We make apple marshmallow at home. Pastila from apples at home: simple step-by-step recipes. How to cook apple marshmallow in a slow cooker without sugar

Pastila is a very good alternative to sweets. If parents want their child to grow up healthy, then one of the stumbling blocks along the way is factory-made sweets.

Personally, I have not met a single little person in my life who would not like sweets. The question of the usefulness-harmfulness of those same sweets arose in our family very sharply when a granddaughter was born. What alternatives were not offered! And honey, and jam, and homemade yoghurts, and dried fruits ... And the child stubbornly asked for chocolates and sweets.

But my grandmother Lena (my mother-in-law) prepared marshmallow, and I heard from my daughter that my granddaughter would rather eat it than dried fruits. I decided to give this tasty treat a try.

How to make pasta

I didn’t have any recipes for marshmallow at hand, I got all the experience by trial and error. Started with strawberries. I made marshmallows in the following sequence: chopping berries, adding honey, drying on a tray smeared with homemade cream. I liked it, but the smell of cream still interfered with enjoying the aroma of strawberries. I realized that in the preparation of marshmallow, a very important role is played by the fat with which the pallets are lubricated.

Important note: if honey is used in the preparation, then the marshmallow must be dried at a temperature not exceeding 45 °.

After the strawberries, it was the turn of the apricots.

The composition of the marshmallow is similar: fruits are crushed, honey is added to taste, and everything is dried on a special tray, lubricated with oil so that no streaks are visible. I do it with cotton wool. This time it turned out so well that I, tasting these goodies, became like a small child who climbs into a jar of jam with his palm. It was impossible to break away from the "tasting".

I liked such sweets so much that I arranged a whole assembly line for the production of marshmallows from all kinds of combinations of fruits and vegetables.

Experiments and finds

It is best to take rapeseed honey. It crystallizes very well and does not have a strong odor. By the way, with sugar, they say, marshmallow is not so tasty. It never even crossed my mind to make it with sugar. If you take acacia honey, then the marshmallow may not even work out: it will not dry out, it will be soft and sticky. And if, for example, buckwheat, then it can kill the smell of fruit.

According to my observations, fruits are viscous and fragile. For pasta, this is very important. From viscous fruits and berries (mulberries, cherries, cherries, plums, currants, gooseberries, grapes), it dries for a very long time, but it still sticks and the pieces stick together in a jar. But the vegetables are almost all fragile and quickly dry out - it turns out not marshmallow, but “chips”. Only tomatoes are viscous, of which marshmallow is delicious. I cook it without adding sweets, just chop the tomatoes on a blender and dry it like marshmallow.

I adapted to combine fruits in such a way as to compensate for the excessive viscosity of some with the fragility of others: apples-plums, pears-grapes, apples-cherries, apples-cherries-pears, apricots-cherries, apricots-plums. By the way, apple marshmallow is generally one of the most delicious.

I do the same with zucchini. But more about them. For a long time I solved the problem of where to adapt these vegetables, which are always in excess. You can cook zucchini jam, but where is there so much of it? And I thought of making pastille.

So: zucchini, fruits, berries, herbs, a little purified water and honey. Proportions do not like to write to leave room for creativity. I believe that any food is created in alignment with the products. You just need to make the crushed mass of such a density that it is convenient to pour it onto a pallet. And to be delicious!

By analogy with zucchini, I make pumpkin marshmallow: I combine apricots, grapes or nightshade with pumpkin. Actually, black nightshade is a poisonous plant, but ripe dried berries can be consumed. Apricots in this case are used dried. I pre-soak them in warm water for 12 hours, and then, together with some water, pumpkin and honey, grind them in a blender.

Another of my finds: I sprinkle pieces of marshmallow from viscous fruits and berries with herb powder (the herbs are dried and then ground with an iron strainer).

If you knew how delicious it is: cherry marshmallow in cherry leaves, plum - in plum, raspberry - in raspberry, and grape - in powder from grape leaves, mustache and flowers! It is not only tasty and healthy, but also solves the problem of overgrowth of raspberries, plums, cherries. In addition, it is now very easy to regulate the load of grape bushes: all the extra bunches are sent for drying just before flowering. And everyone is happy!

