Apple Pastila with Cinnamon
4 servings
60 minutes
Apple pastila with cinnamon is a delightful treat of Russian cuisine, infused with the aromas of childhood and the warmth of home. Its roots go back centuries when housewives sought ways to preserve apple harvests by turning them into a tender and sweet delicacy. This dessert has a rich fruity flavor with a spicy hint of cinnamon that makes it particularly cozy. The prepared pastila features a soft yet elastic texture that is slightly chewy and pleasantly melts in the mouth. It pairs perfectly with a cup of tea or coffee and can serve as a healthy alternative to factory sweets. Thanks to the use of natural ingredients, pastila becomes not only a tasty but also a healthy treat suitable for those watching their diet.
1
Wash the apples, remove defects, and core them. There's no need to chop too finely; cutting the apple into 4-8 pieces is sufficient. Place the slices in a thick-walled pot (preferably not enamelled), adding 2 tablespoons of water to the bottom. Cook covered until the apples soften (10-15 minutes).
- Apple: 1.3 kg
2
Turn apples into puree using a blender or masher. No need to strain through a sieve — the finished product won't have any skins. Optionally, add a bit of vanilla or cinnamon. Place the pot with the mixture on low heat for evaporation (remove the lid). The more moisture evaporated, the less drying will be needed for the pastille. The readiness of the puree can be determined by these methods: even with frequent stirring, the mixture sticks to the bottom, and when dragging a spoon across the bottom of the pot, the edges of the 'cut' do not stick together immediately.
- Vanilla sugar: 2 g
- Cinnamon: pinch
3
Place parchment on the baking sheet, spread the cooked mass on it, and level it out. Aim for a smooth layer 4-6 mm thick.
4
Dry in a partially open oven or in a closed one with the fan on at 100 degrees. If the layer is thick, you can flip the pastille over, but it should be cooled first; otherwise, it will tear.