Homemade fruit candy from apples in the oven is a natural delicacy. How to cook a delicious homemade pastille from apples in the oven

Homemade fruit candy from apples in the oven is a natural delicacy. How to cook a delicious homemade pastille from apples in the oven

Modern children are unlikely to know the taste of homemade pastes from apples.

But this is a natural, rich in vitamins and nutritional analogue of chewing marmalade, which children love so much.

Homemade pastille of apples in the oven - this is a light dinner or dessert, which is perfect for diet and baby food.

Homemade pastilles of apples in the oven - the basic principles of cooking

Classic apple fruit candy is made from apples only. However, there are recipes with added sugar, other fruits or berries, nuts, egg white, etc.

The cooking process is quite long, but not complicated.

Pastille can be made from any fruit. For this purpose, the immature and over-ripe fruits of acidic varieties with high pectin content will be suitable.

Apples wash and remove rotten areas. Fruits are baked in the oven or boiled until soft. Then they are cooled to a warm state and fray through a sieve. Applesauce is transferred to a thick-walled pot and boiled over low heat until the mass becomes thick, with a pleasant golden shade.

The resulting mass is cooled. Be sure to decant the secreted juice, otherwise the candy will settle. The apple mass is whipped with a mixer until it grows and brightens. Then it is laid out evenly on a baking sheet covered with parchment, and sent to the oven preheated to 100C for six hours. In this case, the door must be kept ajar. The finished product must be elastic and dry.

If you are preparing a multilayer lozenge, each subsequent layer is laid only after the previous one dries.

The finished lozenges are rolled up and cut into small pieces.

Recipe 1. Homemade apple candy with sugar


  • apples - two kilograms;
  • sugar - a glass.

Method of preparation 1. Wash the apples under the tap. Cut out the spoiled places and put the fruit in a deep pan. Pour half a glass of purified water to the bottom. We bake apples for forty minutes at 170C.

2. Then cool the fruit and grind through a sieve to a state of mashed potatoes.

3. We shift the resulting mass in a saucepan and boil until it becomes thick. Cook, stirring occasionally, on the slowest fire. Cool mashed potatoes, pour the remaining juice.

4. Shift the mass into the mixer bowl and beat. Mashed potatoes should brighten and increase in volume. Add sugar and continue to beat until sugar crystals dissolve.

5. Spread apple sauce on a baking sheet, making it parchment. Spread the surface with a spatula and set for six hours in the oven. Dry at 50 degrees. At the end of cooking we turn the pastilles and dry them on the reverse side. Cut the pastille into small squares and serve as a dessert.

Recipe 2. Homemade apple candy in the oven with honey and nuts


  • apples - one and a half kilograms;
  • vegetable oil - 30 ml;
  • purified water - 60 ml;
  • honey - 30 g;
  • peeled walnuts - 1/2 cup.

Method of preparation

1. Wash the apples, cut them in half and remove the core.

2. Put the fruit in a thick-walled pot. Pour in water and put the dishes on a small fire. Boil 20 minutes from the moment of boiling, stirring occasionally. Cool the boiled apples, wipe through a sieve or chop with an immersion blender.

3. Place applesauce in a saucepan. Add chopped walnuts and honey. Stir well. Put the pot back on the fire and cook, stirring, for 20 minutes.

4. Cover the baking sheet with parchment, oil it and heat it to 110C. Put applesauce in it, level with a spatula. The thickness of the layer should not exceed 5 millimeters. 5. Place the baking tray with the apple mass in the oven and soak for seven hours, opening the door slightly. Cut the pastille into small squares, wrap in parchment and store in a cardboard box.

Recipe 3. Homemade apple candy in the oven with sesame


  • Art. l vegetable oil;
  • a kilo of apples;
  • 5 g sesame;
  • a glass of purified water;
  • sugar - 125 g.

Method of preparation

1. Carefully wash the apples under the tap. Each is cut into four pieces and cut the seed boxes.

2. Fold the fruit in the pot. Pour in water and add sugar. Mix and simmer the apples, from the moment of boiling, ten minutes. Remove the cauldron from the heat and slightly cool the contents. We interrupt the apples with an immersion blender until mashed. Grind the resulting mass through a sieve to remove the remnants of the peel. Fully cool the apple mass.

