Homemade royal apple pastille. Apple marshmallow for the winter - simple delicious homemade recipes

Pastila is a fairly popular delicacy in many countries. This sweet is prepared very simply, from any fruit or berries, but the most popular is apple-based marshmallow. It is very useful for the human body, in particular for children.

Composition and calorie content

Before preparing the sweets, you should familiarize yourself with the composition of the marshmallow in more detail, and also consider several recipes. Apple marshmallow is prepared using puree. It can be given any shape, for example, rectangular, oblong, or simply rolled into a roll.

The classic preparation includes the following ingredients:

apple puree;
an egg, or rather, only its white;
bee honey or regular sugar;
a little flour.

If we consider the calorie content of marshmallow prepared according to this recipe, then per hundred grams it accounts for:

325 kilocalories;
0.5 grams of protein;
80 grams of carbohydrates;
18 grams of water;
almost 1 gram of dietary fiber;
fat in this product No.

In addition, pastille is rich in vitamins. It contains vitamins PP and B2, as well as niacin. It also contains iron, phosphorus and calcium.

If you take marshmallows prepared completely without sugar, then they are less caloric and more healthy, especially for overweight people, as well as those suffering from diabetes mellitus. This pastille contains only 85 kilocalories.

Benefits and harms

Majority delicious desserts do more harm to the human body than good. However, marshmallows are an exception to the rule.

Useful properties of apple marshmallow

This product has many advantages that need to be considered in more detail:

It charges the body with energy due to the fact that it contains large number Sahara. This allows a person long time feel in great shape.
A large amount of fiber, as well as honey, help restore digestive processes. This significantly accelerates not only the breakdown, but also the removal of sugar from the human body.
In addition, pectin, which is abundant in this product, removes metal salts and, importantly, all toxic substances.
Marshmallow is good for the liver. It saturates the body not only with phosphorus, but also with iodine. The marshmallow has this property thanks to the agar-agar it contains, which contains a large amount of seaweed.
The product contains a large amount of proteins and helps strengthen muscles.
Glucose, which is in marshmallows, helps strengthen the immune system.
And most importantly useful property It is believed that after eating this delicacy, the body produces seratonin, that is, the hormone of happiness.

Negative points

Pastila practically cannot harm a person. However, there are some negative points:

For people struggling with extra pounds, you need to limit yourself to sugar-free marshmallows.
It should not be used if you have diabetes.
Also, when purchasing, you need to pay attention to the composition of the product, since many manufacturers add artificial preservatives to the composition.

How to cook?

You can prepare this delicacy at home in different ways. A slow cooker is also suitable for this. This can also be done in the oven, in an electric dryer, and even in air.

Apple delicacy in a slow cooker

You can prepare such a simple delicacy at home. Here you will need the following ingredients:

1.5 kilograms of apples, better if they are green;
300 grams of granulated sugar;
80 grams of nuts, walnuts possible;
100 grams of lemon juice.

Method of preparation.

First you need to thoroughly wash the apples and cut out the middle of them. After this, you need to peel them and beat them in a blender.
Transfer the finished mixture into a slow cooker and add it there granulated sugar. Then mix everything well and cover with a lid.
Prepare the pastille using the “Cooking” mode.
After one hour, you need to add lemon juice, as well as chopped nuts and mix everything again. If the finished consistency turns out to be too liquid, you need to cook it for about half an hour.
After this time, you need to spread the resulting jelly on parchment paper and straighten it well.
In this form, put the marshmallow on the windowsill and leave it there for 5-6 days. After this you can taste it.

Apple marshmallow cooked in the oven

This version of marshmallow is considered the fastest. In just a few hours you will be able to enjoy the treat. In order to prepare it, you will need the following components:

2 kilograms of apples;
1.5 cups granulated sugar;
0.5 cups lemon juice;
You can add nuts (to taste).

Step by step recipe.

Apples must be washed and peeled and cored. Beat them in a blender.
Add the rest of the ingredients there and mix them well.
The baking tray must be lined parchment paper and pour the prepared mixture there. The thickness of the layer should not exceed 70 millimeters.
The oven must be preheated and a baking tray placed in it. Apple juice is being prepared natural marshmallow approximately 6 hours, at temperatures up to 50 degrees Celsius.
The readiness of the product can be checked by the lag of the marshmallow from the parchment.
If the marshmallow is ready, cut it into strips and roll it into rolls.

Using the same principle, you can prepare marshmallows in a fruit dryer. The only thing that distinguishes it from cooking in the oven is time. It will take 12 hours. The delicacy will be quite crispy.

Apple marshmallow prepared outdoors

This option is possible with sufficiently active sun. Making such marshmallows at home will be easy. In addition, it will be dietary, as it is prepared without sugar. To prepare it you only need 1 kilogram of apples and a little water.

