Modern children hardly know the taste of homemade apple pastille.
But this is a natural, vitamin-rich and nutritious analogue of chewing marmalade, which children love so much.
Homemade apple pastille in the oven is a light dinner or dessert that is perfect for diet 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.
Pastille can be prepared from any fruit. For this, unripe and overripe fruits of acidic varieties with a high pectin content 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. The applesauce is transferred to a thick-walled pan and boiled over low heat until the mass becomes thick, with a pleasant golden hue.
The resulting mass is cooled. Be sure to express the excreted juice, otherwise the marshmallow will settle. Beat the apple mass with a mixer until it grows and brightens. Then it is laid out in an even layer on a baking sheet covered with parchment, and sent to the oven preheated to 100 C for six hours. At the same time, the door must be kept ajar. The finished product must be resilient and dry.
If you are preparing a multi-layer pastille, each next layer is laid only after the previous one dries.
The finished pastille is rolled up and cut into small pieces.
Recipe 1. Homemade apple pastille in the oven with sugar
Ingredients
apples - two kilograms;
sugar is a glass.
Cooking method
1. Rinse apples under the tap. Cut corrupted places and put the fruits in a deep baking sheet. Pour half a glass of purified water to the bottom. Bake apples for forty minutes at 170 C.
2. Then cool the fruits and grind through a sieve to a puree condition.
3. Transfer the resulting mass to the pan and boil until it becomes thick. Cook, stirring occasionally, on the slowest fire. Cool the mashed potatoes, drain the remaining juice.
4. Transfer the mass to the bowl of the mixer and beat. Mashed potatoes should lighten and increase in volume. Pour sugar and continue whisking until sugar crystals dissolve.
5. We 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 pastille over and dry it on the reverse side. Cut the pastille 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;
peeled 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 pan. Pour in water and place the dishes on a small fire. Cook from boiling for 20 minutes, stirring occasionally. Cool boiled apples, wipe through a sieve or grind with a hand blender.
3. Place the applesauce in a saucepan. Add chopped walnuts and honey to it. Mix well. Put the pan on the fire again and cook, stirring, for 20 minutes.
4. Cover the baking sheet with parchment, grease it with oil and heat to 110 C. Put the applesauce in it, smooth it with a spatula. The layer thickness should not exceed 5 millimeters.
5. Place a baking sheet with applesauce in the oven and let stand for seven hours, opening the door ajar. Cut the pastilles 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;
a kilogram of apples;
5 g sesame;
a glass of purified water;
sugar - 125 g.
Cooking method
1. Thoroughly wash the apples under the tap. We cut each into four parts and cut out seed boxes.
2. We put the fruits in a bowl. Pour in water and add sugar. Stir and simmer the apples, from the moment of boiling, ten minutes. Remove the cauldrons from the heat and slightly cool the contents. We interrupt the apples with a hand blender until mashed. Grind the resulting mass through a sieve to remove the remaining peel. Cool the apple mass completely.
3. Cover the baking sheet with parchment and grease it with vegetable oil. We spread the apple puree 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 prepared pastille with sesame seeds and wrap it in a roll. Cut into small pieces.
Recipe 4. Homemade apple pastille in the oven "Belevskaya"
Ingredients
250 g of white sugar;
two kilograms of apples;
two egg whites.
Cooking method
1. Wash, peel and cut apples into slices, while removing seed boxes.
2. Put 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 the pan and beat everything to a puree state with a submersible blender. Pour half a glass of sugar and beat with a mixer. Mashed potatoes should whiten and increase in volume.
4. In a separate bowl, beat the whites, gradually adding sugar, to a dense foam. Combine applesauce with whipped proteins, putting three tablespoons in a separate plate.
5. Pour the resulting apple-protein mixture onto a baking sheet covered with parchment and place in the oven for seven hours. Cook the marshmallow at 100 C, opening the door a little. The finished marshmallow should be resilient, dense and have a pleasant golden brown hue.
6. Separate the pastille from the parchment and cut into four parts. Fold each other, smearing each layer with whipped proteins. Put in the oven for another two hours. Then roll the pastille bar in icing sugar and wrap in parchment.
Recipe 5. Homemade apple and pear pastille in the oven
Ingredients
120 g of granulated sugar;
a pound of pears;
half a glass of purified water;
a pound of apples.
Cooking method
1. Pears and apples, cut out seed boxes and cut fruit into slices. We put the prepared fruits in a saucepan, pour water and pour sugar. We send to the fire and boil over low heat until the moment the mass begins to thicken.
2. Remove the pan from the fire, cool the fruit mass and wipe it through a sieve, or grind it to a puree condition with a submersible blender.
3. Put the fruit puree on a baking sheet covered with parchment. We put it in the oven for six hours. We prepare the marshmallow at 100 C. The finished product is slightly cooled and rolled up. Cut into small pieces.
Recipe 6. Homemade apple pastille in the oven with cinnamon, orange zest and currants
Ingredients
5 g of orange peel;
one and a half kilograms of apples;
200 g of black currant;
5 g of cinnamon;
30 g of honey.
Cooking method
1. Wash the apples, cut them in half and remove the seed boxes. You can peel or leave a peel. It all depends on your taste. Cut the apples into slices.
2. Put the fruit in a saucepan, pour a little water and put on a slow fire. Cook apples until soft. You can cook apples in a slow cooker.
3. Grind boiled apples to a puree state. If you cooked apples with a peel, grind the mass through a sieve. Peeled apples can be chopped using a hand blender.
4. Add cinnamon, orange zest and honey to the applesauce. Shuffle.
5. Rinse currants, put in a saucepan, add a little water and simmer until soft. Cool the berries slightly and wipe through a sieve. Throw out the grains and peel. Add the berry puree to the apple mass and mix.
6. Put the resulting mass on a baking sheet covered with parchment. Even out. It should be a layer with a thickness of not more than five millimeters. Place the baking sheet in the oven for three hours. Cook the pastille at 100 ° C by opening the oven door. Then carefully separate the pastille from the parchment, turn over and dry for another two hours.
7. Cut the pastilles into pieces, roll in icing sugar and wrap in parchment. Store in a cardboard box.
Homemade apple pastille in the oven - tips and tricks
It is advisable to bake the whole apples, and only then remove the core, since the apples on the cut quickly darken.
If you are making a pastille from apple varieties with a low pectin content, add agar-agar, gelatin or other gelling additive in mashed potatoes.
Ready-made pastille should easily move away from parchment. If the delicacy does not separate, then it is not yet ready.
Do not overdo the pastille in the oven, otherwise it will turn out dry and stiff.
