How to make applesauce pastille. Apple marshmallow at home - recipes. Apple marshmallow according to an old recipe

Healthy treats have won consumer recognition for a long time, so they don’t need any introduction. Today we are looking at apple marshmallow, it can easily be made at home. We are presenting a simple recipe and several more delicious variations for everyone to see!

Apple marshmallow without sugar in the oven - a simple recipe

• apples of the Antonovka variety – 1.5-2 kg.

1. Apple pastille is prepared quickly in the oven. The first thing you need is to free the fruit from the cores and peel, and then chop it into slices.

2. Prepare a thick-bottomed cooking pot and place the apples there. It is better not to take enamel dishes. A heat-resistant pan made of aluminum or cast iron is suitable.

3. Pour in water until it rises about 3-5 cm from the bottom of the dish. Cover the contents with a lid. Turn the burner to medium and cook the apples for 30 minutes.

4. Try not to stir the contents so as not to turn into porridge. After the allotted time, pierce the slices with a fork and evaluate how much they have steamed.

5. Turn off the burner. Cover the dish with a lid and drain off excess liquid. Arm yourself with a blender, immerse it in a saucepan to make the mixture puree and airy.

6. It's time to bake apple marshmallows. At home, a baking sheet lined with parchment is used for this purpose. A simple recipe: scoop the mixture with a fork and roll it out onto paper. The layer should be no more than 4 mm.

7. Place the baking sheet inside the oven. Set the temperature to 60 degrees. Open the door slightly to prevent moisture from accumulating. Time it for 10 hours, all this time the marshmallow will languish.

8. Readiness is determined by the surface. Touch the rolled out layer. If the skin is not sticky, then the treat is ready. Pry up its edge, remove it from the parchment, roll it into rolls. Cut into pieces and store in containers.

Apple marshmallow in the dryer

• apples (sweet and sour or sour) - 1 kg.

Apple marshmallows can be prepared in a fruit dehydrator. The treat retains all valuable elements, since there is no heat treatment.

1. Prepare the fruits: wash them, remove the cores, chop them into slices.

2. Pass through a food processor/meat grinder/blender to obtain a puree. Cover the bowl with a lid and drain the juice.

3. Prepare the electric dryer tray. Spread the apple porridge in an even layer of 4-5 mm.

4. Place the tray in the cavity of the device and turn on the dryer. Cook the treat until it stops sticking to the skin (touch the center of the marshmallow).

5. As soon as this happens, turn off the device. While the treat is still warm, use a sheet to remove it from the surface of the tray. Roll into a roll, chop into portions and seal tightly.

This is how easy it is to make apple pastille at home. Agree, a simple recipe!

Apple marshmallow in a slow cooker

• water - 50-60 ml.
• sweet and sour apple - 1 kg.
• honey - 30 gr.

Above we looked at how apple marshmallow is made in an electric dryer. Now we suggest studying the recipe using a multicooker.

1. By analogy with previous methods, prepare the raw materials. Remove the cores and skins from the fruit. Chop into orange slices.

2. Place in the multicooker bowl, add water in the amount according to the recipe. Set the “Bake” function for 40 minutes. Stir the contents from time to time.

3. When the fruit is baked, drain the resulting liquid. Cool the mass, then use a blender and grind it. Add honey. This completes the work of the multicooker; next you will have to work with the oven.

4. Spread the paste on the lined baking sheet so that the thickness of the layer does not exceed 4-5 mm. Leave the treat to bake in the oven at 60 degrees for 10 hours.

Apple marshmallow is aged in an airtight container at home. This is not the easiest recipe, but if you have a slow cooker, you make cooking partly easier.

Apple marshmallow according to an old recipe

• sour apples - 4 kg.
• granulated sugar - 0.2 kg.

Apple marshmallow has been prepared at home using this technology since ancient times. The old recipe is passed down from generation to generation, but is now publicly available.

1. So, after peeling and washing, the fruit must be chopped into slices and placed in a cast iron pan or cauldron. The dishes are placed on the burner, the contents are simmered under the lid for a third of an hour at medium power.

2. After 8-10 minutes have passed since the start of simmering, add granulated sugar. No need to stir. Wait for the boiling to complete; do not discard the released juice.

4. Now it’s time to spread the composition on a baking sheet lined with parchment. Remember that the layer should not exceed the thickness mark of 5 mm.

5. Drying is carried out in the open sun, not in the shade, for 2.5-3 days. Do not leave the mixture in the room, otherwise it will become moldy.

6. Readiness is easy to detect: apple pastille does not stick to the skin and is easily separated from the paper. At home, all you have to do is roll the treat into a roll and place it in a container. This is such a simple recipe!

Apple marshmallow without sugar according to a quick recipe

• apple variety "Antonovka" - 1 kg.

Apple marshmallow According to this recipe, cooking is considered dietary. It is prepared at home by people who care about their figure.

1. Leave only the pulp of the fruit, cutting off the peel and removing the centers. Chop the finished halves into pieces of equal size.

2. Set the burner power to a level between medium and minimum. Place the fruits in the pan and cook them.

3. When the slices are steamed and soft, drain the liquid. Use a blender to turn the fruit pieces into porridge so that the mass becomes voluminous.

4. Heat the oven to 100 degrees. Spread the mixture onto parchment paper placed on a baking sheet. Plate thickness – 4 mm.

