At the beginning of the 20th century, a delicacy from an ancient Russian town became popular not only in Russia, but also in many European countries. Preparing apple dessert was extremely labor-intensive, so a limited amount of pastille was available for sale. Technological progress has made it possible to produce delicate delicacies at home.
Pastila recipe:
- Peel the apples, cut them into several pieces and remove the core.
- Place the pieces in an oven preheated to 180 degrees for 15 minutes. Cool them and rub through a sieve.
- Combine the puree with half the sugar. Beat the products with a mixer until the mixture changes color. This process will take 10-15 minutes.
- Beat the remaining sugar with the egg whites until stiff peaks form.
- Place 4 tablespoons of apple mixture in a separate bowl. Place the rest of the product in an even layer on a baking sheet lined with parchment. The thickness of the layer should be 3-4 cm.
- Dry the puree in a slightly open oven at 100 degrees for about 7 hours. The workpiece should acquire a golden hue and become elastic. Check the readiness of the marshmallow with a toothpick.
- Peel the layer from the parchment and cut it into 3 or 4 rectangles of the same size. Brush the sheets with applesauce and stack them on top of each other.
- Return the marshmallow to the oven and cook it for another 2 hours under the same conditions.
To prevent the treat from going stale, wrap it in parchment.
Belevskaya marshmallow without sugar
A tasty and healthy dessert is most often prepared from Antonovka. It is believed that these apples give the delicacy a special taste and aroma.
At home it is prepared as follows:
- Peel 2 kg of apples, cut them into pieces and place on a baking sheet. Bake the pieces for 20-30 minutes, and then grind them with a blender.
- Add 5 tablespoons of honey to the puree, beat the products with a mixer. After 10-15 minutes the mass should lighten.
- Beat 4 egg whites with a pinch of salt until thick foam forms.
- Mix the prepared products. Don't forget to leave some of the apple mixture for coating the marshmallow.
- Line a baking sheet with parchment and place the mixture on it. The thickness of the workpiece should not exceed 4 cm.
- Place the future marshmallow in an oven preheated to 90 degrees for 5-6 hours. After this, cut the workpiece into 4 parts and brush each with an apple-protein mixture. Stack the sheets on top of each other and dry them for another 3 hours at the same temperature.
This type of marshmallow can be stored in the refrigerator for several months and remain just as tasty.
Belevskaya apple pastila is a traditional Russian dessert. It was invented and first produced by the merchant Prokhorov in the small town of Belev, Tula region. This is where the name of the famous dish came from - Belyovskaya pastila. Today we will look at ways to prepare Belevsky apple marshmallow at home.
To prepare the marshmallow we will need the following ingredients:
- apples - 2 kilograms;
- granulated sugar - 100 grams;
- egg - 1 piece;
- powdered sugar for sprinkling.
It is preferable to take apples from the Antonovka variety. If you don’t find any, then you can take any apples with dense and sweet pulp. You will not need the whole egg, but only its white part.
Recipe for making Belevsky marshmallow
Initially, you need to make puree from the apples. To do this, the fruits are heat treated 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 placed on a baking sheet and baked in the oven at 180 degrees until cooked, about 40 minutes. The softened fruit is then ground through a sieve to remove seeds and skins.
- On the stove. Apples are cut into quarters and peeled from seeds. Place the slices in a saucepan with 200 milliliters of water added, and simmer them over low heat under a lid until softened. After this, the fruits are pureed with a blender and filtered through a sieve.
- In a slow cooker. Apple slices are completely peeled and seeded. Next, the slices 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 punched with a blender until smooth.
The next step is to beat the applesauce thoroughly. It is convenient to do this with a submersible mixer. Actively whipping the fruit mass should take at least 10 minutes.
After this, half the amount of sugar is introduced into the container with apples in small portions.
Separately, beat the egg white with the second part of the granulated sugar. After running the mixer, stable peaks should form.
The apple puree and whites are combined together and beaten for about 10 minutes, until the mass increases in volume and stops flowing from the spoon.
Approximately 1/5 of the resulting volume is separated. This is the future cream that will be used to lubricate the cakes in the future. To prevent the product from spoiling, place it in a jar with a lid and put it in the refrigerator.
The second part of the egg-apple mass is divided in half and placed on baking sheets measuring 20 x 30 centimeters. The layer of mass should be approximately 1 - 2 centimeters. To prevent the marshmallow from sticking, line the surface of the baking sheet with baking paper.