3. Cover the baking sheet with parchment and grease it with vegetable oil. We spread the apple sauce in a thin layer and send the pan to the oven for six hours. Dried at 150C, leaving the door ajar. Sprinkle the finished pastille with sesame and wrap it in a roll. Cut into small pieces.

Recipe 4. Homemade apple candy in the oven “Belevskaya”


  • 250 g of white sugar;
  • two kilograms of apples;
  • two egg whites.

Method of preparation

1. Wash, peel and slice the apples into slices, removing the seed boxes.

2. Put the apple slices on a baking sheet. Pour some water into the bottom and bake for a quarter of an hour at 180 ° C.

3. Transfer the baked apples to the pan and smash everything to a puree state with an immersion blender. Pour half a cup of sugar and beat with a mixer. Mashed potatoes should turn white and increase in volume.

4. In a separate bowl, beat the whites, gradually pouring the sugar, until a dense foam. Combine applesauce with whipped proteins, putting three spoons in a separate plate. 5. Put the resulting apple-protein mixture on a baking tray covered with parchment, and send to the oven for seven hours. Cook the marshmallow at 100 ° C, slightly opening the door. The finished pastila should be elastic, dense and have a pleasant golden-brown shade.

6. Separate the marshmallow from the parchment and cut into four pieces. Fold on top of each other, brushing each layer with whipped proteins. Put in the oven for another two hours. Then roll the pastille bar in powdered sugar and wrap in parchment.

Recipe 5. Home-made pastilles of apples and pears in the oven


  • 120 g of granulated sugar;
  • half a kilo of pears;
  • half a cup of purified water;
  • half a kilo of apples.

Method of preparation

1. My pears and apples, cut the seed boxes and cut the fruit into slices. Fold the prepared fruit into the saucepan, pour in water and add sugar. We send to the fire and boil over low heat until the moment when the mass begins to thicken.

2. Remove the pan from the heat, cool the fruit mass and wipe through a sieve, or grind to a mash with an immersion blender.

3. Spread the fruit puree on a parchment-laid pan. Put it in the oven for six hours. Cooking marshmallow at 100C. Cool the finished product slightly and roll it up. Cut into small pieces.

Recipe 6. Home-made apple candy in the oven with cinnamon, orange zest and currants


  • 5 g orange peel;
  • one and a half kilograms of apples;
  • 200 g of black currant;
  • 5 g cinnamon;
  • 30 g of honey.

Method of preparation

1. Wash the apples, cut them in half and remove the seed boxes. Peel can peel or leave. It all depends on your taste. Cut the apples into slices.

2. Put the fruit in a saucepan, pour in some water and put on a slow fire. Cook the apples until soft. You can cook apples in a slow cooker. 3. Chop boiled apples to a puree-like state. If you boiled apples with sandpaper, mash the mass through a sieve. Peeled apples can be chopped with an immersion blender.

4. Add cinnamon, orange zest and honey to applesauce. Stir.

5. Rinse the currants, put in a saucepan, add a little water and stew until soft. Cool berries slightly and wipe through a sieve. Discard grains and peels. Add berry puree to apple mass and mix.

6. Put the resulting mass on a parchment-laid pan. Smooth. There should be a layer, no more than five millimeters thick. Send a baking tray to the middle level of the oven for three hours. Cook the pastilles at 100 ° C by opening the oven door. Then carefully separate the pastille from the parchment, turn and dry for another two hours.

7. Cut the pastille cut into pieces, roll in powdered sugar and wrap in parchment. Store in a cardboard box.

Homemade apple fruit candy in the oven - tips and tricks

  • It is advisable to bake the whole apples, and only then remove the core, since the apples on the cut quickly darken.
  • If you are using the low-pectin apple varieties, add agar, gelatin, or another gelling agent to your mash.
  • Ready lozenges should easily move away from the parchment. If the treat is not separated, then it is not ready yet.
  • Do not overdo the pastilles in the oven, otherwise it will turn out dry and hard.
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