the most common and convenient option is the oven.
Ingredients:
Wash the apples, cut them into halves and remove the seed pods. We also cut out all damaged areas. Place the prepared and cleaned halves on a baking sheet and pour in water.
Place the baking sheet in the oven, preheated to 150-180 degrees, and bake the apples for 30-40 minutes.
Baking time and temperature depend on the apples. As I already said, the best apples for marshmallows are Antonovka. They contain the most dry matter. But very juicy apples with a large number juice These apples ferment very quickly and require less time to bake. In a word, look into the oven; when the apples soften, remove them.
After baking the apples, transfer them from the baking sheet to the pan. Use an immersion blender to puree everything.
Try to chop as finely as possible, the yield of the finished product depends on this.
After the apples have been crushed, taste them. If you find it too sour, add a little sugar. There are no recommendations here, just rely on your taste. If you added sugar, stir.
The puree is ready for baking. Line a baking tray with baking paper and pour the entire mixture onto it. Spread with a layer 5-7mm thick. If the layer is thicker, the drying process will be greatly delayed. Moreover, the marshmallow will dry out on top, but not on the bottom.
Place the baking sheet in the oven and dry at the lowest temperature. We do not close the door, leaving a small gap for moisture to escape. The optimal drying temperature is 60-80 degrees. If you have convection, turn it on.
In our case, the pastille took 7 hours to dry. To the touch, it no longer sticks to the hands and is pressed through with a finger. We check for sticking and make sure everything is dry. Let our sweetness cool and remove it from the paper.
That's all. Bon appetit!
In the previous recipe, I briefly described the history of Belevsky marshmallow and showed how we make it. I'll give you another recipe. But this time we will roll it into a roll, we will get something similar to an apple roll.
Ingredients:
Wash the apples, cut them in half, remove the seeds and all rotten places. Although you don’t have to do this, it will be easier to rub through a sieve.
Place the apple halves on a baking sheet and place in the oven at 170-200 degrees for 20-30 minutes to bake.
Hot baked apples are first blended with a blender and then rubbed through a sieve to obtain a homogeneous puree.
Then we begin to beat this puree with a mixer at maximum speed. After a minute, start adding sugar. The puree will begin to turn white and rise. Beat for another 2-3 minutes.
Since everyone's apple varieties are different, add sugar according to your taste.
When all the sugar has dissolved, add egg whites. Continue beating at maximum speed. After some time, the mixture will begin to turn white and greatly increase in volume, approximately 2-3 times.
Then spread the entire mass onto a baking tray lined with baking paper in a layer of about 1cm. We do not lubricate the paper with anything. We leave a little mass for subsequent coating of layers.
Place the baking sheets with the apple mixture into the oven and set the temperature to no higher than 100 degrees, do not close the door completely, make a small gap to allow moisture to escape. Bake for 6 hours.
The time is arbitrary and depends on your oven and the thickness of the layer. Check readiness by pressing with your finger; the pastille should become elastic. If you roll it into a roll, it is advisable not to overdry it.
After the oven, the marshmallow can be cut into layers, spread with the remaining apple mixture between them and get large and thick pies, or coated with the mixture and rolled into a roll. We'll twist.
Coat the plate with marshmallow with apple mixture and carefully roll it up.
Coat the outside and put it back in the oven for 1-3 hours at a temperature no higher than 100 degrees.
The outer layer will be ready in 30-40 minutes, you can take it out. In this case, the consistency of the treat inside will be very soft and tender. For more drying, leave for another couple of hours. In general, the time depends on what you want to get in the end.
That's all. Cook with pleasure.
Bon appetit!
If the recipes for making marshmallows with egg whites are quite complicated, and you don’t want to make one, try making it according to the simplest recipe, the recipe for which I will now describe.
Ingredients:
We prepare the apples - wash them and cut them into arbitrary pieces, cut out the spoiled areas, remove the seeds and seed pods.
We won’t put the applesauce through a sieve, so the better you remove everything, the cleaner the pastille will be.
Put everything in a saucepan. Pour water and put on low heat. Bring to a boil and cook for 15-20 minutes.
Place the entire apple mass into a blender and blend until pureed. Or we do it submersible, whichever is more convenient for you.
Place the resulting butter on a baking sheet lined with parchment. Parchment can be greased vegetable oil. Spread into an even layer 5-7mm thick.
Place the baking sheet in the oven, preheated to 70-90 degrees. We don’t close the door, we make a small gap.
Dry for 5-7 hours. The time depends on the moisture content of the applesauce, the temperature, the thickness of the layer and the oven itself. The finished pastille should not stick to your hands and should be easily separated from the parchment.
That's almost all. Remove the pan from the oven and let it cool.
Separate the pastille from the parchment and roll it into a roll. Then cut into pieces.