5. Place the future treat in the oven, do not close the door tightly, leave a gap. Time it for 6 hours – that’s how long it takes for quick drying.

Apple marshmallow with honey

• honey - 20 gr.
• apple - 6 pcs.
• lemon juice - 40 ml.

Apple marshmallow is a favorite delicacy. It can be prepared at home with the addition of honey. This is a very simple recipe.

1. Take a cup, fill it with cool water and stir in lemon juice. Peel the apples and chop into slices. Place in a bowl with the solution to prevent the fruit from darkening.

2. Pour 150 ml into a suitable size pan. water and place the fruit in it. Set the average power of the stove. Simmer the apples with the lid closed for about a third of an hour. Don't forget to stir.

3. The fruit should soften and become translucent. Turn off the burner and wait until it cools down. Puree the apples using a blender.

4. Add honey to the mixture and mix again. Line a baking sheet with parchment paper and spread the apple butter in an even layer. Bake the marshmallow for about 1 hour at 60 degrees.

5. It is recommended to open the oven door slightly during cooking. The finished treat will not stick to the skin and will easily come off the parchment. Roll the pastille and cut it.

Apple marshmallow with walnuts

• apple - 2 kg.
• granulated sugar - 160 gr.
• water - 110 ml.
• walnuts (shelled) - 1 cup

Apple pastille “Oriental style” is prepared at home with nuts. A simple recipe will not raise any additional questions for you.

1. Peel the fruit and cut into pieces. Place in a container and pour in water. Boil them until soft, turn into puree. Continue boiling the mixture until it darkens.

2. Grind walnuts and add to the puree along with sugar. Simmer the components for 10-12 minutes.

3. At the same time, line the baking dish with parchment and preheat the oven to 70 degrees.

4. Distribute the mixture over the entire surface of the baking sheet. Bake with the door open for about 7-8 hours.

5. The preparation of apple marshmallow is finished. A homemade delicacy can be sprinkled with powder if desired. Slice it and try it.

Apple pastille with cinnamon

• ground cinnamon - in fact
• granulated sugar - 250 gr.
• water - 230 ml.
• apples - 4 kg.

If you want to make an unusual apple marshmallow, you should use cinnamon at home. Consider a simple recipe.

1. Chop the apples and place in a fireproof container. Pour in water and add sugar. Boil the fruit for a third of an hour over medium heat with a lid. Stir constantly.

2. When the apples are soft, puree them in a blender. The finished mass needs to be simmered over low heat for another third of an hour to completely get rid of excess moisture. Stir the mixture constantly.

3. Remove the container from the burner and wait until it cools down. Line a baking dish with baking paper and sprinkle with cinnamon. Roll out the apple mixture. Bake for several hours with the door open at 80 degrees.

Belevskaya apple pastille

• granulated sugar - 0.1 kg.
• apples (“Antonovka”) - 2 kg.
• powdered sugar - 10 gr.
• egg - 1 pc.

1. Prepare fruits similarly to previous recipes. Immediately place the apples on a baking sheet and place in the oven. Bake at 100 degrees until completely softened.

2. After cooling, turn into a homogeneous paste. Pour 50 grams into the puree. sugar, beat for 8-10 minutes with a mixer. Separately, beat the egg white with the remaining sand. You should get a dense mass.

3. Mix 2 types of mixtures and beat with a mixer. Place part of the mass (100 g) in the cold. Spread the apple mixture about 15mm thick onto a baking sheet lined with parchment.

4. Now the apple marshmallow is baked at home for about 5 hours. This is not the easiest recipe, but you can definitely handle it.

5. The temperature of the heated oven should be about 70 degrees. Don't forget to open the door slightly. Remove the pieces and wait to cool.

6. Ready-made cakes should be soaked in the previously set aside mass. As a result, you will get a sponge cake with 3-4 layers.

Kolomna apple pastille

• egg - 1 pc.
• granulated sugar - 180 gr.
• sour apples - 0.8 kg.
• powdered sugar - 12 gr.

1. Prepare the apples and bake the slices at 180 degrees. Grind the fruit into a homogeneous puree through a sieve. The output should be about 0.5 kg. masses.

2. Add sugar to the warm puree and mix thoroughly. It should dissolve. Wait for the mixture to cool to room temperature. Then add the egg white to the puree.

3. Beat the ingredients for 7-9 minutes with a mixer. Place about 130 grams in the refrigerator. finished mass. Make a crust from the rest of the dough. Spread it on a baking sheet lined with parchment.

4. Dry the marshmallow at 70 degrees for about 6 hours. After cooking, leave the crust to cool. Next, you need to cut it with a sharp knife into 3 equal parts. Keep in mind that the crust is very loose.

5. Thoroughly soak each part with the preparation that you put in the refrigerator. As a result, the cake will be greased on all sides and even on top.

6. This pie should be returned to the oven for another 50-60 minutes. The temperature remains the same. After cooking, sprinkle the marshmallows powdered sugar from all sides. Cut into thin bars.

Now you can easily prepare apple marshmallows. Consider a simple recipe at home and several other variations. Make your household happy favorite delicacy childhood.

Good day everyone.

And immediately the question: do your children like marshmallows? We always have 2 types of it at home. One with fructose in thin slices, and the second in the form of a fluffy cake - Belevskaya. Children enjoy cracking both types of it.

