How to make your own apple pastille. Airy apple pastille. Recipe. Recipes for making “live” marshmallows from apples and other fruits

Treat your baby? I suggest everyone prepare a wonderful apple marshmallow at home, which, in addition to being very tasty, also contains a lot useful substances. It will appeal not only to little toddlers, but also to their parents and will not leave either of them indifferent.

As you know, apples are rich not only in vitamins, but also in fruit fiber, which has a beneficial effect on digestion and removal of toxins from the body. Minimum sugar and special conditions preparations allow you to preserve all the most valuable things in marshmallows.

This delicious dessert will charge you with energy and vigor for the whole day, which is especially necessary for child's body. After all, all kids are such fidgets.

To make apple pastille we will need:

apples – 1kg
granulated sugar– 300 gr.
lemon ½ pcs.

Homemade apple marshmallow - recipe with photo:

When buying apples for marshmallows, try to select the freshest, undamaged ripe apples. Next, you need to wash them well and dry them. Peel the apples, cut them in half and remove the core.

Pour about 1 cm of water into the bottom of the saucepan and cut the apples into large slices.

Boil the apples until they become soft enough, do not forget to stir so as not to burn.

Grind the apples into tender puree through a fine or medium sieve.

This is the consistency of the puree we get.

Let's fall asleep applesauce sugar.

Squeeze the juice of half a lemon and add to the apple mixture.

Place the saucepan with the puree on the stove, bring to a boil, and simmer for 10-15 minutes over low heat until the sugar dissolves.

Cover the baking tray parchment paper. To prevent the paper from curling, wet the baking sheet a little cold water. Grease the top of the baking paper with a little vegetable oil. But only a little bit so that the pastille does not become saturated with the smell of oil.

Place the apple mixture on a baking sheet and try to evenly distribute it with a metal spatula (not a wooden one, as the mixture will stick to it) throughout the entire baking sheet. The layer should be 0.5 cm thick.

The next stage is drying the apple marshmallow in the oven at a temperature of 50-70 degrees. It should spend about 4-5 hours in the oven. To check if the marshmallow is ready, just touch its surface with your finger; if your finger doesn’t stick, it means it’s ready.

Next, you can roll the resulting layer into a roll and cut into curls, or fold it in half and cut into small squares.

Ready homemade marshmallow Dip apples in sugar or powdered sugar.

Homemade apple pastille is ready. Enjoy your tea.

The history of world cooking knows thousands of recipes for sweet dishes and desserts. There are original ones, invented by modern confectioners, and traditional ones, characteristic of a particular country or locality. Pastila is a dish based on apples. egg whites and sugar. Three simple ingredients help create not only a tasty, but also a very healthy dish.

Fruit marshmallows are a healthy sweet that is suitable for girls and young children who are losing weight. Pastila is prepared only from fruits and berries, with or without the addition of a small amount of sugar. This is the case when sweets are not only not harmful, but also healthy. After all, all the benefits of vitamins, microelements and fruit fiber remain.

Pastila can be purchased ready-made. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. Or you can cook it yourself. This is done very simply and quickly, and the cost of homemade marshmallows will be several times lower.

How to make apple marshmallow at home - photo recipe

To make marshmallows, you only need apples, berries such as cranberries and a little sugar. First you need to make the base - thick fruit and berry puree. The base must contain berries or fruits rich in pectin, not watery, such as apples or plums. But as a flavoring additive, you can use absolutely any berries to your taste.

Cooking time: 23 hours 0 minutes

Quantity: 1 serving

Ingredients

Apples, berries: 1 kg
Sugar: to taste

Cooking instructions

To prepare the puree, peel the apples and clean out the insides. Cut the apples into small pieces and place in a saucepan.

If the berries have rough skin or seeds, then it is better to rub them through a sieve so that only a delicate berry puree gets into the marshmallow. To do this, first grind the berries in a blender or meat grinder.

Then rub this mass through a sieve.

The cake will remain in the sieve, and the homogeneous puree will fall into the pan with the apples.

