My great-gran and gran used to make this a lot when they were alive, but my gran never passed the recipe down, so when she died, no one knew how to make it. So glad I'm seeing this again. Bring back a lot of childhood memories. Can't wait to give this a try! Thanks Emmy!

I always wonder how they come up with recipes like this one. Like, "Wow... these boiled apples look disgusting. Oh well. Maybe I'll whip them for two days and see what happens."

Some tips here: 1) if you add a bit of fruit juce to the "dough" mixture you gonna use for the layers, the pastila will look more like a cake and have a more complex flavour 2) if you're not sure your apples contain enough pectine, feel free to add powdered pectine, it will not affect the final taste 3) using silicone baking forms or parchment paper containing silicone prevents the mixture from sticking to the pan. 4) if you have leftover pastila (which I won't recommend keeping for a long time because of the egg whites) you can cut it into thin pieces and bake again to make some crunchy pastila bites

I'd be tempted to try this with crabapples, they're tart, contain enough pectin to make jelly without adding pectin, and would be bright pink!

Emmy is to food, what Mr. Rogers was to manners, Bob Ross was to painting, and LeVar Burton was to reading. Edit: Yes, I know LeVar Burton is still alive. I just meant in the sense that Reading Rainbow is no longer being filmed.

'In this traditional Russian recipe, you whip this 48 hours by hand'. Yeah. There was a rebellion against the Russian ruling class for a reason.

I have a coworker from Russia. I talk to him in Russian everyday. I think I’m going to make some of this for him for Christmas. Спасибо Емми 👍

Emmy, thank you very much for this video. I'm actually from one of the aforementioned towns, Koloma. The quantity that you made had been very expensive in the 18th century: double it, and you could buy a cow; quadruple it, and you could buy a house. Also, you could air-dry it a bit for firmer/springier structure or dry completely in small chunks for "crunchies". But the fresh and soft one is the best, in my opinion

OMG I’m sorry Emmy but I had to laugh when the knob broke and your dismayed noises… “I was just praising you!!!!” 🤣🤣

There is an amazing Julia Child recipe for a dessert called "Apple Snow" which uses the same ingredients (homemade apple sauce, egg whites, sugar) to make a beautiful mousse. You serve it with a homemade caramel sauce. It's divine.

The thing I love about many eastern European dishes are their ability to have so few ingredients and create such big flavor

Sweet Emmy, next time, turn the pastilla over, and put a slightly moist teatowel on the parchment for about 3 minutes, peeling it back might turn out way more easy!

The texture of Zefir is a lot closer to marshmallows, definitely give it a try!

48 hrs sounds suspiciously like “ uphill both ways”

I met a Russian girl on a train from Armenia to Georgia and she shared this with me, but hers were super deluxe with caramel in the middle and covered with white chocolate!!😋

We used to make this when I was a kid. Traditional recipe uses honey, not sugar. Both cities had their own variation. Belyov's version is more like a fruit paste, and Kolomna's is more like a traditional marshmallow. We grew the apples we made them out of ourselves, too. Pastila can also be made from Northern berries, such as lingonberry or rowanberry. I did whip it by hand but not for 48 hours, usually for 4-6 hours :) I was often used as a prep slave for boring mundane tasks like this one :)))

This is what we call "Belyovskaya Pastila". Manufactured one is quite different and probably closer to Zefir or Marshmallow itself, It's fully white, more chewy and probably solid, have more even texture, less apple taste and much sweeter. Belevskaya Pastila cosider as more premium and diet dessert than ordinary one. You should try to buy manufactured one to see the difference!

Can we please notice that Emmy pronounced the name of the variety of apples (antonówka) so well? My heart sparkled, I'm so used to hearing Slavic languages butchered. Emmy's effort shows even in such little things ❤️

Instead of only powdered sugar you could mix cinnamon with the sugar. The cinnamon will blend really well with the apple

Hello from Moscow region and thank you for the video! I'm making pastila right now - this year we have a lot of apples in our garden, gotta process as much as possible :)

I live in a Czech community and we make something like this. We also use pears since everyone has pear trees. Not enough pectin in the fruit so we usually end up adding a jar of pear jelly or crabapple fruit.