But the real revelation for them was the marshmallow that my grandmother prepares. Remember it, in large rolls drying on newspapers on the veranda? This is what she treated them to in the winter. It was just a delight. Now grandma knows exactly what to buy for gifts.

And now, watching the slow ripening of fruits on apple trees, I thought, why make only juice from apples, you can easily make marshmallows yourself.

There are 5 recipes in the collection, but I think that most of us will use only the first one, because it is the simplest.

Apple marshmallow at home: a simple recipe in the oven without sugar

My grandmother never used the oven to make marshmallows. Previously, there was no gas in the villages, but now that it has appeared, she still does not favor it, preferring the good old brick oven.

But using an oven can significantly speed up the process, which in turn makes it possible to process a larger number of apples, which is very convenient when the harvest is really rich.

Preparation:

1. For cooking we only need apples. They need to be peeled and seeded, cut into slices and placed in a pan in which they will be cooked. The number of apples is easy to determine - we take as many as fit into the pan.

The pan should be thick-walled (cast iron) or aluminum. In a regular enamel oven, apples will burn.

2. Place the pan over medium heat, add 1 glass of water and cook for half an hour under a closed lid until the fruit softens.

It is not advisable to stir in this case, but if you are afraid that it may burn, then stir carefully, trying not to turn the apples into puree ahead of time, since after cooking the liquid will need to be drained and you would not want a lot of pulp to go with it.

3. After 30 minutes, check that the pulp is completely cooked and can be easily pierced with a fork, remove the pan from the heat and drain the resulting liquid.

4. Blend the pulp with a blender until it becomes an airy puree.

5. Next, take a baking sheet, cover it with cling film or parchment paper(parchment paper seems more environmentally friendly to me, but here you need to carefully read the instructions for using cling film to see if it is safe when heated) and apply the puree on it in a thin layer, no more than 0.5 cm thick, or better yet, even thinner.

6. Turn on the oven to the lowest heat (about 60 degrees) and place the future marshmallow into it. You can make several of these baking sheets at once, depending on how many will fit in the oven.

Drying is carried out for approximately 10 hours with the door slightly open so that the moisture released by the fruit evaporates.

If the cooking took place in the evening, then dry the marshmallow for a couple of hours, but turn off the oven at night without taking out the baking sheet. We continue in the morning.

7. The pastille will be ready when it stops being sticky. Then you need to carefully remove it from the film, roll it up and cut it into portions convenient for storage.

The easiest way to store is in plastic containers with a lid.

Apple marshmallow at home without a blender according to an old recipe

And here is my grandmother’s recipe, which was used in my childhood, when we had never even dreamed of any electric kitchen assistants. All by hand.

Preparation:

Once again, we only need apples. And sugar, if the variety is sour.

1. Peel and seed the apples and cut them in small pieces(to simplify further cooking) and put it in a cauldron or other thick-walled dish. Turn on medium heat, add a glass of water and cook for 20 minutes with the lid closed.

2. After 10 minutes, add sugar and mix gently. It is difficult to say how much is needed; on average, they recommend 1 cup (200 ml) per 4 kg of peeled apples.

3. After cooking, the apples will soften enough to be mashed with a mallet. Merge excess water no longer necessary, since sugar is dissolved in it. And there shouldn’t be a lot of it.

You should try the resulting puree and, if necessary, add sugar and mix thoroughly while the puree is still hot.

After this, wait for it to cool completely.

4. Using a spoon, spread the cooled marshmallow onto parchment paper in a thin layer and leave to dry in the sun for 2-3 days.

There are two important points here:

• The paper should be thick so that the finished marshmallow can be easily separated from it.
• You need to dry it in the sun, and not in a warm room, otherwise the marshmallow will simply become moldy.

5. The pastille is ready the moment it stops being sticky. The easiest way to store it is rolled up.

Step-by-step photo recipe for making marshmallows with honey

There is a widespread misconception that replacing sugar with fructose in dishes makes them more healthy and dietary. This is a dangerous misconception that grew out of the fact that diabetics replace sugar with fructose. Fructose really does not increase blood sugar and allows people with diabetes to enjoy sweets. But this has nothing to do with being “dietary.”

With fructose, you will gain kilograms just as quickly as with regular sugar.

Therefore, honey, which contains almost only fructose, is of course very tasty, but not at all safe. It is important to observe moderation in everything.

To prepare 1 tray of marshmallows we will need:

• Apples - 6 medium
• Honey - 1 tbsp
• Lemon juice - 2 tbsp

1. We need lemon juice so that the apples do not turn black while they are waiting for their turn. Therefore, before cutting them, take a bowl of cold water and dissolve 2 tablespoons of lemon juice in it.

2. Peel and seed the apples and cut into slices.

3. Then put the apples into a saucepan (the water and lemon juice must be drained), add half a glass of clean cold water and turn on medium heat.

Cook with the lid closed, stirring gently occasionally, for 15-20 minutes until the apples become soft and translucent.

4. After this, remove the pan from the heat, wait until the fruits have cooled, and then blend them in a blender.

5. Add honey and beat again.

6. Distribute the resulting puree evenly on a baking sheet lined with parchment paper or a silicone mat.

It is important that the paper covers the pan completely, including the sides.