If you're hungry and don't have much time, marshmallow is the answer. Pastilles de Leche translated from Spanish, means "milk tablets" or "milk tablets". This food delicacy is not usually available in other countries.

If you like milk, then you will love marshmallow, as the main ingredient is it. Pastila is candy made from milk. They can be served with a main course or as an appetizer. Pastila is quick and easy to prepare, some even use it as a product for sale.

Easy homemade pasta recipe

Ingredients:

• 1 can of condensed milk (or one liter of cow's or goat's milk).
• 1 tablespoon margarine
• Flavoring (optional): chocolate, etc.
• ½ - 1 cup dry milk such as Nido and Anchor.

You can add if needed:

• ½ cup white granulated sugar or confectioner's sugar for coating
• 1 cup evaporated milk
• melted butter
• 1 teaspoon lemon peel
• A few drops of vanilla extract
• 1 teaspoon cornstarch

If you want to make a big batch, double the recipe.

Equipment:

• Measuring cups and spoons
• Cellophane paper cut into squares
• mixing bowl
• wooden stick
• Plates
• A spoon
• Sugar container
• Large cutting board
• Plate
• wax paper
• Pan
• large saucepan

Cooking time: 5 minutes.

Cooking instruction:

1. Mix condensed milk and sift powdered milk in a bowl until it is similar in texture to cookie dough. Add milk powder if the dough is too thin, and more milk if it is too thick.

It is advisable to use a rubber or wooden spatula to mix the ingredients and add a small amount of liquid. You can also add flavoring at this stage. The flavoring may be chocolate, melon or coffee. For a noticeable flavor, add lemon zest to this mixture.

1. Add margarine to the mixture. Margarine serves as an additional flavor for marshmallows.

1. Set the mixture aside for 10-15 minutes before shaping. The longer you wait, the less it will stick to your hands.

1. Roll the mixture into small logs or balls using clean hands. The size must be equal. Imagine that you are sculpting clay. You can also form other shapes such as hearts and squares. Make sure the surface is smooth.

1. Place the balls (hearts, squares, etc.) on a plate and sprinkle them with sugar.

1. Cut out pieces of paper, or use edible paper, colored paper wrap, or cellophane to wrap lozenges. If you don't want to wrap each marshmallow, you can insert a toothpick and stack them on a plate.

1. How to make marshmallow

1. Combine sugar and fresh milk in a saucepan.

1. Boil and stir until it becomes pasty in texture.

1. Add dry milk and butter.

1. Mix the ingredients evenly.

1. Remove the pan from the heat source and transfer the mixture to a bowl.

1. Let it cool until it is no longer hot but still warm.

1. Drop 20 lozenges into small cylinders.
2. Wrap each marshmallow with a square of paper, rolling it like a cylinder, and then twist each end.

Training. Stove use

1. Boil the milk until it is reduced by ¼ (only 3/4 is left).

1. Add condensed milk to boiled milk and stir.
2. Stir 1/3 cup of powdered milk into the mixture in the saucepan. You can use any powdered milk, but the taste will vary.

1. Put in a few drops of vanilla to add flavor and taste the marshmallow. Adding too much vanilla will overpower the flavor of the dessert.
2. Wait a few minutes. As the milk evaporates, the texture of the mixture will change. This may take up to 10 minutes.

1. While the mixture is still heating, keep stirring. This is not only to make sure the ingredients are well mixed, but also to make sure the mixture doesn't burn.

1. You will be able to determine if the mixture is ready by the sweet smell. Do not overdo it. You should not have a black tint as this indicates that you have burned the marshmallow.

1. Place ice, salt and water in a bowl. This serves as an ice bath.

1. Grease a glass bowl with oil to keep the mixture from sticking.

1. Transfer the heated ingredients to an oiled glass bowl and add an ice bath. The mixture will harden.

1. Instead, you can refrigerate the mixture for 10 minutes so that the lozenges fall out easily.

1. Once you've taken out the lozenges, prepare your wrappers, such as cellophane or Japanese paper. The design and size of the wrapper depends on your choice.
2. Roll the mixture into long cylinders (like licorice), then cut.

