Juice, puree, marmalade, apple paste - at the same time! How to use apple pulp. Recipes from carrot cake. Recipes for homemade pastille made from cake Pastille made from foam after squeezing apple juice

Are you running out of apples yet? Don't know where to put the pulp and juice foam? Then these recipes are for you.

Marmalade is a thickened jam that, in addition to fruit, contains sugar and a thickener - pectin or agar-agar. Pastila is actually jam, but dried in the form of a layer.

In this recipe I have real marmalade and marshmallows, but without sugar - I use the sweetener Fitparad No. 1 (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallows exclusively from apple foam. And apple cheese is made from pulp.

Have you ever done ? Then you know that when extracting juice, a lot of foam is formed. Its quantity depends on the variety and ripeness of the apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curdle and form a tasteless clot. Those. it has to be thrown away or removed and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no children who like puree, half of it is wasted...

But applesauce contains a large amount of pectin. Remember, I wrote about dietary fiber in the article. 100 g of apples contain about 0.9-1.7 g of pectin; during juice production, the distribution does not occur equally - a tiny portion of dietary fiber remains in the juice (no more than 0.2 g, and in store juices there is none at all). Most of the pectin remains in the puree, a smaller part in the cake. Fiber, on the contrary, is most of it in the cake, less in the puree. Those. different types of dietary fiber allow you to prepare two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallows and marmalade in Rus' were made from Antonovka, I make marmalade from any variety - from Melba, Rose filling, Striped anise, Streifling, whatever is ripe.

Products

Applesauce
Apple pulp
Sweetener Fitparad No. 1 - to taste
Cinnamon - to taste

How to make apple cheese

First I prepare the juice. I cut my apples (sweet and sour) into halves or quarters, remove the core and all spots. I don't remove the peel. I run the apples through a juicer (I have a Philips HR1863) and get juice and pulp. The juice pours into the glass and forms a head of foam. I drain the settled juice and pour the foam into a colander over two layers of gauze. Juice continues to separate from the foam. I take out the pulp and put it in a separate bowl. I drive the juice away again and pour the foam into a colander again until it is completely filled with foam. Now attention! I tie the gauze into a bag (opposite corners) and hang it over the pan (as homemade cottage cheese is made). In a few hours, the juice will drain and a thick puree will remain in the gauze.

While the juice is draining, you can start making pulp. Depending on the variety of apples and the professionalism of the juicer, the pulp obtained has different moisture content.

I put apple pulp, about 500-600 g in size, into a glass refractory bowl (baking dish). At the same time, I remove the largest pieces of peel. My juicer produces very fine pulp, but sometimes I come across large sections of peel - I take them out. If the cake after the juicer is very, very dry (this also happens), then you need to add water, about 100 g per 400-500 g of cake.

I turn on the microwave for 20 minutes at full power - mine is 900 W. After 20 minutes, I mix with a spoon and leave for another 10 minutes at full power. Then I look at the condition of the mass. If the cake was initially too wet, you may have to do three cycles of 20 minutes each. If it’s a little dry, just 30 minutes of cooking is enough.

Very important! The microwave power and cooking duration depend on the volume of raw materials. If you put a small portion, for example 200-250 g, then the power must be reduced, set to approximately 450-600 W, or the time reduced to 10 minutes, otherwise the mass will quickly dry out.

The main guideline is to reduce the volume of the cake and its moisture content. Ideally, the result should be a mass like soft plasticine. But you need to taste it - if the mass has decreased, become drier, but you can feel the harsh fragments of the cake, you need to add water and put it in the microwave again. Those. The peel particles should not be felt at all.

But that is not all! At this stage, I add cinnamon and sweetener to taste; by the way, it is not necessary to sweeten! I knead everything with a fork (you can’t mix the plasticine with a spoon). And now I put the whole mass into a rectangular silicone mold; there is no need to grease it. Carefully crush the apple mixture over the entire shape with a spoon. I compact and level. I put it in the microwave again for 10-15 minutes at medium power (300-450 W). Time is approximate.

I periodically open it and check that the edges of the apple mixture in the mold are not dry (the middle always cooks worse than the edges). If you see that the corners of the mold are drying too much, take them out immediately!

The result was a real apple block. The initial volume of raw material cake should decrease by approximately half. I repeat, the cake contains little pectin and a lot of fiber, so the resulting mass may turn out to be crumbly, this is normal. Although, during this time the peel will, of course, already soften. Now the entire mass of the formation must be put under pressure. To do this, I place the silicone mold in a plastic container, cover it with a plastic lid of a suitable size (can be cut from some food box) and place a couple of dumbbell plates on top (15 kg in the photo).

After 3-4 hours (you can wait longer) the apple cheese is ready.

Let me explain why you can’t prepare the pulp right away in a silicone form: it’s inconvenient to stir. I mix with a fork, or rather knead, and a fork can scratch a silicone mold, but not a glass one.

Why can’t you do without a silicone mold - if you crush the apple mass in a glass container, then it will stick and you won’t be able to pull it out. Especially after the press. If you don’t put it under pressure, you won’t get a cheese mass - it won’t be dense enough.

