Apple marshmallow at home: variations with agar-agar, banana and honey

Confectionery is one of the few that is useful not only for adults but also for children. It is available for use by nursing mothers and pregnant women. Often present in the diet, fasting menu and diet of those who do not welcome animal products. Energy value is only 52 kcal per 100 g of product.

A bit of history

Historical research suggests that pastilles were known in the XIV century. Her "homeland" is considered Kolomna. Some historical facts about goodies.

• Composition. Initially, the pastille was made from whipped mashed potatoes prepared from acidic varieties of apples. The berries were added to it: lingonberries, raspberries, currants. The second important component of the delicacy was honey, and then sugar (from the 19th century). Since the 15th century, they began to prepare pastille from apples with protein. They decided to add the third ingredient to make the dessert white.
• Cooking. Traditionally, pastille was cooked in a Russian oven. A mixture of products was applied to a fabric with wooden frames. First, one layer was dried in the oven, then a new layer was applied to it and the cooking process continued.
• Appearance. In Kolomna, a uniform marshmallow was prepared, in Rzhev, the apple layers were interbedded with berry layers, which were darker in color and thinner. A puff treat was made in Belev.

Apple pastille: make in the oven

Modern technologies make life easier for housewives. No need to chop wood and heat the Russian stove - just turn on the oven. Even inexperienced culinary specialists can recreate the original Russian dessert at home. In the classic version, it is prepared only from apples of sour varieties. They have the most pectin - a natural gelling element. Traditionally used "Antonovka".

Belevskaya with egg white

Features. This type of marshmallow is also called "airy" because of its light and soft structure. For baking, it is better to take medium-sized fruits. Fruits will fit on the sheet without any problems and will bake evenly.

Ingredients:

• 3 kg of fresh apples;
• 400 g of sugar;
• four egg whites;
• powdered sugar.

Cooking

1. We carefully select the apples, wash. We spread on a baking sheet and bake in the oven for 20-30 minutes at a temperature of 200 ° C. They should become soft.
2. We clear the cooled fruit from the peel, stalk and core.
3. Using a food processor or a blender, grind the pulp to a smoothie consistency.
4. Beat sugar with proteins well. For convenience, we use a mixer. Mix with mashed potatoes.
5. Pour the mass onto a baking sheet covered with parchment paper in a thin layer of 5 mm. We dry in the oven for six to eight hours at a temperature of 80-85 ° C.
6. Carefully remove from the sheet, turn into tubes, sprinkle with powdered sugar.

Kolomenskaya with sugar ...

Features. If there is no “Antonovka”, then homemade apple pastille in the oven can be prepared from other acidic varieties. It is better not to take sweet fruits, since it is difficult to get thick puree from them. In this case, you can’t do without additional pulping. You will also have to drain the excess liquid, which will increase the dessert preparation time.

Ingredients:

• 2 kg of Antonovka apples;
• 200 g of sugar;
• 100 ml of water.

Cooking

1. We lay the prepared fruits on a baking sheet, on the bottom of which we pour water.
2. Bake fruit for 40 minutes at 170 ° C.
3. We get rid of the peel, the core. We process the pulp to a uniform consistency.
4. Beat the applesauce with a mixer along with sugar.
5. With a thin layer of 5 mm, pour the marshmallow onto parchment paper. Bake in the oven at 80-85 ° C for six hours.
6. Separate the pastille from the parchment. Roll into tubes or cut into pieces.

... and with honey

Features. Dessert is called a "dense" pastille, since honey, when added, "sits" air bubbles. Previously, when there were no ovens yet, the fruit mixture was dried in the open air. You can try this method today. We proceed step by step: put the baking sheet with the fruit mixture in a place where there is a lot of sun. We remove it at night so that the dessert does not become damp. In one day, it may not dry out, so we repeat the manipulation.

Ingredients:

• 400 g of finished applesauce;
• 200 ml of honey.

Cooking

1. Candied honey is pre-melted in a water bath.
2. Mix the components and beat with a mixer.
3. We cover the baking sheet with parchment. Pour mixture on it so that the layer is no more than 5 mm. We dry in the oven for six hours at a temperature of 80-85 ° C. If the pastille is not baked, then we can increase the temperature to 100 ° C.
4. We check the readiness of the dessert by piercing it with a match or a toothpick. If there are no wet traces, then the delicacy is ready. Otherwise, we can turn the layer on the other side and leave it in the oven for another 30-40 minutes.
5. We take it out of the plate, separate it from parchment paper, twist it into tubes or cut into slices.

Delicacy in a new way

To prepare the pastille, you need to cook applesauce. The fruits are heat treated and chopped. The most popular option is baking fruit in the oven. But there are other, no less convenient, ways.