2. Pastila from goat milk

The ingredients for making goat's milk marshmallow are the same as if you make them from cocoa or cow's milk, except you have to use less sugar.

You will need:

• goat milk (1 liter)
• cornstarch (1 teaspoon)
• white sugar (1/2 cup)

You can add ingredients according to your preference.

The preparation is the same as when making milk lozenges with cow's milk or carabao milk.

Goat milk is a good alternative for pasta ingredients. Basically, all you need to do is replace cow's milk with goat's. The ingredients will remain the same, however, be aware that when you use liquid goat's milk, the shelf life of your lozenges may be shorter than if you use powdered cow's milk. Goat milk is usually sold in liquid form and it is very rare to find a powdered version in supermarkets.

3. FAQ:

- Can I use corn starch to thicken my lozenge mixture?

Yes, you can, but make sure you balance the milk and sugar mixture properly. Otherwise, your lozenges will not taste good, and they will be badly chewed and pasty. Cornstarch is often used to thicken recipes - sauces, gravies, etc., so this is a good option for pastilles. The only downside is it's not very accurate.

What is the mass of one lozenge in this recipe?

- It depends on how big your marshmallow will be. However, for this particular example, 8 pieces of a regular shaped lozenge would be about 120 grams (15 grams each).

Do lozenges need to be refrigerated before shaping and coating?

Yes. They are easier to mold after they have been chilled for 30 minutes. If you used the no-slab method, you can shape them right away. Hands should be lubricated coconut oil, as it facilitates the sculpting process.

How long is the shelf life of marshmallow?

Marshmallow will keep for 2 weeks if refrigerated or 1 week if stored in a dark, dry place such as a cupboard. Unless you are individually packaging lozenges, you will need to store them in an airtight container.

- Why, when a metal ladle is used, the lozenges are dark in color? When we made marshmallow, we used a metal ladle and the marshmallow changed its color.

It is very difficult for sweet tooth to switch to proper nutrition, despite a fairly large selection of delicacies - having studied the ingredients, you can find a lot of harmful substances in the composition. And here is a home-made 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

Preparation 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 of sugar;
• 75 g of nuts (they can be removed if you want to get a more dietary product);
• 0.5 st. lemon juice.

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

1. Thoroughly wash the apples, cut out the core, peel and fall asleep in a blender, bring to a puree state.
2. We shift the mass into the multicooker bowl, add sugar, mix.
3. Close the lid, set the "Cooking" mode.
4. Add after an hour lemon juice and finely crushed nuts, mix.
5. If the mass turned out to be very liquid, cook for another half hour.
6. When excess moisture evaporates, lay out the resulting jelly on paper, level it.
7. Leave on the windowsill for 4-5 days.

In the oven

Cooking time: 6 hours.

Calories per 100 g: 290 kcal.

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

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

Cut the finished dessert into strips, twist and put away for storage.

On open air

Cooking time: 80 minutes (+5 days)

Calories per 100 g: 115 kcal.

This recipe is suitable if the sun is very active. To make pasta you need:

• 1 kg of sweet apples;
• water.

How to cook healthy sugar-free marshmallow

Preparation time: 60 minutes (+3 days).

Calories per 100 g: 79 kcal.

If you do not want to include sugar in your diet, then when preparing marshmallow, you can replace it with liquid honey - buckwheat or flower 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, cut into cubes, put in a saucepan and cook in own juice- they should be soft. After that, grind them in a blender, add cinnamon, heated honey, mix thoroughly.

We distribute the mass on the dryer tray and leave to dry for 12 hours. Then we take it out into the air and keep it for another 2-3 days in the air.

Recipe for pastila Belevskaya at home

Cooking time: 80 minutes (+7 hours).

Calories per 100 g: 337 kcal.

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

The delicacy is stored for quite a long time if it is closed in a glass jar.

The ingredients are as follows:

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

The cooking technology is as follows:

1. We wash and clean apples, remove the stalk and seeds. We put it in a small container and send it to hot oven- the fruits should soften (you can also cook on the stove).
2. We grind the fruits through a sieve or pass in a blender to a puree state.
3. We break the eggs into a dry container, and the whites must be separated from the yolks.
4. Beat the egg whites, add sugar to the mass - it should turn into a thick foam.
5. Separate 3-4 tablespoons of foam, add the rest to the puree.
6. We cover the baking sheet with paper, pour the mashed potatoes with a layer of about 1-2 cm, level with a spatula.
7. Sprinkle with powdered sugar.
8. Dry at a temperature of +70 degrees in the oven for 4-5 hours, opening the door.
9. We cover with whipped protein, put pieces of marshmallow on top of each other, dry for another 2 hours in the oven.

