Pastila is an ideal option for preserving deliciously and preserving the bouquet of aromas of the harvested seasonal apples for a long time. It certainly cannot be named. On the contrary, you get healthy food for baby snacks. She is liked not only by little children, but also by older children and adults. In addition, some pets eat this delicacy well.

Having prepared the marshmallow according to this recipe at home, next year you will surely want to repeat your last year's success as soon as you see fallen apples in the garden. So…

There are several different methods for making marshmallows. In this case, the dish is prepared in the oven, which is present in every home. This method is great for making pastilles from raspberries, peaches, plums and other berries and fruits that grow in your garden. You can experiment.

Required Ingredients:

8 cups peeled, diced apples

1 tbsp cinnamon;

1 glass of water;

1/2 fresh lemon

Making marshmallows at home

Peeling the apples and removing the core, cut the pulp into cubes. Choose those apple varieties (in terms of acidity and sucrose content) that you like best in taste. This must be done so that the marshmallow has a pleasant taste and smell for you.

Note: You don't need to throw away the skins, but dry them, chop them and then add them to black or - very tasty and healthy.

Place the diced apples in a saucepan. Add water. Bring the contents to a boil. Continue simmering the mixture over low heat until the apples are tender. This takes about ten minutes.

Squeeze the lemon juice into a saucepan and sprinkle the apples with cinnamon. At this stage, you can use the hand blender to cook the applesauce directly in the pot. But you can use a different type of blender or puree the stewed apples in a food processor.

Then you need to taste the resulting puree. If it's a little sour, add sugar or honey. If very sweet, add a little more lemon juice.

So you have something like an apple cinnamon mousse, with a great taste and smell. Now the decision is yours - to eat it all at once or continue cooking the marshmallow. If you resist the temptation to eat the applesauce, then another step awaits you.

Cover a baking sheet with parchment paper and spread the apple marshmallow mixture on it in a thin layer.

Place the baking sheet in the oven on the uppermost rack. Set the temperature as low as possible - about 60-75 degrees. The apple layer should dry out and stop sticking to your fingers when touched. It will take about four to eight hours, maybe longer. It all depends on the set temperature and the thickness of the fruit layer. After removing the baking sheet from the oven, you can leave the marshmallow to ripen for about twelve hours, and only then cut it.

Cut off the protruding ends of the waxed paper and form a long roll of apple layer and waxed paper.

Use a sharp knife or scissors to cut the roll into separate portions.

Tie a cute string around each serving. This will give your pastille a festive look.

Store homemade marshmallow in a tightly closed container in the refrigerator for up to two weeks.

When you are ready to treat your guests to a new treat and try it yourself, simply untie the lace and, separating the pastille from the waxed paper, serve it on a silver platter.

Such cute sweet gifts will perfectly cheer you up at any holiday, and not only. You get the whole autumn bouquet of fragrances collected in such a small brown roll.

You have the right to deviate a little from the recipe and add your favorite fruits or spices - you definitely won't spoil the taste. And if you don't like something, your four-legged friends will be happy to help you "cover the tracks" of an unsuccessful experiment with homemade marshmallows.

That dessert, the recipe of which I will share with you today, personally for me is associated with something in between a thin apple marshmallow and a real apple marshmallow. Kolomenskaya or Belevskaya (let no connoisseurs condemn me for the name) marshmallow is very fragrant, rich in apple flavor, tender, airy and moderately sweet. With a cup of tea, this is a real temptation for connoisseurs.

Regarding the cooking technology, I can say that everything is not as complicated as it might seem at first glance. First, sour apples are baked (preferably Antonovka, but I just have some winter ones), then tender applesauce is prepared. It is whipped with sugar and egg white until a thick snow-white mass is formed, which resembles the basis for making homemade marshmallows.

Then everything is dried in the oven (we don't have a stove, do you?) At low temperatures (even better - descending ones). The finished loose apple marshmallow is cut into layers and sandwiched with pre-left cream from the same apples. Dried again and rubbed with powdered sugar. Agree, there is nothing complicated in this homemade dessert recipe, right? Well, then let's get to work - we are preparing Kolomna (Belevskaya) marshmallow!