Step by step recipe.

The first thing to do is wash and peel the apples.
Then they need to be cut into slices and placed in a pan.
Next, you need to fill them boiled water so that the layer is 3 centimeters.
You need to cook until the apples are completely soft. This will take up to approximately 30 minutes.
After this, the container should be set aside and the product should be allowed to brew for 15 minutes, while removing the lid.
Then everything must be filtered through a sieve.
We prepare marshmallows from the pulp. To do this, place the mass on parchment paper in a thin layer and leave to dry in the sun for up to 5 days. It’s better to clean it at night so it doesn’t get damp.
After this time, the pastille must be turned over and left to dry for another eight hours. It will turn out to be sheet and, if necessary, it can be cut into pieces or rolled into a roll.

Dried apple paste

Required components:

4 glasses dried apples;
1 glass of water;
0.5 cups of powdered sugar;
0.5 cups granulated sugar;
6 egg whites.

Step by step recipe.

Dried apples must be thoroughly washed and placed in a container.
Then you need to fill it with water and bring to a boil.
Cook everything until done, over low heat.
After this, you need to rub the resulting mass through a sieve.
From puree, granulated sugar and egg whites, using a mixer, prepare a fluffy mixture.
After this, you need to put it on the prepared baking sheet and put it in the oven to cook. When it dries, let it cool and sprinkle powdered sugar. Finished product can be cut into small rectangles.

Pastila “Belevskaya” with egg white

In order to prepare this type of marshmallow, you will need a very small amount of granulated sugar. It is based on apples.

Required components.

2 kilograms of juicy apples;
100 grams of sugar;
chicken egg, 1 piece;
15 grams of powdered sugar.

Step by step recipe.

Wash and dry apples must be peeled and cored.
Then they need to be laid out on a baking sheet and placed in a preheated oven. They must be cooked until they become soft.
Let them cool and beat in a mixer, adding half the sugar.
Separate the white from the yolk and thoroughly beat it with the rest of the granulated sugar until a thick foam forms.
After this, you need to combine both mixtures together and beat them until the mass becomes homogeneous. Transfer a few spoons of the mixture to another container and put it in the refrigerator.
Preheat the oven to 70 degrees. Meanwhile, place parchment paper on a baking sheet and spread the mixture in a layer 1.5 centimeters thick. If everything does not fit on one baking sheet, then it is worth dividing the workpiece into two parts.
You need to dry it in an uncovered oven for up to 5 hours. You can check the readiness with a toothpick - when the mass is dry, then you can take it out.
Grease the finished cakes with the mixture from the refrigerator and place on top of each other. “Belevskaya” marshmallow is multi-layered.
Then the treat must be placed on a baking sheet and placed back in the oven. You will have to bake it for about half an hour.
When the marshmallow has cooled, cut it into portioned pieces and sprinkle with powdered sugar on all sides.

Apple honey marshmallow

Required Components

2 tablespoons honey;
1 kilogram of apples;
0.5 glasses of water;
a little cinnamon.

Step by step recipe.

Washed and peeled apples must be thinly sliced. Then they need to be placed in a prepared container and water added.
Place the container in the oven and cook until the fruit softens.
Then beat the apples with a blender until a homogeneous mass (puree) is formed. Then put the mixture on the stove and cook until it turns golden.
Next, beat again, adding cinnamon and honey.
Place the finished mixture on a baking sheet, spreading a sheet of parchment paper there.
Dry the cakes in the oven without closing it for about 3 hours.
Let them cool slightly and cut the cakes into the desired size pieces. After all, once the cakes have cooled down, they will be difficult to cut.

Pastille with apple agar-agar

If you prepare marshmallow based on this ingredient, it will turn out more airy and a little like marshmallow, beloved by many. The following components are required for this:

2 cups sugar;
1 kilogram of juicy apples;
chicken egg;
4 grams of agar-agar;
60 milligrams of water;
a little powdered sugar for dusting.

Step by step recipe.

The apples must be washed and peeled, and then pureed.
Add half the sugar to it and beat with a mixer.
When the mass has cooled, you can add the protein to it and beat everything until smooth.
You need to dissolve agar-agar in water, add the remaining sugar to it and boil for a minute over low heat.
When the syrup has cooled a little, add it to the prepared mass and beat the whole mixture for a couple more minutes. It is worth knowing that the syrup should not be cold, but also not so that the protein is brewed.
The finished mixture should be poured into a mold and allowed to cool for some time. Then sprinkle it with powdered sugar and start tasting.

Pastila prepared at home can be wrapped in paper and then placed in a bag. It is recommended to store it in the refrigerator. In this case, she will keep her taste qualities for several months.

