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Aplets And Cotlets

 

Aplets And Cotlets recipe
739

Yield

64

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

3 tablespoons gelatin, unflavored
*
3 cups apple juice
or unsweetened apricot juice
1 ⅓ cups sugar
2 tablespoons lemon juice
or more as needed
2 tablespoons lime juice
or more as needed
cup cornstarch
2 cups walnuts
chopped
1 cup powdered sugar

Directions

Makes about 64 small cubes

Soften the gelatin in ½ cup of the apple juice.

Boil remaining juice with the sugar for 15 minutes to concentrate it.

Mix the lemon and lime juice, and add all but ¼ cup cornstarch to dissolve it in the mixture.

Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly.

Taste for sweet and sour and add more lemon juice if wanted.

Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.

Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.

Mix together the reserved ¼ cup cornstarch and powdered sugar.

Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).

 

* not incl. in nutrient facts

Add review

 

 

Comments

Catherine H
Wyalusing, United States
 over 9 years ago

I don't know what kind of apple juice you used, but my " candy " is a sickly gray color,taste like paste and not so great!


New Berlin, United States
 over 9 years ago

Mine did not turn out well either....tastes like the cornstarch.

Denver, United States
 over 3 years ago

Mine came out like thick, rubbery jello cubes, not very candy-like. Too much gelatin? Not enough sugar. Very poor product if you are looking for turkish delight or aplets.

Amityville, United States
 almost 2 years ago

Aplets get their texture from corn starch and pectin, never gelatin.

Kansas City, United States
 11 months ago

This looks good for aplets, but do we use pectin instead of gelatin? Has anyone tried that? And where is the cotlet recipe? How much apricots and in what form, do we use for the cotlets - jam, juice, canned? Or did I miss something?

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 5836% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 9%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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