Dessert

Apple pastille


Ingredients for Making Apple Pastilles

  1. Apples 2 kilograms.
  2. Shelled walnuts, chopped, 0.5 cup.
  3. Refined vegetable oil 1 tablespoon.
  • Main IngredientsApple, Nuts
  • Serving 4-6
  • World Cuisine

Inventory:

Thick-bottom pan, preferably with a non-stick coating, Blender or pusher, Baking tray, Parchment paper, Spatula for leveling mixtures, Scissors, Glass jar with a tight fitting lid, Cooker

Cooking apple pastille:

Step 1: wash, peel, cut apples.

For the preparation of pastilles, any apples are suitable for us: beaten, crushed, damaged, rotted. The sweetness of the pastille is regulated by the sweetness of apples. No need to add sugar. We wash the apples under running cold water, remove all external damage. Cut in half. From the halves of apples, remove the core and the stalk. If there is any damage inside, then they also need to be cut. Washed and peeled apples are cut into large slices. The form and quantity is not important - all the same, then we will mix until a homogeneous mass.

Step 2: cook the apple pastille.

For cooking apples on a pastille, it is best to choose a thick-walled pan. Ideally, non-stick. Pour a quarter glass of water into the bottom of the pan and add chopped apples. Bring it all to a boil. Cook the apples under the lid until they are completely softened. Depending on the variety of apples and the size of the slices, the apple mixture is boiled for 15-25 minutes. When the apples begin to creep, they need a little help. To do this, directly in the pan, grind the apples with a blender or crush until an uneven mass of puree. The presence of skins in apples should not confuse you - all the same, they will not be felt in the total mass of marshmallows. In the same period, add chopped walnuts. We leave our semblance of applesauce over low heat without a lid to evaporate excess liquid.

Step 3: dry the pastille in the oven.

When our nut and apple puree evaporates to a state of thick jam, it's time to dry it in the oven. We cover the baking sheet with parchment paper and lightly grease it with refined vegetable oil. Oil needs to be lubricated so that later it is easier to tear the pastilles from parchment. We pour our nut-apple mixture on a baking sheet and level it with a spoon or spatula. It should be a layer with a thickness of not more than half a centimeter. Preheat the oven to 100-120 degrees. Put the pastille in the oven. If possible, leave the oven door slightly ajar. Here you need to be patient - the process of drying the pastille takes several hours. In the process, the nut-apple mixture will darken. You can determine the readiness of the pastille by the saturated color and elastic, but not sticky consistency.

Step 4: serve the apple pastille.

We take the finished pastille from the oven. Gently flip it onto a clean, flat surface and remove parchment paper. If you plan to store the pastille for a long time, then you need to roll it up without paper into a tight roll and put it in a dry clean jar with a well-fitting lid. You can store the jar with pastila in the refrigerator or in a dry, cool, dark place. If the pastille is planned to be eaten without any delay, then we cut the layer with scissors into strips. From these strips you can make various edible figures, which is especially interesting for children. Well, for us adults, it’s very useful to have a strip of marshmallows on long thoughtful nights near the computer when you really want to “chew something.” Enjoy your meal!

Recipe Tips:

- - depending on the variety of apples, the taste of pastille also changes. If you have completely sour apples, and you want sweet candy, then you can add 2 tbsp of sugar when cooking. Then the evaporation time will increase.

- - the more liquid in applesauce, the longer it will take to evaporate. Ideally, apples are stewed in their own juice.

- - In addition to nuts, candied fruits, raisins, and crushed dried fruits can be added to apple marshmallows.

- - so that during drying the parchment does not stick to the pastille, you need to lubricate it with a small amount of vegetable oil.

- - if the parchment is firmly stuck, it means you overexposed the pastille in the oven. Try wetting the parchment on the back of the formation with clean water several times and carefully removing it from the marshmallow.

- - if when cutting the pastille with scissors into pieces, you notice that it is wet inside and sticks to the scissors, then you can dry the pastilla cut into strips in the oven.