Parchment paper can be easily peeled off if wet cold water. A few minutes will be enough and it will come off without damaging the surface of the prepared marshmallow.

Apples for marshmallow should be selected only juicy and dense. Otherwise, such a delicacy simply will not work.

Prepare something so delicious and healthy dessert You can also do it at home. And the effort expended is definitely worth it, because the delicacy turns out incredibly tasty!

You will learn more about how to make apple marshmallow in the following video.

Dostoevsky and Chekhov loved it, Nicholas II himself enjoyed its taste - pastila, a sweet dish of ancient Russian cuisine is popular to this day. Dessert on fruit juice was invented by the residents of Kolomna, and they learned about it in Rus' already 7 centuries ago.

The most famous factory that produced this delicacy is located in the Tula region, in the ancient city of Belev. Apple marshmallows were supplied from there to Europe. If previously sugar, honey and egg whites were traditionally added to pastila, today it is flavored with all sorts of fillings: nuts, cinnamon, cocoa and even hops.

Can't resist sweets, but don't want problems with your teeth and figure? Instead of taking cakes of dubious quality with harmful impurities from store shelves, try making apple marshmallows yourself at home! A dessert prepared with your own hands will not harm your slimness and will bring tangible benefits. Apple marshmallow - great option preparations for the winter!

Features of preparing marshmallows

Knowing some subtleties will help you make dessert at home even tastier.

Choose sour apple varieties enriched with pectin, a gelling agent. The quality of the apples determines the result, namely the texture, color and taste of the marshmallow.

If you can’t make the puree mixture thick and not spreadable, add a special thickener when cooking apples.

It is believed that the most delicious and dietary pastille is the one that is dried in the summer in the active sun. This pastille is laid out in a thin layer and has dark color and high density. But the protein version, factory-made, can be prepared at any time of the year.

Do you have a fruit dryer? You are incredibly lucky! You can prepare traditional marshmallows in just a day.

Cook the fruit in a non-stick bottom pan.

If the dessert is difficult to separate from the parchment, it means it is not completely dry. You also can’t over-dry it if you don’t want to end up with apple chips.

Apple marshmallow outdoors

You will need:

Apples - quantity as desired

How to cook:

Wash, peel, core and cut the apples into several pieces.
To the bottom thick-walled pan pour water to a centimeter and a half high. Then add apples to the top.
Bring to a boil over low heat and cook the fruit until soft.
Drain off the excess juice and chop the apples in a blender.
Place parchment on a large cutting board or baking sheet and grease it vegetable oil. Post it on him applesauce layer 1 cm.
In the sun, the dessert will dry in 2-3 days. At night, put him in the house.
Cut the finished marshmallow into slices and store in a glass or cardboard container.

Apple pastille with sugar in the oven

You will need:

Apples - 2 kg
Sugar - 1 glass

How to cook:

Place peeled and chopped apples on a baking sheet. Pour half a glass of water into the bottom.
Bake the fruit at 170 degrees for 40 minutes.
Wipe the cooled apples.
Place the mixture in a saucepan and continue to simmer over low heat.
Don't forget to stir. When the volume is reduced by 2/3 and the consistency becomes golden and thick, it’s time to remove from the burner.
Drain off the excess juice and beat the mixture with a blender or mixer.
Add sugar and continue whisking until completely dissolved.
Start drying.
Place the puree on a baking sheet lined with greased parchment paper.
Place in the oven at 40-50 degrees.
Drying will take up to six hours. Periodically check the readiness of the future dessert. At the end of drying, turn the layer over and dry it on the other side.
Dessert is ready! Cut as you like and store.

Apple marshmallow in a slow cooker with honey and lemon

You will need:

Apples - 1 kg
Honey - to taste
Lemon - half
Cinnamon - 1/3 tsp.

How to cook:

Place peeled and chopped apples in a multicooker container.
Turn on the “Baking” mode for 15 minutes. Stir the mixture every 5 minutes.
Mix the zest of one lemon, 2 tsp. lemon juice, cinnamon and honey.
Add the mixture to the steamed apples.
Line a baking tray with foil or baking paper and place ready mass above.
Place in the oven for 3-4 hours at a temperature of about 100 degrees.
Roll the resulting marshmallow into a roll or cut into pieces. Store dessert in a dark place.

Apple pastille with egg white

You will need:

Apples - 1.5 kg
Sugar - 1 glass
Egg whites - 2 pcs.
Powdered sugar - 1 tbsp.

