ReceptnaptárApple pastila (Kolomna pastila)
Apple pastila (Kolomna pastila) is a traditional, airy apple sweet of Russia whose origin goes back centuries in the town of Kolomna. It is whipped from tart apples with sugar and egg white and then dried slowly. The Russian candy.
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Method
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- Cut up the apples and bake at 200 °C until soft (about 30 minutes), separate the flesh from the skin and purée.
- Cook the purée to a thick, jam-like consistency and cool.
- Add the lemon juice, half the sugar and the egg white and whisk until white and fluffy (10-15 minutes).
- Whisk in the remaining sugar and smooth the mixture into a baking tray lined with paper.
- Dry at 80 °C for 4-5 hours until firm but flexible.
- Slice and dust with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use tart apples; the pastila depends on them.
- The whipping takes a long time but the mixture lightens to white.
- Dry at low heat so it does not brown.
Frequently asked questions
Where does it originate?
A traditional sweet of the town of Kolomna, once dried in the Russian stove.
How long does it keep?
2 weeks in a closed tin.
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More russian ideas
- Vareniki with cherries
- Orekhi (walnut and condensed milk filled cookies)
- Sochnik (curd and honey flatbread)
- Cooked paskha (zavarnaya paskha) with egg and cream
- Fruit compote (kompot)
- Medovukha (honey drink, non-alcoholic version)
- Sour cherry kisel (vishnyovy kisel)
- Rice pudding with raisins and butter (risovaya kasha)
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