It is very difficult for sweet tooth to switch to proper nutrition, despite a fairly large selection of delicacies - having studied the ingredients, you can find a lot of harmful substances in the composition. And here is a home-made pastille from natural ingredients will become amazing dessert, which is suitable for both children and adults: nutritious, healthy and low-calorie.

In a slow cooker

Preparation time: 60 minutes (+5 days).

To prepare marshmallows in a slow cooker, you need the following ingredients:

1.5 kg of green apples;
300 g of sugar;
75 g of nuts (they can be removed if you want to get a more dietary product);
0.5 st. lemon juice.

The process of preparing dessert in a slow cooker is as follows:

Thoroughly wash the apples, cut out the core, peel and fall asleep in a blender, bring to a puree state.
We shift the mass into the multicooker bowl, add sugar, mix.
Close the lid, set the "Cooking" mode.
After an hour, add lemon juice and finely crushed nuts, mix.
If the mass turned out to be very liquid, cook for another half hour.
When excess moisture evaporates, lay out the resulting jelly on paper, level it.
Leave on the windowsill for 4-5 days.

In the oven

Cooking time: 6 hours.

Calories per 100 g: 290 kcal.

Considered the most fast way receiving healthy treats. You need similar ingredients and in the same proportions as in the recipe above, but only a few steps will change in preparation. After it's cooked applesauce, it must be poured onto a baking sheet covered with parchment, the layer thickness is about 0.7 cm. After that, dry the marshmallow at a temperature of +50 degrees for six hours.

To check the readiness of the treat, you just need to see if the marshmallow is falling behind the paper - if so, you can turn off the stove.

Cut the finished dessert into strips, twist and put away for storage.

Outdoors

Cooking time: 80 minutes (+5 days)

Calories per 100 g: 115 kcal.

This the recipe will do if the sun is very active. To make pasta you need:

1 kg of sweet apples;
water.

How to cook healthy sugar-free marshmallow

Preparation time: 60 minutes (+3 days).

Calories per 100 g: 79 kcal.

If you do not want to include sugar in your diet, then when preparing marshmallow, you can replace it with liquid honey - buckwheat or flower is best suited for this purpose.

The ingredients are simple:

apples - 1 kg;
3-4 tbsp honey;
ground cinnamon to taste.

Wash the apples thoroughly, peel, cut into cubes, put in a saucepan and cook in own juice- they should be soft. After that, grind them in a blender, add cinnamon, heated honey, mix thoroughly.

We distribute the mass on the dryer tray and leave to dry for 12 hours. Then we take it out into the air and keep it for another 2-3 days in the air.

Recipe for pastila Belevskaya at home

Cooking time: 80 minutes (+7 hours).

Calories per 100 g: 337 kcal.

This is an old recipe for making such a delicacy, the preparation of which is available to every housewife. For cooking you need a small amount of ingredients, the process itself takes an average of 6 hours. The main thing is to strictly observe the technology when working with each ingredient.

The delicacy is stored for quite a long time if it is closed in a glass jar.

The ingredients are as follows:

2 kg of apples (it is better to take Antonovka);
250 g sugar;
3 eggs;
powdered sugar.

The cooking technology is as follows:

We wash and clean apples, remove the stalk and seeds. We put it in a small container and send it to hot oven- the fruits should soften (you can also cook on the stove).
We grind the fruits through a sieve or pass in a blender to a puree state.
We break the eggs into a dry container, and the whites must be separated from the yolks.
Beat the egg whites, add sugar to the mass - it should turn into a thick foam.
Separate 3-4 tablespoons of foam, add the rest to the puree.
We cover the baking sheet with paper, pour the mashed potatoes with a layer of about 1-2 cm, level with a spatula.
We sprinkle powdered sugar.
Dry at a temperature of +70 degrees in the oven for 4-5 hours, opening the door.
We cover with whipped protein, put pieces of marshmallow on top of each other, dry for another 2 hours in the oven.

Cool the delicacy, cut into pieces and serve.

How to cook with apples and plums

Cooking time: 60 minutes (+1 day).

Calories per 100 g: 220 kcal.

To do this delicious treat you will need the following ingredients:

5 large apples;
2 tbsp. drain.

The use of ingredients in such proportions will allow you to get a tasty and tender treat.