Preheat the oven to 60 degrees and place a baking sheet in it for 5-6 hours. Leave the oven door ajar.

7. The finished marshmallow easily separates from the substrate and does not stick to your hands.

8. Roll the marshmallow into a tube and cut into portions of the desired size.

Ready. Bon appetit!

Video on how to prepare marshmallows in an electric dryer

Well, if you are the happy owner of an electric dryer (or, scientifically speaking, a dehydrator), then the process of making marshmallows at home will become even easier and more enjoyable for you.

I suggest watching a video on this topic.

A quick recipe for making apple cinnamon marshmallow

When making marshmallows, you can use a large number of products. This could be other fruits, such as plums or apricots, or even vegetables, such as pumpkin. You can add raisins or nuts.

This interesting options, which I will consider in more detail in other collections, but for now I suggest the easiest way to make marshmallow more flavorful is to add cinnamon to it.

And again, you don’t need a lot of ingredients to prepare:

• Apples
• Sugar
• Cinnamon

1. Peel the apples (optional), remove the seeds and cut into slices. Place them in an aluminum pan and cover with sugar.

A filled 5 liter pan requires about 1 cup of sugar. Glass - 200 ml.

2. Pour 1 glass of water into the pan, put it on medium heat and cook for 15-20 minutes under a closed lid until the fruit is completely softened. If the pan is not aluminum or thick-walled, then you need to stir constantly so that the apples do not burn.

3. Then mash the fruits with a blender until pureed. And we continue to evaporate the puree for another 20 minutes over low heat to remove excess moisture.

It is especially important to continue stirring here, because... Without stirring, the puree begins to “gurgle”, scattering pieces of apples around it.

Then remove the puree from the heat and let it cool.

4. Take a baking sheet, line it with parchment paper, sprinkle with cinnamon and distribute the applesauce evenly.

There is an interesting point here: the thicker the layer, the sweeter the marshmallow will be. And the thinner, the correspondingly more sour.

5. Place the baking sheet in the oven, preheated to 80 degrees for 3-4 hours. As in all previous recipes, do not close the door all the way so that condensation does not accumulate inside.

We periodically check the marshmallow by pressing on it with a finger and, as soon as it stops sticking to it, take out a baking sheet, carefully separate the marshmallow from the paper and roll it up into a tube.

As you can see, preparing marshmallows is not at all difficult. You just need to be patient and remember to take it out of the oven on time.

And in the next article we will look in detail at how to prepare Belev marshmallow. I wanted to add it to this collection, but it deserves its own.

That's all for today, thank you for your attention.

If there are tons of apples ripe in your garden, you, too, are probably wondering where to put them. Apple pies baked, the jam is made, it’s a shame to throw away the rest. Culinary blogger Maria Sorokina shares simple recipes preparing apple marshmallows, which she has been using herself for several years.

Pies are a good thing, but when the task arises of adding a really large volume of apples, this is no longer the method. I realized this last summer, when I came face to face with twenty kilograms of Antonovka, carefully collected by friends in their garden and given to us from the heart. The apples were very tasty and aromatic, but, as usual, they were small and crooked - I didn’t even want to think about peeling them. In addition, they deteriorated quite quickly - drastic measures were required. Such that the rapid consumption of raw materials, and the resulting product is compact and well stored.

I never liked apple jam, so that’s why I thought about marshmallows. First, a very simple one. Thin leaf fruit marshmallows are available in many places. In our country it is usually called levashi, in old books it is called fig. Sometimes it’s just apple or with berries, and sometimes it’s just berry. The Georgian equivalent is tklapi, usually made from cherry plum or tkemali and without sugar, used more for cooking (in soups and stews) than for eating just like that. But the essence of the method is the same - make puree from the fruit, then pour it into a thin layer and dry it.

The amount of sugar is up to your taste, the main thing is to remember that it also affects the texture. The smaller, the denser and tougher the pastille. One way or another, the output will be a thin plastic sheet that can be rolled up and stored in the refrigerator indefinitely. Just tear off pieces, or cut into beautiful snails. A heart-warming dessert or snack literally straight off the cover of a magazine. healthy eating. In addition, it is very convenient to carry with you, which is what I actually did for six months.

However, somewhere in the middle of the apple stock simple marshmallow got bored doing it. Besides, when people shout from all sides about Belyovskaya and Kolomenskaya, no, no, but you start to think. I was not able to establish a strict difference between these concepts, but the essence of both is whipped marshmallow. Lush and light, in contrast to the thin and dense sheet. Some add egg whites to it, some don't, some add a lot of sugar, some add little.

Surprisingly, applesauce whips up perfectly anyway. So, in the end, I don’t add proteins and add very little sugar - the taste is more pleasant and the product is pure. After whipping, we also pour the puree into a layer, but already quite thick, and dry it. And then we cut them into rectangles and stack them on top of each other in 4-5 layers, gluing them together raw puree. The end result is a very beautiful and noble dessert with a wonderful texture and bright apple flavor. Almost any seasonal apples are suitable, as long as they are easy to boil. If desired, you can mix them, for example, with currants or cranberries, or add honey, cinnamon, lemon juice(if not sour enough) and whatever your soul requires. It can also be stored in the refrigerator and also almost indefinitely. I was delighted and, despite my natural laziness, I did it until the apples finally ran out.

