12 Amazing Blackcurrant Pastila Recipes
Source: Larisa Lyundovskaya, AdobeStockPastila is one of the most delicious and healthy homemade treats, appealing even to those who follow a healthy diet. Compared to jam and other preserves, it contains very little sugar, but a lot of flavor and benefits. Today, let's learn how to make blackcurrant pastila. The finished pastila can be rolled into tubes or cut into small squares!
1. Blackcurrant Pastila in the Oven
Source: honey-way.ruThe simplest pastila recipe without any special equipment.
You will need: 400 g blackcurrants, 200 g sugar, 20 ml water.
Preparation: Sort and wash the blackcurrants, then simmer them with water over low heat for about 5 minutes. Blend with an immersion blender, strain through a sieve, and mix with sugar. Simmer the mixture over low heat for about half an hour until thick. Line a baking sheet with parchment paper and pour the blackcurrant puree onto it. Spread it into a layer up to 3 mm thick and dry for 3-4 hours in the oven at 60-80 degrees Celsius.
2. Blackcurrant Pastila in the Oven at High Temperature
Source: master-kvell.ruThis option is for those whose oven cannot be set below 120-150 degrees Celsius.
You will need: 400 g blackcurrants, 200 g sugar, 20 ml water.
Preparation: Simmer the blackcurrants with water for about 5-7 minutes and strain through a sieve. Add sugar and simmer for another 30-40 minutes until thick. Pour the puree in a thin layer onto a baking sheet lined with parchment paper. Cook the pastila in the oven at the lowest temperature with the door ajar for about 3 hours.
3. No-Cook Blackcurrant Pastila
Source: mykaleidoscope.ruThis pastila will take longer to dry, but it has less sugar and is more pliable.
You will need: 500 g blackcurrants, 70 g sugar.
Preparation: Blend the blackcurrants with sugar and, if desired, strain everything through a sieve. Pour the mixture in a thin layer onto parchment paper or a silicone mat on a baking sheet. Cook the pastila in a slightly open oven at 50 degrees Celsius for about 10-14 hours – check periodically.
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4. Blackcurrant Pastila in a Dehydrator
Source: nekrasowka.ruIf you have a fruit and vegetable dehydrator – it makes excellent pastila!
You will need: 500 g blackcurrants, 300 g sugar.
Preparation: Blend the blackcurrants, strain through a sieve, add sugar, and cook everything until it reaches the consistency of sour cream. Cool the puree and whip it with a mixer. Pour the mixture in a layer up to 5-7 mm thick onto parchment paper. Dry the pastila for 10-12 hours in a dehydrator at 60-70 degrees Celsius. After 5-6 hours, it can be cut and dried further.
5. Air-Dried Blackcurrant Pastila
Source: behoneybee.ruA natural way to dry pastila. Also quite good, but simply takes longer!
You will need: 1.2 kg blackcurrants, 2 tbsp sugar.
Preparation: Blend the blackcurrants with sugar and mix. Spread the mixture in a very thin layer onto parchment paper greased with oil. Cover the pastila with gauze and dry for 2-3 days on a balcony, where there is sun and fresh air. Flip it periodically.
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6. Sugar-Free Blackcurrant Pastila
Source: photorecept.livejournal.comIf you prefer a less smooth and uniform texture, then straining through a sieve is not necessary.
You will need: 500 g blackcurrants.
Preparation: Pass the blackcurrants through a meat grinder or blend them. Bring to a boil and then simmer for another 20 minutes after boiling. Pour a thin layer into a dehydrator tray and cook the pastila for about 10 hours at 50-60 degrees Celsius. If you have several trays, swap their positions during the process.
7. Blackcurrant and Apple Pastila
Source: eco-pastila.vsite.bizBoth fresh and frozen blackcurrants are suitable for this pastila recipe.
You will need: 500 g blackcurrants, 3 apples, 2 tbsp powdered sugar.
Preparation: Peel and chop the apples, add 50 ml of water, and simmer until soft. Blend them with the blackcurrants and strain through a sieve. Add powdered sugar, bring the mixture to a boil, and let it cool. Pour the mixture onto parchment paper on a baking sheet.
Preheat the oven to 200 degrees Celsius, turn it off, and place the pastila in it for 5 minutes. Let it cool for 1 hour. Reheat the oven to 200 degrees Celsius, turn it off, and place the pastila in it for 5 minutes. After another 1 hour, repeat this step, and leave the pastila to dry on parchment paper overnight.
8. Red and Blackcurrant Pastila
Source: aroma-avenue.ruBefore cooking, we recommend straining the berry puree through a sieve to remove the seeds.
You will need: 200 g blackcurrants, 200 g redcurrants, 200 g sugar, 1 tbsp water.
Preparation: Add a spoon of water to the currants, simmer for 5 minutes, remove from heat, and blend. Strain through a sieve, add sugar, and simmer the mixture for another half an hour over low heat. Pour the mixture in a thin layer onto parchment paper and place in the oven for 3-4 hours at 50-60 degrees Celsius.
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9. Blackcurrant Pastila with Honey
Source: ok.ruFor those who love sweets but avoid sugar.
You will need: 1 kg blackcurrants, 300 g honey.
Preparation: Blend the blackcurrants, strain through a sieve, simmer for about 15-20 minutes, and let cool to approximately 50 degrees Celsius. Add honey, mix thoroughly, and pour the mixture onto parchment paper on a baking sheet. Dry the honey pastila naturally for about 2-3 days in a sunny but well-ventilated place. Cover it with gauze to protect from dust.
10. Blackcurrant Pastila with Egg White
Source: cookpad.comProtein pastila is one of the classic preparation techniques, so be sure to try it!
You will need: 1 kg blackcurrants, 300 g sugar, 1 egg white.
Preparation: Mash the blackcurrants using any convenient method and simmer the berry puree over low heat until thickened. Whip the mixture with a mixer for 5-6 minutes, add sugar, and mix. Separately, whip the egg white until stiff peaks form, pour it into the puree, and whip everything again. Dry the pastila in a slightly open oven at 60-80 degrees Celsius for 4 hours until done.
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11. Blackcurrant Pastila with Gelatin and Nuts
Source: boltologiy.ruInstead of nuts, you can add any similar toppings you like.
You will need: 500 g blackcurrants, 150 g sugar, 100 ml water, 80 g nuts to taste, 40 g gelatin.
Preparation: Mix the blackcurrants with sugar and water, bring to a boil, and simmer for 5 minutes. Strain the mixture through a sieve, add gelatin, and whisk thoroughly until dissolved.
Line a mold with cling film, pour the berry puree in a fairly thick layer, and sprinkle with chopped nuts. Place the mixture in the refrigerator for 10-15 minutes and roll it into a log using the cling film. Tie the ends like a candy wrapper and leave the pastila in the refrigerator overnight. Cut when it has set.
12. Blackcurrant Pastila with Zucchini
Source: dzen.ruAdd salt, sugar, and any other spices simply to taste.
You will need: 600 g blackcurrants, 500 g zucchini.
Preparation: Peel the zucchini, cut it into cubes, boil for 10 minutes, and let cool. Blend the blackcurrants. Mix everything together and, if desired, strain through a sieve. Spread the puree in a thin layer onto parchment paper for baking and dry in a dehydrator for 6-9 hours, depending on the model settings and the thickness of the pastila.
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