Slow ’n’ Low Fruit Rolls, 4 Ways
You’ll prep these chewy, richly flavored fruit snacks in a matter of minutes, but they’ll take their sweet time in the oven, so plan this project for the day before your trip. When transferring the fruit purée to the baking sheet, aim for roughly 1⁄8 inch thickness in the middle and 1⁄4 inch thickness on the sides to combat crispy edges. If the leather gets too dry and brittle at any point, brush it with water to revive it. And if the edges are done but the middle is dragging its fruity feet, pull out the tray, trim the edges with scissors, and set aside or nibble as a kitchen snack while the rest continues baking.
If you’ve been on the fence about buying silicone baking mats, now would be a good time to run to the nearest kitchenware shop—using a Silpat or other silicone baking mat makes baking fruit leather so much easier.
Recipe information
Yield
Makes 9 strips (per variation)
Ingredients
For Berry Beet Fruit Rolls:
For Mango Chile Sesame Fruit Rolls:
For Pineapple Coconut Fruit Rolls:
For Banana Maple Walnut Fruit Rolls:
Preparation
Step 1
Preheat the oven to 175ºF. Line a 12-by-18-inch rimmed baking sheet with parchment paper or a silicone baking mat (see Tip).
Step 2
In a high-speed blender, purée the fruit and honey or maple syrup (if called for) until smooth, about 30 seconds. Transfer the purée to the baking sheet and smooth evenly with a spatula. If called for, sprinkle the nuts, seeds, or spices over the top. Bake until dry to the touch, about 4 hours.
Step 3
Cool, line with parchment paper if you used a baking mat, and cut into 2-inch strips with scissors or a pizza cutter, then roll, and secure with kitchen twine. Store in an airtight container for up to 3 days at room temperature.
