Ingredients with Measurements:
- 2 lbs of apples
- 1 cup of walnuts
- 1 cup of sugar
- 1/2 cup of water
- 1/4 cup of lemon juice
- 2 egg whites
Special equipment needed:
- Parchment paper
- Food processor or blender
- Stand mixer or hand mixer
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Peel and core the apples, then cut them into small pieces. Place them in a food processor or blender and pulse until they are pureed.
3. Spread the pureed apples on a baking sheet lined with parchment paper. Bake in the oven for 2-3 hours, or until the puree is dry and no longer sticky.
4. While the apples are baking, toast the walnuts in a pan over medium heat until they are fragrant and lightly browned. Let them cool, then chop them into small pieces.
5. In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, then add the lemon juice and stir.
6. In a stand mixer or with a hand mixer, beat the egg whites until they form stiff peaks.
7. Slowly pour the sugar syrup into the egg whites while continuing to beat them.
8. Fold in the chopped walnuts and the baked apple puree.
9. Line a baking dish with parchment paper and pour the mixture into it. Smooth the top with a spatula.
10. Bake in the oven at 200°F for 2-3 hours, or until the pastila is dry and no longer sticky.
11. Let the pastila cool completely, then cut it into small squares or rectangles.
Time:
Preparation time: 30 minutes
Cooking time: 5-6 hours
Temperature:
Oven temperature: 200°F
Serving size:
Makes about 20-25 pieces
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 22g
Protein: 2g
Sodium: 5mg
Sugar: 20g
Substitutions for ingredients:
- Pears or quince can be used instead of apples.
- Almonds or pecans can be used instead of walnuts.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add cinnamon or nutmeg to the apple puree for extra flavor.
- Use different types of nuts or dried fruits for a different texture.
- Add a layer of chocolate on top of the pastila before cutting it into pieces.
Tips and tricks:
- Make sure the apple puree is completely dry before adding it to the egg white mixture.
- Use a sharp knife to cut the pastila into pieces.
- Store the pastila in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the pastila in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The pastila does not need to be reheated.
Presentation ideas:
Arrange the pastila pieces on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with chopped walnuts or cinnamon.
Pairings:
Serve with tea or coffee.
Suggested side dishes:
Fresh fruit or a cheese plate.
Troubleshooting advice:
If the pastila is too sticky, it needs to be baked longer.
Food safety advice:
Make sure to use clean and sanitized equipment when making the pastila.
Food history:
Pastila is a traditional Russian dessert made from fruit puree and egg whites. It dates back to the 16th century.
Flavor profiles:
Sweet, fruity, nutty.
Serving suggestions:
Serve the pastila as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian