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Paper Candy or Pastegh

Pastegh, Made from Grape Juice, is also Known as Paper Candy

Dec 14, 2007 Debbie Kwiatoski

This Particular Kind of Pastegh (or Bastegh) is also a Fruit Leather, but is admittedly a bit trickier to make than the mashed fruit-based kinds.

Pastegh (or Bastegh) is basically a fruit leather. A mixture of fruit, sugar and juice is cooked down and then spread onto a muslin cloth or onto a shallow baking sheet to dry into a very chewy fruit roll. Ancient in origin, fruit leathers are one of several methods used in the Middle East to preserve fruit and make them easily transportable in an arid climate, where the roots of nomadic cultures run deep.

This pastegh is a bit trickier to make than the more pulpy fruit-based varieties. But the taste is unique enough to give it a try! "Paper Candy" is actually a form of Grape Juice Pastegh.

Ingredients:

4 Cups Grape Juice
½ Cup Cornstarch

Method:

Dissolve Cornstarch in 1 Cup of Warmed Juice.
Add the rest of the Juice and slowly bring to a boil.
Taste, once all the ingredients have been well-incorporated, and if the juice is not sufficiently sweet to your taste, add a bit of sugar/
Keep on simmering, just at the boiling point, until the mixture has thickened and begins to bubble.
Take off the heat and let cool to a warm – but not hot – stage.
Line a baking sheet with cheesecloth or muslin and spread the mixture on it.
With an offset spatula or the back of a big spoon, smooth and flatten the mixture to about 1/8 an inch in thickness.
Cover lightly with another piece of cheesecloth and allow to dry overnight.
The next day, take the coated cloth and line-dry for another day or two. (Two chairs, with a rod between them – or an indoor clothes rack works well for this).

Removing the Pastegh from the Cloth:

Take a clean spray bottle, fill with water and spray the cloth side of the pastegh. Do not soak it through, but wet it sufficiently to allow it to peel from the cloth.
Lay the sheet of pastegh on a table, with the moistened side up.
Sprinkle cornstarch on the moistened side, to soak up any excess moisture and allow to dry, until it is DRY to touch.
Cut the pastegh into pieces the size of fruit roll-ups or other fruit leathers you might buy at the store.
Roll the pieces loosely and store in an air-tight jar.

To Serve:

Roll each piece of pastegh around chopped walnuts or pistachios (cigar-like) – and enjoy!

The copyright of the article Paper Candy or Pastegh in Middle Eastern Cuisine is owned by Debbie Kwiatoski. Permission to republish Paper Candy or Pastegh in print or online must be granted by the author in writing.