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Place the peeled, cored, and roughly chopped apples into a medium saucepan. Add the water.

Cook the apples over medium heat, stirring occasionally, until they are very soft and easily mashed, about 15-20 minutes.

Remove the saucepan from the heat. Using an immersion blender, carefully puree the warm apple mixture until it forms a smooth, thick applesauce-like consistency. Alternatively, transfer to a regular blender and blend until smooth, then return to the saucepan.

Pour the warm apple puree into the bowl of a stand mixer. Add the unflavored gelatin powder to the puree.

Using the whisk attachment, whip the apple mixture on high speed for 15-20 minutes, or until it transforms into a voluminous, white, airy, and fluffy foam, resembling meringue or whipped cream in texture.

While the apple mixture is whipping, line a small (approximately 8x8 inch) square baking dish or container with parchment paper, leaving an overhang on the sides to easily lift the pastila later.

Carefully pour the whipped apple mixture into the prepared baking dish. Use a spatula to gently smooth the top surface.

Cover the dish tightly with plastic wrap, ensuring the plastic wrap touches the surface of the apple mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.

Once set, remove the block of apple pastila from the mold by lifting the parchment paper. Place it on a cutting board and cut into individual square or rectangular pieces.


Place the peeled, cored, and roughly chopped apples into a medium saucepan. Add the water.

Cook the apples over medium heat, stirring occasionally, until they are very soft and easily mashed, about 15-20 minutes.

Remove the saucepan from the heat. Using an immersion blender, carefully puree the warm apple mixture until it forms a smooth, thick applesauce-like consistency. Alternatively, transfer to a regular blender and blend until smooth, then return to the saucepan.

Pour the warm apple puree into the bowl of a stand mixer. Add the unflavored gelatin powder to the puree.

Using the whisk attachment, whip the apple mixture on high speed for 15-20 minutes, or until it transforms into a voluminous, white, airy, and fluffy foam, resembling meringue or whipped cream in texture.

While the apple mixture is whipping, line a small (approximately 8x8 inch) square baking dish or container with parchment paper, leaving an overhang on the sides to easily lift the pastila later.

Carefully pour the whipped apple mixture into the prepared baking dish. Use a spatula to gently smooth the top surface.

Cover the dish tightly with plastic wrap, ensuring the plastic wrap touches the surface of the apple mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.

Once set, remove the block of apple pastila from the mold by lifting the parchment paper. Place it on a cutting board and cut into individual square or rectangular pieces.