Cool the delicacy, cut into pieces and serve.

How to cook with apples and plums

Cooking time: 60 minutes (+1 day).

Calories per 100 g: 220 kcal.

To do this delicious treat you will need the following ingredients:

• 5 large apples;
• 2 tbsp. drain.

The use of ingredients in such proportions will allow you to get a tasty and tender treat.

The cooking method is as follows:

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

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

Delicate combination with pumpkin

Cooking time: 90 minutes (+8 hours).

Calories per 100 g: 80 kcal.

When preparing such a pastille, you need to take:

• apples;
• pumpkin in equal proportions.

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

The cooking process will be as follows:

1. My apples, divide into quarters, cut out the core, cut into cubes. If summer varieties of fruits are used, you can leave the skin - it will be very soft, but it must be removed from winter apples.
2. We clean the pumpkin, cut it into cubes, remove the bones. For cooking, it is best to take a large saucepan with a thick bottom so that the mass does not burn.
3. Pour water into the container - about 1 cm, throw chopped apples and pumpkin into it. We put the container on medium heat, constantly stir the mass. Watch the consistency - the pieces should become soft.
4. After that, pour the contents of the saucepan into a sieve. When the liquid drains, grind the puree in a blender or grind through a sieve. Add honey and cinnamon.
5. We heat the oven to +60 degrees. We cover the baking sheet with paper, spread the puree with a layer of about 1 cm. We send the baking sheet to the oven for 4-5 hours.
6. We turn the dried fruit layer over and send it back to the oven for two hours. After that, 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

Preparation time: 60 minutes (+2 days).

Calories per 100 g: 190 kcal.

You need ingredients such as:

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

Stick to the following technology:

1. Wash fruits, peel, cut into pieces, remove seeds.
2. We put them in a saucepan, add a little water and put on a slow fire for 50 minutes.
3. Add sugar, lemon juice and cook, stirring constantly, until the mass becomes thick.
4. We lay out the finished mass on a cutting board, slightly wetting it with water, level it so that a layer up to 1 cm thick is obtained.
5. We cover it with gauze and put it in a dry room for two days.
6. After that, cut the marshmallow into diamonds and sprinkle with powdered sugar.

Modern children hardly know the taste of homemade apple marshmallows.

But it is a natural, vitamin-rich and nutritious analogue chewing marmalade which children love so much.

homemade marshmallow from apples in the oven is light dinner or a dessert that is perfect for a dietary and baby food.

Homemade apple pastille in the oven - the basic principles of cooking

Classic apple marshmallow is made only from apples. However, there are recipes with added sugar, other fruits or berries, nuts, egg white, etc.

The cooking process is quite long, but not complicated.

Pastila can be prepared from any fruit. For this, unripe and overripe fruits of sour varieties with a high content of pectin are suitable.

Apples are washed and rotted areas are removed. The fruits are baked in the oven or boiled until soft. Then they are cooled to a warm state and ground through a sieve. Applesauce is transferred to a thick-walled saucepan and boiled over low heat until the mass becomes thick, with a pleasant golden hue.

The resulting mass is cooled. Be sure to decant the juice that has stood out, otherwise the marshmallow will settle. Beat the apple mass with a mixer until it increases and brightens. Then it is laid out in an even layer on a baking sheet covered with parchment, and sent to an oven preheated to 100 C for six hours. In this case, the door must be kept ajar. The finished product must be elastic and dry.

If you are preparing a multi-layer marshmallow, each next layer is laid only after the previous one dries.

The finished marshmallow is rolled up and cut into small pieces.

Recipe 1. Homemade apple pastille in the oven with sugar

Ingredients

apples - two kilograms;

sugar - a glass.

