Pastila(пастила́) is a Russian apple pastry. It is traditionally made from apple, egg white, and either honey or sugar. Pastila has a light texture, sometimes compared to that of marshmallow, due to being thoroughly whipped.
Pastila probably originated in the areas surrounding Moscow, perhaps Kolomna or nearby. It is popular in Moscow Oblast and Tula Oblast.
Pastila is generally made from sour apples, especially antonovka(aнтоновка) apples popularly used for baking in Russia.
Another Russian pastry called zefir(зефи́р) is derived from pastila.
Recipe
Ingredients
- 8 antonovka apple(aнтоновка яблоки) or other apple (sour apples best)
- ½ – 1 cup honey or sugar
- 2 egg white
- powdered sugar (optional)
Directions
- bake apples in ¼” water until soft, about 1 hour at 350°F
- peel and core apples (optional)
- puree apples
- strain (if not peeled and cored)
- combine apple puree, egg white, sugar
- whip until foamy and doubled in size, about 10 minutes with electric mixer
- set aside 1 cup mixture
- spread remaining mixture evenly on lined baking tray
- bake in low heat until set, 4 to 6 hours at 200°F
- cut into 4 pieces
- layer pieces with reserved 1 cup apple mixture spread between layers
- bake in low heat until finished, about 2 hours at 200°F
- slice
- coat with powdered sugar (optional)
- serve