Pastila is a traditional eastern sweet that came to us from Turkey.
For the first time, this delicacy was started to be cooked there, using vegetables, fruits or berries as the main ingredient.
Pumpkin paste at home - the basic principles of cooking
First you need to prepare the main product - pumpkin. To do this, with a sharp knife cut off the peel, clean the seeds with fibers. The flesh of the vegetable is cut into small slices and stewed in a thick-walled pan, pouring in a little water, or baked in the oven. Then the cooked vegetable is mashed with an immersion blender, trying to get a homogeneous mass, without small pieces.
In the resulting pumpkin puree add sugar, honey or sweetener, spices. Stir.
Baking sheets or dryer sections are covered with parchment and smeared with olive oil. Pumpkin mass is laid out evenly, the height of which should not exceed two centimeters. Cook for six hours at 50 ° C by opening the oven door.
Dry marshmallow can be at room temperature, it will take at least a day.
You can add citrus juice or other fruits, such as apples, to the fruit candy.
A particularly sweet marshmallow is obtained if you add whipped egg whites to the mass.
Recipe 1. Pumpkin Paste
Ingredients
cinnamon;
two kilograms of pumpkin;
ginger;
two red sweet apples;
50 g sugar;
300 g of honey;
50 ml of olive oil.
Method of preparation
1. The first thing you need to cook mashed pumpkin and apples. Wash vegetables and fruits under the tap and cut off the peel with a sharp knife. Remove seeds, septum and fiber. Cut the pulp of pumpkin and apples into small pieces.
2. Put everything in a saucepan, pour in some drinking water and simmer on low heat until vegetables and fruits are soft. Using an immersion blender or crush, puree the contents of the saucepan. It is important that the mass was homogeneous and without lumps. 3. Add honey, cinnamon, ginger, sugar and honey to the pumpkin puree. Stir.
4. Cover the baking sheet with parchment and brush it with olive oil. Put the pumpkin-apple mass on a baking sheet so that the layer height does not exceed two centimeters.
5. Put the pastille in the oven and dry for six hours at 50 ° C, slightly opening the door. Press with a finger on the fruit candy, if it is soft and elastic, you can remove the treat from the oven.
Recipe 2. Pumpkin paste at home with an orange in the dryer
Ingredients
orange;
600 g pumpkin.
Method of preparation
1. Cut off the peel from the pumpkin, remove the seeds and fibers. Chop the vegetable pulp in arbitrary small pieces. In the capacity of the multicooker pour a couple of glasses of boiling water. Put the pumpkin slices into a special steaming container and place it in the appliance. Close the lid and cook for ten minutes.
2. Wash the orange thoroughly and place it in a bowl with boiling water. Leave for a couple of minutes. This is done in order to get rid of the wax, which is processed citrus. Take out the orange, wipe dry and roll on the table, pressing it with your palm. Using the finest grater, remove the zest from it, trying not to touch the white layer, as it tastes bitter, which means that the taste of pastila can be spoiled. Cut the orange in half and squeeze the juice out of it using a special tool. Strain it.
3. Put the soft pulp of the pumpkin in a deep dish and grind to a puree state with an immersion blender or crush. Try to get a homogeneous mass without a single lump. Pour orange juice into the resulting mass and add the zest. Stir.
4. Cut mugs from the baking paper according to the diameter of the dryer pallets. Put on them a thin layer of pumpkin puree. The height of the layer should be no more than 5 mm. Place the pallets in the stand and place it in the dryer. Dry marshmallow for six hours.
5. Remove the pastes from the device, turn the paper upside down, moisten it with water and leave to soak for five minutes. Peel off the paper. Cut the pastille into strips and roll it into a roll. Store the pastille in a tightly closed glass container.
Recipe 3. Pumpkin paste in the oven
Ingredients
powdered sugar;
half a kilo of pumpkin;
10 g ground cinnamon;
10 g of ginger.
Method of preparation
1. Cut the skin off the pumpkin pulp with a sharp knife. Take out the seeds with fibers. Chop the vegetable flesh into small pieces, put into the pan, pour in a little water, so as not to burn. Boil until soft over moderate heat.
2. Soft pumpkin puree with an immersion blender. Add ginger, cinnamon and powdered sugar to the resulting mass. The amount of the latter depends on the sweetness of the vegetable. If the pumpkin is sweet, you can never add icing sugar.
3. Cover the baking sheet with baking paper and place the pumpkin mash in an even layer. Make sure that the height of the layer does not exceed two centimeters, otherwise it will take much longer to dry the marshmallow.