By the way, apple cheese is a fairly common dish in European countries. If you want to add sophistication to this recipe, add chopped pistachios or hazelnuts or dried berries to the apple mixture. Pistachios are simply amazing!

How to make apple marmalade and pastille

Now let's move on to the second part of Marlezon apples. Marmalade or pastille from puree. The difference is colossal! From the cake we get dense sweet sticks, quite dry; if you dry them too much, the taste is reminiscent of dried apples, but softer. Applesauce has a high pectin content but high moisture content. Therefore, it takes longer to cook. My 500 g mass is cooked in three cycles of 20 minutes at full microwave power. However, you can interrupt cooking. Continue in the evening or even the next day - no big deal, just cover the bowl with a towel.

So, I put the puree in a glass baking dish and turn on the microwave.

The first cycle is 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, stirred twice (after 10 minutes). Added sugar and cinnamon to taste. By this time, the mass of the puree had halved and the puree had thickened.

I turn it on for the third time for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) under any circumstances.

It is very important to observe. The microwave cooks quickly, but does not evenly affect the total mass. So I sit next to the spoon and make sure that my puree dries evenly. The result is a very sticky dark burgundy mass. Like very soft plasticine. You can boil the last cycle not at full power, but at 600-450 W. If you have a little puree, then you need to reduce the time or reduce the power of the microwave, otherwise the edges will burn or the mass will dry out.

I transfer the marmalade mass with a spoon into a silicone mold, pressing down thoroughly. And the last time in the microwave for 5 minutes.

You can see from the photo the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, sticky.

It decreases by about three times from its original volume. I let it cool right in the mold. I shake it out onto the board and then see how wet it is. If necessary, it can be dried on the radiator (covered with a towel). But now the batteries haven’t been turned on yet, so if it’s not a little dry, I put the marmalade on parchment, cover it with clean gauze and put it on the kitchen mezzanine. It’s hot in my kitchen and the marmalade ripens in a day or two.

The finished layers of apple marshmallow can be cut into pieces 1.5-2 cm in size, rolled in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also contain a lot of pectin. The combination of applesauce and plum is very tasty. Can be made from pears.

Thick, dry apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, you can use it for fondue - dip it in melted chocolate (if you're on a diet, you can dip it in dark chocolate).

But marmalade opens up more possibilities: you can’t sprinkle it with powdered sugar, since it’s quite wet and the powder will get soggy. It is only possible in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo it is still in cocoa and sesame flour.

The marmalade turns out to be very tasty if you add roasted seeds or nuts to it at the last stage of boiling, before forming the bar.

You need to store marmalade and cheese in a cool place, preferably in the refrigerator (I kept it perfectly for up to 2 months). It is not advisable to wrap them in film or a bag. It is best to wrap in parchment and place in a thick paper bag or storage container. Ideally, it is best stored in cardboard jars, like those used for Pringles chips or bebi herbal tea.

The nutritional value of apple marmalade and cheese depends on whether you add any other products: sugar, nuts, seeds. And on the degree of boiling of the apple mass. No matter how much I make cheese and marmalade, the cheese mass boils down to 2 times its original volume, and the marmalade mass boils down almost three times (2.7-3).

Nutritional value of products:

Products, 100 g	Squirrels	Fats	Carbohydrates	kcal	food fibers
Applesauce	0,25	0,17	9	39,4	6,2
Apple pulp	0,5	0,18	9,2	41,3	6,5
Apple marmalade made from puree	0,6	0,4	18,4	98,5	15,5
Apple pomace cheese	1	0,4	18,4	82,6	13

This is how the dessert turns out, compared to store-bought marmalade or sugar marshmallows, the calorie content is about 3-3.5 times less, and the carbohydrate content is 4-4.5 times less. For reference: marmalade from the store contains almost 80 g of carbohydrates and has a calorie content of 320 kcal. And yet, you can often hear the phrase: “marmalade is healthy, it contains pectin.” So, pectin in marmalade is only 1.2 g per 100 g of product - this is a minuscule amount, 4.5-4.8% of the daily requirement.

And now the question arises: is it possible to make marshmallows or marmalade from whole apples, without making juice? Well, of course you can. Here, each housewife chooses what is more convenient: you can cut the apples into slices and stew them in a saucepan (without water over low heat), pressure cooker, microwave or slow cooker (stew mode). Then rub through a sieve or blender and dry. The result will be pastille or marmalade of excellent taste. But the chemical composition will be slightly different, with a higher carbohydrate content and less dietary fiber per 100 g of the final product.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Since you are already here, it means that I am not trying in vain by sharing the best healthy and at the same time delicious recipes. Today I was going through old notebooks with notes, planning the menu for the weekend, and do you know what I found there? A recipe for a delicious delicacy that has been familiar to all of you since childhood! Do you think apple marshmallow at home is something complicated and incredibly ingenious? You’re wrong, now I’ll tell you how to quickly and easily prepare an amazing dessert, healthy even for kids and completely safe for your figure!

