Pastil from apples is a Russian dish, which was first cooked back in the 15th century in Kolomna. The pastille was considered an exquisite dessert, and the hostess was kept secret and passed down from generation to generation. After several centuries, the Kupriyanov family decided to cook Pastil massively so that every Russian could appreciate all the advantages of this goodies. So the recipe for the preparation of the pastille was disclosed. This process is very long and time -consuming, but when there is a multicooker at home, you can not even think about the difficulties of making any dish.

Pastil from apples in a slow cooker

There are several recipes of the pastille, it all depends on which ingredients are added. The appearance can also be different. Our task is to introduce you to a classic recipe for preparing pastille from apples in a slow cooker.

You will need:

• water - a glass;
• fresh apples - 1 kg.

Dessert preparation:

1. As you can see, there are only 2 ingredients in the recipe - these are apples and water, but nothing else is needed. Based on this, we can conclude that apple pastille in a slow cooker can claim the title of “dietary”.
2. Let's start preparing this delicious and useful dessert: the most time -consuming process is to prepare apples. They must first be washed, dry and wiped with each apple with a towel, then be sure to clean the peel. This must be done with a special knife to clean the peel as thin as possible.
3. Apples need to be cut into 2 halves, remove the middle and seeds to cut it arbitrarily into pieces.
4. Now you need a slow cooker - you need to put pieces of apples in a multicooker bowl, pour water. As indicated in the recipe, a kilogram of apples (not cleaned) will be needed for the whole glass of water.
5. If you need to cook 1 time more than the pastille from apples in a slow cooker, then the number of ingredients should be increased proportionally. That is, if they took 2 kg of apples, then water should be used 2 times more, that is, 2 cups or 500 ml.
6. You need to turn on the slow cooker, select the “Heating” program, you need to set the time for 20 minutes.
7. After 20 minutes, you will see that the apples almost completely absorbed the entire liquid. Now hot apples need to be transferred from multicooker into a sieve to turn into a thick homogeneous mass.
8. Apple puree can be done manually directly in the sieve and with the help of a blender. Any method is acceptable, it is only important that the mashed potatoes turn out to be homogeneous.
9. The finished still warm apple puree must be transferred to a colander, and put it in a saucepan. We will wipe the apple mass in order for the pastille to turn out to be homogeneous.
10. The mashed potatoes are ready, now the slow cooker will not be needed, the rest of the work will have to be done in the oven. You will need a foil and a little vegetable oil without smell.
11. The foil needs to be laid out on a flat baking sheet, lubricated with a little (just a little bit) oil.
12. Then you need to lay out a homogeneous apple puree. Many housewives share their secrets of preparing pastille from apples in a slow cooker. They say that instead of foil use baking paper. So you can do it, but then it is very difficult to separate the paper from the finished pastille. But this will not happen to the foil.
13. The apple mass must be laid out on foil, thoroughly leveled with a spatula to get a homogeneous layer.
14. Dry the pastille in the oven at a temperature of not higher than 150 ^aboutC, and the door of the oven should be slightly ajar, so that the pastille is dried, and not steam.
15. After a few hours, the pastille will be ready. It must be very carefully separated from the base (foil) and transferred to a plate.
16. And now, if desired, the pastille, while it is still hot, can be turned into rolls and cut portions, or you can simply cut into squares or pieces. As you want, do so.
17. After cooling, the pastille made of apples prepared in a slow cooker must be transferred to a glass container and closed tightly with a lid.
18. You need to store the pastille in a dark place. But, most likely, you will not need this, because the pastille from apples prepared in a slow cooker can be eaten immediately.

Bon Appetit everyone! The dessert is delicious and healthy, as well as high -calorie (per 100 g accounts for more than 300 calories). There are also many trace elements and vitamins in apple pastille: the main one is vitamin C, as well as B2, there are sodium, magnesium and calcium, as well as potassium, phosphorus and iron.

Pastil from apples in a multicooker with nuts

We suggest that you familiarize yourself with a simple recipe for preparing pastille from apples in a slow cooker with the addition of nuts. It turns out a slightly different taste, the dessert will be more fragrant and very tasty.

