Pastila with Egg Whites
12 hours Recipe Yield:
800 g Difficulty:
Medium recipe
Pastila with Egg Whites – the recipe for cooking Russian cuisine, in Russia, namely in Kolomna, pastila have been cooked since the 14th century. Before the October Revolution, Kolomna, Rzhev and Belev pastilles were especially popular. Under the Soviet Union, a simplified version of pastila was developed with the addition of gelatin, which tasted like French marshmallow. In 2009, the Pastila Museum was opened in Kolomna, where the pre-revolutionary recipe for Kolomna pastila was revived. The recipe for pastila is simple, you can safely cook it at home, and, as you know, homemade pastila is always tastier.
Cooking Recipe
For the recipe of Russian cuisine pastila wash the apples, remove the core, put on a baking sheet and put in an oven preheated to 220°C (430°F). Roast the apples until they are soft, about 40-45 minutes.
Rub the baked apples through a sieve - you should get 1 kg of applesauce. Beat applesauce well with a mixer until light in color.
Beat egg whites with sugar until stiff, combine with applesauce and mix everything until smooth.
Line a baking sheet sheet with parchment paper, spread the apple mass on it and level it. The height of the layer for pastila should be at least 2.5 cm.
Place a baking sheet with pastila in an oven preheated to 100°C (210°F) and bake pastila until hardened, approximately 4-5 hours.
After the top of the pastila has hardened, cover it with a sheet of baking paper, turn it over, remove the paper from the bottom of the pastila and place it back in the oven. Bake the other side of the pastila for about the same amount.
After baking, cut the pastila into strips, preferably with a wet knife, fold the strips on top of each other and rub powdered sugar into the pastila on all sides. Don't be alarmed if pastila is very hard right away, the next day the pastila will become much softer. Pastila can be wrapped in wax paper or put into glass jars and stored as jam.