“Kislinka” without sugar from homemade applesauce

Believe it or not, you will need a minimum of ingredients here, but you will get an amazing treat for tea. I usually cook this marshmallow in the oven when there is little sugar in the house, and my family demands a tasty treat for tea, refusing to go to the store.

Ingredients:

water;
juicy apples.

Preparation:

Peel the apples by removing the peel and seeds. If your family loves compotes, then I advise you to dry the peel thoroughly and put it in jars - it will make a wonderful and healthy drink in winter. Cut the fruit into small slices.
To prepare marshmallows, it is better to take a pan with thick walls and a bottom, otherwise you will have to wash it for a long time. Place your delicious slices in it and pour in some water.
Simmer the fruit slices over low heat until they begin to soften. Be sure to drain the liquid; you can use a sieve for this. There’s also a little trick here: the juice will make amazing jelly or marmalade.
Blend the apples into a smooth paste using a sieve or blender.
Place the brown aromatic mass on confectionery parchment, make sure that the layer of puree does not exceed 5 mm, otherwise the delicacy will take too long to dry.
Preheat the oven to 100 degrees and place the parchment with the future marshmallow into it. Do not close the door, allowing steam to escape unhindered.
After a few hours, turn over the almost finished sugar-free yummy and dry for another hour and a half.
I cut the finished marshmallow into beautiful shapes (if I manage to get ahead of the impatient tasters), and you can show your imagination and wrap it in beautiful rolls.

If you really want to enjoy delicious marshmallows, but don’t want to bother, then you can take the jam and dry it the same way as apple mass, the only difference is that the process will speed up much more.

You can make not only marshmallows from apples, but also great ones.

"Home"

This recipe is a little more complicated than the previous one, but under my strict guidance you can do it without any problems. I advise you to choose juicy and ripe fruits; they boil faster. Also a little secret - sweet ones burn more often than sour ones, so try to choose sour varieties for marshmallows.

Ingredients:

320 gr. ripe, sour apples;
1 raw protein;
8 tablespoons of water;
165 gr. sugar sand;
agar-agar on the tip of a spoon.

Preparation:

As in the previous recipe, prepare the apples and send them to stew.
While the fruit is preparing, cook the syrup - briefly pour water over the agar-agar, then add sugar and cook the syrup.
Grind the finished fruit slices through a thick sieve and beat the applesauce paste with protein in a blender bowl until you get a thick white mass.
Mix the slightly warm syrup with the apple mixture and place in a prepared flat wide mold (be sure to cover it with film!).
After a day, turn the delicacy onto a board, cut into long pieces and dry in the sun or at room temperature. I also like to roll marshmallows in powder.

I forgot to warn you that making puree will be much easier if you stew the apples in a slow cooker.

Belevskaya marshmallow

Belevskaya marshmallow from the Tula region may well be considered a national treasure, because the history of its preparation has been known for more than one and a half hundred years! Keep a surprise from me - a step-by-step ancient recipe that our great-grandmothers used, and I got it from my mother along with an old recipe, which I still hold in high esteem. I’ll tell you one important secret - you can make a real delicacy only from sour apples; Antonovka is best.

Ingredients:

1 kg 800 gr. Antonovka;
2 squirrels;
10 tbsp. l. granulated sugar.

Preparation:

After peeling and cutting the apples into several pieces, place them in a slow cooker or oven for a quarter of an hour. Keep an eye on it - as soon as the juice begins to stand out, take it out and grind through a sieve. Of course, cool it down a bit first.
Beat the mixture with half the sugar for up to an hour (if patience does not run out much earlier).
Grind the whites with the remaining sugar until they reach their “peak” state.
Mix both masses, just carefully, trying not to disturb the protein structure. Place a little paste in a separate container and cover with cling film to prevent the surface from weathering.
Dry in the oven for several hours, be sure to open the door slightly.
Carefully separate the layer from the parchment (with which you, of course, did not forget to cover the baking sheet), cut into several identical parts and layer them with the remaining mass.
Dry your delicacy in the oven for another couple of hours, then sprinkle generously and generously with powder.

Apples are, without a doubt, a dietary product. And you can use them. It’s useful to read, because the effect is noticeable!

“Winter Fantasy”: pastille made from cake for the winter

And now I’ll tell you an excellent recipe for preparing marshmallows for the winter, and here we will not use apples, but the cake left after making the juice. Don't know how to store treats? Simply wrap in parchment paper and place in a cool, dry place. Even better, if you put it in a food container, the marshmallow will not spoil until next year.

Ingredients:

apple pulp;
water;
granulated sugar.

Preparation:

Place the pulp into a thick-walled pan, adding sugar: the less, the better, we care about our figure! Be sure to add a little water to prevent burning.
Evaporate until the liquid disappears, then place the still hot mixture on parchment. Arm yourself with a spatula and spread evenly over the entire sheet, the layer should not exceed 5-6 mm.
Place the baking sheet with marshmallows in a warm oven and dry until the surface of the layer becomes elastic and dry. This usually takes several hours.
Wrap the finished marshmallow in tubes and dry a little more.
Fold into parchment balls, then into plastic or glass containers.

