FIELD: food industry.SUBSTANCE: invention is related to food industry, to the confectionary branch. According to the first version, the characterisation of the confectionary product production method is as follows: prepared and calibrated apples are baked at a temperature of 240-260°C and cooled to a temperature of 3-5°C then one performs primary straining to sieves with mesh size equal to 1.5-2.0 mm and secondary straining through sieves with mesh size equal to 0.75-1.00 mm. Then the apple puree is cooled to a temperature of 10-15°C, loaded into the mixer and whipped until the mass acquires a white colour then one introduces sugar sand and half of the recipe amount of preliminarily whipped albumen one performs whipping until complete dissolution of sugar, adds the remaining part of whipped albumen and proceeds with whipping during 40-45 minutes. Then the whipped mass laid onto sieves with the bottom covered with imitation parchment is subjected to drying at a temperature of 70-76°C during 24-30 hours. Then the strata are cooled, taken out of the sieves, laid onto a wooden surface and cut in the form of sticks that are subjected to drying at a temperature of 70-80°C during 24-48 hours to produce the ready confectionary product with moisture weight content not in excess of 4.0%. According to the second version, the method characterisation is as follows: strata laid onto a wooden surface are cut into parts wherefrom one forms 5-7 cm bars by way of laying ready strata over each other, smeared in between with the whipped mass the produced bars are loaded into the drying chamber and dried during 24-48 at a temperature of 70-80°C. Then the bars are cooled and equally cut in the form of sticks that are subjected to drying at a temperature of 70-80°C during 24-48 hours to produce the ready confectionary product with moisture weight content not in excess of 4.0%. The initial recipe components are taken at preset components ratio of weight parts: apple puree made of baked app
