Dessert

Pumpkin pastille


Ingredients for making pumpkin pastille

  1. Pumpkin 1.5-2 kilograms
  2. Apple 1-2 pieces
  3. Any honey about 300 grams or to taste
  4. Ground cinnamon 1 teaspoon or to taste
  5. Vanilla sugar 1 teaspoon or to taste
  6. Ginger 1 teaspoon or to taste
  7. Olive oil 2-3 teaspoons
  • Main Ingredients
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Paper kitchen towels, Knife, Tablespoon, Teaspoon, Cutting board, Blender, Deep aluminum pan, Kitchen, iron spatula, Nonstick pan - 2 - 3 pieces, Oven, Pastry brush, Baking brush, Sterilized dry liter can - 2 - 3 or as needed, Dry plastic sterilized lid - 2 - 3 or as needed

Cooking pumpkin pastille:

Step 1: prepare the pumpkin.

Rinse the pumpkin and apples under running water and wipe off excess liquid with paper kitchen towels. Then cut the pumpkin into 2 parts with a knife, using a tablespoon, select all the seeds with the pulp, cut the peel, lay on a cutting board and cut the knife into small pieces that can comfortably fit in the blender bowl. Peel the apple from the peel, seeds and stalk, then cut it into 3 to 4 parts. Place the ingredients in a blender and grind until smooth. Spend as much time on this process as you need, let your pumpkin - apple puree will be ideal without lumps and small grains. Place the finished mashed potatoes in a deep aluminum pan with a tablespoon.

Step 2: add honey and spices.

Pour the amount of honey you need into the saucepan with mashed potatoes, mix the ingredients thoroughly with a kitchen spatula until smooth. Then add the spices you need in this version of cinnamon, vanilla and ginger. For the last time, mix the ingredients perfectly with a kitchen spatula so that all the spices spread in equal amounts throughout the fruit mass.

Step 3: prepare a baking sheet and dry the pastille.

Take non-stick baking sheets, lay baking paper on their surface so that its edges extend beyond the sides of the baking sheets. Lubricate the surface of baking paper just in case. 2 - 3 teaspoons of olive oil with a pastry brush. For the total mass, you need about 2 to 3 baking sheets. Remove the bowl with the ingredients from the blender and slowly pour a pumpkin mass onto the prepared baking sheets with a thin stream. Take a kitchen spatula and use it to gently spread the pumpkin mass in an even layer over the entire baking sheet. The layer thickness should not be more than 1 centimeter, or better even less. The greater the thickness of the mass on the baking sheet, the longer the pastille dries.
And now 2 options drying pastille. You can lay the baking sheets with pastille in the sun and dry it for 2 - 3 days in the sun, bringing into the house at night so that moisture does not form on its surface. Or the second option, which is much simpler and faster, for this we preheat the oven up to 60 - 80 degrees possible less. Place the baking sheets with the pastille in the oven and dry it for 4 - 6 hours. During drying, leave the oven door ajar so that your marshmallow is dried, not baked. How to understand whether the pastille is ready We press with your finger on the surface of the pastille, correctly prepared pastille should be elastic, but soft, its structure should be uniform without coarse hardening and the syrup released during drying.

Step 4: pack and store the pumpkin pastille.

Sometimes pumpkin pastille turns out to be very overdried and uneven, but this does not affect its taste. Due to honey and spices, pumpkin pastel is fragrant and very sweet. After the pastille has dried and cooled in the pan, with a knife, without removing the baking paper, cut it into strips or any other figures you want. Now you can remove the pastille from baking paper and roll it into neat tubes. Or leave it in paper and roll up the tubes with it. Place the prepared pastille tubes in a clean, sterilized, dry jar, and place it in the refrigerator. In principle, the pastille can be stored simply on a shelf in the kitchen cabinet, but the temperature in the room should not be more 20 - 21 degrees heat and approximate humidity from 70 to 80 percent.

Step 5: serve the pumpkin pastille.

Pumpkin pastille is a universal product, it can be eaten as sweets or added to various desserts, and due to honey it is also very useful. Sometimes a pumpkin pastel is made salty, for this, sweet salad pepper, salt, a small amount of sugar and very spicy spices are added to it instead of an apple, this pastille is used in the preparation of soups, cereals, sauces and gravy. Very healthy and very tasty!
Enjoy your meal!

Recipe Tips:

- - You can add any spices you like to the pumpkin marshmallow right before drying. For sweet pastille, take spices that are suitable for cooking flour products, and for spicy, island pastila, all spices that are suitable for vegetables and meat dishes will go.

- - In the same way you can make a pastille from melon, dried apricots, pears, apples.

- - Cutting pastilles is not essential, it can be cut with any figures. For example, very attractive decorations for cakes or pastries can be cut from it.

- - If your pastille does not align well, and you can’t make an even beautiful layer, dampen an iron spatula in water and draw a layer of the not yet prepared pastille, you get a completely flat surface. Do not worry that there is a small amount of water left on it; during drying, the excess liquid will evaporate.