You and Tasting History should share recipes and do a collab! You both share a love for food and the history behind it!

there are 3 screws that hold the head to the base, generally they just need tightened, a little low strength thread locker can keep them from backing out again

I have an apple tree in my backyard that gives us apples perfect for this - I learned to make this as a child & it’s something I and my entire family look forward to every fall ❤️ Edit: LOL! My husband just looked at me like I am a total dufus (which I’ll be the first to admit I often am 😂). I mentioned I watched this & commented how glad I was that we were so fortunate that our Apple tree gives us apples so perfect for making many of my Russian favourites. He just stared at me in shock over the edge of his laptop and said “HOW?! HOW on earth could you have forgotten how hard we looked to find an Antonówka sapling all those years ago for you, only to discover after months of searching that the already established Apple tree in the backyard of the house in town was that EXACT variety?!” 🤔 🤦🏻‍♀️😳🤪 Oh yeaaaah….now I remember! (Derp! 😂🤣😂)

This whole time I was imagining how much fun her boys must have had trying this one. It’s applesauce marshmallows sounds like a child’s dream

Quick tip : when passing cooked apples through a sieve I use a soup ladle instead of a spatula, goes twice as fast :-)

thanks to You, I've finally discovered the name of another sweet that I've been making for years: "pastyła". It's from Poland and etymologically it bears the same name as "pastila", but they are much different. Pastyła is made out of fruits alone, no eggs. It also doesn't require sugar or any type of sweetener, unless you're using some really tart fruits. And those can be literally ANY fruits. You also don't have to get rid of soft skins (like apple) or small seeds (like strawberry), but I think it may be more appealing if you do so. It's not a requirement though, just a taste. But you can even use fruit leftovers after juicing them, pastyła is really versatile! First you have to make a mousse out of fruits (I usually just cut them and throw into a pot) and keep simmering them on low heat until they've lost all the water they could. You have to keep mixing them to keep them from burning. The more water you manage to reduce, the better. Now, if really needed, you can also add sugar or honey (most commercial pastyłas have honey, but from my experience there's no need of any sweetener in most of the cases). Then you prepare some cooking paper by applying a little bit of butter/margerine/any solid fat available evenly - just a little goes a long way. And because you didn't use that in your recipe, I guess you had such a hard time peeling it off. Then smear the "marmolade" thinly and evenly on the paper (it's better to do that when it cools down), and dry it. I usually dry it by putting into the oven for 1hr at 80C, then allow to cool down completely and keep repeating until I'm satisfied with the result. Usually it takes me 2 days by 6-8 cycles of drying. But it really depends on the thickness of the layer and how much water is left. After that pastyła can be cut in whatever shape you like, no dusting required. It also keeps for years - Just wrap it in paper and put in a dry place, like some pantry (not the fridge, it's surprisingly humid there). Technically it's more of a fruit roll-up (we don;t really have those here) than a marshmallow, but I heard pastyła was the way of keeping fruits for winter, before the pasteurization in jars was invented and spread. Some commercially popular fruits are pineapple, strwaberry and apple, but I recommend cherries and especially plums.

Can we appreciate how much research, respect and love Emmy puts into her videos?? Honestly, by far one of the most wholesome and best content creators 💕

Greetings from Russia! Thank you very much for covering one of the best Russian desserts, you really rocked it, I am very happy you found it worth the effort to try! The only tiny correction I have to make, is the pronunciation, the accent should go on the last syllable :) Other than that, your did a great job, and the smile on your face just melted my heart! Thanks again, much love from Russia and my best wishes to you and your beautiful family!

pastilA - pronunciation with the last A stressed, actually initially it was a way to preserve for a winter apple`s surplus, thin layers of mashed apples puree sundried. egg whites were added later on, no sugar ofcourse - it became available in a late 19 century only. thanks for covering!

