Historic Russian Recipe That Turns APPLES Into MARSHMALLOWS 🇷🇺 Pastila

[@mariwhite3433]

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!

[@SamKosel]

I love this comment!! ♥️♥️

[@KateCarew]

What was it like? And it’s it so warm and cozy seeing Emmy make these things from our histories! Thank you for sharing your memories 🙏🏻

[@ChezzaOuttaNowhere]

Report back!! Tell us what your family thinks when they try it!

[@wubby5315]

I love this. what a sweet comment

[@emmymade]

Oh, good! Please report back with your thoughts.

[@denalihedgehog]

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

[@acookie7548]

if you don't mind me asking, how much fruit juice would you recommend for the layers? just like a bit to taste? and also, would you think citrus type juices would be suitable?

[@denalihedgehog]

@@acookie7548 that's right, just a little bit to taste, so that it doesn't ruin the fluffy texture, and the more colourful the fruit is, the better. Speaking of citrus juice, a bit of lemon or lime work fine with meringue, but I'm not sure how the pectin will behave in such acidity

[@acookie7548]

@@denalihedgehog i see, that's really helpful! thank you 💕 💕 💕

[@deh260583]

@@denalihedgehog pectin actually need acid to set properly. So it will be fine with some citrus

[@sydneybristo22]

What do you think about adding bourbon? Instead of the juice or calvados or whatever the cider type alcohol is

[@raggedyanarchist]

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."

[@Joy.Elizabeth]

Lol right!! 🤣

[@sofiakisteneva2481]

Those are not boiled but baked, u actually dont need to add water its just quicker this way and when baked properly its also a delicious dessert, dont disrespect baked apple mush!!

[@ИмяФамилия-ф2д8ш]

Same. Like did they already knew something or just had nothing to do lol

[@carebear8129]

Baked apples are really common idk if it’s just in Eastern Europe

[@daphneraven9439]

@Care Bear : it's big in North America, too. In our house, we sometimes cored them, leaving the end of the core intact in the apple, and put some butter, brown sugar, and a hint of cinnamon in the core hole b4 cooking. Later, we learned to use strawberry geletain instead of water. We just loved it. All the same, i would like to see if i can reconstitute my tart apple chips to do this. :) if anybody has ever tried making pastila using dehydrated tart apple chips, I'd love to know about it please.

[@anastasiyamatyakh9730]

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

[@katrinsouthern9317]

This is exactly why I love reading the comments, for the chance of coming across gems of information like this!

[@clintblack5026]

Hello 👋 how are you doing

[@ozdoits]

Wow, the expense comparison!!!

[@waiki8223]

Kolomna you meant I suppose :) I'm originally from Vologda

[@katwilliams2950]

Was it due to all the work required that made it so expensive?

[@katrabbit]

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

[@malloryjordan6764]

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

[@janeysiegrist5061]

I absolutely love Max

[@deadnumber1]

Omg the crossover I never knew I needed, but now I'm dying to see!

[@bluenuttefly8813]

Might I add Beryl Shereshewsky to the mix?

[@creatrixcorvusarts876]

Ha! I commented this recently over on his channel! 😂

[@redbirddeerjazz]

I was just thinking the exact same thing!

[@DaisyandConfused21]

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.

[@larissabrglum3856]

I've believed for a long time that Emmy would make a great host of a children's show on PBS

[@momtomtse]

Perfect definition ❤️

[@TlarythPhalyn]

@@larissabrglum3856 Yes! Yes! That would be brilliant!

[@Libruhh]

@@larissabrglum3856 I think she would be so great at getting kids to open up to different foods from other cultures!! It’s sad how many american kids only want to eat pizza and chicken nuggets

[@alreadyrandom9719]

100% nailed!

[@a697ag]

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.

[@kaloethina]

Apple Snow is actually a much older dessert - it actually dates to the 1880s, if not earlier.

[@paytonmanning1109]

I instantly thought of that when I saw this!

[@mlynn998]

@@kaloethina pastila dates to as early as the 14th century. Definitely older than the American recipe.

[@kaloethina]

@@mlynn998 I was referring to Apple Snow, which is much older than the referred Julia Child recipe.

[@janesmith1398]

My mom and her family had birthday cakes iced with apple snow in the 1950s.

