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The tradition of making apple marshmallows has been preserved in Belevo for centuries. The flaky and airy lozenge, recognized in almost all countries of the world, was invented by the famous merchant Ambrosy Pavlovich Prokhorov, whose granddaughter Olga Nikolaevna Prokhorova still lives and lives on the outskirts of Belev. There was a legend in the Prokhorov family, as if three centuries ago their distant ancestor from Belev carried bast to the future St. Petersburg. For his diligence, Peter I gave him 5 thousand in silver. With these funds, Prokhorov bought land along the banks of the Oka River for the construction of warehouses and for planting an apple orchard - planting a thousand Antonovkas. The family's fortune came from the discovery of the fire method of drying fruits and vegetables, which, in accordance with very profitable contracts, were often supplied to the needs of the Russian army. Olga Nikolaevna said that in their house they always loved baked apples and at one point they baked so many of them that you couldn’t eat them right away. Moreover, we missed the moment of readiness. The household and servants began to decide what to do with the apple porridge.

Someone suggested combining it with sugar and whipped egg whites and drying it later. Prosaic practicality gave a hint that in this form the product could be stored even longer. The owner of the house, Ambrosy Pavlovich, became interested in the offer. There was an abundance of apple porridge, no protein was spared, and the apple slices were dried, later glued together with the raw mass, and an unusual delicacy came out. At that time it was 1890 in Russia. Two years later, Prokhorov's apple marshmallow, called Belevskaya, won its first medal at the St. Petersburg horticulture exhibition. The merchant's products began to be readily accepted in almost all towns of the Russian Federation. Ambrose Prokhorov kept his stores in Moscow and St. Petersburg, in Kyiv and at a large station siding in Sukhinichi. Even in Paris, in a small shop there was a trade in Belevsky marshmallows, delivered from a small town in the distant Tula province. Three years before the start of the October Revolution, the Prokhorovsky store was opened in Tbilisi.

Belevskaya marshmallow instantly conquered the discerning taste of the inhabitants of almost all European capitals. Before the revolution, marshmallow was supplied to the table of high-ranking persons not only in Russia, but also in France, Spain, Italy, Bulgaria, and Georgia. The best marshmallow comes only from Antonovka, which contains up to 15% dry matter. To produce Belev marshmallow, only birch firewood is needed. Antonovka is baked on a copper baking sheet and the entire technological process is strictly observed. It is painstaking and very labor-intensive. But every personal master of pastille production understands in advance: the risk turns out generously. In addition, Belevskaya marshmallow has stood the test of time and has become a part of the cultural and state heritage of the Tula province. Moreover, having glorified the merchant family, it brought the once resounding fame to old Belev, which is timidly reflected by its cathedrals, domes and belfries of two monasteries in the waters of the Oka for 857 years.

Belevskaya marshmallow

Belyovskaya marshmallow
Belyovskaya marshmallow without added sugar
Belyovskaya marshmallow with berries
Belevsky marmalade
Belevsky marshmallow
Belyovskie crackers
Belevskaya fig
Private label products
Belevsky lozenges
Belyovskaya custard pastille
Coming soon!

Belevskaya Pastila is created only by hand from juicy Antonov apples using constant technology.

To this day, masters prepare marshmallows in a Russian oven, which was built in the 19th century.

The most delicate apple puree, egg whites and whole berries, nuts or cinnamon - only natural ingredients and a time-tested recipe create the authentic taste of marshmallows. Belevskaya Pastila is created only by hand from juicy Antonov apples using constant technology.

To this day, masters prepare marshmallows in a Russian oven, which was built in the 19th century.

Ingredients: apples, pine nuts, sugar, egg white.
Nutritional value per 100 g of product: carbohydrates – 81.0 g.
Energy value: 329 kcal.

Pastille confectionery product.
Ingredients: apples, lingonberries, egg white.
Contains sugars of natural origin.
Nutritional value (average values*) per 100g of product: proteins – 4.0 g;
carbohydrates – 65 g. Energy value (average values*) per 100 g of product: 1156 kJ/276 kcal.

Factory of natural sweets. “Belevskaya Confectionery Manufactory”

Welcome!

We are passionate about creating and selling savory and natural delicacies:
Belyovskaya marshmallow and apple crackers

Our main goal is
to create high-quality, only natural products

Our mission is
to introduce the Russian user to an unusual, eternal Russian delicacy - Belevskaya pastila

By choosing our products, you can be convinced of their quality and great taste!

