Preheat your oven to 180°C (350°F). Core and chop approximately 1.8 kg of tart green apples like Antonovka, placing them on a lined baking tray. Bake for 30 to 50 minutes until soft. Let cool.

Once cooled, blend the apples into a smooth puree, ensuring no chunks remain. Set aside about 1 kg of the puree in a mixing bowl.

Add 1 teaspoon of lemon juice to the apple puree. Whip the mixture on medium speed for about 5 to 7 minutes until it's airy and fluffy.

In a clean bowl, beat the egg whites from 2 large eggs on high speed for 8 to 10 minutes until soft peaks form. Gradually add sugar, continuing to beat until glossy and dissolved.

Gently fold the whipped egg whites into the apple mixture with a spatula, being careful not to deflate the mixture.

Spread the mixture on parchment-lined baking sheets to about 1 cm thick. Preheat the oven to 60°C (140°F) and dry for 6 to 7 hours until non-sticky and firm.

Once dried, cool the sheets completely at room temperature for 12 to 24 hours.

Peel the sheets off the parchment paper. Stack them with a light spread of reserved apple mixture in between.

Preheat the oven to 80°C (175°F) and dry the layers for an additional 2 to 3 hours. Cool again for 12 to 24 hours before slicing.

Slice the Beljow Pastila into small pieces or bars. Store in a cool, dry place or wrap as gifts to share.