A little secret: to prevent the marshmallow pieces from sticking together during storage in the future, sprinkle them with a small amount of powdered sugar.
As you can see, the recipe is very simple and drying the finished puree takes the most time. Prepare and enjoy your meal. Bon appetit!
And according to tradition, I want to show you a video recipe for making fruit marshmallows without cooking and without sugar. Very interesting recipe, you will see a lot of interesting things in it.
That's all for me. Cook for your health. Well, I say goodbye to you, until we meet again.
Best regards, Alexander.
Tasty, healthy, low-calorie - that's all it is, homemade marshmallow. But it’s not cheap in the store, and it’s also unknown what the manufacturer put in there - probably just chemicals so that it doesn’t spoil longer.
Well, we won’t be sad, but we’ll try make it yourself. Pastila can be prepared at home from almost any fruit and berry puree and jam. We'll tell you how. Watch and memorize recipes.
Read also:
So. To prepare marshmallow, you need to take a slightly cooled jam and spread it in a thin layer on baking sheets or wooden boards lined with oiled parchment paper, and then dry it in the oven or in the sun.
To prepare apple marshmallow, you will need 1 kilogram of ripe apples and 100 grams granulated sugar. And also some water to boil the apples.
Before cooking, apples must be thoroughly washed, all existing wormholes removed, divided into parts and the seeds removed along with the seed pod.
Better cut the apples into smaller pieces for faster boiling and add water. Place the container with fruit on the fire and bring to a boil. Cook everything over low heat until completely cooked.
Boiled apples are rubbed through a sieve to remove the skin. Applesauce should be homogeneous and slightly runny. You need to pour it into the pan again, put the required amount of sugar there and mix well, and then put it back on low heat.
The puree should be boiled to the consistency thick sour cream . After this, the boiled puree is laid out on a baking sheet, which has been previously covered with oiled parchment paper and is evenly leveled in a thin layer.
Place the baking tray with applesauce in the preheated oven up to 80 degrees.
When pressed with a finger, it becomes elastic and does not remain on the fingers. You can dry the marshmallow in the sun, but it will take about two days.
For 1 kg of apricots you will need 800 grams of sugar and about a glass of water.
First of all, prepare the apricot puree. To do this, the apricots are washed well, after all the seeds are removed from them. Then the apricots are filled with water and simmer over low heat until they are boiled. After this, the apricots are rubbed through a sieve to obtain a puree. After adding granulated sugar, the puree is boiled until completely cooked with constant stirring.
To determine the readiness of the marshmallow, take the mixture with a spoon and place it on a chilled plate. When cooled, the finished mass acquires the thickness of jelly.
Then it is laid out on a baking sheet and carefully leveled in a thin layer. The cooled mass should be cut into diamonds or other shapes, sprinkled with powdered sugar and folded together in two pieces. The pastille should be stored in a tightly sealed container in a dry place.
To prepare, you need to take 125 grams of granulated sugar for 1 kg of pears.
You can also put this fruit in it, read the link.
Ripe pears are cut into small pieces and boiled until soft with the addition of a small amount of water.
Then this mass is rubbed through a sieve and the required amount of granulated sugar is added to the resulting puree, put on low heat and with constant stirring, it is necessary to boil the mass until it thickens.
Place lightly coated with vegetable oil on a baking sheet. parchment paper, over which the hot mass is thinly spread. The marshmallow should be dried in a moderately heated oven. Ready-made yummy rolls up. For storage fits into glass jars , which are tightly closed and placed in a cool place.
Currant berries should be sort through carefully to remove all debris and wash thoroughly. Then they are placed in an enamel pan and filled with water. Cover the pan with a lid and place on low heat.
Boil black currants until completely softened. After this, the digestion is rubbed through a sieve. The required amount of granulated sugar is added to the resulting mass and everything is thoroughly mixed. The bowl with the berry mass is again placed on the stove and, with constant stirring, is boiled to the consistency of thick sour cream.
The prepared marshmallow is placed in wooden trays and placed to dry in an oven heated to 80 degrees for about 12 hours. The delicacy made in this way should be cover with parchment and store in a dry and cool place that is well ventilated.
To prepare such apple marshmallow, it is best to take apple varieties with sourness, for example, the Antonovka variety or others. Because such apples contain a large amount of pectin, and the marshmallow made from them will be more healthy and well-gelled. So, step by step preparation thin classic marshmallow (if desired, you can make it “plumpier”).
Step 1. We wash the selected apples for making marshmallow, place them on a baking sheet (you can put them in a slow cooker, in a saucepan), add a little water to the container with the apples so that they do not burn and bake or simmer them over low heat until soft.
Step 2. Cool the fruits, wipe them together with the peel on a sieve, you can grind the apples in a blender.
Step 3. The puree obtained after processing with a sieve or blender must be boiled in a saucepan, stirring, for half an hour.
