In sunny Armenia, fruit trees grow even in the middle of high-rise courtyards in large cities. No wonder the Armenians know so many wonderful recipes for harvesting fruit for the future. One of them is fruit pita bread. Of course, he has nothing to do with traditional fresh baked goods, except, perhaps, in the form, which he probably owes his name to. However, not everywhere this dish is called that way. Some attribute it to pastille, although classic pastille is softer, thicker and much sweeter than fruit pita bread. Similar recipes are in many peoples of the Caucasus and the Far East. Georgians simply adore something like this. Lavash pastille is also prepared in distant Syria.
Today we will prepare fruit pita bread according to an old Armenian recipe. If everything is done correctly, it will be perfectly preserved and will delight you with its taste among the cold weather.
Suitable raw materials
Armenians call this delicacy "ttu lavash", which means "sour". Most often it is made from plums, cherries, dogwood. But those who prefer sweet to sour, can make it from peaches, apricots, apples, pears.
About product proportions
When preparing fruit pita bread, kitchen scales and measuring glasses are not useful to us. Strict dosages simply do not exist. It all depends on how much fruit you want to harvest. The only limitation is to calculate the surface on which you will dry the pita. In order to use a pound of drain, you will need one standard baking sheet for the oven.
And the amount of sugar is only a matter of taste. Someone loves a sweeter one, but someone does perfectly well without sugar at all, being content with the natural fructose contained in plums.
Preparatory stage
Sort the fruits, rinse, let the water drain. Do not use rotten, clearly overripe plums. But let the greenish ones not scare you - they will ripen during the cooking process. Take out the bones.
Fold the plums in a saucepan, fill with water so that the fruits are completely drowned, set to cook for 15 minutes.
Cooking
Fold the plums in a sieve, drain excess water. Grind using a submersible or conventional blender until completely homogeneous.
Fill a baking sheet with cling film, carefully unload the mass on it, flatten. The layer thickness should not exceed 0.4-0.6 cm, otherwise a treat will not work. If you make the layer too thin, the pita will dry out and be too fragile. If you pour an excessively thick layer, the mass will not dry out, it will remain viscous in the middle. This will not only degrade its performance, but also reduce the shelf life.
Leave in the sun. If necessary, cover with gauze, but so that it does not touch the fruit mass.
After 2-3 days, fruit pita bread can be easily disconnected from the film and flipped to the other side. Continue to dry for about a day.
Storage
Roll the fruit pita bread into a roll and fold it into a plastic bag. It will be perfectly stored in a conventional kitchen cabinet for a year.
Variety of flavors
Fruit pastilles made from plums are best stored. Practice simple and then continue to experiment with other flavors.
A combination of fruit and berry stems is allowed. Avoid berries with a small bone that will not be crushed by the blender blades: raspberries, blackberries, sea buckthorn, currants. In an industrial way, pastille is also prepared from them, but at home the dish may not work. Better use cherries, cherries, blackberries, chokeberries, cranberries.
If you are not confused by small bones in a ready-made pita bread, feel free to take any berries. Suitable for pita bread and exotic - for example, mango, papaya, nectarine.
Cooking Application
Fruit pita bread, the recipe of which came to us from the East, is widely used in cooking at home. It is not only eaten in the form of dessert, but also added to meat dishes, sauces, seasonings, pastries.
In the Caucasus, fruit pita bread is prepared with various fillings: nut, berry, cottage cheese. Fruit pita bread is also added to holiday cakes and pastries.
The marshmallow, reviews of which reached distant countries, was also fond of the Japanese. They cook rolls with her, filling not only with sweet fillers, but also with fish, meat of marine inhabitants, and cheese.
Fruit pita bread is a great way to preserve summer vitamins and the taste of ripe fruits for the winter. And this recipe can be a lifesaver for those who do not know how to dispose of fruits from compote.