The baking sheets are sent to the oven to dry. The heating temperature should not exceed 80 degrees. The optimal option is 60 – 70 degrees. Drying time – 5 – 8 hours. Required condition: the oven door should be open approximately 2 fingers. Ignoring this point may result in the marshmallow remaining raw.
After the cakes stop sticking to your hands, remove the marshmallow from the oven and let it lie on a flat surface for 2 hours until it cools completely. It is better to place them with the paper facing up.
The cooled cakes are freed from parchment. If the paper does not come off well, you can lightly wet it with water.
If you plan to form the marshmallow in the shape of a cake, then each cake is cut in half, and then alternately greased and placed on top of each other.
At the final stage, the collected Belev 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 for 2 - 3 hours.
After this, the resulting “cake” is cut into portions, each of which is generously sprinkled with powdered sugar.
Watch the video from the channel “Cooking with Irina Khlebnikova” about the method of preparing Belevsky apple marshmallow at home
Belevskaya marshmallow 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 eliminated, and the apple variety can be replaced with a sweeter one. Also, you can add cinnamon or vanillin to the fruit mass to flavor it, and food coloring to change the color.
How to store Belevsky marshmallow at home
It is believed that marshmallows 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 Belev apple pastille is eaten almost instantly.
Eating the famous marshmallow in different countries had its own characteristics, but everywhere it was akin to a real ritual. If in Russia it was sliced like bread and eaten with tea, cold, hot milk and honey, or cut into cubes, mixed with sour cream, sprinkled with lingonberries or cranberries, then in France Belyovsky marshmallow was preferred with champagne or white wine, in England - with coffee, sliced thin slices, with whipped cream and mint leaves, in Holland - with cheese, in Spain - with tangerine jelly or brushed with butter.
More than once Belevskaya or, as it was also called, Prokhorovskaya marshmallow won first prizes at various exhibitions. The merchant opened his stores in the largest cities of the country. However, in 1918, the Prokhorovs' property was nationalized. It was only during the NEP that Ambrose Prokhorov’s son Nikolai was able to restore production by opening the Prokhorov and Sons store in Moscow. After an attempt to take the production of marshmallow under state control, Nikolai Prokhorov was offered to become the chief engineer of the Belevsky State Drying Plant. Nikolai, who refused, was repressed.
From the beginning of the 1990s to the present day, the production of marshmallows on a factory scale was suspended, however, Belev craftsmen continued to produce and briskly sell the delicacy in the town’s markets.
Today they are trying to launch pastila into mass production, but, to be honest, the taste is different from the original. To order in Belev they sell dessert for about 1,500 rubles. per kg.
In vain, do I have Belevsky roots? Having waited for the Antonovka harvest in the fall, I decided to make marshmallows at home.
How to cook.
You need to take 8 kg of Antonovka apples, 8 egg whites, 2 kg of sugar and powdered sugar for wiping.
Apples must be washed, wiped and peeled. Cut into slices. Place the dish (aluminum) with apples in an oven preheated to 220C and bake until soft. It took me about 6 hours (correction: peel, cut, bake :)).
Baked apples must be cooled and rubbed through a sieve to get rid of any remaining seeds. If the apples have been perfectly peeled beforehand, then the baked ones can be pureed using a blender.
In the end, I ended up with a pot of puree. This puree must be beaten with a mixer until it increases in volume by at least 20% and becomes lighter in color. This means the apples are saturated with oxygen - the marshmallow should be airy, like a puff paste.
In another container, beat the sugar and egg whites. Just imagine, in Belevo they used to beat sugar and egg whites by hand for 24 hours or even more!
Then you need to combine the puree with the protein-sugar mixture and mix.
Then you need to set aside a jar of the mixture for greasing the rolls in the future (I had a 750 ml jar). Put the set aside mixture in the refrigerator, place the remaining mixture on a baking sheet 2-3 cm high lined with parchment and place in an oven preheated to 60-70C for 6-7 hours.
After the allotted time, you need to remove the marshmallow from the oven, and while still warm, place it face down on the table. Peel off the parchment by lightly moistening it with water. Generously coat the layers of marshmallow with the reserved mixture, wrap tightly and place on a baking sheet lined with parchment, seam side down, to dry at a temperature of 40-50C for 3 hours.