Step 4. Cool the applesauce and strain out the juice, otherwise the marshmallow will take a long time to dry and will settle too much.
Step 5. Now beat the applesauce, you can add sugar to it to taste. Only a little sugar is needed (some housewives do not add it at all), otherwise the mass will be viscous, and this will affect its final taste. Beat the puree until the mass becomes lighter and increases in volume.
Step 6. Cover a baking sheet or simple cardboard boxes with clean kitchen parchment (for baking products). We spread the apple mixture on it to the thickness of the marshmallow. Here it is to the taste of the housewives. I want pieces 2-3 cm thick - that means this is the thickness you need to place the mass on a baking sheet. If we are planning a marshmallow, which we will then roll into rolls, then we spread the mass five mm thick.
Step 7. Dry the marshmallow at home, in the apartment. If possible, expose it to the sun during the day. You need to dry the marshmallow naturally for just a couple of days. If in the oven (ajar and at 100 degrees), then six to seven hours of drying the marshmallow will be enough. After drying the marshmallow, turn the parchment sheet with it upside down.
Check the resulting pastille. It should be dry and firm to the touch. If the marshmallow is damp, dry it some more.
The history of world cooking knows thousands of recipes for sweet dishes and desserts. There are original ones, invented by modern confectioners, and traditional ones, characteristic of a particular country or locality. Pastila is a dish based on apples, egg whites and sugar. Three simple ingredients help create not only a tasty, but also a very healthy dish.
Fruit marshmallows are a healthy sweet that is suitable for girls and young children who are losing weight. Pastila is prepared only from fruits and berries, with or without the addition of a small amount of sugar. This is the case when sweets are not only not harmful, but also healthy. After all, all the benefits of vitamins, microelements and fruit fiber remain.
Pastila can be purchased ready-made. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. Or you can cook it yourself. This is done very simply and quickly, and the cost of homemade marshmallows will be several times lower.
To make marshmallows, you only need apples, berries such as cranberries and a little sugar. First you need to make the base - thick fruit and berry puree. The base must contain berries or fruits rich in pectin, not watery, such as apples or plums. But as a flavoring additive, you can use absolutely any berries to your taste.
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Cooking time: 23 hours 0 minutes
Quantity: 1 serving
To prepare the puree, peel the apples and clean out the insides. Cut the apples into small pieces and place in a saucepan.
If the berries have rough skin or seeds, then it is better to rub them through a sieve so that only a delicate berry puree gets into the marshmallow. To do this, first grind the berries in a blender or meat grinder.
Then rub this mass through a sieve.
The cake will remain in the sieve, and the homogeneous puree will fall into the pan with the apples.
Add some sugar.
Without adding water, cook the apples with berry puree over low heat until soft.
Grind the contents of the pan until smooth. If you used juicy berries, then boil the puree a little until thick.
Cover a baking sheet with parchment. The quality of the parchment is key. If you are not sure about it, grease the parchment with a small amount of vegetable oil.
Place the fruit mixture on parchment and distribute evenly over the entire area. The thickness of the fruit layer should be only a few millimeters, then the marshmallow will dry quickly.
Place the baking sheet in the oven, turn it on at 50-70 degrees for 20 minutes. Then turn off the oven and open it slightly. After a few hours, repeat the warm-up. As a result, you need to dry the mass to the point where it becomes a single layer and will not break or tear.
You can check this by lifting a corner. The pastille should easily come off in a single layer. Usually the marshmallow dries in 1-2 days until it is ready.
When the marshmallow dries, cut it into convenient size layers directly on the parchment.
Over the past one hundred and fifty years, Belevskaya marshmallow has been one of the business cards Tula region. For its preparation, only Antonov apples are used, which give the finished dessert a surprising delicate taste with light sourness and aroma.
The proposed recipe contains a small amount of ingredients; the preparation process is simple, but quite time-consuming. Fortunately, time is needed to dry the marshmallow and bring it to the desired condition; the participation of a cook is practically not required. Sometimes she will need to go to the oven to monitor how the process is going and not miss the moment of readiness.
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Kolomna, according to various archival sources, is the birthplace of marshmallow. For several centuries it was produced in fairly large volumes and sold in various regions of the Russian Empire and abroad. Then production died out, the traditions were almost lost, and only at the end of the twentieth century Kolomna confectioners restored the recipes and technologies. You can prepare Kolomna pastila at home.
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Some housewives make sure that the dishes for their beloved household members are not only tasty, but also healthy. It is for such cases that the sugar-free apple marshmallow recipe is suitable. Of course, this option cannot be called classic, but this recipe is a solution for dessert lovers who track the calorie content of their dishes and want to lose weight.
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Pastila does not require a lot of products, just a lot of time. And then, the drying process takes place without human intervention. Just half a day of waiting and delicious treat ready.
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