Add some sugar.

Without adding water, cook the apples with berry puree on low heat until soft.

Grind the contents of the pan until smooth. If you used juicy berries, then boil the puree a little until thick.

Cover a baking sheet with parchment. The quality of the parchment is key. If you are not sure about it, grease the parchment a small amount vegetable oil.

Place the fruit mixture on parchment and distribute evenly over the entire area. The thickness of the fruit layer should be only a few millimeters, then the marshmallow will dry quickly.

Place the baking sheet in the oven, turn it on at 50-70 degrees for 20 minutes. Then turn off the oven and open it slightly. After a few hours, repeat the warm-up. As a result, you need to dry the mass to the point where it becomes a single layer and will not break or tear.

You can check this by lifting a corner. The marshmallow should easily come off in a single layer. Usually the marshmallow dries in 1-2 days until it is ready.

When the marshmallow dries, cut it into convenient size layers directly on the parchment.

Homemade Belev pastila - a classic recipe

Over the past one hundred and fifty years, Belevskaya marshmallow has been one of the business cards Tula region. For its preparation use only Antonov apples, which give ready dessert marvelous delicate taste with light sourness and aroma.

The proposed recipe contains a small amount of ingredients; the preparation process is simple, but quite time-consuming. Fortunately, time is needed to dry the marshmallow and bring it to the desired condition; the participation of a cook is practically not required. Sometimes she will need to go to the oven to monitor how the process is going and not miss the moment of readiness.

Ingredients:

Apples (Antonovka variety) – 1.5-2 kg.
Egg white – 2 pcs.
Granulated sugar – 1 tbsp.

Cooking algorithm:

Antonov apples must be thoroughly washed and removed from stems and seeds. Peeling is not necessary since the applesauce will still need to be passed through a sieve.
Place the apples in a fireproof container and place in the oven, heated to a temperature of 170-180 degrees. As soon as the apples “float”, remove from the oven and pass through a sieve.
IN apple mass add half the norm of granulated sugar. Beat with a broom or blender.
In a separate container, using a mixer, beat the whites with sugar, first only the whites, then, continuing to beat, add sugar (the second half) a spoonful. The protein should increase in volume several times; readiness is determined, as housewives say, by “hard peaks” (protein slides do not blur).
Set aside 2-3 tablespoons of whipped egg white and stir the rest into the applesauce.
Line a baking tray with baking paper, place a fairly thin layer on it, and place in the oven to dry. Temperature oven– 100 degrees, drying time – about 7 hours, the door should be slightly open.
After this, carefully separate the marshmallow from the paper, cut it into 4 parts, coat with the remaining protein, stack the layers on top of each other and put them in the oven again, this time for 2 hours.
The marshmallow turns out to be very light, aromatic, and can be stored for a long time (if, of course, you hide it from your household).

Kolomna pastila recipe

Kolomna, according to various archival sources, is the birthplace of marshmallow. For several centuries it was produced in fairly large volumes and sold in various regions. Russian Empire and abroad. Then production died out, the traditions were almost lost, and only at the end of the twentieth century Kolomna confectioners restored the recipes and technologies. Prepare Kolomna marshmallow You can also do it at home.

Ingredients:

Apples (best sour, autumn, Antonov type) - 2 kg.
Sugar – 500 gr.
Chicken protein - from 2 eggs.

Cooking algorithm:

The rules are almost the same as in the previous recipe. Wash the apples and pat dry with a paper towel to remove excess moisture.
Remove the core from each and place on a baking sheet (previously lined with parchment or foil). Bake until softened, being careful not to burn.
Scoop out the apple pulp with a spoon; you can rub it through a sieve to make more puree. It needs to be squeezed out, you can use a colander and gauze; the less juice remains in the puree, the sooner the drying process will take place.
Beat the applesauce until fluffy, gradually adding sugar (or powdered sugar). Separately, beat the egg whites with half the sugar and carefully combine with the apple mixture.
Line a baking sheet with high sides with foil, lay out the mixture, and place in the oven to dry (for 6-7 hours at 100 degrees).
The finished dish needs to be sprinkled powdered sugar, cut into portion squares, carefully place on a plate. You can invite your family to a tasting!

