Apple Pastila
4 servings
700 minutes
Apple pastila is an ancient Russian delicacy that originated in the 17th century. It was made in the homes of boyars and peasants, enjoying the natural sweetness of fruits. The recipe's base is sour green apples like Antonovka, which give the dessert a rich flavor with a slight tartness. Adding black currants makes it even more aromatic, while egg whites add airiness to the pastila. The slow baking process transforms the mixture into delicate bars dusted with powdered sugar. This pastila pairs wonderfully with black tea and lemon, highlighting its natural fruity sweetness. It can be enjoyed as a standalone dessert or added to baked goods. Today, pastila remains a symbol of Russian cuisine, preserving traditions and passing on flavors to future generations.
1
Remove the core from the apples (Antonovka is best, but 'Granny Smith' can also be used), cut them in half, and bake in an oven preheated to 200 degrees for about twenty minutes.
- Green apples: 1 kg
2
Cool, peel, and strain the remaining mass through a fine sieve to remove all fibers. Whip the resulting puree in a mixer for ten minutes.
- Green apples: 1 kg
3
Mash the berries through a sieve and also beat with a mixer.
- Blackcurrant: 200 g
4
Whip the egg whites into a fluffy white mass with a mixer or whisk.
- Egg white: 10 pieces
5
Mix apple and berry puree, add egg whites, and beat with a mixer for another ten minutes.
- Green apples: 1 kg
- Blackcurrant: 200 g
- Egg white: 10 pieces
6
Place the result on baking paper in a mold, put the mold in an oven preheated to 50 degrees for 10 hours.
7
After that, remove from the paper, cut into thick sticks, sprinkle with powdered sugar, and serve with black tea and lemon.
- Powdered sugar: 50 g