The cooking method is as follows:

We prepare apples: wash, remove the core, bones, cut off the skin. My plums, we take out the seeds. Finely chop the apples, put them in a blender (meat grinder) along with plums, grind them into a puree.
We cover the baking sheet with parchment, spread the puree in an even layer up to 1 cm thick. Put in the oven at the minimum temperature (+ 50-70 degrees) for 5 hours. Open the door to let excess moisture out. You can also make marshmallows in a dryer: about 15 hours at a temperature of +35 degrees.
The marshmallow is ready when it begins to separate well from the parchment. We cut the delicacy into strips, roll it into rolls and serve it to the table.

To keep the pastille longer, it is better to place it in glass jars, and the delicacy must be completely dry, otherwise mold may appear.

Delicate combination with pumpkin

Cooking time: 90 minutes (+8 hours).

Calories per 100 g: 80 kcal.

When preparing such a pastille, you need to take:

apples;
pumpkin in equal proportions.

You should not use sugar - the delicacy will be sweet anyway, but you can add a little honey if you wish.

The cooking process will be as follows:

My apples, divide into quarters, cut out the core, cut into cubes. If summer varieties of fruits are used, you can leave the skin - it will be very soft, but with winter apples it must be removed.
We clean the pumpkin, cut it into cubes, remove the bones. For cooking, it is best to take large saucepan with a thick bottom so that the mass does not burn.
Pour water into the container - about 1 cm, throw chopped apples and pumpkin into it. We put the container on medium heat, constantly stir the mass. Watch the consistency - the pieces should become soft.
After that, pour the contents of the saucepan into a sieve. When the liquid drains, grind the puree in a blender or grind through a sieve. Add honey and cinnamon.
We heat the oven to +60 degrees. We cover the baking sheet with paper, spread the puree with a layer of about 1 cm. We send the baking sheet to the oven for 4-5 hours.
We turn the dried fruit layer over and send it back to the oven for two hours. After that, we take out the pastille, sharp knife cut into pieces, sprinkle with powdered sugar and put in glass jars.

Recipe using quince

Preparation time: 60 minutes (+2 days).

Calories per 100 g: 190 kcal.

You need ingredients such as:

1 kg of quince;
3 medium apples;
1.5 liters of water;
400 g of sugar;
1 lemon (juice)

Stick to the following technology:

Wash fruits, peel, cut into pieces, remove seeds.
We put them in a saucepan, add a little water and put on slow fire for 50 minutes.
Add sugar, lemon juice and cook, stirring constantly, until the mass becomes thick.
We lay out the finished mass on a cutting board, slightly wetting it with water, level it so that a layer up to 1 cm thick is obtained.
We cover it with gauze and put it in a dry room for two days.
After that, cut the marshmallow into diamonds and sprinkle with powdered sugar.

Dostoevsky and Chekhov loved her, Nicholas II himself enjoyed her taste - marshmallow, a sweet dish old Russian cuisine popular to this day. Dessert on fruit juice was invented by the inhabitants of Kolomna, and they learned about it in Russia already 7 centuries ago.

The most famous factory that produced this delicacy is located in the Tula region, in the ancient city of Belev. Apple marshmallow was delivered from there to Europe. If earlier sugar, honey and egg whites were traditionally added to marshmallow, today it is flavored with all kinds of fillings: nuts, cinnamon, cocoa and even hops.

Can't resist sweets, but don't want problems with your teeth and figure? Instead of taking store shelves cakes of dubious quality with harmful impurities, try to make apple marshmallow yourself at home! A hand-made dessert will not harm your harmony and will bring tangible benefits. Apple marshmallow - great option preparations for the winter!

Features of cooking pastille

Knowing some of the subtleties will help you make dessert at home even tastier.

Choose sour apple varieties enriched with pectin, a gelling agent. The result depends on the quality of the apples, namely, the texture, color and taste of the marshmallow.

If it is not possible to make the puree-like mass thick and not spreading, add a special thickener when boiling apples.

It is believed that the most delicious and dietary marshmallow is the one that is dried in the summer in the active sun. This marshmallow is laid out in a thin layer, has a dark color and high density. But protein variant, factory, can be prepared at any time of the year.

Is there a fruit dryer? You are incredibly lucky! You can cook traditional pastila in just a day.