How to cook:

Wash, peel and bake the apples in the oven until soft.
Puree the fruits in a blender, then pass them through a sieve.
Add half a glass of sugar to the mixture and beat until it turns light.
Beat the whites well with 0.5 cup of sugar until soft peaks form (like meringue).
Mix applesauce with whipped egg whites.
Place the apple-white mixture evenly on a tray lined with parchment.
Preheat the oven to 90 degrees and sushi for 4-5 hours.
Sprinkle powdered sugar on top and enjoy the natural taste!

This delicate delicacy, familiar from childhood, has won the hearts of sweet tooths all over the world. The ancestors of marshmallows and marshmallows, which were more reminiscent of meringue in their composition, appeared in ancient times in Southeast Asia. Their main components were whipped egg whites and granulated sugar. Next, the resulting viscous mass was dried in the sun or baked in an oven. Some cooks decorated the sweetness with pieces of fruit, others added nuts to it.

Recipes oriental sweets together with traders migrated to Europe. Each country has improved them in its own way. In Russia, the process of creating a new dessert also interested confectioners, because Russian people have always loved to eat tasty food. Ambrose Prokhorov is considered to be the creator of the recipe for apple marshmallow, which is now present on every counter. Let's look at how to prepare apple marshmallow at home.

There was a legend in the Prokhorov family that their great-grandfather got rich in Peter’s time by selling bast and bought land along the Oka. On his property he planted a huge apple orchard, which bore fruit beautifully.

One day the family of a descendant of the first owner of the garden received the richest harvest apples and baked some of them. It was also impossible to finish the delicious cooked fruits, and Ambrose Prokhorov suggested trying to beat them with egg whites and dry them. The apples were so sweet that practically no sugar was added to the mass.

The marshmallow dried in a Russian oven was named Belevskaya, named after the lands near the Oka. Two years later, the delicacy won the first medal at the St. Petersburg horticulture exhibition. The newspapers sang healthy sweets, and the Prokhorovs were proud of both the head of the family and the garden that had become famous.

There were no more extra apples left, since they were all used to prepare Belevsky marshmallow. Ambrose opened stores in Moscow, St. Petersburg and other cities of Russia.

Nowadays, marshmallows according to his recipe are also made in Kolomna, where the “Museum of Marshmallows” has been opened in an old wooden estate. The delicacy is quite dense and needs to be cut with a knife, but it is just as tasty and natural as it was at the end of the 19th century.

Most popular recipes

Preparing apple pastille at home is quite simple. It requires few products, but appearance and the taste of the dessert directly depend on their quality.

Contemporary and competitor of Prokhorov, merchant A.I. Abrikosov, forced his workers to use only the most ripe fruits without the slightest flaw. For the sake of high quality For sweets, he planted his own orchards, and workers picked pears, apples and berries from them.

There are several pastila recipes originally from Russia, the East and Southern Europe. You can try several options to find the one that best suits the tastes of your family and friends.

This type of marshmallow is prepared with a minimum amount of sugar. The main ingredient in it is apples. It will require:

2 kg of sweet and sour apples;
100 g granulated sugar;
1 egg;
10 g powdered sugar.

The cooking procedure is as follows.

Wash the apples, dry them and cut off any blemished skins. Remove the twig and the skin underneath. Place the apples on a baking sheet and place it in the oven. Bake the apples until they are completely softened.
After cooling the apples, grind them through a sieve to separate the grains and skins from the puree. Beat the finished puree with a mixer for 10 minutes. with half a share of granulated sugar.
Beat the egg white with the remaining half of the sugar until a thick mass forms.
Combine the puree and protein-sugar mixture and beat for a few more minutes until smooth. When ready, separate a small part (a few tablespoons) of the mixture and put it in the refrigerator.
Preheat the oven to 60-70 degrees. Place cakes up to 1.5 cm thick one by one on a baking sheet covered with baking paper. Dry them in a slightly open oven for 5 hours. Once the toothpick remains dry when pierced, remove them and cool.
Coat the cakes with the previously separated whipped mixture and place one on top of the other. Ideally, the marshmallow should be 3-4 layers. After that, return it to the oven and bake it as before. temperature conditions about an hour. Sprinkle the cooled top and bottom cakes with powdered sugar and cut the marshmallow into portions.

No sugar

The recipe can be made healthier if you do not add granulated sugar to it. In this case, you will also need juicy and dense, but very sweet apples. For additional shade To taste the marshmallow, add a pinch of vanillin or cinnamon to the whipped mass.

Those who like to be original use food coloring to add different shades to their cakes.

Kolomenskaya with sugar

Kolomenskaya pastila is looser and sweeter than Belevskaya. It will require many times more sugar and fewer apples. Due to this, the cake will be airy. Product composition:

800 g of juicy sour apples;
170 g granulated sugar;
1 egg;
10 g powdered sugar.