Cooking method

1. We wash the apples under the tap. We cut out the spoiled places and put the fruit in a deep baking sheet. Pour half a glass of purified water at the bottom. We bake apples for forty minutes at 170 C.

2. Then cool the fruit and grind it through a sieve to a puree state.

3. We shift the resulting mass into a saucepan and boil until it becomes thick. Cook, stirring occasionally, on the slowest fire. Cool the puree, drain the remaining juice.

4. We shift the mass into the mixer bowl and beat. The puree should lighten and increase in volume. Add sugar and continue beating until the sugar crystals dissolve.

5. Spread applesauce on a baking sheet, covering it with parchment. Level the surface with a spatula and put in the oven for six hours. Dry at 50 degrees. At the end of cooking, turn the marshmallow over and dry on the reverse side. Cut the finished marshmallow into squares and serve as a dessert.

Recipe 2. Homemade apple pastille in the oven with honey and nuts

Ingredients

apples - one and a half kilograms;

vegetable oil - 30 ml;

purified water - 60 ml;

honey - 30 g;

purified walnuts- 1/2 cup.

Cooking method

1. Wash the apples, cut in half and remove the core.

2. Put the fruit in a thick-walled saucepan. Pour in water and put the dishes on a small fire. Cook from the moment of boiling for 20 minutes, stirring occasionally. Cool the boiled apples, rub through a sieve or chop with an immersion blender.

3. Place applesauce in a saucepan. Add chopped walnuts and honey to it. Mix well. Put the saucepan back on the fire and cook, stirring, for 20 minutes.

4. Cover a baking sheet with parchment, grease it with oil and heat to 110 C. Put applesauce in it, smooth with a spatula. The layer thickness should not exceed 5 millimeters.

5. Place a baking sheet with apple mass in the oven and leave for seven hours with the door slightly open. Cut the finished marshmallow into squares, wrap in parchment and store in a cardboard box.

Recipe 3. Homemade apple pastille in the oven with sesame seeds

Ingredients

Art. l. vegetable oil;

kilogram of apples;

5 g sesame;

a glass of purified water;

sugar - 125 g.

Cooking method

1. Thoroughly wash apples under the tap. We cut each into four parts and cut out the seed boxes.

2. We put the fruits in a cauldron. Pour in water and add sugar. Stir and simmer the apples, from the moment of boiling, ten minutes. Remove the cauldron from the fire and cool the contents slightly. Blend the apples with an immersion blender until pureed. We grind the resulting mass through a sieve to remove the remnants of the peel. Cool applesauce completely.

3. We cover the baking sheet with parchment and grease it vegetable oil. We spread the applesauce in a thin layer and send the baking sheet to the oven for six hours. Dry at 150 C, leaving the door ajar. Sprinkle the finished marshmallow with sesame seeds and wrap it in a roll. Cut into small pieces.

Recipe 4. Homemade apple pastille in the Belevskaya oven

Ingredients

250 g white sugar;

two kilograms of apples;

two egg whites.

Cooking method

1. Wash, peel and cut the apples into slices, while removing the seed boxes.

2. Lay out apple slices on a baking sheet. Pour some water into the bottom and bake for a quarter of an hour at 180 C.

3. Transfer the baked apples to a saucepan and puree everything with an immersion blender. Pour half a glass of sugar and beat with a mixer. The puree should turn white and increase in volume.

4. In a separate bowl, beat the whites, gradually adding sugar, until a dense foam. Combine the applesauce with the beaten egg whites, setting aside three tablespoons on a separate plate.

5. Put the resulting apple-protein mixture on a baking sheet covered with parchment and send it to the oven for seven hours. Cook marshmallows at 100 C with the door slightly open. The finished marshmallow should be elastic, dense and have a pleasant golden brown hue.

6. Separate the marshmallow from the parchment and cut into four pieces. Fold on top of each other, brushing each layer with whipped egg whites. Put in the oven for another two hours. Then roll the marshmallow bar in powdered sugar and wrap it in parchment.

Recipe 5. Homemade apple and pear pastille in the oven

Ingredients

120 g of granulated sugar;

half a kilogram of pears;

half a glass of purified water;

half a kilo of apples.