Ingredients:

Cooking a dish step by step with a photo:

To make homemade Belevskaya (Kolomna) loose pastilles, we need apples, granulated sugar and powdered sugar, as well as one egg white. The number of fresh apples may vary, but the bottom line is that fairly thick applesauce needs exactly 500 grams.

So, the first step is to make the applesauce. To do this, you will need to bake fresh apples in the oven or microwave. This time I used the oven, so I baked the apples whole. By the way, thanks to this, the pulp will not darken and the puree will be light.

It takes about 30 minutes to bake apples (depending on the size of the fruit) at 180 degrees. But, again, look at the readiness of the apples: when pierced with a fork, the pulp should be completely cooked and become very soft. You see, some even burst - this is normal.

Now, while the apples are still hot enough, we get the pulp. To do this, it is convenient to use a fork to hold the pieces of fruit, and a spoon to take out the pulp.

We punch it with an immersion blender or rub it through a sieve to get a homogeneous, smooth puree. We measure out exactly 500 grams. If it remains, just eat it yourself or treat the baby. In the process of making marshmallows in the kitchen, I helped my son, so he happily ate the rest of the mashed potatoes, he also licked the bowl - a very tasty and natural homemade delicacy.

Stir and leave the puree with sugar until it cools completely. You can stir the mass for a couple of minutes, then the sugar will dissolve very quickly in the warm puree.

When the applesauce is completely cool (you can put it in the refrigerator to speed up the process), transfer it to a large bowl and add one egg white. Remember that when whipping, the mass will increase greatly in volume, so the dishes should be spacious.

Beat the puree with protein with a mixer at high speeds for about 5-7 minutes, or maybe more (I don't know what the power of your mixer is). The main thing is to get a snow-white fluffy mass, dense enough - like a marshmallow.

Now this airy apple mass will need to be dried. To do this, take a rectangular shape with sides (about 20x30 centimeters), cover it with baking paper. We spread the snow-white cream and level it with a spatula. About 1 cup of the workpiece should be left to lubricate the seams - just leave it in the refrigerator.

You need to dry the apple marshmallow in a slightly open oven at 100 degrees for about 3-4 hours. You will see how the mass will acquire a creamy shade and settle a little. In addition, it will stop sticking to your fingers.

Turn the finished apple marshmallow onto another sheet of parchment paper. So that the sheet that was in the form can be easily removed, just moisten it a little with water and wait 5 minutes. Then it can be easily removed. Otherwise, you will not delete it without loss.

Not all sweets pose a threat to the human body and are contrary to the principles of healthy eating. A prime example of this is homemade applesauce made from healthy apples. It can be thin and dark or lush, similar to a soufflé, and light. In the process of its preparation, an oven, a multicooker, an electric dryer for fruits and vegetables or the bright summer sun will provide irreplaceable assistance.

Apple candy in the oven

Oven-baked apple parsley is a way to preserve the fruit's benefits in a compact roll until winter. Such a preparation is also called levashi or figs; it can be prepared with or without added sugar.

Take on one thin sheet of pastille:

• 1500 g of unpeeled fresh apples;
• 300 g of sugar (either to taste, or without it at all);
• 50 ml of water.

Step by step recipe:

1. Wash the apples, wipe dry with a towel, if there are rotten or spoiled places, cut them out. Cut each fruit into quarters.
2. Pour water into a heavy-bottomed saucepan so that the fruit does not burn, and fold the apple quarters. Then simmer everything over low heat with periodic stirring until the pulp disperses in mashed potatoes (about a quarter of an hour). An important component that provides the viscosity of applesauce and the elasticity of the finished pastille is pectin, which is contained in a sufficient amount in the peel, so it is better to stew and puree apples with the peel.
3. Open the lid and let the workpiece boil for some more time so that excess moisture comes out. Then rub the puree through a sieve to separate the skin of the seeds and other cake. Mix the resulting puree with sugar.
4. Cover the baking sheet with parchment or foil, which must be slightly greased with vegetable oil. Then put the applesauce on it in a 5 mm layer.
5. Then dry the marshmallow in the oven at 70-100 degrees with the door ajar or in convection mode for about 6-8 hours. The finished product will become hard and have a glossy finish.
6. Carefully remove the baking paper from the marshmallow and then store it in a bag in the refrigerator, rolled into a neat roll.

