The invention relates to a process for processing apples, consisting in keeping the apple pulp tissue fragments at the temperature of -10 C for 3 hours, sweetening them with crystallized saccharose at a temperature of +4...+10 C for 24 hours, partially dehydrating the wet tissue for 1...5 min, on a surface heated to 105...120 C, in a thin compact layer, then incorporating 5% saccharose or cereal flour into the semi-wet tissue, dehydrating the same at a temperature of 60 C for 1...4 hours, thus there resulting a sweetened tissue which is left to dry freely for 24...72 hours at a temperature of 20...30 C. In another embodiment, the conditioning by freezing at -10 C is replaced by the conditioning at a temperature of 20 C for 3 hours, at a pH value of 3.5...4.0, in a biostimulating solution containing citric acid, vegetable extract of germinated wheat embryos and grape sugar in an iso-osmotic concentration with the vivid apple pulp tissue. The products obtained by carrying out the claimed process can be used for direct consumption, for confectionery and pastry products.