Cooking method

1. My pears and apples, cut out the seed boxes and cut the fruits into slices. We put the prepared fruits in a saucepan, pour in water and pour in sugar. We send to the fire and boil over low heat until the mass begins to thicken.

2. Remove the pan from the heat, cool the fruit mass and rub it through a sieve, or grind it to a puree state with an immersion blender.

3. Spread fruit puree on a baking sheet covered with parchment. We put it in the oven for six hours. Cooking marshmallow at 100 C. Cool the finished product slightly and roll it up. Cut into small pieces.

Recipe 6. Homemade apple pastille in the oven with cinnamon, orange zest and currants

Ingredients

5 g orange peel;

one and a half kilograms of apples;

200 g of black currant;

5 g cinnamon;

Cooking method

1. Wash the apples, cut them in half and remove the seed boxes. You can peel the skin or leave it on. It all depends on your taste. Cut apples into pieces.

2. Put the fruit in a saucepan, pour in some water and put on a slow fire. Boil apples until soft. You can cook apples in a slow cooker.

3. Grind boiled apples to a puree state. If you boiled apples with skin, grind the mass through a sieve. Peeled apples can be chopped with an immersion blender.

4. Add cinnamon to applesauce, orange peel and honey. Stir.

5. Rinse the currants, put them in a saucepan, add a little water and simmer until soft. Cool the berries slightly, and rub through a sieve. Discard the seeds and skins. Add the berry puree to the apple mixture and stir.

6. Put the resulting mass on a baking sheet covered with parchment. Smooth out. You should get a layer no more than five millimeters thick. Place the baking sheet in the middle rack of the oven for three hours. Cook marshmallow at 100 C with the oven door slightly open. Then carefully separate the marshmallow from the parchment, turn over and dry for another two hours.

7. Cut the finished marshmallow into pieces, roll in powdered sugar and wrap in parchment. Store in a cardboard box.

It is advisable to bake whole apples, and only after that remove the core, as apples quickly darken on the cut.

If you are making marshmallows from apple varieties with a low pectin content, add agar-agar, gelatin, or other gelling agent to the puree.

Ready marshmallow should easily move away from the parchment. If the treat does not separate, then it is not ready yet.

Do not overcook the marshmallow in the oven, otherwise it will turn out dry and tough.

News of show business.

Apple pastille - cooler than any candy! How to cook apple marshmallow at home and dishes with it

Pastila is a delicacy from childhood.

Previously, a homemade product was valued for its affordability.

Now the main trump card of marshmallow is naturalness.

There is nothing harmful, chemical and dangerous in it.

Let's prepare a healthy dessert ourselves?

Apple pastille - general principles cooking

Any fruit is suitable for marshmallow: small, large, overripe, beaten. Wormy places and damage can always be trimmed. Apples are steamed, baked or stewed until soft, then chopped. Sometimes it is more convenient to grind the fruit first, then boil it. Then the puree is smeared with a thin layer and dried. Use the oven or put a treat in the sun.

In addition to thin marshmallow, there is a magnificent dessert on agar-agar. Sometimes it is replaced with gelatin. The recipe also includes egg white, which gives a special structure and airiness. Such marshmallow does not need to be dried, it is left for several hours to solidify.
Classic sugar-free apple pastille

The recipe for the simplest pastille, which has been prepared for many years. Sugar is not even added to it, which makes the delicacy even healthier and more natural. For harvesting, you only need apples in any quantity.

Cooking

1. Cut the washed apples into pieces with skins. We discard the cores with seed boxes immediately.

2. We put the fruit in a cauldron or in a saucepan with thick walls. If the apples are not very juicy, then you can pour in a couple of glasses of water, it will boil away later anyway.

3. Turn on the fire, cover and simmer until the skins are soft. Depending on the variety of apples, this will take from 1.5 to 4 hours.

4. Cool the apple mass and grind it into puree. We do it with a blender. Can be twisted through a meat grinder.

5. We take a sheet of parchment, put it on a baking sheet and spread the puree. If there is any doubt whether the paper will come off, you can lubricate with a drop of oil. The maximum layer thickness is 7 millimeters, but it is better to do it thinner.

6. Put the marshmallow in the oven. We make the temperature minimal, it should not rise above 100 degrees.

7. Or take out in the sun and dry until tender.

8. Then turn the sheet upside down and sprinkle with water. The paper comes off easily. We twist the marshmallow with tubes.