Boil fruit in a non-stick saucepan.

If the dessert is difficult to separate from the parchment, then it is not finished drying. You can’t overdry either if you don’t want to get apple chips.

Apple pastille outdoors

You will need:

Apples - quantity as desired

How to cook:

Wash the apples, peel, remove the core and cut into several pieces.
At the bottom of a thick-walled pan, pour water a centimeter and a half high. Then put the apples on top.
Bring to a boil over low heat and simmer fruit until soft.
Drain excess juice, and chop the apples with a blender.
On a large cutting board or baking sheet parchment bed and grease it vegetable oil. Spread applesauce over it in a 1 cm layer.
In the sun, the dessert will dry in 2-3 days. Take it indoors at night.
Cut the finished marshmallow into slices and store in a glass or cardboard container.

Pastila from apples with sugar in the oven

You will need:

Apples - 2 kg
Sugar - 1 cup

How to cook:

Put the peeled and chopped apples on a baking sheet. Pour half a glass of water into the bottom.
Bake fruit at 170 degrees for 40 minutes.
Wipe the cooled apples.
Put the mass in a saucepan and continue to evaporate over low heat.
Don't forget to stir. When the volume is reduced by 2/3, and the consistency becomes golden and thick, then it's time to remove from the burner.
Drain excess juice, beat the mass with a blender or mixer.
Add sugar and continue beating until completely dissolved.
Start drying.
Put the puree on a baking sheet lined with parchment paper, greased with oil.
Put in the oven at 40-50 degrees.
Drying will take up to six hours. Periodically check the readiness of the future dessert. At the end of drying, turn the layer over and dry it on the other side.
Dessert is ready! Cut as you like and put away for storage.

Apple pastille in a slow cooker with honey and lemon

You will need:

Apples - 1 kg
Honey - to taste
Lemon - half
Cinnamon - 1/3 tsp

How to cook:

Put the peeled and chopped apples into a multicooker container.
Turn on the "Baking" mode for 15 minutes. Stir every 5 minutes.
Mix in a bowl the zest of one lemon, 2 tsp. lemon juice, cinnamon and honey.
Add the mixture to the boiled apples.
Line a baking sheet with foil or parchment paper and place the mixture on top.
Send in the oven for 3-4 hours at a temperature of about 100 degrees.
Roll the resulting marshmallow into a roll or cut into pieces. Store the dessert in a dark place.

Pastila from apples egg white

You will need:

Apples - 1.5 kg
Sugar - 1 cup
Egg whites - 2 pcs.
Powdered sugar - 1 tbsp

How to cook:

Rinse the apples, peel and bake in the oven until soft.
Puree fruits with a blender, then pass them through a sieve.
Add half a cup of sugar to the mass and beat until it brightens.
Beat egg whites well with 0.5 cup sugar until soft peaks (like meringue).
Mix applesauce with whipped egg whites.
Spread the apple-protein mass evenly on a tray lined with parchment.
Preheat the oven to 90 degrees and dry for 4-5 hours.
Sprinkle powdered sugar on top and enjoy the natural taste!

you ate as a child apple marshmallow? Not the one that is sold now in stores, but the real, homemade, dried in the sun? I wanted such pastila - natural and healthy. The recipe for apple marshmallow is indecently simple! In addition, homemade marshmallow is the perfect sweet for kids.
Of course, now is not the fruit season, but there will always be apples. And drying marshmallow without the sun is also not a problem.

Composition of homemade apple marshmallow

Apples . But only. Nothing else is needed - no sugar, no water.

Additives for taste and color - optional

You can add strawberries, cranberries, currants and other berries to apples. The color of homemade marshmallow will depend on them. In principle, marshmallow is prepared from almost any fruit and berry.
Honey.
Cinnamon.

How to cook apple marshmallow. Recipe #1

This recipe is the easiest. Pastila turns out to be raw food, it retains the most useful substances. To make this pasta you will need:

blender,
dryer for vegetables and fruits, for example, Scarlett SC-420. Dryers are now often referred to by the buzzword "dehydrator". Or use the oven, which is turned on at minimum power. Or a place in the sun.

We take out the core and ponytails from the apples. Place the apples in a blender and puree. At this stage, cinnamon and honey can be added to the apples. And also berries. You haven't forgotten about them, have you?