How to make marshmallows without sugar

Some housewives make sure that the dishes for their beloved household members are not only tasty, but also healthy. It is for such cases that the sugar-free apple marshmallow recipe is suitable. Of course, this option cannot be called classic, but this recipe is a solution for dessert lovers who track the calorie content of their dishes and want to lose weight.

Ingredients:

Apples (Antonovka variety) – 1 kg.

Cooking algorithm:

Wash the apples, dry them with a paper or regular cotton towel, and cut them into 4 parts. Remove the stem and seeds.
Place on low heat, simmer, and use an immersion blender to grind the “floating” apples into puree.
The resulting puree must be passed through a sieve to remove the apple peel and remaining seeds. Using a mixer (blender), beat until fluffy.
Line a baking tray with baking paper and spread the aromatic apple mixture in a fairly thin layer.
Heat the oven. Reduce temperature to 100 degrees. The drying process continues for at least 6 hours with the door ajar.
But then such marshmallow can be stored, wrapped in parchment, for quite a long time, unless, of course, children find out about it.

A large harvest of apples always excites thoughts in the minds of gardeners about how to process the harvest. Great option- drying apples. At the same time, you can prepare not only compote mixture, but also magnificent vitamin dessert- homemade marshmallow. Apple marshmallow is prepared not only from fruits that have undergone heat treatment, but also from raw ones. Today we will talk about this in more detail.

Any apples are suitable for making marshmallows, but preference is always given to sweet and sour varieties. If you have fruits from your own garden, then that’s just wonderful! If you buy apples in a store, then do not forget to rinse them thoroughly to remove the top waxy layer that manufacturers cover the fruit with for better shelf life. The apples must be ripe, firm, without damage, wormholes or rotten parts.

Raw apple marshmallow recipe

Ingredients:

apples – 2 kilograms;
granulated sugar – 200 grams;
cinnamon - to taste.

Preparation:

The washed apples are cut into quarters and the seed box is cut out.

Then granulated sugar is added to the apple mass. The quantity indicated is approximate, since different varieties apples have varying degrees of sweetness. IN in this case It is better to focus on your taste. If you don't tolerate sugar at all in your diet, you can either eliminate it completely from the recipe, or replace it with a sweetener or honey.

At the final stage, add cinnamon.

The finished sweet mass is sent for drying as quickly as possible. Don't be alarmed if the puree turns dark. This happens because apples oxidize when exposed to air.

There are several ways to dry marshmallows:

Option #1. On air.

Baking trays or trays are covered with baking paper or cling film. Using a cotton ball, lubricate the surface with a small amount of vegetable oil. Lay the apple mixture on top in a layer of no more than 5 millimeters. In this case, the thickness of the workpiece should be greater at the edges than in the middle.

Dry the marshmallow on the balcony, on the windowsill or on kitchen cabinet, but in all cases the workpiece must be protected from insects. This can be done using a piece of gauze fabric. It is important to cover the structure so that the fabric does not touch the puree. Otherwise, it will be impossible to tear the gauze away from the marshmallow.

Option number 2. In the oven.

The fruit mass is laid out on trays with paper in the same way as in the previous case. Containers with marshmallows are placed on the upper level of the oven. To allow air to circulate easily, keep the oven door ajar.

The oven temperature should reach 100 degrees. Experienced housewives also set the convection mode, if it is present in your oven model. The average drying time is 5 – 8 hours.

Option number 3. In the dryer for vegetables and fruits.

The fruit mass is laid out on racks covered with parchment or on special trays for preparing homemade marshmallows. The main thing is not to forget to lubricate the containers with a thin layer of vegetable oil. The maximum heating temperature is set on the unit, and the product is dried until ready, not forgetting to rearrange the trays once an hour. Approximate drying time in electric dryer– 6 – 9 hours.