What needs to be prepared:

• nuts - 10 pcs.;
• apples - 1 kg.;
• water - 250 ml.

How to make pastille from apples in a slow cooker:

1. Apples need to be washed, peel, extract the middle, cut into small pieces. In order to speed up the process of making pastille from apples in a slow cooker, you need to grind apples in mashed potatoes immediately in a blender.
2. Put the apple mass into the bowl of the multicooker, pour water.
3. The cover of the device needs to be closed, prepare apple puree in "pastries", time 1 hour plus or minus 5-10 minutes.
4. During the heat processing of apples, you need to periodically open the multicooker lid and stir the mass with a spatula.
5. In the middle of the program, after approximately 20-30 minutes, you need to put chopped nuts in the apple mass (clean the nuts, grind in a blender until a fine crumb is a small one).
6. When you hear a multicooker signal, you can start the 2nd stage of preparing the pastille from apples in a slow cooker. Prepare bakery paper, and the finished apple puree (it should turn out to be thick without liquid) must be distributed with a spatula (silicone) with a very thin layer on paper.
7. Sheets with apple puree need to be laid out on a table or another place. The main thing is that the room be dry.
8. The pastille should dry out for several days, approximately 3 or 4 days. You can try the pastille as you dry, the finished product will not stick to your teeth.
9. Then the pastille needs to be turned off with a roll and cut into small pieces. You need to store the finished dessert in a glass container with a tightly closed lid in a dry and dark place.

Such a treat can be given instead of sweets - this is very useful. Just do not forget that the pastille is high -calorie and there is a lot of sugar in it, so you need to accustom the child to rinse the mouth with water after sweet food. If desired, you can add sugar to apple puree if you use apples of acidic varieties. The pastille from apples in a slow cooker according to this recipe is moderately sweet with a light piece of sourness.

Pastil from apples in a multicooker with lemon

Apples are a universal fruit, you can eat a couple of apples just like that, bake a delicious pie, cook jam or compote. But when there are a lot of apples, you can prepare a delicious treat that will replace sweets.

What will be needed:

• apples - 1 kg;
• honey - to taste;
• lemon - half;
• cinnamon - 1/3 tsp.

About the preparation of pastille from apples in a slow cooker:

1. Prepare apples, cut into pieces, spread in a multicooker bowl.
2. Next, we turn on the program "Baking", time - 15 minutes.
3. After 5 minutes, it is advisable to open the lid to mix the apple mass.
4. While the apples are evaporated, prepare the supplement: you need a lemon zest, 2 tsp. lemon juice, a little honey and cinnamon. All this needs to be mixed and added to mashed potatoes.
5. When the liquid evaporates, the apple mass should be thick. And then you can choose one of the proposed options: continue to boil the pastille from apples in a slow cooker in "Baking" mode, time - 1 hour.
6. Then you need to lay out the warm apple mass on baking paper (you can on a silicone rug), lay out a thin layer. Leave until drying in the room for 3-5 days.
7. Or you can do this: after the first step (“baking”, evaporation of the liquid for 15 minutes), transfer the apple mass to a baking sheet (bend with foil or put on a silicone rug) to dry in the oven.
8. Dry apple yield at a temperature of 100 ^aboutC, approximately 3 hours. It may take more time. You yourself will understand this when the pastille easily withdraw from the base.
9. The finished pastille from apples in a slow cooker should be wrapped in a roll or cut into portioned pieces, folded in a jar, close with a lid.
10. It is desirable to store a delicious dessert in a dark place, you do not need to put a jar in the refrigerator.

Pastil from apples in a slow cooker with sugar

There are a lot of recipes for making this dessert, in this recipe there is no liquid (i.e. water), but sugar is added. The pastille is sweet, and its density depends on the final method of processing.

Prepare the following products:

• apples variety "Antonovka" - 2 kg;
• sugar is an incomplete glass.

