The recipe for Belevian pasta was named after the place of origin: this technology was prepared in the small town of Belev, in the Tula region, this area is famous for the largest yields of apples, especially antonovy, ideal for pastilles. The fact is that the Antonovka contains the most pectin, therefore the pastille thickens well and keeps its density after baking. If you give preference to another sort of apples, you will have to add dry pectin additionally.
How to cook Belevian pastille at home?
Now in production you can meet and brewed Belevskuyu pastille, and pastille filled with chocolate, and the one that is prepared based on honey. We'll start with the classic recipe for this product, which is a layer of airy pastille, fastened together with a paste of paste and rubbed with powdered sugar.
Ingredients:
- apples - 1.6 kg;
- egg whites - 2 pcs .;
- granulated sugar - 165 g;
- powdered sugar - 15 g.
Preparation
At the initial stages of cooking bake apples entirely until soft, so the mashed potatoes will not darken and will retain the maximum amount of pectin. You can separate the apple pulp from the skin and the core with the seeds, and then beat them with a blender and wipe through a sieve. Place the apple sauce over medium heat, mixing with half a cup of sugar.
The remaining sugar whip in the meringue with egg whites. Received meringue carefully, using a spatula, combine with apple puree. Spread the air mass (leave about a quarter for spreading) on the parchment covered baking sheet, level the surface and put everything in the oven for 5 hours at 90 degrees. Well-dried pastille does not stick too much to your hands and keeps the shape well.
Then you can go two ways: lubricate the remaining protein and apple mass paste and roll it with rolls, or cut into pieces and smudge each of them, stacking each other with a pile. After that, the Belevian apple pastille is returned to the oven for another 2 hours at the same temperature. Before cutting, the pastille is exposed overnight.
Natural Belevian pastilles without sugar
If you decide to make a pasta without sugar, you will have to take as a basis apples of a different kind, more sweet in nature. They are also baked or brewed all the way to softness, then they are scraped, and the pulp is put on fire. Now you need to pour in pectin. Add it should be until the mashed potatoes will not stably hold their shape, that is, after carrying out a spoon on the surface, the trail from it will not last. Chilled puree is beaten with proteins (500 gm puree one egg white), and after the airy white mass is dried for 8 hours at 80 degrees. Having smeared the pastille with the remaining souffle, it is again returned to the oven for 2 hours already at 100 degrees.