Apple marshmallow at home with protein

A variant of a very tender apple marshmallow at home, which turns out to be lush and soft. You will need any applesauce, it is better to cook it yourself. What's more, it's very easy to do. Fruits are steamed and crushed in any way.

Ingredients

0.5 kg puree;

1 crude protein;

0.17 kg of sugar;

A little powder.

Cooking

1. Put the puree in a bowl, add granulated sugar and stir. If the apples were prepared on their own, then it is better to pour sand into a warm mass, then cool.

2. In a clean bowl, beat the protein until a strong foam.

3. Combine the egg white with the apple mass and beat together for a few more minutes.

4. We shift the tidbit onto a baking sheet, which must be covered with parchment.

5. Align the layer with a spatula, which should turn out to be about three centimeters.

6. We put in an oven preheated to 70 degrees, bake for about five hours.

7. Cool the marshmallow, cut into small pieces with a knife. So that the blade does not stick, you can wet it in cold water.

8. Roll the treat in powder, and it's ready!

T thin apple pastille with sugar

The recipe for sweet thin apple marshmallow at home, which is prepared using a slightly different technology.

Ingredients

1 kg of apples;

0.1 kg of sugar;

50 ml of water.

Cooking

1. Take apples, cut into pieces. There is a weight of a pure product without ponytails and seed boxes with cores.

2. We twist through the meat grinder along with the skins.

3. Put on the stove, pour in water and add granulated sugar. Let the mass boil.

4. We make the fire below medium and cook the mass for about half an hour. We do not go far and stir regularly, mashed potatoes can burn.

5. We cool the mass.

6. We cover the baking sheet with oiled parchment, spread a thin layer of apples about 4 millimeters. It is convenient to do this with a flat spatula.

7. Dry in any way until cooked.

Apple marshmallow at home with agar-agar

The recipe for a lush and soft apple marshmallow, reminiscent of marshmallows. It is often sold in stores, and few people know that it is very easy to prepare a delicacy on your own. You will need agar-agar, which can be bought in the baking section.

Ingredients

4 apples;

0.4 kg of sugar;

60 ml of water;

4 grams agar;

1 protein;

Vanilla, powder.

Cooking

1. We combine agar-agar with prescription water, leave to dissolve.

2. Remove the middles from apples, cut the fruit in half, bake in the oven until soft. But you can also use the microwave. In it, apples will be ready in five minutes.

3. We take out the pulp from the apples, discard the skins.

4. Add 250 grams of sugar to apples and throw a pinch of vanilla for flavor. Beat the mass with a blender until smooth.

5. Add the remaining sand to the agar-agar, put on fire and cook the syrup. We boil for a minute.

6. Add protein to the cooled puree and beat at maximum mixer speed until the mass is light and fluffy.

7. We introduce hot syrup, stir with a mixer for another minute.

8. We take any shape, cover the inside with cling film.

9. Pour out the apple mass and leave to solidify at room temperature three hours.

10. The finished marshmallow is cut, rolled in powder.

Spicy apple and plum marshmallow with cinnamon

To prepare such an apple marshmallow at home, you will also need plums. We take fruits in equal quantities. But if something is more or less, then it's not scary.

Ingredients

1 kg of apples;

1 kg plums;

0.15 kg of sugar;

1 tsp cinnamon;

Oil, parchment.

Cooking

1. Cut the apples into large pieces, throw them into the pan. We discard the stubs.

2. Divide the plums in half, remove the seeds. We send to apples.

3. Pour in a glass of water, steam until soft under the lid. Stir occasionally.

4. Cool, wipe through a large sieve.

5. Add sugar and cinnamon, stir the puree.

6. Smear on oiled paper with a layer of about five millimeters.

7. Leave to dry in the sun or send to the oven.

8. We release the finished marshmallow from paper, twist it into tubes, cut it into pieces.

Apple marshmallow at home on gelatin

Another option for soft and white apple marshmallow at home. This recipe is for those who have not been able to find agar-agar. To taste, such a marshmallow is very similar to chewing marshmallow marshmallows.

