Pastila – How to Turn Apples Into Marshmallows

A historic Russian recipe that transforms apples into a marshmallowy confection.

Three slices of pastilla.

Pastila

A historic Russian recipe that transforms apples into a marshmallowy confection.
4.2 from 5 votes
Prep Time 30 mins
Cook Time 9 hrs
Total Time 9 hrs 30 mins
Course Dessert
Cuisine Russian
Servings 8 people
Calories 161 kcal

Equipment

  • oven
  • stand mixer

Ingredients
  

  • 6 Granny Smith apples large
  • 3/4 C. granulated sugar
  • 2 egg whites large
  • 1/2 C. powdered sugar for dusting

Instructions
 

Apple Pureé

  • Preheat oven to 350˚F/177˚C.
  • Wash the apples and place them in a 9"x12" baking pan. Add 1 1/2 cups of water.
  • Bake for 1 hour or until the apples are saggy and soft when pierced with a knife. Allow to cool to room temperature.
  • Press the cooked apples through a strainer to remove the skins and cores.

Batter

  • Into the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and apple pureé.
  • Turn the mixture on medium-high speed and slowly add the sugar.
  • Continuing beating on medium-high speed for 10 minutes. Periodically scrape down the sides of the bowl.
  • Preheat oven to 180˚F.
  • Line a rimmed baking pan (a half-sheet or 2, quarter-sheets) with parchment including the sides.
  • Reserve 2 cups of batter for gluing the layers.
  • Spread the remaining batter into the lined pan(s) and smooth into an even layer.
  • Bake at 180˚F/82˚C for 4-7 hours or until the dry to the touch.

Assembly

  • Preheat oven to 180˚F/82˚C.
  • When the pastila is completely cool, gently peel the parchment paper away. If the pastry sticks to the paper use a spatula to gently scrape it off.
  • If using quarter-sheet pans cut each layer half for a total of 4 rectangles.
  • Line a baking sheet with parchment and place one layer of pastila.
  • Scoop a couple of teaspoons of the reserved batter and with an off-set spatula spread it out evenly. Add another layer of pastila. Repeat for the remaining layers.
  • Coat the sides and top of the layered pastilla with any remaining batter.
  • Bake at 180˚F/82˚C for an hour and a half.
  • Cool completely.
  • Using a dampened knife and a sawing motion, slice the pastila into 1" wide slices.
  • Gently roll the pastila slices in powdered sugar. Serve with a cup of tea.
  • Store in an airtight container for a couple of days.

Nutrition

Calories: 161kcalCarbohydrates: 41gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 159mgFiber: 3gSugar: 36gVitamin A: 74IUVitamin C: 6mgCalcium: 9mgIron: 1mg
Keyword apples, dessert, marshmallow, pastila, Russian
Tried this recipe?Let us know how it was!

5 thoughts on “Pastila – How to Turn Apples Into Marshmallows”

  1. Emmy, do you think pastila can be made in the dehydrator instead of the oven, since it has a longish oven time? 🙂

  2. Hi, Emmy! I still have a lot of dehydrated wild tart apples in my food storage, and I’m wondering if you have any experience with using dehydrated apple chips for baking, possibly even in this recipe. I’ve only ever used them a snack and chips, so any help you can provide would be welcome, please. 😀

    Thank you for sharing your culinary adventures online! 🙂

  3. 5 stars
    Given the low dehydration temperature, I would be tempted to use powdered sugar between the parchment paper and the mixture to hopefully cut down on the baked result sticking. Of course, I tend to make a mess in the kitchen.

  4. I’m thinking if wax paper is used this recipe would have an easier “release”.
    I make an Italian Sponge cake that has a similar texture and I have found using WAX over PARCHMENT paper makes a prettier result as in removing the paper!!
    So EXCITED to try this recipe!!

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