Take out the finished rolls, rub with powdered sugar (grate, not sprinkle!), roll in parchment and put in the refrigerator. Or eat it :) Although, honestly, after a long cooking process, eyes are unlikely to look at them :)
They say that Belevsky marshmallow can be stored in the bottom drawer of the refrigerator for a year. I put aside 1 roll for the sake of the experiment: six months have already passed.
Which we will describe below, is a regional variety of Russian marshmallow. As you know, it began to be produced since the end of the 19th century. This happened in the Tula region, or more precisely, in the city of Belyov. Hence the name of the presented delicacy.
Cooking features
Belevskaya apple marshmallow, the recipe for which involves the use of simple and affordable products, takes quite a long time to make, but is not very difficult. The most popular methods of preparing such a delicacy are those that use several egg whites, strongly beaten with granulated sugar, as well as the pulp of baked apples.
So what fruits are needed to make a very tasty Belevsky marshmallow? The recipe for this dessert recommends using the Antonovka variety. Most often, this delicacy is made in the form of rolls. However, we recommend shaping it into a cake shape.
Belevskaya apple pastille: step-by-step recipe
It often happens that at the end of the summer season, so many sweet apples ripen in the orchards that the summer resident cannot even imagine what can be made from such a huge amount of fruit at home. Jam, jam, compote - many housewives know how to prepare all these products for the winter. But what to do if you are pretty tired of these sweets and want to surprise your family members with some original delicacy? In this case, we recommend preparing you a dessert such as Belyovskaya marshmallow. We will present the recipe for this product right now.
What products are needed?
So let's begin. What do you need to purchase to make a tender and very tasty Belevskaya apple marshmallow? The recipe for this delicacy requires the use of such products as:
- apples are sweet and as fresh as possible (it is advisable to take the Antonovka variety) - about 3 kg;
- powdered sugar - approximately 200 g;
- whites from large village eggs - 4 pcs.;
- fine sand-sugar - approximately 400 g.
Required inventory
What will you need? You involuntarily wonder what equipment will be useful to get such a beautiful and unusual delicacy as Belevsky marshmallow? The recipe for this product requires the use of clean and dry dishes. Namely, you will need:
- mixer, blender and meat grinder;
- sieve;
- large spoon;
- large baking dish;
- pot;
- baking tray measuring 20 x 30 centimeters;
- baking paper;
- culinary spatula;
- the knife is sharp.
Fruit selection and processing
Now you know what needs to be prepared in order for you to get a real Belev pastille. The recipe for preparing the presented delicacy recommends using Antonovka apples as the main product. What is the reason for this choice? Firstly, the presented fruits are very sweet and tasty. Secondly, they are easy to heat treat.
Thus, before preparing marshmallows, you should purchase the required number of apples. They should not be soft, have wormholes, or putrefactive parts. To make a delicious marshmallow, you need to take only ripe and fresh apples, just picked from the trees.
Before using this product to make marshmallows, it should be thoroughly processed. To do this, all purchased apples must be washed under warm water. Next, the fruit must be divided into 4 slices, and then the seed box must be cut off and the stalk removed. As for the peel, you can leave it. But this is only if the apples were not purchased in a store and were not covered with a wax film.
Heat treatment of apples
How is Belyovskaya marshmallow prepared? The recipe at home involves the use of affordable and simple ingredients. However, it should be noted that this delicacy takes quite a long time to make. First you need to grind all the processed fruits into a puree. But before this process they must be subjected to heat treatment.
So, the apples chopped into slices should be placed in a deep form and placed in the oven. If you are afraid that the fruit will burn on the dishes, then you can pour a little water into it. It is recommended to bake chopped apples at a temperature of 185 degrees until their pulp becomes as loose as possible.
Fruit chopping
Are the baked apples ready? Now they need to be carefully removed from the oven and placed in a deep saucepan. Next, you need to grind the fruit into a homogeneous puree using a mixer, meat grinder or blender. It is best to carry out this process with the last device.
Having accomplished the plan and obtained a homogeneous pulp, it should be ground through a very fine sieve. This is done so that the finished marshmallow is tender and tasty, and also does not include large pieces of apples.
After all the applesauce has passed through the sieve, it needs to be beaten again. It is advisable to carry out this process with a mixer for a long time (from 30 to 180 minutes). During this period, the airy applesauce will be well saturated with oxygen and become fluffy and light.
Preparing the second part of the base
Now you know what you need to do to get a product like Belevsky marshmallow. The recipe with photos of this delicacy is not very complicated.