Check your sweet supplies periodically. If you notice that the marshmallow is starting to deteriorate, then it is better to sort it out, throw away the spoiled one, and put the good one in the oven and dry it thoroughly. I don’t recommend storing it after this; it’s better to eat it right away.

I think you are convinced that preparing a fragrant, healthy treat is not at all difficult, right? Give your family and friends a holiday by treating them to a light dessert. I sometimes make marshmallows during the holidays, and they are always a huge hit, disappearing from the table almost instantly. If you want to surprise your friends, share on social networks. The very last piece of advice from me today is to subscribe to our blog news, so you can be the first to know what awaits you on the pages, and I assure you that there will be many surprises! I say goodbye to you just for a little while, until we meet again and all the best to you, dear friends!

Are you running out of apples yet? Don't know where to put the pulp and juice foam? Then these recipes are for you.

Marmalade is a thickened jam that, in addition to fruit, contains sugar and a thickener - pectin or agar-agar. Pastila is actually jam, but dried in the form of a layer.

In this recipe I have real marmalade and pastille, but without sugar - I use the sweetener fitparad No. 1 (based on erythritol) and without a thickener - apples themselves contain a lot of pectin.

I make marmalade and marshmallows exclusively from apple foam. And apple cheese is made from pulp.

Have you ever done? Then you know that when extracting juice, a lot of foam is formed. Its quantity depends on the variety and ripeness of the apples - the looser (and riper) they are, the more foam. If this foam is left in the juice, then during sterilization it will curdle and form a tasteless clot. Those. it has to be thrown away or removed and separately rolled into jars, for example, for feeding babies. This requires a lot, a lot of jars, and from my own experience I was convinced that if there are no children who like puree, half of it is wasted...

But applesauce contains a large amount of pectin. Remember, I wrote about dietary fiber in the article. 100 g of apples contain about 0.9-1.7 g of pectin; during juice production, the distribution does not occur equally - a tiny portion of dietary fiber remains in the juice (no more than 0.2 g, and in store juices there is none at all). Most of the pectin remains in the puree, a smaller part in the cake. Fiber, on the contrary, is most of it in the cake, less in puree. Those. different types of dietary fiber allow you to prepare two completely different products using different technologies. But both are very tasty and healthy.

Traditionally, marshmallows and marmalade in Rus' were made from Antonovka, I make marmalade from any varieties - from Melba, Rose filling, Striped anise, Streifling, whatever is ripe.

Products

Applesauce
Apple pulp
Sweetener Fitparad No. 1 - to taste
Cinnamon - to taste

How to make apple cheese

While the juice is draining, you can start making pulp. Depending on the variety of apples and the professionalism of the juicer, the pulp obtained has different moisture content.

The main guideline is to reduce the volume of cake and its moisture content. Ideally, the result should be a mass like soft plasticine. But you need to taste it - if the mass has decreased, become drier, but you can feel the harsh fragments of the cake, you need to add water and put it in the microwave again. Those. The peel particles should not be felt at all.

After 3-4 hours (you can wait longer) the apple cheese is ready.

How to make apple marmalade and pastille

So, I put the puree in a glass baking dish and turn on the microwave.

The first cycle is 20 minutes, stirred with a spoon.

The second time I turned it on for 20 minutes, stirred twice (after 10 minutes). Added sugar and cinnamon to taste. By this time, the mass of the puree had halved and the puree had thickened.

I turn it on for the third time for 20 minutes. I stir every 5-7 minutes. The mass should not dry out in certain areas (especially along the edges of the mold) under any circumstances.

I transfer the marmalade mass with a spoon into a silicone mold, pressing down thoroughly. And the last time in the microwave for 5 minutes.

You can see from the photograph the difference between the marmalade mass and apple cheese - it is plastic, uniform in texture, and sticky.

The finished layers of apple marshmallow can be cut into pieces 1.5-2 cm in size, rolled in sugar and it will be real marmalade.

In addition to apples, marmalade can be made from plums and pumpkins - they also contain a lot of pectin. The combination of applesauce and plum is very tasty. Can be made from pears.

Thick, dry apple cheese can be rolled in cocoa, powdered sugar, or both. If you want, you can use it for fondue - dip it in melted chocolate (if you're on a diet, you can dip it in dark chocolate).

But marmalade opens up more possibilities: you can’t sprinkle it with powdered sugar, since it is quite wet and the powder will get wet. It is only possible in sugar, poppy seeds, sesame seeds, ground nuts, crushed cookie crumbs, coconut flakes. In the photo it is still in cocoa and sesame flour.

The marmalade turns out to be very tasty if you add roasted seeds or nuts to it at the last stage of boiling, before forming the bar.

