1 kg of apples
1 cup of sugar,
300 g plums.

Plums add sourness to marshmallows. In principle, you can do without them. Or replace them with other fruits, such as currants.

Wash fruits. Peel apples, cut in half, remove seeds. Break the plums into halves, remove the pits.

Line a baking sheet with parchment. Put prepared fruits on it. Send to bake in the oven. Set the temperature to approximately 150 degrees.

When the fruit is soft, remove the tray. Cool down.

Mix baked fruit with sugar. Beat everything with a blender until smooth. Line a baking sheet or a suitable serving tray with parchment again. Put all the fruit mass on it. Level so that the puree evenly covers the entire baking sheet, the thickness of the fruit mass should be approximately 0.5 – 0.8 cm. If it is thicker, the marshmallow will dry for a long time, if thinner, it will crack and not roll into rolls.

Leave to dry at room temperature for approximately 3-4 days. After a couple of days, you can turn the layer to the other side. If you want to speed up the drying process, you can use the oven. Set the temperature to 60-70 degrees and dry the marshmallow for about 8 hours with the oven door ajar.

Cut the dried layer with scissors into thin and long plates.

Roll them into rolls. Pastila can already be enjoyed.

If you want to save the delicacy for the winter, lay the sweet plates with parchment paper, tie them with a thread so that they do not unfold, put them in a jar and cover with a lid.