When I was six, I was taught some kitchen techniques. One of them was how to crack an egg and let the white out while keeping the yolk inside half the eggshell. That half goes to the refrigerator for later use. Now an old man, I still remember those techniques. Another technique was how to empty an egg through a little hole, to then decorate the empty eggshell. Whipping egg whites by hand to its thick point does not require 48 hours. Only about one or, at most, two hours.

Our Russian neighbors just brought some of this back for us after they visited their family. It is yummy!!!! It tastes likes apples but feels and looks like cake.

This is basically alchemy. Emmy's gone mad with power.

I grew up eating Apple Snow. My mother would finely grate a raw apple, add an egg white, and sugar. She would whip it up in the stand mixer for about 10 minutes. Nothing was cooked. It would get pure white and shiny. It was a super sweet apple flavor and it was always served as a topping on angel food cake. It was sooooo good. I was hoping this is what you were making.

9 hours and multiple utensils later: "It's super simple!"

Hello all! One of the comments below (which I can not find again) suggested dusting the bottom of the pan with Powdered sugar so the mixture would not stick to the bottom of the parchment paper. IT WORKED! Parchment paper came off easily once I got the sides unstuck. Maybe there is another solution for that (maybe coconut oil?). Very yummie! Thank you!

I had my first pastila over 20 years ago. It's still one of my absolute favorite desserts, and so underrated and unknown. It was so nice and nostalgic to see this. Love it!

Russia, Poland, and eastern europe do a lot of crazy unique desserts and pastry that are so different from American. They always look so good. Lots of nut based desserts which I love. You should do more dessert recipes from different places in Europe.

Your videos are always a balm on my soul Emmy! A small thing I noticed and appreciate is that you take the time to learn and try to say the correct pronunciation of words/names from other languages. Amazing work as always.

Beside you being so lovely and explain everything so well and carefully so everyone can follow along, your videos are helping take the best naps ever! Your soothing voice and the ASMR of it is perfect

Emmy talking to her stand mixer is the cutest thing I'll see in weeks omg.

Emmy, thank you for my ancestors' recipe! It looks very nice and seems to definitely give understanding of what pastila is. The pastila that you can find in Russia usually is a little bit stiffer and the baked layers look a little bit darker, should be due to a longer baking process I guess. But if you can really taste the apple in there from the first bite it means that you made it right because that's what the real pastila should taste!

I’m so glad I found your channel! I love the way you make your videos in the instructions and the information! Keep up the amazing work

Love your kitchen! Now I see why my Czech grandmother was always in the kitchen. Everything was amazing, but took forever. Thank you for posting this recipe which I can hardly wait to try. She didn't get a chance to share this one with me before she passed. Hear ya on the mixer. Thank goodness we have places around here that repair such things. I've been able to use the same mixer for over 30 years thanks to a couple trips to the repair shop (once because I'd stored it in an area that was too hot and the oil drained out ... NEVER do that!)

Oooh I bet a bit of vanilla pod infused into the dusting sugar would bring out the marshmallowiness. I suddenly want a strong black tea.

Every year for Christmas my mom buys candies and chocolates from Russia. I’ve always found them to be far less sweet than American candies. They have a very unique flavor, since they are not overwhelming sugary. You can taste the different elements like nuts, cream, or various liquors. My grandmother’s family immigrated from Russia and my grandfather’s from Austria and Poland. I really enjoy exploring recipes from those cultures since it makes me feel more connected to my heritage. I might try out this recipe (if I’m not too lazy to go through all the steps).

Wonderful! You are so brave to try a special historic recipe like this. I can’t wait to share this with my daughter and grandsons. Thank you!

I feel that I always learned so much from your videos and that make me reallllyyy happy!

