Dominican Pastila

Ingredients

The Dominican Pastila differs from the original Russian dish in terms of ingredients and flavors. While the Russian version primarily uses apples, the Dominican adaptation incorporates tropical fruits such as mango, guava, or pineapple. This gives the dish a distinct Caribbean twist, infusing it with the vibrant flavors of the Dominican Republic. Additionally, the cooking technique remains similar, with the fruit puree being spread onto a baking sheet and dried in the oven, resulting in a chewy and sticky texture. We alse have the original recipe for Pastila, so you can check it out.

• 4 cups (500g) tropical fruit puree (mango, guava, or pineapple) 4 cups (500g) tropical fruit puree (mango, guava, or pineapple)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 38g, 30g
• Protein: 0g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a large saucepan, combine the tropical fruit puree, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces by half.
3. 3.
   In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the fruit puree, stirring constantly.
4. 4.
   Continue cooking the mixture over low heat, stirring continuously, until it reaches a thick and sticky consistency.
5. 5.
   Pour the fruit mixture onto the prepared baking sheet and spread it evenly using a spatula.
6. 6.
   Place the baking sheet in the preheated oven and bake for 3-4 hours, or until the puree is set and no longer sticky to the touch.
7. 7.
   Remove the baking sheet from the oven and let the pastila cool completely.
8. 8.
   Once cooled, cut the pastila into desired shapes and dust with powdered sugar before serving.

Treat your ingredients with care...

• Tropical fruit puree — Ensure that the puree is smooth and free from any lumps or fibrous bits for a consistent texture in the pastila.

Tips & Tricks

• If you prefer a more intense tropical flavor, you can add a few drops of tropical fruit extract to the puree mixture.
• Experiment with different combinations of tropical fruits to create your own unique flavor profile.
• To enhance the presentation, you can cut the pastila into decorative shapes using cookie cutters before dusting with powdered sugar.
• Store the pastila in an airtight container at room temperature for up to a week.

Serving advice

Serve the Dominican Pastila as a delightful dessert on its own or alongside a scoop of coconut or passion fruit ice cream for an extra tropical twist. It can also be enjoyed with a cup of Dominican coffee or a refreshing tropical fruit cocktail.

Presentation advice

Arrange the pastila pieces on a serving platter, dusted with powdered sugar, and garnish with fresh tropical fruit slices or mint leaves for an eye-catching presentation.