Apricot Fruit Leather (Pastila)

A gorgeous, mouthwatering dessert with a soft, lovely flavor! This apricot pastila will delight you and your kids.

Recipe author

Servings:

Apricots

Sugar (or less)

Citric acid (a pinch)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 55 g

222 kcal

GI: 9 / 0 / 91

Pit the washed apricots and put them in a saucepan with water. Boil the water over low heat. Once it boils, let it bubble for about two minutes. Then set a metal sieve over another container and pass the apricots through it—don't lift the cooked apricots out of the sieve, press them through the mesh. Put the apricot purée into a separate, empty saucepan. Add the sugar and the measured citric acid for better flavor. Cook over low heat, stirring, and skim off and discard any foam. This takes about 2 hours, by which point the apricots should turn jammy. If they're still too thin, keep cooking. Prepare a baking sheet: line it with parchment paper brushed with a very thin layer of vegetable oil. Spread the apricot purée onto it and bake for 3 hours at 140°F (60°C). After baking, leave the now noticeably firmer leather to dry in fresh air in a sunny spot. This step is optional and only needed if baking wasn't enough to dry the leather completely into pastila. Don't confuse this with the store-bought kind—it looks completely different. It shouldn't be sticky, or you won't be able to roll it neatly into tubes for the pantry. Stored this way, apricot fruit leather keeps for a very, very long time. Just grab a roll whenever you like and enjoy!

Caloric content of the products possible in the composition of the dish

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