Belevsky Sweets St. Petersburg

In 1886, the merchant A.P. Prokhorov collected folk recipes and created his own unique recipe for Belevskaya pastille, which has not changed in our production so far. At the end of August, Antonov apples were harvested, carefully washed and baked for 3 hours. After baking, everything was whipped together with egg white and sugar. The mass was poured into layers and baked for 18 hours. As a result of prolonged languor, the resulting pastille was cut, sprinkled with powder and packed.