Marshmallow with honey
12 servings
600 minutes
Pastila with honey is an ancient Russian delicacy that embodies tenderness and natural sweetness. The history of pastila dates back to ancient Rus, when housewives used apples and honey to create nutritious and long-lasting desserts. Its taste is a harmonious blend of the light tartness of Antonovka apples and the delicate floral sweetness of honey. Thanks to slow baking and drying, pastila acquires a chewy texture, revealing a wealth of flavors with each bite. It is the perfect addition to tea time, especially with fragrant herbal tea. Pastila can be served as an independent treat or used as an exquisite decoration for desserts. Its simplicity in preparation and natural ingredients make it a worthy representative of traditional Russian cuisine.
1
Bake whole apples with skin in the oven until soft. Depending on the size and variety of apples, this will take 30 minutes to 1 hour in an oven preheated to 180 degrees.
- Antonov apples: 1.5 kg
2
Pass the baked apples through a sieve, ensuring that no seeds or skins get into the puree. Then transfer the puree to a large saucepan and reduce it until thick. The correct consistency is when you run a spoon through the puree, and it doesn't spread back but stays in the holding shape grooves.
3
Add two tablespoons of honey to the puree, mix it, and place it on a baking sheet lined with parchment paper.
- Honey: 2 tablespoons
4
Preheat the oven to 60 degrees, place the tray inside, and leave it for eight to ten hours. Two hours before it's ready, you can take out the pastille, cut it into five-centimeter wide strips, roll each one up, and return it to its place.