- Apples - To taste
- water - To taste
1. We wash apples, cut, remove cores. 2. Pour the water on the bottom (1 centimeter) into the pan or cauldron (not enameled!). We pour apples with a slide. We put the pan (cauldron) on the fire. Bring to a boil, reduce the fire. Apples should soften. Stir is not necessary. 3. Then turn off. Let's cool down. Then filter. Juice from apples can be boiled and rolled into a sterilized jar. 4. The mass that remains is rubbed into a sieve (large cells). This puree is the basis of the pastille. 5. We fix on the board an oilcloth or a film, the resulting puree is evenly distributed over the film. The layer is 3-5 millimeters thick. Then take out the plaque with buttered mashed potatoes on the air (it's good to do it on a sunny day), dry for 1-3 days (we remove it for the night). 6. When the pastry is sufficiently dry, we carefully separate it from the oilcloth and turn it over. The other side give a couple of hours to dry out as well. Pastila is ready.
Servings: 20