Regarding optimization of efforts and acceleration of processes. There is only one thing that is really labor-intensive in any marshmallow - turning whole apples into puree without peels and cores. Everyone has their own approach, but this is easiest for me. Without peeling or cutting anything, cut the apples into quarters and place in a pan of suitable size. The wider it is and the smaller the layer of apples, the better. Pour a little water into the bottom, cover with a lid and put on fire. Stir occasionally until the apples are pureed (usually this takes 15-20 minutes). The final mixture is very easily rubbed through a large sieve or colander, where all the excess remains.

If you plan to make whipped marshmallows, then it is important to really cool the puree. Refrigerate for at least four hours, preferably overnight, otherwise it won’t rise. Well, about drying. The best option here is a convection oven, about 70°C. One pass takes 6-8 hours, so the easiest way is to leave the marshmallow to dry overnight. And in the morning you get up and roll yourself rolls, tearing off pieces as you go and washing them down with coffee.

Thin sheet apple marshmallow (levashi/fig)

• Apples - 1.5 kg (raw, unpeeled weight);
• sugar - 300 g (less is possible, or no sugar at all).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree thickens slightly. Strain through a colander or large sieve. You should get about one kilogram of puree. Add sugar, mix.

Heat the oven to 70°C fan. Cover the baking sheet with foil (covering the bottom and sides). Lightly grease the foil vegetable oil. Pour the puree into a baking tray and smooth it out (you will get a layer of about half a centimeter).

Dry in the oven for 6-8 hours. The marshmallow should become hard, and the surface should be almost dry (small droplets of syrup will remain) and glossy.

Let cool, remove from foil (if the edges are stuck, just cut them off). Roll it up and cut it into 3-4 pieces (for convenience). Wrap in film and store in the refrigerator. The output is 2-3 rolls with a total weight of about 600 grams.

Lush apple marshmallow (Belyovskaya/Kolomenskaya)

• Antonovka - 1 kg (weight in raw, unrefined form);
• sugar - 100 g (you can add more, for example 200 g, or you can omit it at all).

Cut the apples into quarters, place in a medium saucepan with a thick bottom, add 50 milliliters of water, bring to a boil and cook over low heat, covered, stirring occasionally, until all the pulp has been pureed (about 15 minutes).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree thickens slightly. Strain through a colander or large sieve. You should get about 600 grams of puree. Add sugar, stir and chill in the refrigerator for at least four hours.

Preheat oven to 70°C fan. Line a deep baking dish measuring about 25 by 15 cm with parchment, covering the bottom and sides.

Beat the puree with a mixer until the mass becomes light and airy and approximately doubles in volume (with a hand mixer this takes 10-12 minutes, with a powerful stationary mixer - 7-8 minutes).

Set aside 100 grams of puree for subsequent coating of marshmallows, cover and put in the refrigerator. Pour the rest of the puree into the mold and smooth it out. Dry in the oven for about eight hours. The surface should become dry, and the marshmallow should spring back when pressed, like foam rubber. If when you press you feel the bubbles inside bursting, it means it’s too early and you need to continue drying.

Remove from the oven, cover with a second sheet of parchment and invert onto a baking sheet. Remove the parchment that is now on top. If it turns out that the marshmallow underneath is still dry, return it to the oven for 30 minutes to one hour.

Cut the marshmallow layer into four rectangles and stack them on top of each other, spreading each layer with the reserved whipped puree. Coat the block with the same puree on top and sides. Return the marshmallow to the oven for one hour (the surface should be dry). Remove from oven and let cool completely. The output is aboutdin block of marshmallow weighing about 200 grams.Store in the refrigerator, wrapped in parchment, then in film.

It is very difficult for those with a sweet tooth to switch to proper nutrition, despite a fairly large selection of delicacies - after studying the ingredients, you can find a lot of harmful substances in the composition. But a homemade marshmallow made from natural ingredients will be an amazing dessert that is suitable for both children and adults: nutritious, healthy and low-calorie.

In a slow cooker

Cooking time: 60 minutes (+5 days).

To prepare marshmallows in a slow cooker, you need the following ingredients:

• 1.5 kg of green apples;
• 300 g sugar;
• 75 g of nuts (you can remove them if you want a more dietary product);
• 0.5 tbsp. lemon juice.

The process of preparing dessert in a slow cooker is as follows:

1. Wash the apples thoroughly, cut out the core, peel them and put them in a blender, puree them.
2. Transfer the mixture into the multicooker bowl, add sugar, and mix.
3. Close the lid and set the “Cooking” mode.
4. After an hour, add lemon juice and finely crushed nuts and mix.
5. If the mass turns out to be very liquid, cook for another half hour.
6. When the excess moisture has evaporated, spread the resulting jelly on paper and level it.
7. Leave it on the windowsill for 4-5 days.

In the oven

Cooking time: 6 hours.

Calorie content per 100 g: 290 kcal.

Considered the most in a fast way receiving healthy treats. You need similar ingredients and in the same proportions as the recipe above, but only a few steps in preparation will change. After the applesauce is prepared, it needs to be poured onto a baking sheet lined with parchment, the thickness of the layer is about 0.7 cm. After this, dry the pastille at a temperature of +50 degrees for six hours.

