Step 1

Preheat oven to 350˚F/177˚C.

Step 2

Wash the apples and place them in a 9"x12" baking pan. Add 1 1/2 cups of water.

Step 3

Bake for 1 hour or until the apples are saggy and soft when pierced with a knife. Allow to cool to room temperature.

Step 4

Press the cooked apples through a strainer to remove the skins and cores.

Step 5

Into the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and apple pureé.

Step 6

Turn the mixture on medium-high speed and slowly add the sugar.

Step 7

Continuing beating on medium-high speed for 10 minutes. Periodically scrape down the sides of the bowl.

Step 8

Preheat oven to 180˚F.

Step 9

Line a rimmed baking pan (a half-sheet or 2, quarter-sheets) with parchment including the sides.

Step 10

Reserve 2 cups of batter for gluing the layers.

Step 11

Spread the remaining batter into the lined pan(s) and smooth into an even layer.

Step 12

Bake at 180˚F/82˚C for 4-7 hours or until the dry to the touch.

Step 13

Preheat oven to 180˚F/82˚C.

Step 14

When the pastila is completely cool, gently peel the parchment paper away. If the pastry sticks to the paper use a spatula to gently scrape it off.

Step 15

If using quarter-sheet pans cut each layer half for a total of 4 rectangles.

Step 16

Line a baking sheet with parchment and place one layer of pastila.

Step 17

Scoop a couple of teaspoons of the reserved batter and with an off-set spatula spread it out evenly. Add another layer of pastila. Repeat for the remaining layers.

Step 18

Coat the sides and top of the layered pastilla with any remaining batter.

Step 19

Bake at 180˚F/82˚C for an hour and a half.

Step 20

Cool completely.

Step 21

Using a dampened knife and a sawing motion, slice the pastila into 1" wide slices.

Step 22

Gently roll the pastila slices in powdered sugar. Serve with a cup of tea.

Step 23

Store in an airtight container for a couple of days.