Pastila is a traditional dish of the East, specifically Turkey. It was in this country that the first fruit and vegetable-based treats appeared. Since then, tourists from all over the world have sought to learn the recipe for this dessert, but have repeatedly failed. It was only when an alternative pastila, more reminiscent of marshmallows, appeared during the Soviet era that the Turkish government lifted the veil of secrecy, requesting that only the natural sweet be made using the traditional recipe.

Today, anyone can make pastila at home. You don't need to buy expensive ingredients or spend a lot of time, and the recipe is so simple that even novice cooks can handle it. You can use all kinds of fruits and vegetables. For example, pumpkin pastila will be not only tasty, but also a healthy dish.

Classic pumpkin recipe

Pumpkin Pastila 2

The classic pumpkin pastila recipe involves using the following products:

  • Pumpkin – 1 pc.
  • Apple – 2 pcs.
  • Honey – 300 g
  • Cinnamon – 1 tsp.
  • Vanilla sugar – 1 tsp.
  • Ginger – 1 tsp.
  • Olive oil – 3 tsp.

First, wash the pumpkin and apples under running water and dry them with a paper towel. Then, cut the pumpkin in half, remove the pulp and seeds, and peel the resulting pieces. All that remains is to cut the pumpkin into small cubes. Quarter the apples, peel and seed them, and blend them together with the pumpkin in a blender until a puree is formed, free of grains or lumps.

Place the prepared mixture in an aluminum pan, add honey, and stir thoroughly (preferably with a wooden spatula). Meanwhile, add the cinnamon, vanilla, and ginger and stir again.

Now you'll need a non-stick baking sheet lined with parchment paper and greased with olive oil. Pour the pumpkin mixture in a thin stream and spread it evenly over the entire surface. Make sure the layer is no thicker than one centimeter (the thinner the layer, the less time it will take to cook).

As for the drying itself, pumpkin pastila can be prepared in several ways:

  • in the sun for 3 days;
  • in an oven preheated to 60 degrees for 6 hours (the door should be slightly open).

To check the readiness of the pastila, the recipe suggests pressing your finger on its surface – it should be elastic and soft enough.

A simpler version of pastila requires just two ingredients: pastila (600 g) and one orange (with sugar optional). Boil, bake, or steam the pumpkin, then add finely grated lemon zest and juice, then blend until smooth. Add sugar and blend again, if desired. Pour the mixture into a mold and dry using any convenient method.

The dried pastila is cut into strips and rolled into tubes. This sweet can be stored in a dry, clean jar in the refrigerator (to prevent it from spoiling).

Pastila with pumpkin and yogurt

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Today we're sharing another unusual pumpkin pastila recipe. This time, instead of honey, we'll use 250 grams of low-fat sweetened yogurt. Naturally, we'll also need peeled pumpkin (500 grams), cinnamon, and ginger. You can add black pepper for a more piquant flavor, if desired. Note that this recipe is sugar-free, but those with a sweet tooth can use a sweetener, which will give the pastila a richer flavor.

So, let's start by making pumpkin puree. To do this, cut the pre-peeled pumpkin into medium-sized pieces, place them in a saucepan, add a little water (one cup will be enough), and simmer for a short time. On average, 15 minutes is enough to soften the pumpkin. All that's left to do is transfer it to a blender and process it into a smooth and, most importantly, smooth puree.

Now add fresh yogurt to the mixture and season with spices (to taste). Line a baking sheet with plastic wrap or parchment paper and spread the puree evenly over the surface, ensuring a thick layer. Bake the baking sheet with pumpkin pastila in the oven for 6 hours (at 60 degrees Celsius) and enjoy this delicious and healthy dessert.

Tips for the housewife

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Of course, every homemaker dreams of perfecting a recipe they've borrowed from somewhere. We've compiled a few tips to help you make the perfect pumpkin pastila:

  1. Rapeseed honey is best for making pastila. It has a mild odor (it doesn't overpower the taste) and crystallizes well. Acacia honey, however, can ruin the treat altogether.
  2. To make the pastila softer and juicier, you can add gooseberries, cherries, grapes, or apricots to the pumpkin (1/3 of the original amount). In fact, this list can be expanded—just be sure to combine the fragile pumpkin with more viscous ingredients.
  3. You can also remove the pumpkin smell. To do this, add mint, rhododendron, or hyssop to the recipe. These and other herbs (after all, there's nothing stopping you from experimenting!) will not only add a unique flavor to the dish but also protect against colds, flu, and other illnesses.

And one more note: pumpkin pairs beautifully with alcoholic beverages. If you're making sweets for adults, consider adding brandy, cognac, or rum to the recipe. This will impart a subtle aroma and a refined flavor.

As you can see, pumpkin pastila can be not only healthy, but also a delicious, unusual dish that both adults and children will enjoy.

Pumpkin Pastila Video Recipe