To check the readiness of the treat, you just need to see if the marshmallow sticks behind the paper - if so, you can turn off the stove.

Cut the finished dessert into strips, roll and store.

On open air

Cooking time: 80 minutes (+5 days)

Calorie content per 100 g: 115 kcal.

This recipe is suitable if the sun is very active. To prepare pastila you need:

• 1 kg of sweet apples;
• water.

How to make healthy marshmallows without sugar

Cooking time: 60 minutes (+3 days).

Calorie content per 100 g: 79 kcal.

If you do not want to include sugar in your diet, then when preparing marshmallows you can replace it with liquid honey - buckwheat or flower honey is best suited for this purpose.

The ingredients are simple:

• apples - 1 kg;
• 3-4 tbsp. honey;
• ground cinnamon to taste.

Wash the apples thoroughly, peel them, cut them into cubes, put them in a saucepan and cook in own juice- they should become soft. After that, grind them in a blender, add cinnamon, heated honey, mix thoroughly.

Distribute the mixture over the dryer tray and leave to dry for 12 hours. Then we take it out into the air and leave it in the air for another 2-3 days.

Recipe for Belevskaya pastila at home

Cooking time: 80 minutes (+7 hours).

Calorie content per 100 g: 337 kcal.

This is an old recipe for preparing such a delicacy, the preparation of which is accessible to every housewife. For preparation you need a small amount of ingredients, the process itself takes on average 6 hours. The main thing is to strictly follow the technology when working with each ingredient.

The delicacy can be stored for quite a long time if it is sealed in a glass jar.

The ingredients are as follows:

• 2 kg of apples (it’s better to take Antonovka);
• 250 g sugar;
• 3 eggs;
• powdered sugar.

The cooking technology is as follows:

1. We wash and peel the apples, remove the stem and seeds. Place in a small container and send to hot oven- the fruits should soften (can be cooked on the stove).
2. Grind the fruits through a sieve or put them in a blender until pureed.
3. Break the eggs into a dry container, separating the whites from the yolks.
4. Beat the whites, add sugar to the mixture - it should turn into a thick foam.
5. Separate 3-4 tablespoons of foam, add the rest to the puree.
6. Cover the baking sheet with paper, pour the puree in a layer of about 1-2 cm, level it with a spatula.
7. Sprinkle with powdered sugar.
8. Dry at +70 degrees in the oven for 4-5 hours with the door open.
9. Cover with whipped egg white, place pieces of marshmallow on top of each other, dry for another 2 hours in the oven.

Let the delicacy cool, cut into pieces and serve.

How to cook with apples and plums

Cooking time: 60 minutes (+1 day).

Calorie content per 100 g: 220 kcal.

To do this tasty treat, you will need the following ingredients:

• 5 large apples;
• 2 tbsp. drain

Using ingredients in such proportions will result in a tasty and tender delicacy.

The cooking method is as follows:

1. We prepare the apples: wash them, remove the core, seeds, and cut off the skin. Wash the plums and take out the pits. Finely chop the apples, put them in a blender (meat grinder) along with plums, and grind them into puree.
2. Cover the baking sheet with parchment, spread the puree in an even layer up to 1 cm thick. Place in the oven at minimum temperature (+50-70 degrees) for 5 hours. Open the door to allow excess moisture to escape. You can also make pastille in the dryer: about 15 hours at a temperature of +35 degrees.
3. The pastille will be ready when it begins to separate well from the parchment. We cut the delicacy into strips, roll it into rolls and serve.

To keep the marshmallow longer, it is better to place it in glass jars, and the treat must be completely dry, otherwise mold may appear.

Delicate combination with pumpkin

Cooking time: 90 minutes (+8 hours).

Calorie content per 100 g: 80 kcal.

When preparing this marshmallow you need to take:

• apples;
• pumpkin in equal proportions.

You should not use sugar - the delicacy will already be sweet, but if you wish, you can add a little honey.

The cooking process will be as follows:

1. Wash the apples, divide them into quarters, cut out the core, and cut them into cubes. If summer varieties of fruit are used, you can leave the skin - it will be very soft, but with winter apples it must be removed.
2. We clean the pumpkin, cut it into cubes, remove the seeds. For cooking, it is best to take a large saucepan with a thick bottom so that the mass does not burn.
3. Pour water into a container - about 1 cm, throw chopped apples and pumpkin into it. Place the container on medium heat and stir the mixture constantly. Watch the consistency - the pieces should become soft.
4. After this, pour the contents of the saucepan into a sieve. When the liquid has drained, grind the puree in a blender or grind through a sieve. Add honey and cinnamon.
5. Preheat the oven to +60 degrees. Cover the baking sheet with paper, spread the puree in a layer of about 1 cm. Place the baking sheet in the oven for 4-5 hours.
6. Turn the dried fruit layer over and put it back in the oven for two hours. After this, we take out the marshmallow, cut it into pieces with a sharp knife, sprinkle with powdered sugar and put it in glass jars.

Recipe using quince

Cooking time: 60 minutes (+2 days).

Calorie content per 100 g: 190 kcal.

The following ingredients are needed:

• 1 kg quince;
• 3 medium apples;
• 1.5 liters of water;
• 400 g sugar;
• 1 lemon (juice).