[@GhoulishMink]

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 👍

[@clockwork9827]

(spasybo Emmy !)

[@MaxOakland]

How did it go?!

[@nodezsh]

@@MaxOakland Unfortunately his friend was disgusted and enraged by his poor attempt. He's no longer alive, RIP In Peace Ghoulish Gaming. seriously though how did it go

[@charitycarebear]

Did you do it?

[@Autism_Forever]

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 :)))

[@Autism_Forever]

Also, I think the name itself comes from the Latin pastillus, which means pie or flatbread, since usually they are rolled thin. We coated knife with sugar powder, that seemed to help.

[@acie1395]

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

[@vgrbabe]

Especially the chocolate covered ones. Also birds milk candy.

[@bluenuttefly8813]

@@vgrbabe You know someone has grown up in Eastern Europe (edit: or an environment where people have some connection to it) when they say anything about Bird's Milk. It's still one of my favourites.

[@vgrbabe]

@@bluenuttefly8813 i was actually born in the states but my parents came here just before i was born. I grew up in a eastern Europe family and love all the russian food.

[@benjaminr6153]

I love zefir

[@MrTivens]

Emi has tried Ptasie Mleczko / Bird’s Milk years ago in her Polish candy tasting video! :3

[@chloecap5579]

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

[@stephaniepapaleo521]

I always think of how the boys would react and I wonder if they are surprised when mommy Emmy makes a big batch of ice cream or cookies and they get treats that entire week or that night!!

[@Shawntech.saltek]

I hope Emmy can make a video with her boys trying her recipes someday ☺️

[@chloecap5579]

@@Shawntech.saltek or even just the audio of their reactions she includes occasionally are amazing!

[@moriahanderson]

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!

[@emmymade]

Awesome!

[@amysanchez3699]

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!!😋

[@bunhelsingslegacy3549]

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!

[@namedrop721]

Sold

[@LVAngelradio]

I want to see that!

[@nmg6248]

So few uses for crabapples this seems like a great idea!

[@bunhelsingslegacy3549]

@@nmg6248 ...there are plenty of uses for crabapples! Crabapple wine, crabapple mead, crabapple cider, crabapple jelly, crabapple sauce, and of course, as thrown weapons...

[@dindixie]

@@bunhelsingslegacy3549 you forgot making homemade pectin for making jelly.

[@noosongs147]

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

[@davidfl4]

I hope kitchenaid helps her 🙁

[@eveningangel9292]

I had a knob break, and yes, epoxy was the fix.

[@emmymade]

Well, I'm glad at least YOU got a laugh. 😆

[@jennigthatonecrazydoglady8100]

We were rooting for you, Kitchen Aid! We were all rooting for you!!

[@62effjay]

I've fixed many of these mixers, I have an entire spare one in my basement right now. I wish I was closer (I'm in nh), I would be happy to fix it and replace the broken knob for you.

[@htwevinq]

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!

[@liyawillow]

I actually do not like the manufactured one. Before just tastes like sugar to me. I think I'll try making the pastila to see if it tastes way better.

[@jameelagill5408]

Just wondering, can cinnamon be added to this dish?

[@htwevinq]

@@jameelagill5408 To belevskaya - yes, it tastes quite good with cinnamon, if you add not too much of it. I often see belevskaya pastila with cinnamon in my local grocery

[@jameelagill5408]

@@htwevinq Thank you :)

[@tpauofvulcan]

yeah i much prefer the manufactured. none of those layers jsut delicious sugar

[@BittaJam]

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!

[@midnyteblues]

Such an awesome compliment. I am in the process of learning to speak Russian. I plan to visit once I am out of the military. I have a great respect for many countries and cultures. I plan to tour the world eating culturally symbolic foods and sightseeing while learning what I can. This world is too big to not try to learn from and respect each other.

[@lilithhedwig5408]

So like pastilà?

[@BittaJam]

@@lilithhedwig5408 That is correct.

[@lilithhedwig5408]

@@BittaJam thank you!

[@BittaJam]

@@lilithhedwig5408 any time :)

[@GamingEnergyFDD]

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

[@geoffreed4199]

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

[@debiesubaugher]

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.

[@user-sq1lo6kx6x]

That sounds delicious!