Cooking in a multicooker

In addition to baking in the oven and simmering with a little water on the stove, applesauce - the base of the marshmallow can be prepared using such a modern gadget as a multicooker.

In this case, you need to prepare:

• 1500 g of ripe apples;
• 300 g granulated sugar;
• 2-3 g vanillin.

It is very difficult for those with a 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. But homemade marshmallow made from natural ingredients will become an amazing dessert that is suitable for both children and adults: nutritious, healthy and low in calories.

In a multicooker

Cooking time: 60 minutes (+5 days).

To prepare marshmallow in a multicooker, you need the following ingredients:

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

The process of making dessert in a multicooker is as follows:

1. Carefully wash the apples, cut out the core, peel them and put them in a blender, bring them 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. After an hour, add lemon juice and finely crushed nuts, mix.
5. If the mass is very liquid, cook for another half hour.
6. When the excess moisture evaporates, lay out the resulting jelly on paper, level it.
7. We leave on the windowsill for 4-5 days.

In the oven

Cooking time: 6 hours.

Caloric content per 100 g: 290 kcal.

It is considered the fastest way to get a healthy treat. You need similar ingredients and in the same proportions as in the recipe above, but only a few steps in preparation will change. After the applesauce is cooked, 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 pastille is lagging behind the paper - if so, you can turn off the stove.

Cut the finished dessert into strips, twist and store.

Outdoors

Cooking time: 80 minutes (+5 days)

Caloric content per 100 g: 115 kcal.

This recipe is suitable if the sun is very active. To prepare marshmallows you need:

• 1 kg of sweet apples;
• water.

How to make healthy sugar-free marshmallow

Cooking time: 60 minutes (+3 days).

Caloric content per 100 g: 79 kcal.

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

The ingredients are simple:

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

Wash the apples thoroughly, peel them, cut them into cubes, put them in a saucepan and cook in their own juice - they should become 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.

Belevskaya marshmallow recipe at home

Cooking time: 80 minutes (+7 hours).

Caloric content per 100 g: 337 kcal.

This is an old recipe for making 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 follow the technology exactly 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 the apples, remove the stalk and seeds. We put it in a small container and send it to the hot oven - the fruits should soften (you can also cook on the stove).
2. Grind the fruits through a sieve or pass in a blender until puree.
3. We break the eggs into a dry container, and the whites must be separated from the yolks.
4. Beat the whites, add sugar to the mass - it should turn into a thick foam.
5. Separate 3-4 tablespoons of foam, add the rest to puree.
6. Cover the baking sheet with paper, pour out the mashed potatoes with a layer of about 1-2 cm, level with a spatula.
7. Sprinkle with powdered sugar.
8. Dry at +70 degrees in the oven for 4-5 hours by opening the door.
9. Cover with whipped egg white, lay the 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).

Caloric content per 100 g: 220 kcal.

To make such a delicious treat, you will need the following ingredients:

• 5 large apples;
• 2 tbsp. drain.

Using ingredients in such proportions will allow you to get a delicious and delicate treat.

The cooking method is as follows:

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

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

Delicate combination with pumpkin

Cooking time: 90 minutes (+8 hours).

Caloric content per 100 g: 80 kcal.

When preparing such a marshmallow, you need to take:

• apples;
• pumpkin in equal proportions.

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

The cooking process will be as follows:

1. Wash 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 use a large saucepan with a thick bottom so that the mass does not burn.
3. Pour water into the container - about 1 cm, throw in the chopped apples and pumpkin. We put the container on medium heat, stir the mass constantly. We monitor 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 mashed potatoes in a blender or grind through a sieve. Add honey and cinnamon.
5. We heat the oven to +60 degrees. Cover the baking sheet with paper, spread the mashed potatoes in a layer of about 1 cm. We send the baking sheet to the oven for 4-5 hours.
6. 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.

Quince recipe

Cooking time: 60 minutes (+2 days).

Caloric content per 100 g: 190 kcal.

You need ingredients such as:

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

Stick to the following technology:

1. Wash the fruit, clean it, cut it into pieces, remove the bones.
2. Put them in a saucepan, add a little water and put on low heat 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 moisten 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 with diamonds and sprinkle with powdered sugar.