Ingredients

0.4 kg of sugar;

0.5 kg of apples;

60 ml of water;

20 grams of gelatin;

1 crude protein;

Cooking

1. We cut the apples into 4 parts, remove the middle, put them on a dish for microwave oven and bake at maximum power for no more than 6 minutes.

2. Cool, take out the soft pulp.

3. Combine gelatin with water, let it swell for half an hour.

4. Add 250 grams of prescription sugar to applesauce.

5. Put the rest of the sugar in the gelatin and heat it in a water bath until all the grains dissolve. Never let the syrup boil.

6. Beat the protein and combine with applesauce.

7. Immerse the mixer and beat together for about five minutes.

8. Introduce gelatin in a thin stream, stir with applesauce at low speeds. You can throw in some vanilla.

9. Pour the marshmallow into a mold covered with foil, leave to harden in the refrigerator. This will take about five hours.

10. Take out the finished delicacy, remove the film, cut into pieces and roll in powder. Store gelatin marshmallow in the refrigerator.

Delicate salad with apple and banana pasta

For a salad, you will need an airy marshmallow on agar-agar or on gelatin. As a dressing, low-fat sour cream is used.

Ingredients

100 grams of marshmallow;

2 bananas;

2 tablespoons of nuts;

100 ml sour cream;

Powder to taste, vanilla.

Cooking

1. Peel bananas, cut into cubes.

2. We clean the kiwi, cut it a little smaller and transfer it to the bananas.

3. Cut the apple marshmallow into cubes. So that the delicacy does not stick, we moisten the knife. You can dip each cube in powder. We shift to fruits.

5. Fry nuts, chop. Mac can be used.

6. Sprinkle the salad with nuts and you can serve. The same salad can be collected in layers, it will look more interesting.

Roll with apple marshmallow at home

The recipe for an oriental marshmallow roll, for the filling of which you will need boiled condensed milk. You can buy a jar in a store or cook it yourself. Condensed milk should be thick.

Ingredients

150 grams of walnuts;

1 sheet of marshmallow;

1 can of condensed milk.

Cooking

1. We sort through the nuts, put them in a pan and fry. Cool, chop into small pieces.

2. Lay out a sheet of marshmallow on the table. The larger it is, the thinner the roll will turn out.

3. Open the condensed milk, knead until smooth.

4. Lubricate the marshmallow with condensed milk, leave 2 centimeters intact from the opposite edge.

5. Sprinkle the thickened layer on top with nuts.

6. We take the nearest edge and twist a tight roll.

7. Put in the refrigerator for two hours.

8. We take out the roll, cut it with a sharp knife into transverse pieces. Any size.

9. Put on a dish, serve with tea.

Sweet rolls with cottage cheese and apple marshmallow

An amazing recipe for sweet rolls, which are made from thin marshmallows. Curd filling on gelatin. If the cottage cheese is weak in consistency, then we take less milk.

Ingredients

Marshmallow sheet;

300 grams of cottage cheese;

Sugar to taste;

1 banana;

70 ml of milk;

1.5 tsp gelatin.

Cooking

1. Pour gelatin with milk, leave to swell according to the time indicated on the package.

2. We heat the milk with gelatin to a liquid state.

3. Beat cottage cheese with sugar to your liking, add melted gelatin. We stir the cream.

4. Spread a sheet of marshmallow and grease with curd cream.

5. Cut the banana into long strips, put them in a row at the nearest edge.

6. We twist the roll.

7. We put it in the refrigerator for 3 hours until it hardens.

8. Cut the sweet rolls into 2 cm pieces, put them beautifully on a plate. Serve with condensed milk, jam, whipped cream.

Apple pastille - helpful tips and tricks

If thin marshmallow is being prepared for long-term storage, then the sheets must be thoroughly dried. Otherwise, mold may appear in them.

If the pastille is dried in the oven. That door must be opened. Otherwise, moisture will not come out, and the process will drag on for a long time.

Pastila turns out more tender if the fruit is rubbed through a sieve and the skins are discarded. But on the other hand, it freezes faster if you cook a delicacy with a peel.

If the marshmallow dries in natural conditions, then you can spread the prepared mass on sheets of cellophane. The layers are easily removed from them.