[@500dollarjapanesetoaster8]

Sounds great. I think quinces would add enough pectin and are nicely sweet-tart.

[@debiesubaugher]

@@500dollarjapanesetoaster8 I was thinking about that too

[@themagicknightress7132]

I wonder how you would add store bought pectin to store bought apple sauce to be able to make this…

[@debiesubaugher]

@@themagicknightress7132 maybe use pectin and some juice to make jelly the add to apple sauce. That's kinda what we do with the pears.

[@karolina884]

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 ❤️

[@disgsteng6755]

she messed the stress, though. it's antOnovka, not antonOvka. from wikipedia: "Анто́новка". plus, it's pastilA, not pastIla - "Пастила́". she does pronounce well, she just messed the stress up.

[@cryosteam3944]

@@disgsteng6755 get a hobby

[@disgsteng6755]

@@cryosteam3944 are you alright? do you need a kitkat? i just pointed out the slight mistake. emmy is a perfectionist and she would definitely want to know something like this. i'm not bashing her, just pointing out a *_slight_* mistake because russian is my mother tongue. you are the one who needs to get a hobby, dude.

[@kiwigiri4475]

@@disgsteng6755 everybody gangsta until mabel has a comeback-

[@dushka7319]

@@disgsteng6755 she kinda says it more like пащтИла

[@daeryram]

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!

[@henningbartels6245]

just a dried or backed layer of fruit mash sounds quite like the "quince bread" made from quinces in Germany.

[@ThatWyrdGirl]

Sounds like the original fruit roll up.

[@daeryram]

@@henningbartels6245 never heard of it but original layered pastila really resembles bread. i guess it`s universal recipe: in Caucasus region different peoples do pretty much the same with plum or apricot

[@henningbartels6245]

@@daeryram in Germany the "bread" is just a name. It visually resembles rather a reacangular fruit biscuit, like those kzbin.info/www/bejne/npzceHdnpr6qe7s

[@sadnlonelywithoutmydaughter911]

So then basically they were just natural fruit roll ups then🤔?

[@skylark737_2]

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 :)

[@arleccio]

How do you store it for later?

[@drdrdrk]

@@arleccio pastila? It’s pretty long lasting. Especially if you make it drier

[@rmmm8666]

@@drdrdrk Quick (stupid) question: Is there a way of making this vegan? I have a vegan friend and want to make something nice for dessert, but I don't know if something like aquafaba would subsitute for the egg whites.

[@famprima]

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!

[@cbryce9243]

Thank you for that little piece of info. Dealing with sticky is not my favorite thing to do.

[@mugwump7049]

Pastila, not pastilla. The latter is a moroccan meat or seafood pie.

[@NelehLove9313]

Thank you! I'm currently making this now and have 5 hours till I can try this trick! I appreciate your bit of info!

[@jazimonstah]

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

[@skeetsmcgrew3282]

Clean your bong! 😂

[@jazimonstah]

@@skeetsmcgrew3282 SHOTS. Fortunately, I am currently with an entirely new rig. 😂

[@skeetsmcgrew3282]

@@jazimonstah Ooh new rig, nice. By your wording I take it youve started dabbing? Unless the kids these days call everything a rig lol

[@jazimonstah]

@@skeetsmcgrew3282 Def a dab person, lol, anyone who uses a bong primarily would never let their bong get that gnar. D':

[@jean-francoisdaignault9612]

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

[@PaperMario64]

Good tip

[@ellacarson2048]

Thanks for great tip

[@ikillify]

Thank you for this tip!

[@cwjakesteel]

Can't I just skin the apples and remove the core and the seeds before I cook them and then just blend them?

[@carmelgerdsen2399]

@@cwjakesteel I believe the pectin that you need (as the 'jelly') mainly comes from the core and the skin. It gets activated and drawn out in the water and cooking process

[@yureituesday]

48 hrs sounds suspiciously like “ uphill both ways”

[@MordecaiV]

48 _minutes_ of hand whipping should get it done. Which is still no picnic, but there's no way someone was whipping that for 2 days.

[@natalietoney1294]

@@MordecaiV consider: more than one person making it

[@kailynrudd7937]

As someone that has hand-whipped things for hours by hand on multiple occasions, I was immediately taken aback by "48 hours." What could possibly be accomplished for the structure by going that long?? I, too, find that a rather suspicious number.