Nutritional value of products:

Products, 100 g	Squirrels	Fats	Carbohydrates	kcal	food fibers
Applesauce	0,25	0,17	9	39,4	6,2
Apple pulp	0,5	0,18	9,2	41,3	6,5
Apple marmalade made from puree	0,6	0,4	18,4	98,5	15,5
Apple pomace cheese	1	0,4	18,4	82,6	13

Homemade marshmallow can be made from almost any berries and fruits. A dessert made from seemingly already processed raw materials, for example, cake that remains after receiving juice, will also be delicious. In this article we will talk about how to create a wonderful delicacy using such an ingredient.

Apple pulp pastille

You will need:

apple pulp;
2-3 tbsp. water;
powdered sugar.

Pour liquid into a saucepan with thick walls (it is best to use a pressure cooker), place the apple mass and cook on the stove for 20-30 minutes, stirring constantly. Then the future delicacy is allowed to cool slightly and, while warm, is placed on a baking sheet covered with parchment in a layer about 5 mm thick.

Dry the marshmallow in the oven for 1 hour at a temperature of 100 o C, with the door slightly open so that the product does not get baked.

Due to the fact that sugar is not included in the dessert, it is low in calories. This will undoubtedly please many women. But, if desired, you can add both granulated sugar (for example, if the apples are very sour) and various spices to your taste.

The finished delicacy is cut into strips, squares or other shapes and, sprinkled with powdered sugar, is stored in a dark place.

Orange marshmallow

You will need:

500 g orange pomace;
200 g sugar;
2 egg whites;
hazelnut;
sesame.

First, you should make sure that the orange pulp is not too dry. If this is the case, then you should add some freshly squeezed juice to it. The mass should be moist but viscous. Next, you need to beat the whites to stable peaks, adding 1/3 of all the sugar used in the recipe.

At the next stage of creating the dessert, you need to carefully mix the orange pulp with nut crumbs and proteins. It is better to bring the marshmallow to readiness in a special electric dryer. Cover its compartments with baking paper, place the fruit-egg mixture on it in a layer no thicker than one centimeter and sprinkle sesame seeds on top. This component can be lightly fried in a dry frying pan until golden brown.

Dry the delicacy for 6-10 hours at a temperature of 40 o C. After the specified time, cool the product and cut into pieces of a convenient size and shape for you. The pastille should be stored in glass containers or cardboard boxes, always closed. This product, if properly dried, has a very long shelf life.

By showing your imagination and using these recipes, you can get a delicacy with the taste that you like! In addition, such a dish can probably be made unsweetened by using pulp from vegetable juices. If you mix it with salt and spices, place it in the oven and keep it there a little longer than the allotted time, you will get delicious crackers that are perfect for both soups and main courses.

Good luck in your culinary creativity and bon appetit!

Sweets are a favorite treat for both children and adults. However, besides taste, sweet candies do not bring benefits to the body.

But homemade natural sweets are a mixture of benefits and taste at the same time. One of these delicacies is apple pastille, which takes a little time and effort to prepare at home.

At the same time, pastila is a real traditional Russian dessert, known since the 14th century. Therefore, all recipes for apple treats have been tested by time and millions of connoisseurs.

Features of preparation and selection of ingredients

Before you start preparing this national treat, you need to carefully consider the choice of ingredients. After all, correctly selected ingredients are the key to successful cooking. Therefore, it is necessary to take into account the subtleties of choosing ingredients and cooking features:

Look for sour varieties of apples for harvesting. It is these fruits that are rich in pectin - a natural gelling component that gives the dessert airiness, color and taste;
If non-acidic fruits are used in recipes, then be sure to additionally boil the prepared baked apple puree until thick. Or add a thickener to the apple mixture;
You can also make marshmallows from apple pulp, which is left over after preparing the juices. To do this, boil the presses with the addition of water and granulated sugar until thick, and the resulting mass is dried in any convenient way: in the oven, electric dryer or in the open air;
Apples need to be baked with whole fruits, since the apple slices quickly darken and the marshmallow will take on a dark rather than a light shade;
The most delicious treat is dried in the open air. But to prepare the delicacy, you can also use modern kitchen appliances: oven, electric dryer. At the same time, such pastille will not be inferior in taste.
If you over-dry the treat, you will get apple chips; if you do not dry it, you will get sweet candies reminiscent of Taffy. The degree of readiness of the product is determined as follows: if the delicacy does not separate well from the parchment, then it is not ready yet.

An old recipe for apple marshmallow

In Rus', pastille was prepared according to this recipe without the use of sugar, since this product was expensive. The workpiece was dried in the open air. Now it has become even easier to prepare apple marshmallow at home using modern equipment, but the ancient recipe for the dessert has remained unchanged. The unsweetened dessert will appeal to those who are watching their figure or limiting their consumption of granulated sugar.

Ingredients:

Apples – 1 kg
Vegetable oil – 1 tbsp.
Water – 2 l.

