Pastil: 20 original recipes of useful goodies

We prepare the pastille at home: 20 best tastes. Mix and sushi!

Pastil is a tasty and healthy delicacy, unfairly forgotten in the 20th century, and the recipe of which was taken from a grandmother's chest when popularizing proper nutrition. Today it was grazing at the peak of popularity and the price for it is very high. We offer to get acquainted with the technique of preparing the pastille, as well as with original recipes that will surely surprise you.

How to cook a living pastille: the easiest recipe

First you should understand what pastille is. This is a dry residue from fruit and vegetable mixtures, and sometimes with the addition of yogurts. Until the moment that many household appliances did not appear, the pastille was dried simply in the open air, or in well -visible attics along with fruit drying and centers.

This technique had a significant drawback - dust, flies and midges, as well as the probability of decay, if rain was allowed, and the pastry had not dried up yet. Today, with the presence of dehydrators (dryers for vegetables and fruits), as well as ventilated oven cabinets, it has become much easier to prepare the pastille.

Pastil is divided into two types: traditional and so -called lively. In the first traditional case, the pastille can be dried at high temperatures of 50-70 degrees, as well as for quick preparation, pre-cook raw materials for the pastille to evaporate as much fluid as possible.

Living pastille opposite, dried at 30-45 degreesSo that all vitamins are preserved. We will immediately say that living pastille is not possible from all products. The most popular living types of pastille are cherry, strawberry, currant, raspberry and citrus.

So, the process of making a living pastille:

• Grind the washed berries through a meat grinder, blender or in any other way;
• If you want to get an ideal consistency, rub through a sieve, if not - pass this item, and in the pastille, interspersing of seeds and skins will be found;
• Add sugar or honey to taste, mix thoroughly;
• Pour it by pallets or into a baking sheet, stained with siliconized parchment, lubricated with a thin layer of oil, or a baking sleeve (it can not be lubricated with oil) with a thickness of 0.5 - 1 cm thick;
• Put in a dryer or oven and configure the device by 35-45 degrees for 8-20 hours, depends on the moisture content of the raw materials;
• Readiness is determined simply: the sheets are dense, do not stick to the hands, are well separated from the base, do not break, but do not crack.
• It remains to remove, twist and cut into the desired pieces.

How to cook a traditional pastille?

Traditional pastille is prepared differently:

• If the base of the apples, we bake, if the base of the pumpkin - cut into pieces and simmer in a small amount of water, if the base of the berry - add a little sugar and leave for an hour to let the juice;
• We always remove the liquid - for this you can both be boiled and drained into a colander (small berries can be thrown back on a sieve, then the liquid will go away, and the pulp will remain;
• Interrupt the pulp with a blender or pass through a small sieve in a meat grinder. If you want to get a homogeneous mass, we grind through a sieve;
• If you dry you in the oven or on the pallets for the pastille, pass this item. If you plan to dry in a dryer on sheets from parchment, silicone or sleeves for baking (there will be no sides), pay attention to the consistency of mashed potatoes. If it does not hold shape and spreads - cook it a little over low heat with an open lid, constantly stirring so that the consistency reaches the level of sour cream;
• We spread on pallets, a baking sheet or parchment sheets with a layer of 0.5-1 cm and set to dry 35-70 degrees. Please note that the lower the degree, the longer the pastille dries, but with a high degree it can “grab” a crust, and not to let out the liquid. Thus, it is best to set the average temperature and periodically monitor the readiness (no earlier than after 6-8 hours);
• The finished pastille does not stick to the hands, is well removed from the base and easily twisted into the tube. It remains only to cut the pastille and store in parchment or bank.

Original pastille recipes

Pastil is from one ingredient, and sometimes from several. We have collected 20 most striking tastes and suggest you cook each of them and choose your own, favorite taste!

Original pastille recipes:

• Pastille kiwi+grapes. Sweet-sour taste and translucent structure. Add 2 kiwi for 500 g of grapes. Pull through a sieve so that the skins and bones do not get into the pastille. Dry at 50 degrees;
• Apple and honey pastille with cinnamon. Bake apples, remove the skin, remove the core and rub the pulp into a sieve. Add 50 g of liquid honey and 1/3 teaspoon of cinnamon for 250 g of apple pulp. Mix thoroughly and pour into a baking sheet. Dry 50 degrees at least 6 hours;

• Yogurt-noreshovaya. Add 300 g of chopped nuts per 1 liter of drinking yogurt, mix and pour into the pallet. Dry at a temperature of 35-40 degrees at least 12 hours;
• Apple-digital. Bake apples, wipe the pulp through a sieve. We will need 200 g of apple puree. Remove the zest from lemon and orange, send to the apple. Clean lemon and orange, kill the pulp on mashed potatoes, send to the apple. Add a vanillin bag and a few drops of rum or cognac, alcohol will evaporate, and the aroma will remain. Mix, and put on the pallets dried for 10-15 hours;

