I cook "Belevskaya pastila" originally from the Tula Region, the city of Belev. Pastille, as at the end of the nineteenth century, is prepared according to the recipe of that time, without changes and additions. The simplicity of cooking and the availability of products allows you to cook this traditional, Russian dessert, which turned out to be popular not only in Tsarist Russia, but also far beyond its borders. The pastille turns out to be tender and delicious, and considering that Belevskaya pastille is low-calorie and does not contain gluten, it can be cooked very often.
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Belevskaya pastille.
1. Apples – 1 kg.;
2. Sugar – 170 g.;
3. Egg white – 1 pc.;
4. Powdered sugar.
The total yield of the finished product is 400 g.
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Recommendations and features of the recipe.
*Apples are sour or sweet-sour, but not sweet;
*The sourer the apple, the more pectin it contains;
*The time of baking apples may differ from the one stated in the recipe;
*The baking time of apples depends on the size of the apple slices and the functionality of the oven;
*Remove the skin from warm slices with a knife or a convenient flat object;
*Knead applesauce until creamy;
* The amount of pure puree according to this recipe is approximately 500 g.;
* Distribute the puree on white (new) parchment;
*If the parchment is old or not of high quality, the apple paste will not come off from it;
*The drying time of applesauce on a baking sheet may differ from that stated in the recipe;
*The baking time of applesauce depends on the amount of apple pectin and the functionality of the oven;
*Properly baked pastille should remain soft when pressed in the oven;
*Check the readiness of the pastille after 4 hours of drying;
*After removing from the oven, the apple pastille should rest for 20-30 minutes before separating the baking paper;
*Apply cold applesauce over a cooled or lukewarm pastille;
*Cut the Belevsky pastille with a sharp and wet knife;
* If you cut the Belevsky pastille with a dry knife, it will stick strongly to the blade;
*Store belevskaya pastille at room temperature or in the refrigerator in a closed form;
*Shelf life in the refrigerator up to 2 months;
*The country of origin is Russia (Tula region, the city of Belev), the end of the 19th century.
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