Rinse the apples under running water. Cut the fruit in half, remove the stems and seed pods.
Cut the apples into small cubes.
Pour 200 ml of water into a saucepan with a thick bottom. Place apple slices into bowls. Fill the container to the top with water.
Bring the liquid to a boil over low heat. Cover the pan with a lid. Boil fruit slices until soft. Cooking time depends on the selected fruit variety and degree of ripeness.
Drain the apple water from the pan. Cool the apple slices themselves a little and chop them. To do this, you can use a blender or rub the softened fruits through a sieve.

Attention! The resulting apple drink can be mixed with sugar and drunk like compote. This drink contains many useful substances, for example, vitamins A, PP, C, group B, iron, iodine and phosphorus.

Prepare a baking sheet. Wrap the sheet with parchment or cling film and grease with vegetable oil.
Place applesauce on parchment (film) in a thin, even layer no more than 1 cm thick.
Place the sheet with the apple preparation outdoors under the sun (for example, on a balcony or roof).
When the top layer of marshmallow dries, you need to turn the layer over to the back side and dry the treat.
The treat will be ready in 3-4 days.

Attention! Bring the marshmallow home at night so that it does not get wet in the rain.

Cut the dried apple slices into slices and sprinkle with powdered sugar.
Transfer the marshmallow pieces into glass containers or wooden boxes. Store treats in a cool, dark place with low humidity.

Pastila with sugar in the oven

You can prepare a delicious and healthy dessert in the oven. To do this, you will need to prepare sour apples and sugar to taste.

Apple marshmallow from the oven

Ingredients:

Apples – 2 kg
Sugar – 1 tbsp.
Oil – 1 tbsp.
Water – 100 ml.

The process for preparing apple marshmallow is as follows:

Prepare a baking tray and pour half a glass of purified water onto the bottom.
Wash the apples and dry them with kitchen towels. Place the fruits in a single layer on a baking sheet.
Set the oven power to 170 degrees.
Place the sheet with apples in the preheated oven. Bake the fruit for 40 minutes.
Using a spoon, scoop out the pulp from the baked apples.
Blend the apple pulp with a blender or rub through a sieve until you obtain a homogeneous puree.
Place the prepared puree into a small saucepan and boil by 2/3. The mass should become thick and acquire a golden hue. Drain off excess liquid.

Attention! If Antonovka apples are used for preparation, it is not necessary to boil the puree.

Cool the mixture slightly and beat with a blender. Continuing to beat the apple mixture, gradually add sugar. Beat until the granulated sugar is completely dissolved.
Prepare a clean baking sheet covered with parchment. Grease the paper with sunflower oil.
Place the applesauce mixture on the parchment and spread evenly over the surface in a thin layer.
At the same time, heat the oven to 40-50 degrees.
Place the baking sheet with the applesauce in the preheated oven. Dry the workpiece for 6 hours, leaving the door ajar. At the end of drying, turn the layer over to the back side and dry it.

Attention! There is another way to dry marshmallows in the oven. To do this, dry the workpiece for 2 hours, opening the oven door slightly. With the oven door completely open, dry the layer for 1 hour. Dry the workpiece at a temperature of 40-50 degrees until ready (another 40 minutes - 1 hour).

Cut the apple slices into pieces and store.

Lush marshmallow: Belevsky/Kolomensky recipe

The Belev recipe for apple marshmallow was created more than 150 years ago in the Tula region and was kept secret for a long time. But today the recipe for a delicious, lush treat is available to everyone.

Components:

Egg whites – 2 pcs.
Granulated sugar – 0.25 kg
Apples – 2 kg.

How to prepare a delicious meal:

Rinse the apples with water and remove the peel. Cut the fruit into several parts, remove the core and tail.
Heat the oven to 180 degrees.
Place the apples on a baking sheet moistened with water and place in the oven for 15 minutes.
Cool the apple slices and rub through a sieve (grind with a blender).
Add half a glass of granulated sugar to the fruit puree. Beat the ingredients with a mixer or blender for 15 minutes until the mass becomes light in color.
Beat the remaining granulated sugar with the egg white until stable peaks form and stir into the applesauce. Continue beating the apple-white mixture for another 7-10 minutes.
Place 4 tablespoons of apple mixture in a separate container and place in the refrigerator, covering with cling film.
Prepare a baking sheet, wrapped in parchment and greased with vegetable fat.
Spread the rest of the applesauce evenly on the parchment paper. The thickness of the apple layer should be 3-4 cm.
Place a baking sheet with the apple mixture in an oven preheated to 100 degrees. Dry the treat for 7 hours with the lid slightly open.

Attention! The finished treat will acquire a golden color and a dense structure. You can check the readiness of the treat with a toothpick. If the wooden stick remains dry when pierced, the marshmallow is ready.

Cool the finished apple layer and separate it from the parchment. Cut the workpiece into 4 identical rectangles.
Place the apple layers on top of each other, spreading each layer with the remaining applesauce.
Place the workpiece again on the baking sheet and place it in the oven for 2 hours, setting the cooking temperature to 100 degrees.
After the time has passed, remove the pastille from the oven and cool. Store the treat in the refrigerator. To prevent the delicacy from becoming stale, wrap it in parchment and wrap it with cling film on top.