Wash the apples, dry them and cut out any spoiled pieces. Bake them in the oven at 180 degrees until soft. After freeing them from the core and skin using a fork and knife or rubbing them through a sieve, beat the pulp into a puree. Its weight should be 500 g.
While the puree has not completely cooled, pour all the sugar into it, stirring. It will quickly dissolve in warm puree, after which the mass must be cooled to room temperature.
Pour the protein into it and 10 minutes. beat the mixture with a mixer until a thick white substance is obtained. Immediately separate a few tablespoons of the mixture and put it in the refrigerator.
Pour the remaining mixture onto a baking tray covered with baking paper and dry for 5-6 hours in a slightly open oven at 60-70 degrees. As soon as the cake turns golden and stops sticking to your hands, remove it from the oven and place it on the table to cool.
After cooling completely, use a sharp knife to carefully cut the cake into 3 parts (it is very loose). Coat each with the mixture from the refrigerator, including both sides of the top crust and sides. Place the resulting semi-finished product in the oven again and dry for another hour at 60 degrees.
Sprinkle all sides of the finished cooled marshmallow with powdered sugar and cut into narrow, high strips.

This variety of marshmallow consists of rolls made of hard thin cakes. They do not contain egg white, but even with it, honey would still prevent the cakes from becoming airy.

Product composition:

1 kg apples;
2 tbsp. spoons of honey;
100 ml water;
a pinch of cinnamon.

The cooking procedure is as follows.

Peel and seed the apples and cut into thin slices. Place them in a pan, add 100 ml of water and bake in the oven at 160 degrees until soft.
Beat the finished apples into a puree and place it on the stove over low heat until it simmers until golden brown. When ready, beat it again with a mixer.
While whipping, pour honey into it and add cinnamon. Spread the mixture in a thin layer on a baking sheet covered with baking paper.
Dry the cakes with the oven slightly open for 2-3 hours. The warm cake will be soft, then it will harden, so cut it into squares and roll it into rolls without allowing it to cool completely.

Outdoors

The same procedure can be done without an oven. In the sun, the marshmallow will also dry in 4-5 days, but you need to protect it from flies and wasps by covering it with gauze. At night, treats should be brought into the house.

With walnuts

In the East, nuts are added to many sweets. In this way the cook makes their taste more refined. Pastila was no exception.

It will require:

2 kg apples;
150 g granulated sugar;
1 glass walnuts;
100 ml water.

The cooking procedure is as follows.

Peel the apples, cut into small slices, add water and bake in the oven until soft. Then beat them into a puree and simmer on the stove until dark.
Finely chop the walnut kernels. Pour them and granulated sugar into the puree and cook, stirring, for another 10 minutes.
Place the finished mixture on a baking sheet covered with baking paper and dry in a slightly open oven. low heat 6-8 hours. The thickness of the future cake should not exceed 1.5 cm, otherwise it will take longer to dry.
Cut the finished marshmallow into strips and, if desired, sprinkle with powdered sugar.

With agar-agar

Pastille made with agar-agar is similar to marshmallows. It turns out more elastic than one based on whipped egg whites.

It will require:

1 kg apples;
400 g granulated sugar;
1 egg;
4 g agar-agar;
60 ml water.

The cooking procedure is as follows.

Make apple puree and beat it with a mixer. Add 250 g of sugar during the process. When it's cooled down homogeneous mass pour in the egg whites and beat for 10 minutes.
Dissolve agar in water. Add 150 g of sugar and 1 min. boil on fire. Once it has cooled a little, pour it into the whipped mixture and continue beating with the mixer for a couple more minutes. In this case, it is important to observe one condition: do not let the syrup cool completely, but also do not brew the protein with it.
Pour the finished mixture into the mold and leave to harden at room temperature several hours.

With banana

Banana is very sweet, so no sugar is added to it. Its structure is quite airy, and there is no need for protein either. It is enough to beat 2-3 bananas well with a mixer, add applesauce and place the mixture on a baking sheet covered with foil or baking paper.

The banana paste dries for about 8 hours and becomes dark brown.

Apple marshmallow prepared at home should be wrapped in paper and placed in a bag. This well-baked product can be stored in the refrigerator for several months, but it is unlikely to remain intact until this time. The delicacy is too tasty for family members to forget about it.

Baking paper with ready-made cake The marshmallow will not come off easily unless it is moistened with water for a few minutes. Only after this you won’t have to peel it off, and the surface of the cake will remain smooth.

To prepare dessert, apples should be carefully selected. If their flesh is cottony, the dessert will not work. Only dense, juicy pulp will give the cake mixture the necessary viscosity and the finished pastille a rich taste.

Conclusion

Apple marshmallow prepared at home will make a special impression on children. And adults will also love that a dessert usually bought in a store is made at home. Knowing several recipes, you can choose the appropriate one and adjust the amount of sugar. Some people try to avoid it, while others have nothing against the airy, sugary sweet marshmallow cakes.