Thanks to the wide assortment, any gourmet will choose a marshmallow to suit their own taste.

Our production

About Us

Belevskaya Confectionery Manufactory LLC is a Russian company specializing in the production of natural sweets: Belyovskaya pastila and apple crackers.
Our creation is located in the ancient town of Belev - the birthplace of the famous Belev marshmallow. When creating our products, we strictly monitor quality, using only natural products. The pastille recipe was developed on the basis of folk recipes generalized by the merchant Prokhorov in 1888.

Belevskaya pastila is an airy delicacy according to an ancient Russian recipe, made only from natural products. Contains apples, sugar, egg white. The distinctive taste of our marshmallows is achieved through the use of high-quality ingredients, the use of modern technologies and constant quality control. Marshmallow is a healthy treat due to the content of a huge amount of apple pectin, which has a beneficial effect on the human body.

Apple Crisps are a delicious and necessary dessert. Contains baked apples, sugar, egg white. There is no sugar in the dietary version. The crunchies resemble crackers with a sweet and sour base. For tea, coffee or a snack at work, on the road, at school.

Belevskaya pastila: TOP 3 recipes

Secrets and tips of chefs
Homemade Belyovskaya marshmallow
Apple pastille “Belevskaya”
Belevskaya marshmallow without sugar
Video recipes

Belevskaya marshmallow, or as it is also called - Prokhorovskaya, has been a leader at various exhibitions more than once. It became known back in 1888, when Ambrose Prokhorov, the owner of apple orchards, wanted to make money on them and discovered the creation of marshmallows. The dessert captured the love of gourmets and began to be supplied to almost all countries, and the merchant Prokhorov opened his stores in huge towns. But in 1918, his property was nationalized, and only during the NEP did his son Nikolai Prokhorov return his father’s creation by opening the Prokhorov and Sons store in Moscow. But they tried to take the creation under state control, and Nikolai was offered to become the main engineer of the Belevsky municipal drying plant. Having refused Nikolai’s offer, they were repressed, production on a factory scale was stopped, and the original recipe for marshmallow remained unknown to this day. But Belev craftsmen still prepare it and trade in such a delicacy. Let's find out the TOP 3 best recipes for Belevsky marshmallow.

Secrets and tips of chefs

For Belevskaya marshmallow, it is recommended to take apples only of the Antonovka variety, because they contain a lot of gelling substances. But in modern cooking, other types of apples are used. The main thing is that they should be sour or sweet and sour.
The dessert is prepared in the following proportions: apples - 8 kg, egg whites - 8 pcs., sugar - 2 kg and sweet powder for wiping.
To create puree from apples, they are previously baked in the oven at 180 degrees for approximately 40 minutes. It is better to bake the fruits in the oven whole, not peeled, otherwise the marshmallow will turn out black.
But fruits can be cooked on the stove. Stew apples on the stove with the addition of a small amount of water over low heat under a lid until softened. Previously, they are cut into quarters and cleared of seeds.
To puree baked apples, it is best to use a fine sieve through which they are ground. Then the skins and seeds will remain in the sieve, and the puree will be homogeneous. They also use a grater, blender, meat grinder, or food processor for grinding.
The apple pulp should be beaten to make the product fluffy. The mass will be saturated with small air bubbles and dry better.
If the parchment does not separate well from the baked apple mass, moisten it slightly with water, then it will come off easier.
To ensure that the sliced marshmallow has smooth edges, cut it with a knife dipped in cool water.
If you store the dessert at room temperature, it will become dry, if in the refrigerator it will be tender and soft.
If you do not add proteins to the marshmallow, it can be stored for several months without losing its taste properties.

Homemade Belyovskaya marshmallow

Following the ancient recipe for Belyovskaya marshmallow, the first result is an airy dessert similar to a delicate soufflé that simply melts in your mouth. To obtain dessert, applesauce must be dried, which takes quite a lot of time. But the result of homemade Belev marshmallow exceeds all expectations.