Apple treat in powdered sugar

Using this recipe as a basis, you can prepare marshmallows that are no different in appearance from store-bought ones. But the usefulness of such a product is tens of times greater.

Components:

Apples – 5 pcs.
Granulated sugar – 0.2 kg.
Egg white – 1 pc.
Powdered sugar – 50 g.

You can prepare homemade marshmallows in the following way:

Place the prepared apples on a baking sheet and bake in the oven at 180-200 degrees for 30 minutes.
Cool the fruits slightly, separate the pulp from the skin and seeds.
Rub the pulp through a sieve or grind in a blender.
Add granulated sugar to the resulting fruit puree. Once the mixture has cooled, add the egg white. Beat the mass with a whisk or blender for 7 minutes until the mass increases several times. Set aside one cup of apple mixture and place in the refrigerator.
Place the apple mixture in a round refractory mold and place in an oven preheated to 70 degrees. Dry the workpiece for 8 hours with the oven door slightly open.
Remove the pastille from the oven, cool and cut into small rectangles.
Take 3-4 rectangular pieces and stack them on top of each other, brushing each layer with the remaining applesauce.
Dry the resulting pieces in the oven for 2 hours at a temperature of 70 degrees.
Remove the treat from the oven and trim off any uneven edges.
Roll each piece in powdered sugar.
Serve the pastille with tea or milk. Store the treat in the refrigerator.

Apple treat with honey and nuts

From apples, honey and nuts you can prepare a real fortified treat for the whole family. Homemade apple marshmallow will delight you with a pleasant taste and strengthen your immune system during the flu and acute respiratory viral infections.

Components:

Fruits – 1.5 kg
Vegetable oil – 30 ml
Water – 60 ml
Honey – 30 g
Peeled nuts – 0.5 tbsp.

Process of preparing apple treat:

Wash the apples, cut off any damaged or rotten areas. Cut the fruits in half and remove the seed pods.
Place apple halves in a thick saucepan and add water. Cook the apples over low heat for 20 minutes from the moment they boil.
Cool the boiled fruits. Grind the fruit with a blender or rub through a sieve.
Mix the apple mixture with honey and finely chopped walnuts. Set the saucepan with the puree to low heat. Cook the mixture for 20 minutes, stirring constantly.
Heat the oven to 110 degrees. Line a baking sheet with parchment paper, which is greased with vegetable fat.
Place the apple mixture with honey and nuts on a baking sheet, spreading it evenly over the entire surface with a wooden spatula. The thickness of the apple layer should be no more than 0.5 cm.
Place the sheet with applesauce in the oven. Dry the workpiece for 8 hours with the oven door slightly open.
Cut the finished delicacy into squares, wrap in parchment and place for storage in a cardboard box or glass container.

Marshmallow with cinnamon, orange zest and currants

The recipe for making marshmallows with the addition of spices and herbs is distinguished by its ease of preparation, special aroma of the delicacy and unsurpassed taste.

Ingredients

Components:

Orange zest - from half an orange.
Apples – 1.5 kg
Currants – 0.2 kg
Cinnamon – 5 g
Honey – 30 g.

Plan for making apple treat:

Cut the washed fruits in half, remove the cores and skins. Cut the fruit into cubes.
Place the apples in a saucepan and add water. Cook the apples over low heat until soft.

Attention! The most convenient way to boil apple slices is in a multicooker in the “Cooking” mode.

Puree the cooled apple mixture using an immersion blender.
Add cinnamon, chopped zest and honey to the puree.
Boil the currants until soft, adding a little water. Cool the berries and rub through a sieve.
Mix berry and apple puree.
Place the resulting dough on a baking sheet lined with parchment paper.
Dry the mass on the middle level of the oven for 3 hours, setting the temperature to 100 degrees. Then turn the layer upside down and dry for another 2 hours.

Attention! You can also dry the workpiece in an electric dryer, distributing the puree onto trays previously lined with parchment and greased with vegetable oil.

Cut the finished product into squares, dip in powdered sugar and store in a cardboard box.

Belevskaya marshmallow got its name from the name of the city where it was first produced. This happened at the end of the 19th century, in the city of Belev, Tula region. Of course, marshmallows were made in Russia before, but this particular recipe became widespread due to the ease of production and availability of ingredients. And its taste was excellent, which, in fact, helped Belyov pastila become so popular. In our article we will tell you how to properly prepare Belev marshmallow, what we will need for this, and also provide a selection of different recipes for this delicacy so that you can choose the one that is suitable for you.

Products required for cooking

Fresh apples, about three kilograms. It is better to use sour varieties, such as Antonovka. This will give the pastille a piquant sourness.
Powdered sugar - 200 grams.
Egg whites - 4 pieces. If the eggs are small, you can take 5 pieces.
Fine granulated sugar - 500 grams.

This set of products is the basic basis for preparing Belyov marshmallow. Depending on the recipe, the ingredient composition may vary slightly.