The finished pastille does not stick to your hands, and, at the same time, remains elastic and pliable. It is carefully removed from the paper or film and rolled into a roll while warm. If the marshmallow was made from apples grated through a grater, then its structure is unlikely to allow it to be rolled into a tube. Therefore, such marshmallows are simply cut with kitchen scissors into small rectangles or squares.

Watch the video from the channel “Tomochka Umnitsa” - Recipe for homemade apple marshmallow in the dryer

Recipes for making “live” marshmallows from apples and other fruits

Apple marshmallow with peaches

apples – 500 grams;
peaches – 500 grams;
granulated sugar – 50 grams.

The fruits are cleared of seeds and punched in a blender along with the skins. TO fruit mass sugar is added and sent to dry.

Marshmallow made from raw apples, sunflower seeds and walnuts

apples – 5 pieces;
crushed walnuts - 2 tablespoons;
sunflower seeds – 1 tablespoon;
granulated sugar – 1 tablespoon;
cinnamon - a pinch.

Pastila from apples, pears and cherries

apples – 500 grams;
pears – 300 grams;
cherry – 300 grams;

Grind the fruits in a blender and place in a colander to drain excess juice. Then add sugar to the puree and dry.

Apple and banana paste

apples – 500 grams;
banana – 2 pieces;
granulated sugar - 3 tablespoons.

Watch the video from the channel “Cooking healthy and tasty - Evgeniy Arefyev’s channel” - Fresh apple pastille

How to store homemade marshmallows

The prepared marshmallow can be kept in the main compartment of the refrigerator for 1 month. If the workpiece is designed for more late date consumption, it is better to freeze it. To do this, a mark is placed on the packaging bags indicating what type of marshmallow is frozen and the date it was prepared.

Did you eat apple marshmallow as a child? Not the kind that is sold in stores now, but the real thing, homemade, sun-dried? I wanted such marshmallows - natural and healthy. The recipe for apple marshmallow is incredibly simple! In addition, homemade marshmallow - perfect sweetness for kids.
Of course, it's not fruit season, but there will always be apples. And drying the marshmallow without the sun is also not a problem.

Composition of homemade apple marshmallow

Apples . But only. You don't need anything else - no sugar, no water.

Additives for taste and color - optional

You can add strawberries, cranberries, currants and other berries to apples. The color of homemade marshmallow will depend on them. In principle, marshmallows are prepared from almost any fruit and berries.
Honey.
Cinnamon.

How to make apple marshmallow. Recipe No. 1

This recipe is the simplest. The marshmallow is raw food, it retains the most beneficial substances. To prepare this pastille you will need:

blender,
dryer for vegetables and fruits, for example, Scarlett SC-420. Dryers are now often called the fashionable word “dehydrator”. Or we use an oven that is turned on at minimum power. Or a place in the sun.

Remove the core and stems from the apples. Place the apples in a blender and puree them. At this stage, you can add cinnamon and honey to the apples. And also berries. You haven't forgotten about them, have you?

Line a dehydrator sheet or baking sheet with baking paper or cling film.
If you are preparing homemade marshmallows on a baking sheet, a silicone baking mat is ideal.

Place the applesauce on a dehydrator sheet or baking sheet and spread it in a thin layer over the entire surface. The thickness of the marshmallow layer should be about 1 cm. If you make the layer thicker, the marshmallow will take a very long time to dry.

Dry the marshmallow for several hours in a dehydrator, or in the upper part of the oven with the door open. In this case, the temperature in the oven must be set to the minimum.
If the marshmallow is dried in the sun, it may take several days.

How to make apple marshmallow. Recipe No. 2

This pastille recipe is more complicated, but ready-made marshmallow not as useful as in the previous recipe. But also very tasty. And no special devices not required. All you need is a saucepan and a baking sheet.
Peel the apples and remove the core.
Cut the apples into small pieces and place them tightly in the pan. Close the lid and cook on the lowest heat for several hours. During this time, the apples will have time to:
let out the juice
boil until pureed.
If you are afraid that the apples will burn on initial stage, then add a few tablespoons of water.

