Russian Apple Pastila (Fruit Leather)

Ingredients

• about 1810 g Apples, peeled, cored, and chopped
• 1/2 cup Water
• 1/4 cup Sugar (optional)
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 75°C. Line a large baking sheet (approximately 33.02 × 45.72 cm) with parchment paper or a silicone baking mat.
2. 2In a large heavy-bottomed pot, combine the about 1810 g of peeled, cored, and chopped apples with the 1/2 cup of water.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, or until the apples are very soft and can be easily mashed with a fork.
4. 4Remove the pot from the heat. Mash the cooked apples with a potato masher or use an immersion blender to blend them until the mixture is completely smooth.
5. 5Stir in the 1/4 cup of sugar (if you are using it) and the 1 tablespoon of lemon juice until well combined.
6. 6Carefully pour the apple puree onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread the puree evenly across the entire surface to a thickness of about 0.635 cm.
7. 7Bake the apple puree in the preheated oven at 75°C for 3 to 4 hours, or until the pastila feels dry to the touch and has a slightly leathery texture.
8. 8Allow the pastila to cool completely on the baking sheet at room temperature. This cooling step helps it firm up and makes it easier to handle.
9. 9Once cool, peel the pastila from the parchment paper or silicone mat and cut it into 2.54 cm wide strips or desired shapes.

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