[@kailynrudd7937]

@@MordecaiV More like an hour and a half to two hours. That's roughly what I remember clocking at the times I've whipped egg whites with a whisk.

[@MordecaiV]

@@kailynrudd7937 I suspect that it used to be 4 to 8 hours, which is still not going to be fun, but seems within the realm of possibility. I have only ever beat things by hand for up to 1 hour, myself. (I might have stopped short of stiff peaks... and it was only 1 egg white, not two)

[@wafikiri_]

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.

[@drdrdrk]

Egg whites? No. Apple sauce with egg whites? Takes a lot of time

[@mkuti-childress3625]

Is it possible that someone confused 48 hours with 48 minutes?

[@underwaterdream2870]

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.

[@Lmcv82]

Sounds like fruit roll ups

[@waiki8223]

@@Lmcv82 that's exactly so here, in North America

[@samspielmann7704]

Sounds like fruit leather

[@ClanImprobable]

Thank you for sharing this!

[@phoebejanemiller1671]

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).

[@justhereforthevideos2798]

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

[@emmymade]

I so glad. 🧡

[@laurenbray8314]

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.

[@GraceCanadaful]

Those desserts are not 'crazy' or 'unique' in Russia or Poland (Poland is located in central Europe, not eastern). Many are popular across Europe and influenced by Jewish, Italian and French cuisines adapted to local preferences or availability of fruit. It is America that is limited in its knowledge and experiences.

[@queenbeemo42]

We often use the word “crazy” instead of very or extremely. She was complimenting the variety in desserts from other countries.

[@lvmln7843]

What Polish recipes and pastry do you have in mind? :) I'm Polish and they all seem normal to me so I'm interested in the outsider's perspective

[@calebandrelek2971]

@@GraceCanadaful Jews, French and Italian didn't even existed when these recipes were a thing. So stop with your Vatican fairytales.

[@ellacarson2048]

No kids, no fighting, we’re getting treats!

[@katiemiller2062]

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.

[@SmailOks]

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

[@stuflames4769]

'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.

[@boarbot7829]

Soyuz neroshimy!

[@MidnightArcade404]

This comment killed me 💀🤣

[@irelandoreilly1575]

Couldn't they possibly have meant 4 to 8 hours?? Typos exist throughout history 🤗

[@anastasiyamatyakh9730]

@@irelandoreilly1575 Unfortunately, yes, 48 hours. Two girls were churning it simultaneaously in 1-2 hour shifts. And the volumes were much greater. I'm actually from Kolomna, one of the towns in which the recipe was recreated. Also, in the 18th century the quantity of pastila that Emmy made had cost like half a cow

[@namegoesfirstthenlastname1785]

Damn...They really wanted those marshmallows.

[@tippib2222]

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.

[@XenusMama]

The apple flavor pretty much takes over everything….. it’s really nothing like marshmallows…. More chewy, like sponge.

[@XmasCarol]

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.

[@gizmo8361]

May I ask if it’s ok to use a hand mixer? I don’t have a stand mixer.

[@XmasCarol]

@@gizmo8361 Yes!

[@BabyC4u2]

It should work just might take a little longer.

[@BabyC4u2]

This is the reason I read these comments! Sometimes, just sometimes you stumble on a little nugget like yours. Emmys recipe sounds interesting, your recipe sounds intriguing! I am going to try and make your uncooked version and the cooked version. I am so curious to taste the difference. Thanks for that nugget of a family recipe.

[@bellajoella9919]

That sounds delicious!

[@skyblueragdoll7807]

Thanks!

[@artemantonyuk4272]

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!

[@voiceineheadphones]

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.

[@rickrussell]

Or just lookup fixes on KZbin. Lots of videos for Kitchenaid mixers, and parts on Amazon or eBay. I replaced the accessory cover & adjusted the speed control, easy peasy.

[@tzuyuwu786]

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

[@clintblack5026]

Hello 👋 how are you doing

[@gamgamrago4607]

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!

[@Olivermstarpov]

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

[@christianvance1614]

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

[@AnAdorableWombat]

@@hondurashaiti1508 all human beings besides albinos have melanin. But ok...