The photo shows how delicious they are. The natural delicacy does not require additional decorations, but when the marshmallow is served festive table, it is permissible to come up with a sprinkle of small multi-colored dots or sugar flowers.

You can add to part of the mixture left for greasing the cakes food coloring and, without cutting the marshmallow, turn it into a bright scarlet cake. For each event it is worth choosing a special decor for sprinkling. There will be plenty of time for this, since the marshmallow dries in the oven for a very long time, but it delicate taste will exceed all expectations.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

If there are tons of apples ripe in your garden, you, too, are probably wondering where to put them. Apple pies baked, the jam is made, it’s a shame to throw away the rest. Culinary blogger Maria Sorokina shares simple recipes preparing apple marshmallows, which she has been using herself for several years.

Pies are a good thing, but when the task arises of adding a really large volume of apples, this is no longer the method. I realized this last summer, when I came face to face with twenty kilograms of Antonovka, carefully collected by friends in their garden and given to us from the heart. The apples were very tasty and aromatic, but, as usual, they were small and crooked - I didn’t even want to think about peeling them. In addition, they deteriorated quite quickly - drastic measures were required. Such that the rapid consumption of raw materials, and the resulting product is compact and well stored.

I never liked apple jam, so that’s why I thought about marshmallows. First, a very simple one. Thin leaf fruit marshmallows are available in many places. In our country it is usually called levashi, in old books it is called fig. Sometimes it’s just apple or with berries, and sometimes it’s just berry. The Georgian equivalent is tklapi, usually made from cherry plum or tkemali and without sugar, used more for cooking (in soups and stews) than for eating just like that. But the essence of the method is the same - make a puree from the fruit, then pour it into a thin layer and dry it.

The amount of sugar is up to your taste; the main thing is to remember that it also affects the texture. The smaller, the denser and tougher the pastille. One way or another, the output will be a thin plastic sheet that can be rolled up and stored in the refrigerator indefinitely. Just tear off pieces, or cut into beautiful snails. A heart-warming dessert or snack literally straight off the cover of a magazine. healthy eating. In addition, it is very convenient to carry with you, which is what I actually did for six months.

However, somewhere in the middle of the apple stock simple marshmallow got bored doing it. Besides, when people shout from all sides about Belyovskaya and Kolomenskaya, no, no, but you start to think. I was not able to establish a strict difference between these concepts, but the essence of both is whipped marshmallow. Lush and light, in contrast to the thin and dense sheet. Some add egg whites to it, some don't, some add a lot of sugar, some add little.

Surprisingly, applesauce whips up perfectly anyway. So, in the end, I don’t add proteins and add very little sugar - the taste is more pleasant and the product is pure. After whipping, we also pour the puree into a layer, but already quite thick, and dry it. And then we cut them into rectangles and stack them on top of each other in 4-5 layers, gluing them together raw puree. The result is a very beautiful and noble dessert with a wonderful texture and bright apple flavor. Almost any seasonal apples are suitable, as long as they are easy to boil. If desired, you can mix them, for example, with currants or cranberries, or add honey, cinnamon, lemon juice(if not sour enough) and whatever your soul requires. It can also be stored in the refrigerator and also almost indefinitely. I was delighted and, despite my natural laziness, I did it until the apples finally ran out.

Regarding optimization of efforts and acceleration of processes. There is only one thing that is really labor-intensive in any marshmallow - turning whole apples into puree without peels and cores. Everyone has their own approach, but this is easiest for me. Without peeling or cutting anything, cut the apples into quarters and place in a pan of suitable size. The wider it is and the smaller the layer of apples, the better. Pour a little water into the bottom, cover with a lid and put on fire. Stir occasionally until the apples are pureed (usually this takes 15-20 minutes). The final mixture is very easily rubbed through a large sieve or colander, where all the excess remains.

If you plan to make whipped marshmallows, then it is important to really cool the puree. Refrigerate for at least four hours, preferably overnight, otherwise it won’t rise. Well, about drying. The best option here is a convection oven, about 70°C. One pass takes 6-8 hours, so the easiest way is to leave the marshmallow to dry overnight. And in the morning you get up and roll yourself rolls, tearing off pieces as you go and washing them down with coffee.

Thin sheet apple marshmallow (levashi/fig)

Apples - 1.5 kg (raw, unpeeled weight);
sugar - 300 g (less is possible, or no sugar at all).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree thickens slightly. Strain through a colander or large sieve. You should get about one kilogram of puree. Add sugar, mix.

