Cooked a legendary Russian dessert at home. Recipe for "Belevskaya pastila" from apples

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Pastila is a primordially Russian product that is adored all over the world. If you want to surprise a foreign guest with something Russian, pastila will do just fine.

Belevskaya apple marshmallow was produced in Russia in 1888. According to legend, the merchant Amvrosy Prokhorov was very fond of apples. And in order to keep the apples longer, he came up with the idea of ​​making marshmallows.

A few years later, Belyovskaya pastila received a prize at an exhibition in St. Petersburg and gradually won recognition not only in Russia, but also abroad.

Today I want to share the recipe for this old Russian dessert. Pastila is easy to prepare and has a very long shelf life. I usually cook 3-4 servings at once and then indulge myself with a cup of tea for several months.

Cooking method

How to make applesauce

I will tell you how I make applesauce, you can use your own method.

I cut the apples in half and spread them on a baking sheet covered with parchment. I bake for 20-30 minutes, depending on the juiciness of the apples, at a temperature of 190 ° C. I wipe on a typewriter for rubbing berries and fruits. Then blend with an immersion blender until smooth. Puree is ready.

Whipping mass

Beat the puree at a high mixer speed for about 3-4 minutes until bright and increase in mass in volume.

Continuing to beat the puree, I add the protein. When the mass increases a little more in volume, gradually begin to add sugar.

I continue to beat the mass until all the sugar is dissolved. It took me about 7 minutes to do this.

The mass is thick and fluffy, but at the same time a little fluid.

Drying marshmallows

I spread the future marshmallow on a baking sheet covered with parchment. I leave a little mass, it will come in handy for gluing the layers. With the help of a pastry spatula, I evenly distribute the entire mass over the surface of the baking sheet. I have a thickness of about 1.5 cm.

I send the marshmallow to dry in an oven preheated to 50-70 ° C. Oven mode - convection.

I do not close the oven door, but prop it up with a Chinese stick so that a small gap remains. This is important, because during the drying process, excess moisture should evaporate as quickly as possible.

How long to dry marshmallow

It is difficult for me to say the exact time, how long the marshmallow will dry. But in my experience - it's about 5-6 hours. The finished pastille is covered with a crust on top.

I just check with my hand, if the marshmallow does not stick, then it's ready. I separate the pastille from the parchment. She should come off easily.

Second drying

The dried marshmallow can be cut and eaten already in a layered form. But Belevsky pastila consists of several layers.

Therefore, I cut the layer into 4 parts. I smear each layer with the rest of the pastille mass and collect it together like a cake.

I send it to the oven for the second drying. It takes me about 2-3 hours. Temperature conditions, as in the first drying. I check the readiness along the edges of the marshmallow, if they dry up and do not stick to my hands, it's ready.

After drying, I leave the marshmallow overnight in a dry place for stabilization. During this time, all the moisture remaining in the marshmallow will be evenly distributed throughout the mass.

I store my marshmallow in an airtight container. If your surface is a little sticky, you can sprinkle with powdered sugar.

Ingredients

Apple puree 500 gr

Egg white 1pc (40g)

Sugar 200 gr

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