4. Put the pastille in the oven for five hours. Dry at 50 ° C with the door ajar. Separate the pastille from the paper, cut into strips and roll into a roll.
Recipe 4. Pumpkin paste with yogurt
Ingredients
a pinch of black pepper;
500 g pumpkin pulp;
ginger;
two jars of 125 grams of nonfat sweet yogurt;
ground cinnamon.
Method of preparation
1. Cut off the peel from the pulp of the pumpkin, choose sunflower seeds with fibers. Slice the vegetable into medium sized pieces. Transfer crushed pumpkin into a thick-walled pot and pour half a glass of drinking water. Put on a moderate fire and cook for ten minutes. This time will be enough for the pumpkin to become soft.
2. Pureen vegetable submersible blender or tolkushkoy until smooth without lumps. Pour the yoghurt into the puree and season with spices. Mix.
3. Cover the baking tray with cling film. Put pumpkin mass into it and evenly distribute it over the surface, trying to ensure that the layer height does not exceed half a centimeter. In this case, make the layer in the center thinner than from the edges.
4. Put a baking sheet with pastila in the oven. Expose 60C and open the door slightly. Leave to dry for eight hours. Cut pastila into slices and roll them up. Keep the treat in a tightly closed glass container.
Recipe 5. Pumpkin paste at home with whipped proteins
Ingredients
lemon;
Half a kilo of pumpkin pulp;
a bag of gelatin;
half a kilo of granulated sugar;
two egg whites.
Method of preparation
1. Cut off the peel from the pumpkin and remove the seeds with fibers. Cut vegetable flesh into small slices. In the bowl multicooker pour two glasses of boiling water. In a special device for steaming put the pieces of pumpkin. Put it in the bowl, close the lid. Set the valve to the “closed” position. Steam the pumpkin until soft.
2. Cut the lemon in half and squeeze the juice out of it using a special tool. Strain.
3. Put the soft pumpkin into deep dishes, pour in lemon juice, pour in sugar and smash everything into a state of mashed potatoes with an immersion blender.
4. Beat in the resulting mashed pumpkin, cooled egg whites and continue to beat with a mixer until the weight increases in volume.
5. Gelatin dissolve, adhering to the instructions on the package. Pour it into pumpkin puree and mix.
6. Cover the baking sheet with parchment, brush it with olive oil and put pumpkin mass on it. Flatten. Since the edges are dried faster, make them thicker, and in the middle of the opposite, the layer must be thinner so that the paste will dry evenly.
7. Send the pan to the oven for six hours. Dry at 50 ° C by opening the oven door. Remove the pastille from the oven, put it on a dry wooden board, sprinkling it with powdered sugar and parchment up. Moisten it lightly with water and remove the parchment after five minutes. Sprinkle with powdered top and cut into bars.
Recipe 6. Pumpkin paste at home with walnuts
Ingredients
one and a half glasses of walnuts;
one and a half kilograms of pumpkin;
75 g of honey;
a glass of sugar;
two lemons.
Method of preparation
1. Clean the pumpkin with a sharp knife from the peel, select seeds and fiber. Chop the vegetable pulp in medium pieces. Place the minced pumpkin in the saucepan.
2. Wash the lemons, wipe with a napkin, remove the zest from them, cut it in half and squeeze out the juice using a special tool. Strain it and pour it into the pot with pumpkin. Pour the granulated sugar. Stir and put on a slow fire, pouring half a glass of drinking water. 3. Once the pumpkin is soft, add honey and lemon zest to the pan. Mash the pumpkin with a crush or chop with an immersion blender until smooth.
4. Walnuts finely chop or twist in a blender. Add chopped nuts to the pumpkin puree and mix.
5. Cover the baking sheet with parchment, brush it with olive oil and put the pumpkin-nut mass in an even layer, half a centimeter high. Send the marshmallow in the oven for 12 hours. Dry at 50 ° C, slightly opening the door. Take out the finished pastille, free from parchment, cut into strips and roll roll. Sprinkle with sugar.
Pumpkin Pastilles at Home - Tips and Tricks
- To make it easier to remove parchment from pastila, moisten it with some water and leave it for five minutes.
- It is advisable to spread the pumpkin mass so that its layer is thicker at the edges than in the middle.
- Pumpkin puree should be smooth and uniform, so that it does not have a single piece.
- Each piece of marshmallow can be rolled in icing sugar mixed with vanilla.
- The technology of making pumpkin marmalade is very similar to that described above, but has its own characteristics.