Regarding the mixer, try getting in touch with Glenn from Glenn & Friends! He’s worked on his KitchenAid’s gearbox and might have the mechanical knowledge necessary.

Emmy doesnt even age! She looks even more beautiful than when she started the channel.

I bet they would be really good with a little cinnamon! I'll try to make these this holiday season. thank you

Whoever decided to compare this to a marshmallow is probably disappointing many ppl who might expect something sweet. It looks decievingly satisfying for a sweet tooth like myself. I don't want no tart and not sweet dessert ha. Thank you Emmy for making these recipes. Love your channel.

wow!!! that looks amazing, can't believe that apples made that beautiful meringue.

Im from Slovenia, and we had these for breakfeast in school, a lot od times. I had and have a lot of social anxeity, so I rarely ate it, but the smell was so good. Once I tried making them, but they fell apart. I recommend also adding some lemon zest, esspecially eaten very cool, and it tastes amazing. For me, best served with a really sweet icecream flavour with a bit of lime/lemon juice, it tastes amazing. Also, the colder, the better it goes with iced lemonade. Love you Emmy❤❤❤❤!!!!

I'm just like Emmy, in the way she gets excited all cute over food!Love watching you girl ♡

OMG YOU GUYS!!! That little bit of bonus footage at the very last second completely made my night. Emmy, you're such a delight. Idk where or why the fishy face, but thank you for sharing your quirkiness with us. :) One of these days I hope to put mine out there more as well.

Awwww emmy.❤ your calm voice and radiant positive energy help get me through some dark days❤❤

That mixer broke right along with my heart. Emmy looked so sad.

Emmy, your videos are amazing. You inspire me to fuel my creative side in the kitchen! Thank you 💚

this looks so yummy...I love that you try to cover every culture.I learn so many new treats!

Hi Emmy! You should also try russian zefir, it’s almost the same ingredients but it looks and feels even more like marshmallows. Sending you love from Russia!

I love how Emmy always learns about the culture and history about the food she makes! She’s always so respectful ❤️

I have been watching this show for a couple years. Can’t wait to see how this turns out! FYI this is the most excited I had seen her get. Can’t wait.

I've just found your channel and I love your style of teaching and walking through a new recipe (especially the history of it!) I do believe I've found a new favorite cooking channel. I love challenges as well as experimenting! Thank you for sharing your your gift, love of history and cooking with us. You are a Delight!⭐⭐⭐💕💕 New sub here as of today!

Yes, I've had pastila all the time when I was a kid growing up in Russia. But only store bought and I didn't even know that it was made of apples (pectin). I love it still and I will make it now thanks to you! Antonovka is only grown and sold in Russia - nowhere else on the planet. If you ever go to Russia, try to get there in September-October (this is the season for Antonovka) - this apple is amazing. It is super tart, but despite the tartness it is so delicious you just can't stop biting into it. It has amazing flavor and the aroma is unparalleled in any other apple in the world. In fact the aroma of Antonovka is something that is often mentioned in literature because nothing is associated more with the Russian fall than this magical smell. I suppose the smell disintegrates, dissipates somewhat in the process of cooking or maybe the store bought pastila was made with cheaper substitute. The word is pronounced as PesstilA with the stress on the very last A (S not SH in the middle there). Thank you for this video!

Don’t give up on your stand mixer! I have the same model and it’s the last generation Kitchenaid made that that was still built like the big Hobart mixers used in industrial/restaurant kitchens. Lots of repair places can service them and have easy access to parts. Just look for places that service Hobart and you’ll probably find someone not too far from home.

It instantly calms me after a rough day watching your videos, tyvm.

Your videos are so wonderfully soothing and also informative!

*next video* "this contains a paid advertisement from KitchenAid" Emmy- "So, KitchenAid sent me a brand new mixer, and this is the unboxing video!"

That stand mixer's comedic timing is impeccable

It was today my life forever changed bc of this video! No more using shells to separate whites/yolks AND learning this recipe! 😍 Thank you for sharing this!!

