Strawberry pastille

Strawberry pastille

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Ingredients for making strawberry pastille

  1. Ripe 1 kilogram strawberries
  2. Lemon half
  3. Sugar 300 grams
  4. Distilled pure water 1 cup (cup capacity 250 milliliters)
  5. Olive oil 3-4 teaspoons
  • Main ingredientsLemon, Strawberry, Sugar
  • Serving 2 servings
  • World CuisineAsian, Oriental


Kitchen table, Measuring cup, Colander, Cutting board, Knife, Spray bottle, Paper kitchen towels, Bowl, Casserole, Stove, Kitchen wooden spatula, Kitchen towel, Aluminum non-stick pan - 2 pieces, Blender, Baking paper, Liter can, Plastic lid, Refrigerator

Cooking strawberry pastille:

Step 1: prepare the ingredients.

So that everything is at hand and you don’t have to look for products throughout the kitchen, prepare and lay on the table all the ingredients and equipment you need. First, use a measuring cup to measure the right amount of sugar after the water. At each berry, remove the stalk, sorting and removing damaged and rotted fruits. Then throw the strawberries in a colander, rinse under a stream of cold running water from various kinds of contaminants and leave in a colander for 5 - 6 minutes to allow excess liquid to glass. After alternately lay the berries on a cutting board and cut into a medium cube with an approximate diameter of 1 to 1.5 centimeters. Throw chopped strawberries into an aluminum pan. Rinse the lemon under running water, pat dry with paper kitchen towels, lay on a cutting board and cut into 2 halves with a knife. After squeezing the juice from 1 half directly into a small bowl with your hand, use the second half of the lemon to prepare any other dishes. Throw out the peel; you do not need it.

Step 2: cook the strawberries.

In a saucepan with chopped strawberries, add lemon juice from a bowl and the right amount of clean distilled water. Turn the stove on a medium level and place a pan with all the ingredients on it. After the water has boiled, screw the stove to the lowest level and cook the strawberries for 10 to 12 minutes. During this time, the berries will give juice, begin to decay, but will still be almost fresh, and the water in the pan will almost boil. While cooking strawberries, mix the mass with a kitchen wooden spatula to cook evenly and to avoid burning berries to the bottom of the pan. Now preheat the oven to 150 - 160 degrees Celsius.

Step 3: chop the strawberries.

Across 10 - 12 minutes remove the pan from the stove, helping yourself with a kitchen towel, and pour the hot strawberry mass into a clean blender bowl. Grind the semi-finished berries into a homogeneous liquid mass at high speed. This process will take you approximately 1 - 2 minutes. The consistency of the resulting strawberry mass will be too liquid; it must be thickened; for this, use sugar. Add granulated sugar to the total mass and beat it at high speed until the sand is completely dissolved 3 to 4 minutes. Then turn off the blender and start preparing the baking sheets.

Step 4: prepare the pan.

Take 2 aluminum, non-stick baking sheets, cover them with baking paper so that its edges extend beyond the sides of the baking sheet, and grease the surface of the baking paper 2 - 3 teaspoons olive oil with a spray bottle.

Step 5: dry the pastille.

Remove the bowl with whipped ingredients from the blender and slowly pour a fragrant, strawberry mass onto the prepared baking sheets, first on one and then on the second. Take a kitchen spatula and use it to gently spread the strawberry mass in an even layer around the entire perimeter of one and then the second baking sheet. The thickness of the layer should not be more than 1 centimeter, or better even less, so you’ll be sure that your paste on 100% dry. The greater the thickness of the mass on the baking sheet, the longer the pastille dries and the less time it is stored. Place the baking sheets with the pastille in the oven and dry it for 4 to 6 hours. During drying, leave the oven door ajar so that your pastilles turn out dried rather than baked. After the required time has passed, check the readiness of the pastille, take out 1 baking sheet, helping yourself with a kitchen towel, press it lightly with your finger. Do it very quickly since the pastille is still very hot. A trace should remain from the finger, which after about 2 - 3 minutes even out if this happened, then your fruit candy is ready. If the pastille is too soft, send it to the oven and dry it. Properly prepared, high-quality pastille is both elastic and soft, its structure is uniform without coarse hardening and syrup released during drying.

Step 6: cut and store the pastille.

Baking sheets with the finished, dried pastille, remove from the oven, put on the table and use a knife to cut it into squares, rhombuses or strips. Let the layers cool, then remove them from the baking paper and roll them into rolls - tubes. Place the prepared pastille tubes in a clean, dry jar or any other glass container with a tight-fitting lid and refrigerate. You can store the pastille simply on a shelf in the kitchen cabinet, but taking into account the fact that the temperature in the room where the pastille will be will not exceed 20 - 21 degrees heat, and the humidity in the room will be at least 70 - 80 %.

Step 7: serve strawberry pastille.

Strawberry pastille is served in either cold or room temperature. These perfect candies can be used to decorate cakes, pastries, desserts and other equally delicious sweets. It’s also nice to chew this yummy while watching your favorite show or movie. Pastille is a type of sweets that will only benefit your stomach, as it contains vitamins and does not contain cholesterol, which is inherent in many confectionery products. Enjoy it! Enjoy your meal!

Recipe Tips:

- - You can complement the flavor of pastille with spices, it can be cinnamon or vanilla.

- - 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.

- - The recipe uses natural lemon juice, but you can use concentrated lemon juice, which can be purchased at any supermarket or market.

- - You can not remove the pastille from baking paper, but cut the sweets with it. Then roll up the rolls and store the finished sweet, product as indicated in the recipe.

- - You can dry the pastille in another way. Place the baking sheets with pastille in the sun and dry it for 2 to 3 days in the sun, bringing it into the house at night so that moisture does not form on its surface. But this pastille is better to cook in the summer.