Homemade apple marshmallow, recipes for every housewife

Do you want to please your family with delicious sweets and at the same time beware of unnatural products with a lot of artificial additives? Below you will find several recipes for delicious apple marshmallow, which you can easily make at home.

Belevskaya pastila recipe

About a century and a half ago, in the Tula region they began to prepare Belyov marshmallow, which has become the "hallmark" of the Tula region. The main ingredient for this dish is Antonov apples. Perhaps this recipe is not similar to the one that was used a century and a half ago, but the dish prepared in the following way tastes even better than the "Belevskaya", which can be found in the store.

Ingredients:

Cooking is quite time consuming, but it consists of simple processes.

First you need to rinse and peel the apples, then cut them into small slices. This can be done quickly and accurately using a special device for simultaneously peeling and slicing apples. The absence of this device is not a problem, since later it will be necessary to rub the apples through a sieve.

The next step is to bake apples in the oven at a temperature of 170-180 ° C. This process takes about 15 minutes. After the apples begin to "melt", take them out of the oven and rub through a sieve.

Add half a glass of powdered sugar to the resulting mass. After that, beat until the resulting mixture turns white and becomes more voluminous. This process can take 15 minutes or more.

Whisk the whites separately, while gradually adding a tablespoon of sugar. Beat the whites until stable peaks are obtained.

Line a baking sheet with baking parchment and place the rest of the cooked mass on it. Send to a slightly open oven and dry at 100 ° C for about 5-7 hours. You can determine the readiness of the marshmallow by its appearance: the mass darkens, becomes denser and becomes golden brown. You can also check the readiness of the dish with a toothpick (it should not be wet).

Take the marshmallow out of the oven, separate it from the paper (pre-moisten the paper a little) and cut into 3-4 equal parts so that later you can fold them in layers. During the formation of the layers, coat each of them with the mixture that we set aside earlier. Then place the mass in a slightly open oven for 2 hours at a temperature of 100 ° C. After complete cooking, rub the icing sugar into the resulting bar. This dish must be stored in parchment at room temperature.

Apple pastila in a slow cooker

Ingredients:

First you need to prepare fruits and berries. Wash the apples, cut the core. You can leave the skin (optional).

After the first 10 minutes of cooking, add a tablespoon of honey to the apple mass. If desired, you can also add cinnamon and orange zest here.

After 30 minutes, take out the almost finished applesauce and let it cool slightly. After that, kill the apple skins with a blender or, if you don't have one, just remove the skins from the puree so that it is homogeneous.

For the remaining 10 minutes of the "baking" mode, place the currants in the multicooker, also gradually stirring them. After cooking, remove the currants from the multicooker and beat with a blender until smooth. Mix the resulting currant puree with apple cider.

Put the resulting fruit mass on parchment for baking and spread with a spatula so that a layer with a thickness of 4-7 mm is obtained. The layer should not be too thin, as the puree will stick to the paper and crack. If the layer is too thick, the puree will take a long time to dry and may not cook.

• 1st option - outdoors. Under favorable weather conditions (low air humidity), the fruit mass should be dried for about a week.
• 2nd option - in the oven. In a slightly open oven, mashed potatoes must be dried at a temperature of 100 ° C for 3-4 hours.

When the candy is dry, carefully separate it from the paper. When cooked properly, it should not stick to the parchment or crack. Next, turn it over with the back side and put it in the oven for another hour to dry another layer.

After complete cooking, cut the marshmallow into strips with scissors. Lay each strip with parchment and roll into rolls. Store this dish in a glass jar or paper bag.

Dryer Apple Pastille Recipe

Ingredients

Lubricate the drier pan with vegetable oil to prevent the marshmallow from sticking.

Prepare a thick, homogeneous puree from any fruit (preferably overripe).

Spread the fruit puree on a tray so that the layer is thicker in the middle and thinner at the edges.

To determine the readiness of the marshmallow, it is necessary to check its condition in the center of the pallet: in this place it will not stick.

After cooking, remove the warm food and roll it into a tube. Next, cool the resulting dish and place in an airtight container. Store this marshmallow in the refrigerator.