Pastila is a recipe, thanks to which authentic Russian sweetness can appear on the home table. Confectionery product made of fruit and berry puree, tasty, healthy and, in contrast to the store, contains natural ingredients. Having cooked it with your own hand, you can revive the old traditions and please your loved ones with a quality delicacy.
From what do the pastille?
Prepare the pastille is not difficult. For a perfect treat, you need simple ingredients that every cook has:
- fruit or berry puree;
- sugar or other sweetener;
- water and lemon juice;
- egg white;
- pectin, sometimes agar-agar is added, but in this case it is dried at room temperature.
Before you make a pastille, you need to take care not only about the availability of the necessary ingredients, but also to follow certain instructions:
- Add the fresh fruit or berries sugar, or another sweetener and boil the mass. After that, rub through a sieve and spread a thin layer on a greased parchment leaf.
- Pastila can be made as lush, more reminiscent of marshmallow, and very thin, in the form of a thin sheet, which rolls into a roll. The first option is additionally whipped with egg whites for splendor, can be sprinkled with powder or sandwiched with protein cream. The second is more like a fruit jelly, it is very convenient to store.
- Classic pastille is baked in the oven. Pastilla in the oven is cooked at low temperatures for several hours.
Apple pastille
Pastilla from apples is a classic of Russian confectionery craftsmanship. Traditionally, sour apples were used: antonovka or game. Such attachment to varieties is explained by the high content of pectin, which allows the pastille to freeze without additional gelling components. The correct dosage of sugar will also speed up the process.
Ingredients:
- apples - 1,5 kg;
- sugar - 250 g.
Preparation
- Apples peel, slice and bake in the oven for 15 minutes at 180 degrees.
- Wipe through a sieve.
- Add the sugar and whip.
- Put a thin layer on the baking paper.
- Fruit pasta is dried in an open oven at 80 degrees for 5 hours, after - cut into segments.
Belevskaya Pastilla - recipe
Belevian pasta without sugar - the world-famous Tula delicacy. Prepared such a pastila exclusively from Antonov apples, famous for their unique taste and high content of pectin, because you can not add sugar. The recipe itself is also noteworthy: the dried pastille is cut, each layer is smeared with whipped whites and baked.
Ingredients:
- apples of "Antonovka" variety - 1.5 kg;
- egg white - 2 pcs .;
- salt - a pinch.
Preparation
- Apples are cleaned, cut and bake for 15 minutes at 180 degrees.
- Wipe the mass through a sieve.
- Beat with a mixer.
- In proteins add salt and whisk the mixer until firm peaks.
- Add half of the protein mass in the puree, leave the rest.
- Pour the mashed potatoes on a baking tray and bake for 7 hours at 100 degrees.
- Ready chopped cut into 4 parts, grease with whipped protein and, laying in layers, send to the oven.
- Pastel Belevskaya - a recipe in which the delicacy is baked in a slightly opened oven for 2 more hours at 100 degrees.
Pastilla from strawberries
Pastilla from strawberries at home will please with simplicity and accessibility. This method saves valuable berries in the berries and should not be worried for the storage period, because, the delicacy remains suitable for a long time. This is an excellent opportunity to leave in the blanks from traditional jam and compotes, and to originally diversify the blanks.
Ingredients:
- Strawberry - 900 g;
- sugar - 250 g;
- water - 150 ml;
- lemon juice - 50 ml.
Preparation
- Strawberry, sugar, water and juice pour.
- Cook the mashed potatoes for 30 minutes.
- Lay the mass on a parchment leaf and dry in a slightly opened oven at 60 degrees for 4 hours.
- Pastila - a recipe in which the finished product must be completely cooled, cut into strips and rolled into tubes.
Pastila from plum
Plum pastille is prepared from two components: plums and sugar. The peculiarity is that the fruits are cooked without any additions in their own juice for several hours, and only half an hour before the end of the process sugar is added to them. As a result, you can get a flexible, well-solidified mass, for drying it will take 20 minutes.