Mash the boiled apples additionally with a potato masher or potato masher.
Line a baking sheet with baking paper, a silicone mat or heat-resistant cling film.

Pour the apple pulp onto a baking sheet, distribute evenly and leave to dry, as in the first recipe.

Carefully separate the finished apple marshmallow from baking paper, silicone mat or cling film.

If the marshmallow does not leave the paper well, it means that it is under-dried. Needs to dry a little more.

Cut the pastille into strips.

Place each strip on a piece of baking paper of the same size. And wrap it in a roll. In this form, place the marshmallow rolls in glass jars.

You can store homemade marshmallows in a dark, dry place for several months. But it’s unlikely to lie untouched even for a week :)
I also recommend trying another one healthy sweets- sugarless.

Everyone can enjoy sweet apple marshmallow, because it is one of the most harmless desserts. There are quite a few types of marshmallows depending on the preparation method. For example, sheet marshmallow, which is dried for a very long time and then rolled into rolls or cut into strips; marshmallow, reminiscent of marmalade or Turkish delight; pastille, similar to soufflé. The unifying factor of all types of marshmallows is that they must be prepared on the basis fruit puree or juice.

Apple pastille, similar to soufflé, is its most delicate, lightest variety. Its texture is very similar to marshmallows, but even more tender. If we compare homemade apple marshmallows with homemade marshmallows, the former has a number of unconditional advantages. Yes, marshmallows will not be as beautiful as marshmallows. But at the same time, almost half the amount of sugar is used for its preparation, which reduces the calorie content and creates a more delicate texture. And also, compared to marshmallows, making apple marshmallow at home is much easier, because there is no need to “properly” beat the mass until required temperature so that the dessert keeps its shape. This means that even a novice cook can prepare it.

For the marshmallow recipe, choose apples rich in pectin. For example, the Antonovka variety is perfect. The taste of apple marshmallow is delicate, sweetish, with a barely noticeable sourness, which is most often emphasized by vanilla.

Cooking time: 30 min. + 12-14 hours for hardening and drying
Exit finished product: 450 grams.

Ingredients

To prepare apple marshmallow you will need:

apples 4 pieces
sugar 410 grams
water 60 grams
egg white 10 grams
agar 4 grams
vanillin
food coloring
powdered sugar for sprinkling

How to make apple marshmallow at home

First, mix the agar with water and leave to soak.

Peel the apples from seeds and cut them into halves.

Bake the apples until the flesh is tender. To do this, it is convenient to use a microwave - in it the fruit will be ready in 4-5 minutes.

Using a teaspoon, scoop out the apple pulp to separate it from the skin.

Thoroughly blend the apples into a smooth puree with a blender or rub it through a sieve, and then mix with 250 grams of sugar and vanilla.

Stir so that the sugar dissolves under the influence of the residual temperature. Leave the mixture to cool completely.

While the puree is cooling, you can prepare the syrup. To do this, heat the syrup with agar over low heat. The syrup will thicken and become jelly-like.

Add the remaining 160 grams of sugar and stir.

Once the syrup boils, cook it for a minute.

Add the egg whites to the applesauce and sugar and beat at high speed until the mixture turns light and fluffy, then, without interrupting the whisking, add the hot syrup in a thin stream.
After you add the syrup, reduce the mixer speed and beat the mixture just until it is evenly mixed with the syrup.

Pour half the liquid into a mold lined with cling film.

Add food coloring to the remaining half and stir.

Pour the mixture over the white layer and use the handle of a spoon to make streaks for decoration.

Leave the pastille on room temperature for 4-6 hours to harden.
After this, generously sprinkle the marshmallow with powdered sugar.

Remove it from the mold, peel off the film and sprinkle powder on the other side. Cut the marshmallow into long pieces and roll each one in powder on all sides.

Let the apple marshmallow dry for another 6-8 hours, then transfer it to a sealed storage container (it should be stored at room temperature).
Serve apple marshmallow with unsweetened fruit or herbal tea.