Having completed the active mixing of applesauce, you should immediately proceed to preparing the other part of the base. To do this, you need to separate the yolks in advance and place them in the refrigerator for a few minutes. After the component has cooled, it should be removed and started beating using a blender or mixer. In this case, it is necessary to gradually add fine granulated sugar to the product.
It is necessary to actively mix these ingredients until you get a strong foam with standing peaks.
The process of connecting dough parts
This delicacy is quite easy to form. To do this, you need to combine both parts of the base in one pan and beat them a little. Next, the resulting mass must be divided into 2 halves. They must be placed on different baking sheets, which should be covered with cooking paper in advance.
After this process, the raw marshmallow must be leveled with a culinary spatula so that its thickness is the same over the entire surface.
Heat treatment process in the oven
After laying the protein-apple base on the sheets, they should be immediately placed in the oven. It is recommended to bake such products on very low heat (approximately 140-155 degrees) for several hours. In this case, the marshmallow should not burn, but only dry well. By the way, many experienced cooks recommend keeping the oven door slightly open.
Remove the treat from the oven
When the marshmallow has lost the maximum amount of moisture and becomes elastic and pliable, it can be safely removed from the oven. You should not be upset if you notice that the product is tightly stuck to the cooking paper. This To carefully separate the marshmallow, you need to turn it over and then slightly moisten the baking paper with some water. Having absorbed moisture, it will come off well, as soon as you grab one of the corners and slightly pull it up.
After separating the dried products from the cooking paper, they must be cut into 4 cakes. As a result, you should get 8 rectangular apple layers.
Making the filling
The cream for holding the apple marshmallow together is quite easy to prepare. To do this, you just need to vigorously beat the granulated sugar with the chilled egg whites. By the way, if you don’t want to deal with this process separately, we recommend that you simply leave some of the sweet foam that was previously prepared for the base.
The process of forming homemade Belev marshmallow
After a long time of kneading and drying all the ingredients, the moment you have been waiting for has arrived. Time to form the pastille. To carry out this process, you will need some kind of flat dish on which you need to place one of the prepared cakes. Its surface should be generously lubricated with sweet protein cream, and then covered with another layer. As a result, you should get a kind of cake that consists of 8 apple cakes.
Decorating the treat
Finally, powdered sugar should be rubbed into the prepared dessert. You heard right, you don’t need to sprinkle the treat with sweet powder, but rather rub it in from all sides, including the sides.
How to properly store and serve?
After Belevskaya marshmallow is ready, it can be eaten immediately. To do this, the dessert must be cut into pieces and presented to family members along with tea. If you want to store it for a long time, then the finished delicacy needs to be wrapped in a bag and placed in the refrigerator. It should be noted that in this case you will get a very tender and soft marshmallow. If you need to make it drier and crispier, it is recommended to store such a product at room temperature. Enjoy your meal!
Belevskaya marshmallow without sugar: recipe
Those who have ever tried this dessert know that it turns out very sweet and even somewhat cloying. And this is not surprising, because the recipe for this delicacy includes a large amount of sugar, as well as powdered sugar.
But what to do if you don’t need high-calorie Belev marshmallow? The Lenten marshmallow recipe is most suitable for you. A distinctive feature of this dessert is that it does not include a single gram of granulated sugar. But in this case, it is recommended to take the sweetest apples possible.
Otherwise, the method of preparing the Belev delicacy is practically no different from the one presented above.
Can it be done in the dryer?
It should be noted that it is not necessary to use an oven to prepare such a dessert. Then how is Belyovskaya marshmallow made? A recipe in the dryer is the most common method for those who value their time and do not like to tinker with culinary delights for a long time. After all, thanks to this device you can make this delicacy much faster than using an oven. To do this, place the mixture of applesauce and whipped egg whites on baking paper and then place it on an eclectic drying rack. In a few hours, the tasty and soft product will be completely ready. Subsequently, a stable protein foam should be placed on it and rolled into a roll. In this form, Belev marshmallow can be stored in the refrigerator, having previously wrapped it in cling film.
Let's sum it up
It should be especially noted that the recipe for preparing delicious Belevsky marshmallow has not changed for several decades. That is why it is known to many experienced chefs who love to prepare unusual and sweet desserts using fresh fruits. However, you can make this treat your own way by adding certain ingredients to it (for example, cinnamon, a little honey, food coloring, etc.).