[@HotChocolateHitsOfficial]

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

[@MikuruChan123]

I recently discovered these and had to ask my Russian friend(s) about them. They encouraged me to try it, even though it is somewhat of a hassle. I'm so happy to see Emmy trying them! Now I have to try it too >.>

[@tmar8959]

I knew I'd seen your channel before, you and Emmy are like the OG gen1 youtubers! Love seeing this kind of support

[@alfresco1552]

wow!!! that looks amazing, can't believe that shrimps fried that beautiful rice.

[@silviadean371]

its not amazing at all

[@charissaingram3465]

@@silviadean371 ok negative Nancy

[@anyaroz8619]

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!

[@katarzynazlasu1400]

Actually, the fact about Antonovka (polish: Antonówka) is not correct. It's originally from Russia, yes, but it's commonly grown (and sold) in Poland, Belarus and many other European countries. Just FYI.

[@ellev684]

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!!

[@deasalceda6675]

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.

[@The-art-9]

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.

[@MC-qt9tq]

Same here lol I have to rewatch the same video a few times to actually watch the whole thing

[@The-art-9]

@@MC-qt9tq same here my friend lol

[@CiderDivider]

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

[@Elena-qt4ih]

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!

[@liwiathan]

From Russia, with love?

[@seferinorino6951]

@@lovelyrose242 all of them?

[@liwiathan]

@@lovelyrose242 🙃

[@lovelyrose242]

@@seferinorino6951 yes

[@seferinorino6951]

@@lovelyrose242 ok, I’m sure you are from a country where every single person is good and kind, just like you.

[@scottsellsFL]

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.

[@vbella39]

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!

[@etherraichu]

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

[@jameshughes131]

If only you knew. There is a connection between apples and marshmallow. Farnesene

[@DezMarivette]

@@jameshughes131 now this peaks my interest! Any reading you can recommend to learn more about this?

[@jameshughes131]

@@DezMarivette taro root has been described as marshmallow lucky charms flav. Many plants contain vanilla like compounds that mimic marshmallow flavor and are often made up of many earthy notes and sweet. Farnesene is one smell component to it

[@DezMarivette]

@@jameshughes131 fascinating! The chemistry of food is amazing!

[@jameshughes131]

@@DezMarivette Nazi KZbin won't let me send links or email

[@robfj3414]

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.

[@sarahgramelspacher3703]

By that do you mean that the bowl lifts up rather than the head tilting back? That's how mine is made, too, and I always assumed that meant it was an inferior model!

[@eleanorroberts1886]

@@sarahgramelspacher3703 Actually, we BOTH have this SUPERIOR model, much like a commercial Hobart model, can handle HUGE batches of stiff cookie dough, prolonged mixing as in cake decorating, etc

[@robfj3414]

@@sarahgramelspacher3703 there are several KitchenAid models out now where the bowl lifts and drops rather than the head tilting back. The machine that I believe Amy has is unique because it has a 575 watt motor. I’m pretty sure they are not marketing this anymore. The biggest available has a 520 watt motor only.

[@lordvelos1]

KitchenAid sucks now! They used to be a great company with great products. My grandmother's stand mixer was 35 years old. MY KitchenAid stand mixer supposed stainless steel bowl rusted about I year after the warranty ended. Stainless steel is not supposed to rust! Their service department now a days and reply to your inquiries are terrible! A formerly great product that has gone to the modern-day throwaway society forcing you to buy more from them.

[@eleanorroberts1886]

@@lordvelos1 My mom's Kitchenaid from the 60's still works GREAT!!!!!!!

[@saspurillie]

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

[@KateCarew]

Those are BEASTS.

[@rand-san2095]

the HOBART ones are almost commercial quality mixers. there actually a pretty sizeable secondhand market for the HOBART ones.

[@VeryCherryCherry]

Hobart makes commercial grade equipment. It's the brand of oven we use at the grocery store I work at. Big huge ovens.

[@inthefade]

They're generally good quality but those 70s ones never die.

[@Margar02]

The giant stand mixer for the dough at pizza hut was a hobart

[@HighLevelNinja]

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!)