• Strawberry yogurt. Make strawberry puree, mix 1: 1 with thick yogurt, add sugar at will, mix and send the composition to dry for 10-15 hours at a temperature of not higher than 45 degrees, to obtain a “living” pastille;
• Sea buckthorn-honey. If you want to raise immunity to your crumbs-prepare a sea buckthorn-honey pastille. It is prepared very simple-grind the sea buckthorn and add 2: 1 honey, mix and send to dry for 10 hours at a temperature of 40-45 degrees;
• Kiwi+mint+zucchini. Refreshing pastille will appeal to those who refuse chewing gum. The composition is very simple: 300 g of kiwi, 150 g of mint, 200 g of zucchini without skins and seeds. Submer everything to homogeneous mashed potatoes and send to the dehydrator at 35-40 degrees until it dries completely;

• Raspberry-vicinity. We connect the raspberries with the cherry without a bone, interrupt on mashed potatoes and boil until the mixture thickens to the state of sour cream. Pour into pallets and dry at a temperature of 50-60 degrees until completely dry. If you want to get a “live” pastille - do not boil and dry at 40 degrees;
• Brusnice-import. For 500 g of lingonberries converted in puree, add 70 g of chopped fresh ginger root and 200 g of honey. Mix and send to the pallets for the pastille for drying at a temperature of not more than 40 degrees. Due to the juiciness of lingonberries, the pastille can dry for several days;
• With the aroma of mulled wine. This is a complex composition, but the result will please you. So, we take apple-apricot puree 400 g (bake apples, cook apricots for 10 minutes for a couple) and add a fresh cherry of 200 g, as well as a lemon-apelsin zest of 50 g, a pinch of salt and 5 tablespoons of sugar. As well as the spices ground: 50 g of fresh grated ginger and to taste - cinnamon, cloves, cardamom, fragrant pepper and nutmeg. Mix the entire mixture and let stand for 15 minutes. Then we pour into the pallets and dry until completely dry;

• Grushevo-apple. We bake ripe pears with green apples and rub. Add 2-3 tablespoons of honey for 200 g of mashed potatoes, mix and put it on pallets. We dry at 50 degrees for about 8 hours;
• Manvas-honey. A delicious exotic pastille, for those who are already used to pastille and are looking for diversity. We take 3 bananas for 2 mangoes, clean and grind in mashed potatoes, add a couple of spoons of honey, mix and send it to the pallets;
• Plum-honey. Ripe, sweet large plums (500 g) are cleaned, interrupted in mashed potatoes and add dry lemon zest (50g) and 5 tablespoons of honey. Mix everything and send it to the dryer. The drain dries for a long time, maybe several days, but the taste will please;
• Bananovo-ananas. For one medium -sized pineapple, we need 2 kg of bananas. We clean, chop the pulp in a blender and add a spoonful of brandy or cognac for the aroma. Mix and send to the dryer for 5-8 hours at 45-50 degrees, depending on the layer;

• Grape-blue. Plum in the company of grapes opens in a new way, and makes it possible to feel sweet and sour notes. For the composition, we will need 500 g of grapes and 600 g of plums without a bone. We grind everything and rub out through a sieve, for the perfect substance. No sugar! We send to the dryer for 12-20 hours, depending on the juiciness of the berries;
• Honey-breasted. We bake the pear, rub the pulp and add 150 g of honey to 500 g of the pulp, and a teaspoon without a slide of fragrant cinnamon. Mix and let stand for 20 minutes, mix once again and only then send it to the pallets;
• Pumpkin-honey with an apple. You can cook this pastille all year round, because fresh pumpkin is perfectly preserved. And believe me, the aroma will be delightful! So, stew the pumpkin, and bake apples. Drain the excess fluid from the pumpkin and interrupt in mashed potatoes, weigate 300 g. We rub the apples in mashed potatoes and weigh 200 g. Add 200 g of honey and mix, add a drop of rum if desired. We dry on pallets at 50 degrees for 8-10 hours;

• Berry mix. This is a real extravaganza of tastes! 100 g of cherries, 150 g of raspberries, 150 g of strawberries, 100 kg cranberries, 150 g of blueberries, 100 g of gooseberries. Freak everything in a fresh form and dry for a day at a temperature of 35-40 degrees;
• Pumpkin-grace with nuts. Cut the pumpkin and carrots in large pieces, send it to the pan by adding a little water. Stew until cooked. Chop on mashed potatoes and add chopped nuts, mix and put it to dry. Dry at 50-60 degrees for 9-10 hours;
• Carrot-apple with cinnamon. On 250 g of carrot puree, add 150 g of apple, send a spoonful of honey to open the aroma to them. Also add a pinch of cinnamon, nutmeg and cardamom. Put on pallets and dry for 10 hours at a temperature of 50 degrees.

And this is only a small part of the recipes of the pastille, because it can be prepared from almost all fruits and vegetables! Do you know an unusual taste? Share in the comments.

Video: pastille. Homemade fruit and vegetable pastille, very tasty and healthy treats!