Ingredients:
- plums - 900 g;
- sugar - 200 g.
Preparation
- Peel the sliced plums in your own juice for an hour.
- Wipe the pulp through a sieve and simmer for 2 hours.
- Half an hour before the completion of the process, add sugar.
- Spread the plum puree over the surface of the baking paper.
- Pastilla plum - a recipe, the preparation of which will take 20 minutes in an open oven at a temperature of 90 degrees.
Cherry pastille at home
Home-made pastille can be prepared from any berries or fruits. Cherry is rich in vitamins and trace elements, and is an excellent candidate for long-term preservation. When choosing berries is better to use ripe, but not juicy, so as not to increase the drying time. The correct cherry paste has a soft texture and an unforgettable aroma.
Ingredients:
- cherry - 6,5 kg;
- honey - 120 g.
Preparation
- Purified berries scroll through the meat grinder.
- Transfer the mass to the shaker, add the honey and whisk.
- Spread the mashed potatoes over the surface of the pan and bake in an open oven for 4 hours at 70 degrees.
Cranberry pastille
Pastila at home involves the use of both summer and winter berries. An excellent workpiece can be obtained from cranberries. She is the leader in the content of useful substances, and from that is ideal for pastilles. The cooking process is simple: the cranberries are brewed, smoked and, along with the sugar, boiled. Such a pastille is dried naturally.
Ingredients:
- cranberry - 1,2 kg;
- sugar - 850 g;
- water 230 ml.
Preparation
- Berry cranberries fill with water and cook until softened.
- The resulting mass is wipe through a sieve, add sugar.
- Put on a slow fire and respect.
- Pastila is a recipe in which the product is laid out on a baking tray greased and dried at room temperature for two days.
- Cut the ready-made pastille with strips.
Pastilles from cherry plum
Natural pastilles do not require additions, if prepared from plum. Such a delicious treat can not be seasoned with sweeteners, but can be used as a cooked sauce. True, because of the sour taste to the berry, sugar or honey is often added. The latter is incredibly useful, perfectly combined with cherry plum and gives fragrance and tenderness.
Ingredients:
- cherry plum - 1.6 kg;
- honey - 60 g;
- water - 40 ml.
Preparation
- Float the plum, fill it with water and heat until soft.
- Drain the liquid and wipe the fruit through a sieve.
- Cook the mashed potatoes 40 minutes, 5 minutes before the end of the process, add honey.
- Spread the fruit mass on parchment and dry in an open oven for 5 hours at a temperature of 80 degrees.
Pastila with nuts
Preparation of a pastille is not limited to the use of berries or fruits. For flavor variety, you can add nuts. They will give a fragrance, a pleasant crunchy texture and give their vitamins delicacy their useful properties. The combination of nuts with honey and apples is recognized as classical and more often found in recipes.
Ingredients:
- apples - 1,5 kg;
- honey - 30 g;
- water 60 ml;
- walnuts - 100 g.
Preparation
- Peel apples, add water and cook for 20 minutes.
- Wipe through a sieve.
- Nuts fry, chop and add in puree.
- Pour honey into the fruit mass.
- Cook the mixture for 15 minutes.
- Spread it on a parchment leaf and dry in an open oven at 90 degrees for 4 hours.
- The ready-made pastille is cut into strips and folded.
Georgian pastille
Tklapi is a recipe, thanks to which it is possible to cook Georgian pastille. The basis is puree from pulp of plums tkemali (cherry plums), dried in the sun. Pastila is very thin and easily breaks, which is convenient for dosed use and storage. Tklapi is an indispensable ingredient to classic kharcho, various sauces, vegetable and meat dishes.
Ingredients:
- cherry plum - 2,8 kg;
- water - 850 ml;
- sugar - 80 g.
Preparation
- Pour out the plums, pour water and cook for 30 minutes.
- Wipe through a sieve, add sugar and simmer for 5 minutes.
- Pour the mashed potatoes on a thin sheet of foil and dry it in the sun.