Necessary equipment

Baking dish (large).
Cooking spoon.
Blender, mixer.
Sieve.
Pot.
Knife with a sharp blade.
Baking parchment or baking foil.
Baking tray 20X30.
cooking vane

Belevskaya pastila - classic recipe

Choosing apples. They should be fresh and juicy, without rot or wormholes. Ideally, apples should be freshly picked. Wash the fruit, divide it into four parts, remove the seeds, peel and stalk. Place the apples cut into slices into a baking dish and place in the oven. To prevent burning, you can add a little water. Bake until completely soft. Take the baked apples out of the oven and place them in a saucepan. Grind with a blender into a homogeneous puree. We rub the resulting puree through a sieve. Beat the mashed puree with a mixer until it lightens and becomes fluffy. Beat the egg whites with sugar until a stable, strong foam appears. Combine the whipped applesauce with the egg whites, beaten with sugar, and mix them with a mixer. Divide the resulting mass into 2 parts and place on baking sheets covered with baking parchment. Level until even in height, place the baking sheets in the oven and bake the pastille over very low heat for 2-3 hours. It must dry. To maintain a low oven temperature, you can leave the oven door slightly open. At the end of the baking process, remove the pastille from the oven. If the marshmallow sticks to the parchment, turn it over and lightly moisten the parchment with water. After a couple of minutes the paper will come off. Cut the pastille, freed from paper, into four parts. As a filling for the marshmallow, you can use a strong protein cream made from egg whites whipped with sugar, coating the apple cakes with it. Rub the surface of the resulting unique cake with powdered sugar. The pastila is ready, you can serve it to the table. It is recommended to store the pastille in the refrigerator, in a closed bag.

Belyovskaya pastila simple

The recipe for making simple Belevsky marshmallow is similar to the previous one. However, it takes much longer to prepare. To prepare Belevsky marshmallow according to this recipe, we will need three kilograms of apples, half a kilogram of sugar, powdered sugar, and four egg whites. Apples are baked in the oven until soft. After this, using a blender they are crushed into puree. During the chopping process, egg whites and sugar are added to the apples. The resulting mass is spread on a baking sheet in a thin layer. Before laying out, the baking sheet must be covered with parchment paper. The baking sheet with the mass laid out on it is sent to the oven, preheated to a temperature of about 85 degrees. The baking process takes quite a long time - about 7 hours. The resulting thin cakes can be cut into pieces and sprinkled with powdered sugar.

Belevskaya dietary pastille

This option for preparing Belev marshmallow is relevant for people on a strict diet or suffering from diabetes. The taste of this marshmallow will be quite sour, but no less tasty. It is not recommended to use overly sour apple varieties. The cooking recipe is identical to the previous ones, only sugar is excluded from the composition and a little water is added.

Belyovskaya marshmallow with honey

Belyovskaya marshmallow with honey - original. natural and tasty recipe. To prepare this marshmallow, we need a couple of glasses of baked apple puree and one glass of honey. The ingredients are mixed together and whisked until smooth. The resulting mass is spread in a thin layer on a baking sheet and dried in the oven for two hours at a temperature of about 50 degrees. When mixing ingredients before baking, it is recommended to add cinnamon. The combination of honey, cinnamon and apples will give the marshmallow a unique taste.

Jam pastila

If you don’t have enough time to prepare the base for the marshmallow, you can prepare Belevsky marshmallow from ordinary apple jam. For this we need 1 kg of apple jam, 100 g of sugar. The jam is whipped and rubbed through a sieve. Ingredients are added according to the classic recipe, taking into account the sugar content. Then everything is laid out on a baking sheet, as described in previous recipes, and dried in the oven at 120 degrees for about three hours.

Apple pulp pastille

When making homemade apple juices, a lot of apple pulp remains. You can find an excellent use for it by making delicious Belev marshmallow from it. To make Belevsky marshmallow from apple pulp, we will need: a kilogram of pulp, one glass of water and 100 g of sugar. We clean the apple pulp from seeds by rubbing it through a sieve. Place the purified mass in a saucepan, add water and cook over low heat for several minutes. Then add sugar and leave on the stove until thickened. When the puree has cooled, transfer it to a baking sheet and dry it in the oven for about half an hour at 100 degrees, with the door ajar.

What can you add to pastille?

To obtain a variety of flavors of Belev marshmallow, you can add various fruits to it, such as banana or apricots, any berries, chopped raisins or prunes. Spices such as vanilla, cinnamon or ginger will give the marshmallow a unique aroma.

How to properly prepare Belev marshmallow /video/

Belevskaya pastila without sugar

Preparing Belyovskaya marshmallows in the Isidri dryer

The secret of storing marshmallows

Belevskaya pastila is included in Aeroflot's on-board menu

Conclusion:

Belevskaya marshmallow is good for health due to the naturalness of the ingredients, in contrast to sweets and industrial confectionery products with a complex chemical composition. You can prepare it at home yourself. In addition to classic baking in the oven, you can also use a convection oven, microwave oven, multicooker, or dryer to make Belyov pastila. The result will be unchanged - a healthy and tasty treat for you and your family. Enjoy your meal!