[@Chillionmars]

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 💕

[@clintblack5026]

Hello 👋 how are you doing

[@lillb4091]

Well done Emmy❣️❣️❣️

[@airamplane1234]

That stand mixer's comedic timing is impeccable

[@noelledavis6303]

My kitchen aide mixer list it’s plastic buttons as well! Can’t seem to find replacements. Oh well!

[@Cereal_Ki11er]

"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! ❤

[@AA-ph5dj]

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.)

[@sixxygrrl]

Hi Emmy! I made this tonight.... With a few changes. I used 2 cups of unsweetened applesauce, had to whip the whole thing by hand.... And my only pan was glass and like 13x 9 😁 so, my egg whites made stiff peaks, but the applesauce and sugar killed it, and I was only able to achieve soft peaks after that, and it wasn't feasible to use it for cream filling. Too liquid. Mine turned out thin but delicious!!! If I had an electric mixer and a smaller pan it would have worked out perfect even with the applesauce instead of fresh. The taste is a cross between a dried apple ring (freeze dried) and the cookie from a macaroon. The texture once cooled (for my thin version) was very macaroon cookie like... Crispy but melts in your mouth !! YUMMY!! Thank you!

[@veviticushumphrieswallace2546]

One minute of watching this video I subscribed. You have such a sweet and beautiful spirit about you. Now I'm gonna watch the rest of this awesome video.

[@clintblack5026]

Hello 👋 how are you doing

[@coconutz8891]

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❤❤❤❤!!!!

[@CoughFee]

What was it called in Slovenian?

[@coconutz8891]

@@CoughFee they were called just like in the video. Pastila.

[@superking208]

Thank you for sharing your experience. I hope I'm not prying if I ask why anxiety affected what you ate at school.

[@NoThisusernameisnottaken]

@@superking208 not op but in my experience when you have anxiety you worry about everything constantly. for me, I can't eat in front of people especially if it's a messy food. I don't like when people look over to see me eating it feels im being judged or maybe I chew too loud or maybe I'm eating it wrong or idk it feels like they think im fat. It's irrational and dramatic but for some reason that's just how I am

[@superking208]

@@NoThisusernameisnottaken I'm glad that's not something that mental illness has affected for me, because I can't tell you how many times I've stress-eaten like a pig in public to help cope with bipolar symptoms lol

[@LindseyZal]

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

[@jordanbridges]

Do they have celiacs?

[@LindseyZal]

@@jordanbridges one does, yes

[@jordanbridges]

@@LindseyZal that's rough, sorry

[@clintblack5026]

Hello 👋 how are you doing

[@edgeyberzerker]

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!

[@funkjunkie77]

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.

[@cutlipsbyweatherday]

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

[@crystalvickers78]

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

[@simonlebeau68]

I wouldn’t have taken it so well. My brain to mouth filter would’ve broke too lol

[@crystalvickers78]

@@simonlebeau68 A few expletives would have issued forth from my mouth.

[@rosesncards]

Emmy you rock! I love your videos

[@v.marcoq.1393]

I love how Emmy keeps changing tools as she seems fit, it happened too many times but she was very cool about it.

[@tammymcpherson9982]

I enjoy your videos, bc there are so many aspects to food that a lot of us never realize or learn, and I feel like we are missing out on some great food experiences bc of it. On another topic, I just wanted to compliment you on your beauty. You have such beautiful features that give you a natural beauty that doesn’t require a lot of makeup. Lucky you! And kudos to your parents for their excellent collaboration that created a beautiful, smart young woman who has shared her love of food and learning with others. Thanks and hope that you will continue bringing us more food adventures. God bless, and stay safe!🤗

[@jamesglenn7990]

Hello 👋 how are you doing

[@taurusnbr1]

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.

[@jessiegrider529]

Yay! You actually made it! I was wondering if you would. I'm sorry your blender broke but glad you didn't just edit that out. I like that you are real like that. I has to be interesting to eat a recipe that hasn't changed much, so you get the same flavor that Russian Nobility would have been eating. It looks so good.

[@witchywamen9536]

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

[@Schlaym]

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

[@DefinitelyNotaCyberCat]

I like to think she did and nobody can change my mind haha

[@jamesstewart3239]

Rachel Ray should send her a “trash” bowl for her countertop….