Adhere to the following technology:

1. Wash the fruits, peel them, cut them into pieces, remove the seeds.
2. Place them in a saucepan, add a little water and place on low heat for 50 minutes.
3. Add sugar, lemon juice and cook, stirring constantly until the mixture becomes thick.
4. Place the finished mixture on a cutting board, moisten it a little with water, and level it so that you get a layer up to 1 cm thick.
5. Cover it with gauze and place it in a dry room for two days.
6. After this, cut the marshmallow into diamond shapes and sprinkle with powdered sugar.

Pastila is a delicacy from childhood.

Previously, a homemade product was valued for its availability.

Now the main trump card of marshmallows is naturalness.

There is nothing harmful, chemical or dangerous in it.

Let's cook healthy dessert yourself?

Apple marshmallow - general principles of preparation

Any fruit is suitable for marshmallows: small, large, overripe, broken. Wormy spots and damage can always be cut off. The apples are steamed, baked or stewed until soft, then chopped. Sometimes it is more convenient to chop the fruit first and then boil it. Then the puree is spread into a thin layer and dried. Use the oven or place the treat in the sun.

In addition to thin marshmallows, there is a lush dessert made with agar-agar. Sometimes it is replaced with gelatin. The recipe also includes egg white, which gives it a special structure and airiness. This pastille does not need to be dried; it is left for several hours to harden.

Classic apple pastille without sugar

The recipe for the simplest marshmallow, which has been prepared for many years. No sugar is even added to it, which makes the treat even healthier and more natural. For the preparation you will only need apples in any quantity.

Preparation

1. Cut the washed apples into pieces with skins. We immediately discard the cores with seed pods.

2. Place the fruit in a cauldron or pan with thick walls. If the apples are not very juicy, then you can pour in a couple of glasses of water; it will boil away later anyway.

3. Turn on the heat, cover and simmer until the skins are soft. Depending on the variety of apples, this will take from 1.5 to 4 hours.

4. Cool the apple mass and grind it into puree. We do this with a blender. You can twist it through a meat grinder.

5. Take a sheet of parchment, place it on a baking sheet and spread the puree. If you are in doubt whether the paper will come off, you can lubricate it with a drop of oil. The maximum layer thickness is 7 millimeters, but it is better to make it thinner.

6. Put the marshmallow in the oven. We keep the temperature to a minimum; it should not rise above 100 degrees.

7. Or take it out into the sun and dry until ready.

8. Then turn the sheet over with the parchment facing up and sprinkle with water. The paper will come off easily. Roll the pastille into tubes.

Apple marshmallow at home with protein

A version of very delicate apple marshmallow at home, which turns out fluffy and soft. You will need any applesauce, it is better to prepare it yourself. Moreover, this is done very simply. The fruits are steamed and crushed in any way.

Ingredients

0.5 kg puree;

1 raw protein;

0.17 kg sugar;

A little powder.

Preparation

1. Place the puree in a bowl, add granulated sugar and stir. If you prepared the apples yourself, then it is better to pour sand into the warm mass, then cool.

2. In a clean bowl, beat the egg whites until stiff foam.

3. Combine the egg white with the apple mixture and beat together for a few more minutes.

4. Transfer the tasty mixture onto a baking sheet, which must be covered with parchment.

5. Using a spatula, level the layer, which should be about three centimeters.

6. Place in an oven preheated to 70 degrees and bake for about five hours.

7. Cool the pastila and cut it into small pieces with a knife. To prevent the blade from sticking, you can wet it in cold water.

8. Roll the treat in powder and it’s ready!

Thin apple paste with sugar

A recipe for sweet thin apple marshmallow at home, which is prepared using a slightly different technology.

Ingredients

1 kg apples;

0.1 kg sugar;

50 ml water.

Preparation

1. Take apples and cut them into pieces. The weight of the pure product without tails and seed pods with cores is indicated.

2. Twist through a meat grinder along with the skins.

3. Place on the stove, pour in water and add granulated sugar. Let the mixture boil.

4. Turn the heat below medium and cook the mixture for about half an hour. Do not go far and stir regularly, the puree may burn.

5. Cool the mass.

6. Cover the baking sheet with oiled parchment, spread a thin layer of apples about 4 millimeters. It is convenient to do this with a flat spatula.

7. Dry in any way until ready.

Apple marshmallow at home with agar-agar

Recipe for fluffy and soft apple marshmallows, reminiscent of marshmallows. It is often sold in stores, and few people know that the delicacy is very easy to prepare yourself. You will need agar-agar, which you can buy in the baking aisle.

Ingredients

4 apples;

0.4 kg sugar;

60 ml water;

4 grams agar;

Vanilla, powder.

Preparation

1. Combine agar-agar with the recipe water and leave to dissolve.

2. Remove the cores of apples, cut the fruit in half, and bake in the oven until soft. But you can also use a microwave oven. The apples will be ready in just five minutes.

3. Remove the pulp from the apples and discard the skins.

4. Add 250 grams of sugar to the apples and add a pinch of vanilla for flavor. Beat the mixture with a blender until smooth.