Line a dehydrator sheet or baking sheet with baking paper or cling film.
If you cook homemade marshmallow on a baking sheet, a silicone baking mat is ideal.

We spread applesauce on a dehydrator sheet or a baking sheet and spread it in a thin layer over the entire surface. The thickness of the marshmallow layer should be about 1 cm. If you make the layer thicker, then the marshmallow will dry for a very long time.

Dry the marshmallow for several hours in a dehydrator, or in the upper part of the oven with the door open. In this case, the temperature in the oven must be set to the minimum.
If the marshmallow is dried in the sun, it may take several days.

How to cook apple marshmallow. Recipe #2

This marshmallow recipe is more complicated, and the finished marshmallow is not as healthy as the previous recipe. But also very tasty. And no special devices not required. All you need is a saucepan and a baking sheet.
Peel the apples and remove the core.
Cut the apples into small pieces, put them tightly in a saucepan. Close the lid and cook on the smallest fire for several hours. During this time, the apples will have time:
let the juice
boil down to a puree.
If you are afraid that apples will burn on initial stage then add a few tablespoons of water.

We additionally knead the boiled apples with a crush or potato masher.
We cover the baking sheet with baking paper, silicone mat or heat-resistant cling film.

Pour the apple gruel onto a baking sheet, evenly distribute and leave to dry, as in the first recipe.

Carefully separate the finished apple marshmallow from baking paper, silicone mat or cling film.

If the marshmallow does not remain well from the paper, it means that it is not dried out. It needs to dry out a little more.

Cut the pastille into strips.

Lay each strip on a piece of baking paper of the same size. And we roll it up. In this form, put the marshmallow rolls in glass jars.

You can store homemade marshmallow in a dark, dry place for several months. But it is unlikely to lie untouched even for a week 🙂
I also recommend trying another healthy sweetness- sugarless.

Belevskaya pastila from apples is a traditional Russian dessert. It was invented and first produced by the merchant Prokhorov in the small town of Belev, Tula Region. That's where the name came from famous dish- Belevsky pastila. Today we will look at how to make apple Belevsky marshmallow at home.

To prepare the pastille, we need the following ingredients:

apples - 2 kilograms;
granulated sugar - 100 grams;
egg - 1 piece;
powdered sugar for sprinkling.

Apples are preferable to take varieties "Antonovka". If there are none, then you can take any apples with dense and sweet pulp. The egg will not need a whole, but only its protein part.

Belevsky pastille recipe

Initially, apples need to be mashed. To do this, fruits are subjected to heat treatment and then pureed. There are several ways to do this:

In the oven. The apples are washed and the wormholes are cut out. Then they are laid out on a baking sheet and baked in the oven at a temperature of 180 degrees until cooked, about 40 minutes. Then the softened fruit is ground through a sieve to get rid of seeds and skins.
On the stove. Apples are cut into quarters and cleaned of seeds. Fold the sliced \u200b\u200bwith a saucepan, with the addition of 200 milliliters of water, and simmer them over low heat under a lid until softened. After that, the fruit is pureed with a blender and filtered through a sieve.
In a multicooker. apple slices completely cleared of a peel and seed boxes. Next, the cuts are placed in the multicooker bowl and cooked in the "Baking" mode for 40 minutes. To prevent the fruit from burning, add 50 milliliters of water to the pan. Baked apples are pierced with a blender until smooth.

The next step is to beat the applesauce well. It is convenient to do this with an immersion mixer. The time for active whipping of the fruit mass should take at least 10 minutes.

After that, half the norm of sugar is introduced into the container with apples in small portions.

Separately beat egg white with the second part of granulated sugar. After running the mixer, stable peaks should form.

Puree from apples and proteins are combined together, and beat for about 10 minutes, until the mass increases in volume and stops draining from a spoon.

About 1/5 part is separated from the resulting volume. This is the future cream, which will be smeared with cakes in the future. So that the product does not deteriorate, it is placed in a jar with a lid and sent to the refrigerator.

The second part of the egg-apple mass is divided in half and spread on baking sheets measuring 20 x 30 centimeters. The mass layer should be approximately 1 - 2 centimeters. To prevent the pastille from sticking, the surface of the baking sheet is lined with baking paper.