Heat the oven to 70°C fan. Cover the baking sheet with foil (covering the bottom and sides). Lightly grease the foil with vegetable oil. Pour the puree into a baking tray and smooth it out (you will get a layer of about half a centimeter).

Dry in the oven for 6-8 hours. The pastille should become hard, and the surface should be almost dry (small droplets of syrup will remain) and glossy.

Let cool, remove from foil (if the edges are stuck, just cut them off). Roll it up and cut it into 3-4 pieces (for convenience). Wrap in film and store in the refrigerator. The output is 2-3 rolls with a total weight of about 600 grams.

Lush apple marshmallow (Belyovskaya/Kolomenskaya)

Antonovka - 1 kg (weight in raw, unrefined form);
sugar - 100 g (more is possible, for example 200 g, or you can omit it at all).

Cut the apples into quarters, place in a medium saucepan with a thick bottom, add 50 milliliters of water, bring to a boil and cook over low heat, covered, stirring occasionally, until all the pulp is pureed (about 15 minutes).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree thickens slightly. Strain through a colander or large sieve. You should get about 600 grams of puree. Add sugar, stir and chill in the refrigerator for at least four hours.

Preheat oven to 70°C fan. Line a deep baking dish measuring about 25 by 15 cm with parchment, covering the bottom and sides.

Beat the puree with a mixer until the mass becomes light and airy and approximately doubles in volume (with a hand mixer this takes 10-12 minutes, with a powerful stationary mixer - 7-8 minutes).

Set aside 100 grams of puree for subsequent coating of marshmallows, cover and put in the refrigerator. Pour the rest of the puree into the mold and smooth it out. Dry in the oven for about eight hours. The surface should become dry, and the marshmallow should spring back when pressed, like foam rubber. If when you press you feel the bubbles inside bursting, it means it’s too early and you need to continue drying.

Remove from the oven, cover with a second sheet of parchment and invert onto a baking sheet. Remove the parchment that is now on top. If it turns out that the marshmallow underneath is still dry, return it to the oven for 30 minutes to one hour.

Cut the marshmallow layer into four rectangles and stack them on top of each other, spreading each layer with the reserved whipped puree. Coat the block with the same puree on top and sides. Return the marshmallow to the oven for one hour (the surface should be dry). Remove from oven and let cool completely. The output is aboutdin block of marshmallow weighing about 200 grams.Store in the refrigerator, wrapped in parchment, then in film.

It is very difficult for those with a sweet tooth to switch to proper nutrition, despite a fairly large selection of delicacies - after studying the ingredients, you can find a lot of harmful substances in the composition. But homemade pastille from natural ingredients will become amazing dessert, which is suitable for both children and adults: nutritious, healthy and low-calorie.

In a slow cooker

Cooking time: 60 minutes (+5 days).

To prepare marshmallows in a slow cooker, you need the following ingredients:

1.5 kg of green apples;
300 g sugar;
75 g of nuts (you can remove them if you want a more dietary product);
0.5 tbsp. lemon juice.

The process of preparing dessert in a slow cooker is as follows:

Wash the apples thoroughly, cut out the core, peel them and put them in a blender, puree them.
Transfer the mixture to the multicooker bowl, add sugar, and mix.
Close the lid and set the “Cooking” mode.
After an hour, add lemon juice and finely crushed nuts and mix.
If the mass turns out to be very liquid, cook for another half hour.
When the excess moisture has evaporated, spread the resulting jelly on paper and level it.
Leave it on the windowsill for 4-5 days.

In the oven

Cooking time: 6 hours.

Calorie content per 100 g: 290 kcal.

Considered the most in a fast way receiving healthy treats. You need similar ingredients and in the same proportions as the recipe above, but only a few steps in preparation will change. After the applesauce is prepared, it needs to be poured onto a baking sheet lined with parchment, the thickness of the layer is about 0.7 cm. After this, dry the pastille at a temperature of +50 degrees for six hours.

To check the readiness of the treat, you just need to see if the marshmallow sticks behind the paper - if so, you can turn off the stove.

Cut the finished dessert into strips, roll and store.

Outdoors

Cooking time: 80 minutes (+5 days)

Calorie content per 100 g: 115 kcal.

This the recipe will work if the sun is very active. To prepare pastila you need:

1 kg of sweet apples;
water.

How to make healthy marshmallows without sugar

Cooking time: 60 minutes (+3 days).

Calorie content per 100 g: 79 kcal.

If you do not want to include sugar in your diet, then when preparing marshmallows you can replace it with liquid honey - buckwheat or flower honey is best suited for this purpose.

The ingredients are simple:

apples - 1 kg;
3-4 tbsp. honey;
ground cinnamon to taste.

Wash the apples thoroughly, peel them, cut them into cubes, put them in a saucepan and cook in own juice- they should become soft. After that, grind them in a blender, add cinnamon, heated honey, mix thoroughly.

