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Basic Fruit Leather/Fruit Rollups




Source of Recipe


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List of Ingredients




Pureed fruit can be dried on special, heavy plastic sheets in your electric
dehydrator.
To prepare apples or pears for leather making:
Wash fruit thoroughly, remove seeds, puree in a blender or food processor
until smooth.
Mixture should be of pouring consistency.
It is important to add honey to help keep the leather pliable when dried.
If the puree is too thick, add liquid to thin.
If too tart, add more honey or sugar.
Heat apple or pear mixture to 190° F to prevent oxidization.
Cool before pouring onto dehydrator trays.
Coat trays with a layer of fruit puree about 1/8 inch thick.
Dry at 135° F until leathery.
Be careful there are no moisture pockets.
Roll up fruit leather while warm, wrap in plastic and store.
Makes a great, easy to pack snack for any outing.

Applesauce Puree for Fruit Roll-ups
Make applesauce by quartering the apples.
Trim off the blossom and stems ends.
Put in pan and add a little water then simmer stirring frequently, until
soft.
Put the cooked apples through a food mill or strainer to remove the peels
and seeds.
Add about 1 tablespoon honey per cup of applesauce to keep the fruit leather
pliable so it can be rolled up.
This results in a nice smooth puree for making fruit leather.
(If it's too thick to spread easily, add more water.)

Fruit Leather Made from Applesauce Puree
Lightly grease dehydrator trays and spread puree evenly and thinly onto
trays.
Set temperature at 130-140° F. (55-60° C.) and dry until fruit leather feels
dry and pliable, with no sticky spots.
Remove from trays and cut into pieces.
Roll in wax paper and fasten rolls with a strip of freezer tape.
For long-term storage, put roll-ups in freezer bags or quart yogurt
containers and store in freezer.


Recipe