5. Add the remaining sand to the agar-agar, put it on the fire and cook the syrup. Boil for a minute.

6. Add the egg whites to the cooled puree and beat at maximum mixer speed until the mass is light and fluffy.

7. Add hot syrup, stir with a mixer for another minute.

8. Take any shape and cover the inside with cling film.

9. Pour in the apple mixture and leave to harden at room temperature for three hours.

10. The finished marshmallow is cut and rolled in powder.

Spiced apple and plum pastille with cinnamon

To prepare this apple marshmallow at home, you will also need plums. We take equal quantities of fruit. But if there is more or less of something, then it’s not scary.

Ingredients

1 kg apples;

1 kg plums;

0.15 kg sugar;

1 tsp cinnamon;

Oil, parchment.

Preparation

1. Cut the apples in large pieces, throw it into the pan. We discard the cores.

2. Divide the plums in half and remove the pits. Let's go to the apples.

3. Pour in a glass of water and steam until soft under the lid. Stir occasionally.

4. Cool, rub through a large sieve.

5. Add sugar and cinnamon, stir the puree.

6. Spread it on oiled paper in a layer of about five millimeters.

7. Leave to dry in the sun or put in the oven.

8. Remove the finished pastille from the paper, roll it into tubes, and cut it into pieces.

Homemade apple marshmallow with gelatin

Another option for soft and white apple marshmallows at home. This recipe is for those who were unable to find agar-agar. This pastille tastes very similar to chewing marshmallow marshmallow.

Ingredients

0.4 kg sugar;

0.5 kg apples;

60 ml water;

20 grams of gelatin;

1 raw protein;

Preparation

1. Cut the apples into 4 parts, remove the middle, put them on a plate for microwave oven and bake at maximum power for no more than 6 minutes.

2. Cool, remove the soft pulp.

3. Combine gelatin with water and let it swell for half an hour.

4. Add 250 grams of prescription sugar to the applesauce.

5. Place the rest of the sugar in the gelatin and heat it in a water bath until all the grains are dissolved. Do not let the syrup boil under any circumstances.

6. Beat the egg whites and combine with applesauce.

7. Immerse the mixer and beat together for about five minutes.

8. Add gelatin in a thin stream, stir with applesauce at low speed. You can throw in a little vanilla.

9. Pour the marshmallow into a mold lined with film and leave to harden in the refrigerator. This will take about five hours.

10. Take out the finished treat, remove the film, cut into pieces and roll in powder. Gelatin marshmallows should be stored in the refrigerator.

Delicate salad with apple pastille and bananas

For the salad you will need an air pastille on agar-agar or gelatin. Low-fat sour cream is used as a dressing.

Ingredients

100 grams of marshmallow;

2 bananas;

2 tablespoons of nuts;

100 ml sour cream;

Powder to taste, vanilla.

Preparation

1. Peel the bananas and cut them into cubes.

2. Peel the kiwi, cut it a little smaller and add it to the bananas.

3. Cut the apple marshmallow into cubes. To prevent the treat from sticking, wet the knife. You can dip each cube in powder. Transfer to fruit.

5. Roast the nuts and chop them. You can use poppy.

6. Sprinkle the salad with nuts and you can serve. The same salad can be assembled in layers, it will look more interesting.

Homemade apple pastille roll

Recipe for an oriental marshmallow roll, for the filling you will need boiled condensed milk. You can buy a jar in a store or cook it yourself. Condensed milk should be thick.

Ingredients

150 grams of walnuts;

1 sheet of marshmallow;

1 can of condensed milk.

Preparation

1. Sort out the nuts, put them in a frying pan and fry. Cool, chop into small pieces.

2. Lay out a sheet of marshmallow on the table. The larger it is, the thinner the roll will be.

3. Open the condensed milk and knead until smooth.

4. Lubricate the marshmallow with condensed milk, leaving 2 centimeters on the opposite edge untouched.

5. Sprinkle the condensed layer on top with nuts.

6. Take the nearest edge and roll it into a tight roll.

7. Place in the refrigerator for two hours.

8. Take out the roll and cut it into transverse pieces with a sharp knife. Any size.

9. Place on a dish and serve with tea.

Sweet rolls with cottage cheese and apple pastille

Amazing recipe sweet rolls made from thin marshmallows. Curd filling with gelatin. If the cottage cheese is weak in consistency, then use less milk.

Ingredients

Marshmallow leaf;

300 grams of cottage cheese;

Sugar to taste;

70 ml milk;

1.5 tsp. gelatin.

Preparation

1. Pour gelatin with milk and leave to swell according to the time indicated on the package.

2. Heat the milk with gelatin until liquid.

3. Beat cottage cheese with sugar to your taste, add melted gelatin. Stir the cream.

4. Spread a sheet of marshmallow and lubricate curd cream.

5. Cut the banana into long strips and place them in a row at the nearest edge.

6. Roll up the roll.

7. Place in the refrigerator for 3 hours until hardened.

8. Cut the sweet rolls into 2-centimeter pieces and place them beautifully on a plate. Serve with condensed milk, jam, whipped cream.

If thin marshmallow getting ready for long-term storage, then the sheets must be dried thoroughly. Otherwise, mold may appear in them.

If the marshmallow is dried in the oven. Then the door must be opened slightly. Otherwise, the moisture will not come out, and the process will take a long time.

The marshmallow turns out more tender if you rub the fruit through a sieve and discard the skins. But it hardens faster if you prepare the delicacy with the peel.

If the marshmallow is dried naturally, then you can spread the prepared mass onto sheets of cellophane. The layers are easily removed from them.