Fruit Pastila: Recipe on the All About Desserts website

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1 The history of pastila

Fruit pastilles are one of the unforgettable memories of childhood. We grow up, but sometimes we long to return to that unforgettable time with the scent of honey and fruit. Let's try to turn back the clock with modern recipes for this ancient Russian sweet.

The history of pastila

The unique dish known as "pastila" has been known in Rus' for a very long time, dating back to the 14th century. According to legend, it was invented by residents of Kolomna and was made from apple or berry puree. Another essential ingredient in pastila in the old days was honey, which was replaced by sugar in the 19th century. Since the 15th century, egg whites have been added to pastila, giving it a beautiful white color.

Traditionally, a Russian oven was used to make pastila. A thin layer of a paste made from mashed potatoes, egg whites, and honey was spread onto a cloth stretched over wooden frames. By gradually reducing the oven's heat, the pastila dried evenly. Once the first layers were ready, it was time for a second drying, which was carried out in alder wood boxes placed in the oven.

During the Soviet era, pastila production was mass-produced by industrial enterprises. These sweets were more like marshmallows. And while we're not averse to indulging in store-bought versions now and then, homemade pastila remains prized. Let's give it a try!

Fruit Pastila Recipes - Apple

For this recipe, we use sweet, tart apples. We won't add honey or sugar: the sweetness of the dish is determined solely by the flavor of the fruit itself.

Cut the apples into several pieces and remove the cores. Then place the fruit in a thick-walled cast-iron saucepan and pour 3 tablespoons of clean water into the bottom. Cover and simmer for 15 minutes. Then, using a potato masher, mash the apples thoroughly, then simmer over low heat until thick.

Place a sheet of parchment paper on a baking sheet and spread the marshmallows on it in a thin layer. Set the oven to 100 degrees Celsius, crack the door slightly, and let the marshmallows dry in the oven until done. The finished sweet should be soft, not tear or break, but also not sticky. After cooking, you can cut it into strips or roll it up and store it in a glass jar.

Plum pastila with sugar

To prepare, you'll need 3 kg of plums, which can be easily substituted with other fruits or berries (watermelon, melon), and 1 kg of sugar. Remove the pits and cut the plums in half. Place the plums on a baking sheet in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes. Remove the plums, cool, and blend in a blender until smooth. Add the sugar and mix well.

Line a baking sheet with parchment paper, forming a border around the edges, and layer the resulting fruit mixture in 4-5 cm layers. You can air-dry the pastila or bake it in an oven at 60 degrees Celsius.

Currant and apple pastila

This recipe is quite labor-intensive, but the pastila turns out just like store-bought. We'll be making it with a base that requires:

5 apples;
a glass of sugar;
a tablespoon of egg white;
a little vanillin;
a little powdered sugar.
For the syrup, you can take 50 g of currant juice or water, adding 0.15 kg of sugar to it.

This recipe also requires a gelatin-based filling, which can be made from currant juice (50 g) and 4 teaspoons of gelatin.

Method of preparation:

Peel the apples, cut them into pieces, and dry them in the oven on a baking sheet for 20 minutes. The oven temperature is 200 degrees Celsius.
Grind the apples with a mixer until puree and set aside 5 tablespoons.
Sprinkle the puree with sugar and let it cool.
Add half a spoon of protein to the puree and beat everything together with a mixer until you get a thick mass.
Pour boiling water over the currants and rub through a sieve to extract the juice.
Pour off 0.1 l of the resulting juice.
Pour gelatin into 50 ml of currant juice and leave to swell.
Add 0.15 kg of sugar to the other half of the juice. Now begin cooking the syrup. Once it boils, let it simmer for another 5 minutes. If you drop the syrup into cold water, it should form a ball.
Pour the syrup into the applesauce and stir slowly.
To prepare the filling, hold the gelatin in a bowl over the stove until it heats up (to 60 degrees).
Add the filling to the resulting puree and mix with a mixer for 2-3 minutes.
Pour the mixture into a mold and refrigerate overnight. Once set, sprinkle with powdered sugar.