The baking sheets are sent to the oven to dry. The heating temperature should not exceed 80 degrees. The best option is 60 - 70 degrees. Drying time - 5 - 8 hours. Prerequisite: the oven door must be ajar by about 2 fingers. Ignoring this point may result in the marshmallow remaining raw.

After the cakes stop sticking to the hands, the marshmallow is removed from the oven and allowed to lie on a flat surface for 2 hours until completely cooled. Place them paper side up.

The cooled cakes are freed from parchment. If the paper is not peeling well, it can be lightly dampened with water.

If it is planned to form a marshmallow in the form of a cake, then each cake is cut in half, and then alternately lubricated and superimposed on each other.

At the final stage, the collected Belevsky apple marshmallow is again sent to the oven for 1.5 - 2 hours. After it has completely dried in the oven, it is allowed to cool at room temperature 2 - 3 hours.

After that, the resulting "cake" is cut into portioned pieces, each of which is generously sprinkled with powdered sugar.

Watch the video from the channel “Cooking with Irina Khlebnikova” about the method of making Belevsky apple marshmallows at home

Belevskaya pastila without sugar

If you are an ardent fan of sugar-free dishes, then the Belevsky marshmallow recipe can be modernized. To do this, granulated sugar and powder can be completely excluded, and the variety of apples can be replaced with a sweeter one. Also, for flavoring, cinnamon or vanillin can be added to the fruit mass, and food coloring can be added to change the color.

How to store Belevsky marshmallow at home

It is believed that marshmallow, prepared according to all the rules, can be stored in the refrigerator for up to a year. To do this, it is wrapped in paper and placed in a bag. However, in practice, homemade Belevsky apple marshmallow is eaten almost instantly.

A store-bought dessert with the same name is a miserable illusion of homemade apple marshmallows. This is not at all the delicacy that Pushkin, Chekhov, Tolstoy, Dostoevsky loved, mentioning in their works. It is not known when the original Russian dessert began to be prepared in the villages. But in the 18th century pastille factories were already opened in Russia. Today we get to know the most easy recipes making for the winter.

Before the revolution, there were three centers in the country that were proud of their unique recipes making marshmallows - Kolomna, Rzhev and Belev, in the Tula province. Pastila glorified Russia. In many European capitals, in London, Paris, Vienna, Russian shops selling dessert were popular. Based on the recipe for marshmallows, the French came up with marshmallows.

How to make apple marshmallow at home

It is not difficult to prepare homemade marshmallow, you just need to know some nuances so as not to spoil the workpiece. Taste, color, lightness depend on the quality of apples.

Most delicious dessert dried in the sun. But it is long and quite troublesome. In the sun, the delicacy will dry out in 2-3 days. But you have to take it out in the morning, and hide it at night.
Many cooks use modern drying aids. it gas ovens, electric dryers, convection oven. Drying of products is much faster.
For the preparation of marshmallows, it is important that apples contain a lot of natural gelling agent - pectin. Acid varieties meet this requirement.
Sweeter varieties of fruits after baking, grind into puree, and boil a little, making it as thick as possible.
Apple mass can be artificially thickened. For this purpose put gelatin, agar-agar. The industry now produces special crystals for cooking jelly "Confiturka", "Zhelfix", containing natural pectin.
If you make out baked apples, bake the whole fruit. The core is removed after, as many apples darken on the cut. In particular, Antonovka is an ideal variety for harvesting marshmallows. You can bake in halves, then lay the apples cut down.

How to understand that the pastille is ready

It is advisable not to miss the time when the workpiece is completely ready. If you do not finish drying the marshmallow, it will become like a viscous toffee. Overdried also will not give pleasure, it will crumble, resembling chips.

Finished apple treat peels off parchment easily. The plates are soft, elastic, easy to bend and twist.

Pastila from apples in the oven with sugar

Find the wild one, it's sour. Or choose sour orchard apples for marshmallows. Harvesting at home is made from oven-baked fruits.

You will need:

Fruit - 2 kg.
Sugar is a glass.

