Cooking a delicious homemade apple pastille

Cooking knows many methods for making pastille: recipes passed down from generation to generation, original methods and new dishes adapted for a specific locality. At the heart of a delicious homemade dessert are the same ingredients: apples, egg whites and sugar, or its equivalent.

The main components are:

• Sugar or its substitute.
• Pectin or agar agar.
• Fruit-based puree.
• Drinking water.

The beneficial substances of sweets make it a valuable source of vitamins. Pastila is prepared at home at high temperature, which will help the mineral substances not to disintegrate, but to remain in a form convenient for absorption. The product is enriched with calcium and magnesium, which positively affects the condition of bones, hair and skin. There is no fat in pastilles, it is perfectly processed and absorbed, nourishes the body with useful substances and supplies the brain with glucose, improves memory and improves vitality.

Pectin removes toxins, strengthens the immune system and restores the microclimate in the intestines. Apples are an iron-containing fruit, and in pastil of this substance to increase hemoglobin in abundance. There are contraindications: allergic reactions, obesity and weight gain with uncontrolled consumption, it is impossible for diabetics, if made on the basis of sugar.

Calorie Marshmallow

People who control weight or are at the stage of weight loss are worried about caloric intake. Remember, the energy value of homemade pastille is different from the purchase - there are more calories in the home.

For those who follow a diet, a glue-type product that is prepared using agar-agar will be useful:

• Gelatin substitute has a low calorie content.
• A mixture of polysaccharides of agarose and agaropectin enhances the body's immune defense against viruses and bacteria.
• An extract from red and brown algae helps to remove toxins, harmful substances and toxins.
• Agar agar improves peristalsis, lowers blood sugar and cholesterol.

The cost of glue-type pastilles on the market is higher than usual, but a low caloric value makes it dietary.

The recipe of the classic Belevsky pastila

The birthplace of Belevsky pastila is the Tula region. The recipe was invented 150 years ago. Its uniqueness lies in the fact that only one variety of apples is used in the manufacture - Antonovka, with a thin acidity, delicate taste and amazing intense aroma.

The recipe is simple and few ingredients are needed. However, cooking takes a lot of time, but the result pleases with the look and taste. Most of the minutes spent on drying the dish and bringing it to a ready state, so the intervention of the cook is minimal, but do not forget about checking the product in the oven when baking.

• Apples of the Antonovka variety - 2 kilograms;
• Squirrels, separated from yolks from chicken eggs - two pieces;
• Sugar - one glass.

1. Rinse whole apples, peel the seeds and the stalk. Leave the peel - it will go away in the process of rubbing the fruit.
2. Put apple parts in a specially prepared container and bake at a temperature of 180 ° C until they “float”. Then wipe with a sieve.
3. In the resulting mass, carefully pour 1⁄2 part of a glass of sugar and beat the mixture with a whisk or a fire bar.
4. Beat the squirrels. Add the remaining sugar, pour in a spoon and continue stirring. Readiness can be judged by the elasticity of the resulting mass, the so-called "hard peaks". The volume will increase at least twice.
5. Having laid aside 2-3 tablespoons of whipped proteins, in the main mass, introduce apple puree with gentle movements.
6. Cover the baking sheet with baking paper or use a special silicone (teflon) mat. Put the mixture in a thin layer.
7. For drying with the door ajar, keep the composition for 7 hours at a temperature of 100 ° C.
8. Cut the mass into 4 parts, grease with the remaining protein mixture and spread it under each other. Send to the oven for 2 hours.
9. Take out after time and enjoy the taste and aroma of the finished product.

Belevskaya sugar-free pastille

• 1 kg of apples Antonovka;
• To taste - honey.

1. Peel the fruit and make jam using honey. Pass the fruit through a meat grinder, stew to a soft consistency and beat with a blender.
2. It will take 2 to 3 hours to extinguish. Remove the mixture when the apples are completely soft. If the fruit is dry, add a little water. Cook in a thick-walled pan.
3. After thickening, dry the mass. To do this, put parchment paper on a baking sheet, spread it with refined sunflower oil and pour apple jam with a thin layer (7-8 mm).
4. Open the oven door. Dry at 100 ° C for 4 hours. When the jam ceases to stick, it is ready.
5. After cooling, flake the pastille with parchment paper, turn over, moisten with water and leave for 5 minutes.
6. Remove the sheet, cut the dish with a knife into rectangular pieces and roll them into tubes.
7. Marshmallow is stored longer without added sugar.

How to make apple candy in a slow cooker

• Apples sweeter - 1 kg;
• Natural honey - one tablespoon;
• Water - 2-3 tablespoons of tablespoons.

1. Peel the apples, cut into slices, place in the bowl of the multicooker, add water.
2. Stew for 40 minutes in baking mode.
3. At the end of the process, drain the juice and let the contents cool together with the bowl.
4. Transfer the mass to a blender, add honey, grind to a puree consistency.
5. Dry the resulting jam in the oven or on the windowsill until done.

How to cook pastille in the oven

1. Peel the apples in an amount that fits in a 5-liter pan.
2. Pour 1 cup of water and bring to a boil.
3. Add 5 tablespoons of sugar or honey.
4. Boil the porridge to a consistency, then grind it with a blender and cook until thickened.
5. Remove from heat and cool.
6. Put apples on a baking sheet with parchment in a layer no more than 0.5 cm thick.
7. Turn on the upper and lower heating in the oven (ideally, the "Convection" mode), set the temperature from 80 to 90 ° C. Attention! Open the oven door slightly.
8. Dry 3 to 4 hours. If you lower the temperature to 50 - 60 ° C, the cooking time will increase by 1 - 2 hours, but more nutrients will remain in the treat.
9. If the cutlery does not stick to the pastille, then the dish is ready.
10. Cool and cut into several parts, then roll into a tube.

Homemade pastille in the dryer

• Apples - 2 kg;
• Beet sugar - 0.2 kg;
• Cinnamon to taste.

1. Peel the apples and chop in any way possible (with a blender, a grater with small holes). Add sugar and cinnamon, mix the ingredients.
2. Dry the resulting mass in the oven. Smear the parchment paper with vegetable oil, spread a thin layer of applesauce.
3. Set the maximum temperature, rearrange the pan from line to line every hour.
4. Cooking time from 6 to 9 hours, depending on the variety of apples and the technical features of the dryer.
5. When finished, roll the pastille with a tube or cut into pieces.

Video

Useful Tips

There are several tips that will make the pastille an unforgettable treat.

• Fruits for cooking choose ripe, sweet and juicy.
• Sugar is added only if the fruit is acidic.
• Please note that from heavily mashed fruit, the paste is more dense.
• To prevent the product from sticking to a sheet of parchment, grease it with vegetable oil.
• Overripe fruits are great for making mashed potatoes.
• Distribute the mixture in the center with a thicker layer than at the edges.
• One tray requires half a glass of applesauce.
• The pastille is ready when it does not stick to your hands or cutlery. However, the rule is not relevant for all fruits.

Like all products, pastille has contraindications, but there are much more benefits. If you are moderate in desires and carefully read the contraindications, the use of goodies will be safe and enjoyable.

Watch the video: Homemade Fruit Gums Recipe (October 2024).