• On the stove. Fruits are cut in quarters, cleaned of stalks and cores. Sliced ​​in a saucepan and pour a small amount of water so as not to burn. All this is stewed for about 40 minutes. After the apples are crushed in a blender or rubbed through a sieve to get rid of the peel and undigested lumps.
• In a slow cooker. Slices of fruit are cleaned not only from the stalks and seeds, but also from the skin. They are poured into the bowl and cooked in the “Baking” mode for 40 minutes. 50 ml of water is added here so that the cut does not burn. The fruits are crushed on a blender to a puree consistency.

With walnuts

Features. The delicacy will turn out fragrant and crispy. Will become the main "hero" of tea drinking. A few sweet pieces will prolong the feeling of satiety for a long time. Before serving, you can sprinkle the slices with powdered sugar.

Ingredients:

• 1.5 kg of sour apples;
• 100 g of walnuts;
• 30 ml of honey;
• 100 ml of water.

Cooking

1. Sliced ​​apples, peeled seeds, pour water on the apples. After boiling, cook for at least 20 minutes.
2. Grind the cooled pieces in a blender.Grind the mixture through a sieve to get rid of the peel and lumps.
3. From nuts we make crumbs. Mix with honey and mashed potatoes.
4. The mixture is boiled again for 20 minutes.
5. Cover the baking sheet with parchment paper. Pour mashed potatoes on it with a thin layer - 5 mm.
6. Dry the pastille in the oven for several hours at a temperature of 80-90 ° C. The finished product should not stick to your hands.
7. Separate from parchment, cut into slices or twist into tubes.

With agar

Features. Apple marshmallow at home is softer than a treat in the classic recipe. A perfectly prepared dessert is a plate with a hard crust and a delicate mass inside. Egg proteins are indispensable here. Thanks to them, dessert gets its airy structure.

Ingredients:

• 400 g of apples;
• one egg white;
• 8 g of agar-agar;
• 30-40 g of sugar;
• 60 ml of water.

Cooking

1. Peeled apples cut into slices. Fill them with water and boil for 30-40 minutes.
2. Prepare mashed fruits using a blender.
3. Beat with a mixer the chilled protein with sugar. Pour them into the apple mixture.
4. Agar-agar is soaked for 15 minutes in cold water. Next, bring it to a boil and cool to 70 ° C. Mix with applesauce puree. Beat with a mixer again.
5. On a baking sheet covered with parchment, pour a layer 5 mm thick.
6. Dry at 70-80 ° C until fully cooked. The process can take six to ten hours.
7. Separate the pastille from the parchment, cut into slices.

With banana

Features. Ready-made pastille is the best suited for decorating baking. It can be used as a layer with condensed milk in cakes. At the top, colorful figures carved from marshmallows will look beautiful. The treat is added as a filling to the pies.

Ingredients:

• 1 kg of apples;
• three bananas;
• 100 g of sugar.

Cooking

1. Peeled apples and bananas cut into slices.
2. Put the pieces in a special dish for the microwave.
3. We cook fruits for 12-17 minutes at the highest power.
4. We make mashed potatoes from slices and sugar, whipping with a mixer.
5. Three more times we send the mixture to the microwave. Every 12 minutes, mix the dessert well.
6. Put the mashed potatoes on a baking sheet with parchment. Bake for at least five hours at a temperature of 100 ° C.
7. Remove from the sheet. Roll into tubes or cut into slices.

From cake with plum

Features. A fruit dryer is used in the preparation of delicacies. A convenient option that allows you to "attach" the cake, which remained after the harvesting of juice. “Waste” is suitable not only from plums, but also from pears, peaches, cherries.

Ingredients:

• 500 g of plum cake;
• 500 g of apple cake;
• 100-125 ml of honey;
• 100 ml of water.

Cooking

1. Fill the apple-plum cake with water and boil for five to ten minutes.
2. Add honey and cook another 15-20 minutes until thickening and reducing the volume of the mass.
3. To make the mixture a homogeneous consistency, additionally grind it in a blender.
4. We cover the lattices of the electric dryer with parchment or grease them with odorless refined vegetable oil so that the treat does not stick. On them we distribute the prepared mashed potatoes with a thin layer.We try to leave free space near the sides. The layer thickness should be no more than 1 cm.
5. We send it dried at a temperature of 65-70 ° C. If we “lay” several gratings in an electric device, then the trays are periodically interchanged. Thus, all tiers are dried evenly. The process can last five to seven hours, depending on the modification of the technique.
6. Separate from parchment paper and serve.

It is better to store homemade apple marshmallows in a dry place where direct sunlight does not fall. Cutting it into strips and remaking it with parchment, you can put it in an ordinary glass jar and close it with a nylon cover. In this form, the treat will stand for at least one year. Regardless of which apple pastila recipe is used, the finished product does not tolerate the presence of moisture, polyethylene surfaces. No refrigerator or open air, otherwise the dessert will quickly become sticky or completely dry.

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