Ingredients for making pumpkin pastille
- Pumpkin 1.5-2 kilograms
- Apple 1-2 pieces
- Any honey about 300 grams or to taste
- Ground cinnamon 1 teaspoon or to taste
- Vanilla sugar 1 teaspoon or to taste
- Ginger 1 teaspoon or to taste
- Olive oil 2-3 teaspoons
- Main Ingredients
- Serving 1 serving
- World CuisineAsian, Oriental
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.
Step 3: prepare a baking sheet and dry the pastille.
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.
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!
- - 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.