📝 About This Recipe
Tracing its roots back to the 14th century in the town of Kolomna, Pastila is a legendary Russian confection that sits somewhere between a delicate marshmallow and a fruit leather. Unlike modern gummies, this traditional version is made by whipping tart apple puree with egg whites to create a snowy, ethereal foam that is slowly dried to a chewy, fudge-like consistency. It captures the pure, concentrated essence of late-harvest apples with a sophisticated sweetness and a melt-in-the-mouth texture that was once a favorite of the Tsars.
🥗 Ingredients
The Apple Base
- 2 kg Antonovka or Granny Smith Apples (Tart, firm apples are essential for high pectin content)
- 2 tablespoons Water (To prevent scorching during the initial bake)
The Meringue Mixture
- 250 grams Granulated Sugar (Fine crystalline sugar works best)
- 2 large Egg Whites (At room temperature for maximum volume)
- 1 pinch Salt (To stabilize the egg whites)
- 1 teaspoon Vanilla Bean Paste (Optional, for a floral depth)
Finishing Touches
- 1/2 cup Powdered Sugar (For dusting and preventing stickiness)
- 1 tablespoon Cornstarch (Mixed with powdered sugar for the coating)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F). Wash the apples, remove the cores, and cut them into halves. Place them cut-side down in a deep baking dish with 2 tablespoons of water.
-
2
Bake the apples for 30-40 minutes until they are completely soft and the skins are starting to burst. The flesh should be translucent and mushy.
-
3
While still hot, press the apples through a fine-mesh sieve into a large bowl. Discard the skins. You should have a very smooth, thick puree. Allow this to cool completely; it is best if refrigerated for 2 hours to thicken the pectin.
-
4
Measure out 500g of the cooled apple puree into a stand mixer bowl. Add the granulated sugar and whisk on medium speed for about 5-7 minutes. The mixture will lighten in color and become slightly aerated.
-
5
In a separate clean bowl, whisk the egg whites with a pinch of salt until they form stiff, glossy peaks.
-
6
Gently fold 1/3 of the egg whites into the apple-sugar mixture to loosen it. Then, add the remaining egg whites and the vanilla paste. Whisk the entire mixture on high speed for another 10-15 minutes until it becomes a thick, white, voluminous foam that holds its shape.
-
7
Line a 20x30cm (8x12 inch) baking tray with high-quality parchment paper. Reserve about 1 cup of the fluffy mixture in a sealed container in the fridge—you will need this later for 'gluing' the layers.
-
8
Spread the remaining mixture onto the prepared tray, smoothing the top with an offset spatula until it is roughly 2-3 cm thick.
-
9
Place in the oven at a very low temperature, 70-80°C (160-175°F), with the door slightly ajar (use a wooden spoon to prop it). Dry for 6-8 hours until the surface is no longer tacky and it feels springy.
-
10
Once dried, carefully peel the parchment paper away. Cut the large sheet into 3 equal rectangular strips using a knife dipped in hot water.
-
11
Stack the strips on top of each other, spreading a thin layer of the reserved fresh mixture between each layer to act as a glue.
-
12
Return the stacked Pastila to the oven for another 1.5 to 2 hours at the same low temperature to set the 'glue' and bond the layers into a single loaf.
-
13
Remove from the oven and let it cool completely. Rub the outside with a mixture of powdered sugar and cornstarch to prevent sticking, then slice into thick fingers using a serrated knife.
💡 Chef's Tips
Use only tart apples like Granny Smith; sweet apples lack the pectin and acidity required for the structure. Ensure your mixing bowl is completely grease-free before whipping the egg whites to ensure maximum volume. If your oven doesn't go low enough, use a dehydrator set to 70°C for more consistent results. Don't rush the drying process; if the temperature is too high, the sugar will caramelize and the Pastila will turn brown rather than staying snowy white. Store the finished Pastila in a parchment-lined tin in a cool, dry place; it actually improves in texture after 24 hours.
🍽️ Serving Suggestions
Serve with a glass of hot Russian Caravan tea or a strong black tea with lemon. Pair with a dollop of unsweetened whipped cream and fresh raspberries for a modern dessert. Enjoy as a light afternoon snack alongside toasted walnuts or almonds. Serve with a small glass of honey mead (Medovukha) for a truly traditional experience. It makes a beautiful gift when wrapped in parchment paper and tied with twine.