About the preparation of pastille from apples in a slow cooker:

1. This recipe has several stages of cooking: first preparation. Everything is simple here, you need to wash the apples, clean, cut into pieces.
2. Pour apples into a multicooker bowl, if necessary (apples are not juicy), then add a little water, literally 1/3 cup.
3. Apples need to be boiled for 40 minutes in the “baking” mode, and then shift the finished apple puree to a sieve, wipe it manually (or perform this part of the work using a submersible blender).
4. The resulting homogeneous delicate puree must be transferred again into the multicooker bowl, continue the boil process for 1 hour. Periodically, you need to open the multicooker lid to stir the contents.
5. The mashed potatoes should turn out to be thick, beautiful caramel shade. Cool the apple mass a little. If you see that the juice stands out, you will have to strain the mashed potatoes through a sieve again.
6. Pour sugar into even warm apple puree, beat with a submersible blender to dissolve the sugar.
7. The last step remains - cover the baking sheet (use parchment or foil for baking), lay out mashed potatoes with a thin layer (not more than 3 cm), and even thinner can be possible.
8. The baking sheet must be placed in the oven, turned on the oven, the cooking temperature is not more than 120 ^aboutC, but even less is possible. Put the regulator at least.
9. It will be long to dry for a long time, it may have to slightly open the oven door so that excess liquid evaporates faster.
10. Our task is to bring the apple mass to complete drying. When the pastille is ready, she will not stick to the fingers. Then you can remove the baking sheet from the oven, transfer the pastille to the table, turn over to remove the base (baking paper). To remove the paper easily, you need to cover a hot pastille with a damp towel for a couple of minutes. Then the parchment will easily separate from the pastille.
11. In a warm state, the pastille needs to be formed. If you want - cut off with arbitrary pieces, take a sugar powder after cooling. Or traditionally turn into a roll, cut into segments 5-7 cm long to fit in a glass jar.
12. It is very important to follow the storage rules: store the pastille from apples prepared in a slow cooker, you need at room temperature in a glass container with a tightly closed lid. It is advisable to put a jar in a dark place.

We offer to share a delicious delicacy with your friends. Bon Appetit everyone!

Pastil from apples in a slow cooker. Recipe for children

If you need to quickly prepare a treat for children, then this recipe will become your lifting stick. The pastille is prepared quickly, but it turns out not as hard as prepared according to the classic recipe.

Products:

• apples variety "Antonovka" - 2 kg;
• sugar - a glass or 250 g;
• egg proteins - 2 pcs.;
• sugar powder for sprinkling.

How to make pastille from apples in a slow cooker:

1. Apples need to be washed, cleaned from the peel, cut into 8 parts (remove the middle).
2. Fold the slices of apples in a slow cooker, install the “Extinguishing” program, set the time for 30 minutes. Apples should scatter and soften.
3. Put the apple mass to a sieve to grind in mashed potatoes.
4. In apple puree we put half a portion of sugar, beat with a whisk, or you can directly with a fork. We need the mass to become lighter and “grew up” a little.
5. Now in a separate bowl you need to beat only proteins, add the rest of the sugar. Beat the proteins for a long time (therefore, select a mixer), to this result: the mass is dense, white, stable (hard peaks).
6. A small part of the proteins must be postponed, we take a tablespoon and lay 4 tablespoons in a clean bowl, mix the rest carefully with apple puree.
7. It is important not to immediately dump all the mashed potatoes into whipped proteins, but to gradually add an apple mass on a spoon so that the mass does not “crouch”.
8. Cover the baking sheet with parchment, put the mixture on the paper, smooth out the spatula.
9. You need to bake in the oven for a long time, approximately 6 hours or a little more. The temperature is minimal - 100 ^aboutFROM.
10. The readiness of the pastille is checked as follows: the mass should turn out to be dense, elastic, golden brown.
11. When the treat is ready, you need to carefully separate the pastille from baking paper, cut into pieces.
12. Put the first layer of the pastille on a baking sheet, grease the whipped whipped proteins, you can build another layer on top. And now all this splendor must again be sent to the oven to dry for another couple of hours, the temperature remains the same - 100 ^aboutC, only now the oven door needs to be slightly open.
13. When the apple treats will be ready, after cooling, take each piece of powdered sugar or sugar.