How to cook:

Pour some water into the bottom of the pan. Lay out the whole apples.
Preheat the oven section to 170 ° C. Bake the fruit for 40 minutes. For large fruits, slightly increase the time.
Cool slightly, wipe with a sieve. Discard the cake, send the puree to the pan. Drain excess juice.
Juicy apples require boiling, Antonovka can be left without cooking. Cook over low heat, stirring occasionally.
When a third of the initial volume remains from the mass, turn off the burner. The puree should be golden and thick.
Punch the mass with a blender or mixer. She brightens up.
While continuing to beat, add the sugar. When the sand is completely bloomed, proceed to the next stage of preparation - drying.

Drying marshmallows in the oven

Preheat the oven to 40-50 ° C. Pull the parchment paper or foil, grease with vegetable oil.
Lay out the apple mass in a centimeter layer.
Dry with the oven door slightly ajar. The total drying time is about 6 hours.
I usually dry for 2 hours. Then I turn off the oven. Without taking out the baking sheet and without closing the door, I keep it for half an hour. I check the pasta for readiness. If necessary, turn on the stove again and continue drying. Once you get the hang of it, you can tell by eye how much time you need to add.
After drying the top layer, turn the marshmallow over. Continue the process until the other side is dry.
Cut into curly pieces, sprinkle with powder, send to be stored in a jar or cardboard box.

Apple marshmallow without sugar - homemade recipe

It will appeal to all counting calories, monitoring the state of health, diabetics. The recipe is classic, since in the villages they used to prepare a dessert without sugar, it was too expensive.

How to make:

Wash the fruits, divide into parts, removing the seed part. Cut off the skin or leave it on, it's up to you.
Pour water into the pot so that the bottom closes by about a centimeter.
Fold the apple pieces. On a fire of minimum power, begin to boil the mass, under a closed lid.
Slowly bring to a boil. Simmer until the pieces are soft. Exact time it is impossible to specify, it depends on the variety of fruits and the degree of maturity.
If the apples are juicy, a lot of juice will come out. Drain it, wipe the apples through a sieve. Drink apple juice, it contains a lot of vitamins. Instead of a sieve, you can work with a blender, this will speed up the process.
How to dry. Line a baking sheet or wide cutting board (I sometimes use it for cutting dough) with parchment or cling film.
Lubricate with sunflower oil so that the finished pastille easily separates.
Spread a thin layer of puree. To make the pastille dry quickly, make a layer no more than a centimeter.
When the top layer dries, turn the workpiece over and dry it. In good weather, the delicacy will be ready after 2-3 days.
Divide the layers of dessert into parts. Many are immediately cut into pieces of arbitrary shape - squares, stripes. Be sure to sprinkle with powdered sugar. Store marshmallows in glass jars.

Attention! According to any of the proposed recipes at home, you can make an appetizing marshmallow roll. To do this, sprinkle dried elastic layers with powdered sugar, roll up. Cut into pieces, hide in a jar.

Recipe for airy apple soufflé with protein

It is said that the French invented marshmallows. It is known for certain that they took the Russian recipe for apple marshmallow as a basis. They improved it a bit by adding protein, resulting in a delicious treat.

I offer our version of marshmallow - in the form of a soufflé. A variety of dessert is, with the recipes of which I have already introduced. Here is a light version.

Ready applesauce - 0.5 kg.
Egg white.
Sugar-sand - 150-200 gr.

Pasta step by step:

Bake the fruit in the oven as described in the first recipe.
If the consistency of the puree does not suit you, it is watery, reduce it a little to the correct density.
Beat the mass, adding sugar in portions.
Separately beat the protein.
Connect, continue to work with a mixer. You will see stable peaks, the workpiece is ready.
How to dry, also read in the first recipe.

Honey apple marshmallow - a simple recipe

Having learned how to make simple marshmallows at home, you can move on to more complex recipes.

Honey dessert is best done in small curly molds.

Would need:

Fruit - 2 cups.
Honey is a glass.

Manufacturing:

Bake fruit until soft. Make a puree. Rub in a sieve, removing the middle and skin. Measure, so many glasses turned out. Beat with a mixer.
Whisk honey in a separate bowl. If the product is candied, dissolve it in a water bath.
Connect the components, again work well with the mixer.
Spread on molds with a layer of 2-3 centimeters.
Dry in the oven, placing on a baking sheet. Temperature - 40-50 o C.
Glue the finished blanks in pairs, smearing with honey.

Video with a step-by-step story of making homemade apple marshmallow. Good luck with your preparations!