[@DH-ds5mg]

This is the first video I have watched and I was enchanted as soon as you said "my lovelies" I knew this would be good. Subscribed

[@sarahdoanpeace3623]

This is lovely and fascinating! You are so soft spoken and petite, like me! That’s a compliment! Thank you for making this different dessert. Blessings!

[@clintblack5026]

Hello 👋 how are you doing

[@philwallace6381]

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

[@aprillomina8232]

I'm interested if you make any of these recipes again. Are there any that have become part of your repertoire?

[@Joy.Elizabeth]

Would love if she did a video on that! Great questions!

[@PghFlip]

You like historical foods, you might want to check out the Domostroi, which is a very old manual on handling the Rus household. In it are several apple recipes including medieval fruit leather.

[@jamberry9795]

And, sadly, also directions on how to beat your wife, if she gets "too uppity". :/

[@miaredding1554]

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

[@zelda4lifeschramm]

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

[@emmoohoo]

I'm excited that you used Granny Smith apples! The variety was made by a Mrs Smith from the area that I used to live in, a suburb north of Sydney, Australia.

[@heatherpike5230]

Haha small world, I grew up there too I remember the Granny Smith festival as a kid.

[@Mobin92]

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.

[@typicalbooks]

The pectin thing makes sense ~ in my family jelly recipes, we often use a cup of crabapples for pectin content.

[@clintblack5026]

Hello 👋 how are you doing

[@ellie.starsky]

i've been living in moscow for a few years now, zefir and pastila from belyov is sold literally in every grocery store here and i still have never tried it. i've had cheaper pastila that uses fruit concentrates and powdered pectin tons of times and i was never a fan of it but i've definitely gotta buy a box of this stuff. also wish i had access to my grandparents' garden patch back in urals, they had a big old antonovka apple tree.

[@ramsoncole4605]

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

[@Cuix]

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

[@bestaqua23]

Ho is thet a word in Spanish ? ( If thets wat you ment )

[@Gloria00082]

Girl me too. Im like umm un pastel?❤

[@Gloria00082]

@@bestaqua23 look it up🤷

[@bestaqua23]

@@lunabunny91thenk you

[@xonikkiecal]

@@lunabunny91 more like pastry. Torta is a traditional cale

[@lauren8627]

This looks AMAZING. I love the minimal ingredients, something that you might have growing in the garden (or laying!).

[@EscShane]

I love your videos and have followed you since 2014. Thank you for your content, you brighten up my days and have helped me in my toughest times with school studies etc via your videos! 😊

[@SteampunkGent]

My mother and grandmother used to make the raw apple "cream" under the name of apple snow and, no, it never needed whisking for 48 hours. Apple snow we ate raw. Note; core the cooking apples before baking. To quench the screams from American cooking experts about food poisoning this was with British eggs which, when fresh, are NOT infected with salmonella and do not need to be kept in the fridge. American eggs are scrubbed before sale which removes a microscopic protective film on the outside of the egg.

[@krisztinab.4958]

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

[@mfr336]

I'm always blown away with old world recipes that require so much precision and time. How they accomplished all of this without electricity, thermometers, etc... I'm just so impressed.

[@jenniferwoodfin]

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.

[@nicoleaustin8616]

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

[@diamonddogie]

I thought that was pro right to repair segment of a video

[@roxannerodriguez7075]

I hope so!

[@nutvismunt]

modern pastila looks more like marshmallow but it's texture is more dense there's also simplier version of flat pastila which is just dried applesauce after it dries this sheet of pastila cuts in a smaller rectangles they're chewy and really tasty (it's more like gummy bears)

[@williamsawyer18]

I have the same mixer, and had the same problem with the head getting loose. What I did was remove the cover on the top and there are two large screws holding the head to the base. Take one out at a time and apply loctite or glue to the threads before tightening it back down. My mixer was actually missing a screw by the time I fixed it. I recomend not waiting as long as I did or the unit could have had permanent damage!

[@awicked14good]

I really enjoyed this video. I can't wait to try it. My inclination would be to core and peel the apples before baking them. I'm wondering if keeping the skins on increases the pectin in the apple sauce though? Maybe I'll try it both ways.

[@whitmaca]

Apple peels are an old fashioned source of pectin for jams and jellied, so I bet the peels are important.