This is so cool and also! Her voice is so nice to listen too it’s so soothing and definetly what I need right now lol

Gluten free cake ftw! Will have to make this for my kiddos, I bet they’ll love it.

That absolutely sounded like she just threw her egg shells on the floor.

Wouldn't it make more sense to peel and core the apples before baking them? You could always still bake the removed parts with it, if they are needed for the pectin.

Great job how you handled the broken mixer, improvising along the way. Thanks again for the great recipe.

If KitchenAid doesn't hook you up after this video, I swear

"Make a fishy face!" This looks absolutely scrumptious! The thumbnail reminds me of wafers a bit, so it surprised me when I read the title of the video and found out they are actually apples! This recipe seems simple enough; I might want to try it sometime! Thank you for introducing me to dishes I have never heard of before! You inspire me to be open to new flavors, and experiment a little when cooking! ❤

At 6:44 I LOVE your reaction to the button popping off......literally, the cutest, funniest, completely real disappointment....and then you start talking to your mixer. LOVE IT.....you are very cool, love this recipe, gonna make it.

watching this makes me feel so loved thank u friend

"Pastila" Me, a Mexican: "Oh so it's cake"

Anyone who refuses a dinner invite to emmymade’s house, should reconsider their life choices

Это "Белевская пастила". Получилось супер! Кстати, её можно делать без сахара, она все равно очень сладкая получается.

You got such a lovely, curious, passonate, beautiful energy Emmy ♥ Keep spreading the high vibes. Blessings on your way siStar

I have to say your videos put me to sleep… In a good way! it’s soothing, i watch them late at night when I’m struggling to sleep and your videos help Me fall asleep.

I have my mothers Kitchenaid from the 1970s and im glad as the quality has changed. Mine actually says Hobart for Kitchenaid.

I wonder how amazing it would feel like when serving these to your families after whipping the eggs for 48 hrs and baking it for 7-8 hrs in the 1900's , all that effort omg.

Wow so cool!!!

Speaking of historic recipes, I have a funny story. A few years ago, I went to a housewarming party for a friend. Everyone there was going on and on about this “Russian tea” that one of the guests had made. She was ladling it out and telling everyone it was a family recipe passed down by her Russian great-grandmother. Sounds special, right? My husband took one sip and said, “This is Tang tea.” 😂 Yeah. Her little Russian granny supposedly passed down a recipe that contains Lipton’s instant iced tea powder and Tang drink powder. We grew up drinking that as kids in Colorado. It isn’t Russian. 😂

Zefir is absolutely lovely. I love the kind of tart and sour flavour that comes from the fruit and it’s texture is a bit tacky but so nice and smooth

You did such a good job, I don't cook at all but I had to watch this anyway. Really cool, I'm really impressed.

I adore watching your thoroughly educational videos. Truly you are a fantastic Presenter, Ms Emmy.

I've had the other dessert you've mentioned! I bought some at the grocery store and I wasn't sure why there was marshmallows in the package but apples decorating it. Now i know!

I made this yesterday and I'm glad I did. This is delicious. Thank you, Emmy, for showing us this recipe. (I put a caramel drizzle on mine and gave it a little extra sweetness/flavor.)

Wow, I'm 4 minutes in and wishing Emmy had a food mill to process those mushy apples. That's how I make applesauce. Small kid loves to turn the handle, and it is fast.

That Assembling and Stacking part reminded me a lot of the russian napoleon cake, one of my favourites ♡

Was close to having panic attack then opened KZfaq to try and distract my mind some and there you were. Your voice and you as a whole are like a warm blanket on a cold day. 💟

Shoutout to using hands to separate the yolks. Also BOOOO to the one person that disliked this video.

These look so delicious! Emmy is the best!! Love her!

Emmy is so cute and hilarious!! When her mixer breaks, classic! That's me in the kitchen, too!! :D