Distribute the mixture over the dryer tray and leave to dry for 12 hours. Then we take it out into the air and leave it in the air for another 2-3 days.

Recipe for Belevskaya pastila at home

Cooking time: 80 minutes (+7 hours).

Calorie content per 100 g: 337 kcal.

This old recipe preparing such a delicacy, the preparation of which is accessible to every housewife. For preparation you need a small amount of ingredients, the process itself takes on average 6 hours. The main thing is to strictly follow the technology when working with each ingredient.

The delicacy can be stored for quite a long time if it is sealed in a glass jar.

The ingredients are as follows:

2 kg of apples (it’s better to take Antonovka);
250 g sugar;
3 eggs;
powdered sugar.

The cooking technology is as follows:

We wash and peel the apples, remove the stem and seeds. Place in a small container and send to hot oven- the fruits should soften (can be cooked on the stove).
Grind the fruits through a sieve or put them in a blender until pureed.
Break the eggs into a dry container, separating the whites from the yolks.
Beat the whites, add sugar to the mixture - it should turn into a thick foam.
Separate 3-4 tablespoons of foam, add the rest to the puree.
Cover the baking sheet with paper, pour the puree in a layer of about 1-2 cm, level it with a spatula.
Sprinkle with powdered sugar.
Dry at +70 degrees in the oven for 4-5 hours with the door open.
Cover with whipped egg white, place pieces of marshmallow on top of each other, dry for another 2 hours in the oven.

Let the delicacy cool, cut into pieces and serve.

How to cook with apples and plums

Cooking time: 60 minutes (+1 day).

Calorie content per 100 g: 220 kcal.

To do this tasty treat, you will need the following ingredients:

5 large apples;
2 tbsp. drain

Using ingredients in such proportions will result in a tasty and tender delicacy.

The cooking method is as follows:

We prepare the apples: wash them, remove the core, seeds, and cut off the skin. Wash the plums and take out the pits. Finely chop the apples, put them in a blender (meat grinder) along with plums, and grind them into puree.
Cover the baking sheet with parchment, spread the puree in an even layer up to 1 cm thick. Place in the oven at minimum temperature (+50-70 degrees) for 5 hours. Open the door to allow excess moisture to escape. You can also make pastille in the dryer: about 15 hours at a temperature of +35 degrees.
The pastille will be ready when it begins to separate well from the parchment. We cut the delicacy into strips, roll it into rolls and serve.

To keep the marshmallow longer, it is better to place it in glass jars, and the treat must be completely dry, otherwise mold may appear.

Delicate combination with pumpkin

Cooking time: 90 minutes (+8 hours).

Calorie content per 100 g: 80 kcal.

When preparing this marshmallow you need to take:

apples;
pumpkin in equal proportions.

You should not use sugar - the delicacy will already be sweet, but if you wish, you can add a little honey.

The cooking process will be as follows:

Wash the apples, divide them into quarters, cut out the core, and cut them into cubes. If summer varieties of fruit are used, you can leave the skin - it will be very soft, but with winter apples it must be removed.
We clean the pumpkin, cut it into cubes, remove the seeds. For cooking, it is best to take a large saucepan with a thick bottom so that the mass does not burn.
Pour water into a container - about 1 cm, throw chopped apples and pumpkin into it. Place the container on medium heat and stir the mixture constantly. Watch the consistency - the pieces should become soft.
After this, pour the contents of the saucepan into a sieve. When the liquid has drained, grind the puree in a blender or grind through a sieve. Add honey and cinnamon.
Preheat the oven to +60 degrees. Cover the baking sheet with paper, spread the puree in a layer of about 1 cm. Place the baking sheet in the oven for 4-5 hours.
Turn the dried fruit layer over and put it back in the oven for two hours. After this, we take out the marshmallow, cut it into pieces with a sharp knife, sprinkle with powdered sugar and put it in glass jars.

Recipe using quince

Cooking time: 60 minutes (+2 days).

Calorie content per 100 g: 190 kcal.

The following ingredients are needed:

1 kg quince;
3 medium apples;
1.5 liters of water;
400 g sugar;
1 lemon (juice).

Adhere to the following technology:

Wash the fruits, peel them, cut them into pieces, remove the seeds.
Put them in a saucepan, add a little water and put them on slow fire for 50 minutes.
Add sugar, lemon juice and cook, stirring constantly until the mixture becomes thick.
Place the finished mixture on a cutting board, moisten it a little with water, and level it so that you get a layer up to 1 cm thick.
Cover it with gauze and place it in a dry room for two days.
After this, cut the marshmallow into diamonds and sprinkle with powdered sugar.