Calorie content per 100 g - 236 kcal.
Number of servings - 700 g
Production time - 2 days total production time

Ingredients:

Apples - 2 kg (you will get 1 kg of puree)
Egg whites - 2 pcs.
Sugar - 400 g
Salt - 1 pinch

Making homemade Belev marshmallow:

Rinse the apples, place on a baking sheet and bake at 180-200°C until soft for about 20-40 minutes, depending on the type of fruit. Then cool them to room temperature.
Using any convenient method, turn the baked apples into a homogeneous smooth puree, removing the seeds and skin.
Place the applesauce in a large, deep bowl with a capacity of at least 5 liters and add sugar.
Beat the ingredients with a mixer for 10 minutes until the mixture becomes lighter and increases in volume.
Beat the egg whites separately with salt into a strong, stable snow-white foam.
Combine apple puree with whipped egg whites and with a mixer, beat everything together for about 10 minutes until the mass doubles in volume.
Separate 1/4 of the air mass and put it in the refrigerator.
Cover a baking sheet with parchment paper and spread the apple-white mixture 1 cm wide evenly over the entire area.
Place the baking sheet in a preheated oven at 80°C for 6 hours with the door slightly open to allow moisture to escape.
After this time, the marshmallow will dry out, become dense and will not stick to your fingers.
Remove from the oven, turn over, leave to cool completely and remove the paper.
Cut the marshmallow and divide any shortcake into 4 parts or lengthwise into 3 huge strips - whatever is comfortable.
Layer the shortcakes with the reserved applesauce that is in the refrigerator, stacking them on top of each other.
Cover the baking sheet with paper and send the marshmallow back to dry in the oven at 80°C for 3 hours.
Leave the finished homemade marshmallow in the turned off oven overnight (that is, in the dark) so that it settles.
Rub sweet powder into the prepared marshmallow on all sides and cut into portions.
Store it in the refrigerator in a container wrapped in parchment paper.

Apple pastille “Belevskaya”

Belevskaya pastila is a dessert originally from the Tula region. There are several recipes for creating a homemade dessert, and quite often Belevskaya marshmallow can be seen in the form of a puff roll.

Ingredients:

Apples – 3 kg
Egg whites - 4 pcs.
Sugar - 400 g

Making marshmallow from Belevskaya apples:

Peel washed and dried apples and remove seeds, cut into slices of similar size and bake in the oven at 200°C until soft. Cool the fruits and make apple puree using a meat grinder or blender.
Beat the applesauce until airy and light in appearance, so that the pulp is saturated with oxygen and increases in size.
Beat the egg whites and sugar into a stiff foam and combine them with the apple puree. Stir both masses until a homogeneous thick foam emerges and set aside 5 tbsp. in the refrigerator.
Cover a baking sheet with parchment and spread the mixture 2-3 cm wide. Place it in a preheated oven at 85°C and dry for 6-8 hours, keeping the door open.
Separate the finished marshmallow from the parchment, grease it with the mixture that was stored in the refrigerator and roll everything tightly into a roll.
Place it on a baking sheet lined with parchment and put it in the oven to dry for 3 hours.
Cool the marshmallow roll and sprinkle with sweet powder.

Belevskaya marshmallow without sugar

Everyone loves sweets, especially kids. But adults also want to enjoy something tasty, but the sweetness is not very nutritious. If you are a particular fan of sugar-free dishes, then a good dessert option is sugar-free Belevskaya pastila. To do this, you can replace sugar with honey or eliminate it completely, and change the variety of apples with the sweetest ones.

Ingredients:

Apples – 2 kg
Egg whites - 4 pcs.
Honey - 5 tbsp.
Starch - 1-2 tbsp.

Making Belevsky marshmallow without sugar:

Wash the apples, peel the skins and seeds and bake in the oven at 180°C for 45 minutes. Then put them in a blender and puree.
Add honey to the applesauce to taste, or you can completely leave out anything sweet and preserve the natural apple flavor.
Beat the puree with a mixer or blender until it becomes light in color.
Beat the egg whites until a thick, stable foam forms and add them to the apple puree. Set aside a few spoons for spreading the marshmallow.
Cover a baking sheet with parchment paper and spread the puree 3-4 cm wide.
Place the baking sheet in the oven and dry the puree at 90°C for 5-6 hours.
Remove the finished pastille from the parchment and cut the layer into 4 parts.
Brush each portion with the reserved whipped egg white, placing them on top of each other.
Send the Belev marshmallow to dry at home for 4 hours in a preheated oven to 80°C.
Sprinkle the finished treat with starch so that nothing sticks.

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