HOW TO MAKE DEHYDRATED FRUIT LEATHERS + 3 VARIATIONS ...
Using this basic technique, you can make any number of flavor combinations! Here we share our three favorite fruit leather flavors to get you started.
Provided by Adventure Haks
Categories Snack
Total Time 375 minutes
Prep Time 15 minutes
Cook Time 360 minutes
Number Of Ingredients 10
Steps:
- Wash, peel and remove any stems or pits, if needed. The skin of the fruit is highly nutritious so we always use the peel as well (exception: bananas, pineapples, oranges, etc).
- Put all the produce into a blender or food processor, with your sweetener of choice, and blend until smooth.* If making the Strawberry Rhubarb variation: The rhubarb needs to be softened so after dicing put into a pot with just enough water to cover them and cook on medium until soft, we pour everything from the pot, water and all, into the processor so we don’t lose the nutrients
- Optional Step: We have found if your preheat the mixture in a pot before putting it in the dehydrator it speeds up the drying time. Just dump the blended mixture into a pot and heat on medium for 10-15 minutes, stirring occasionally
- Line trays with parchment paper. Spread onto dehydrated trays. Since the sides dry quicker, make the puree thicker around the edges - approx 1/4” inch and 1/8” at the center.
- Dry at 145F/63C for 6-8 hours. Another way to speed up drying time is to check after a few hours and remove the wrap/paper. When the leathers are dried, they will be a little bit shiny and non-sticky to the touch. Allow them to cool before removing them from the trays.
- Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
MARY BERRY FRUIT SCONES | EASY LOCKDOWN BAKING RECIPE
Delightful fruit scones from Mary Berry. This recipe for special fruit scones, packed with colourful mixed fruit, is kept moist with a tea towel after baking.
Provided by Mary Berry
Yield Makes about 14 scones
Steps:
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.
More about "fruit roll up sheets recipes"
HOW TO MAKE DEHYDRATED FRUIT LEATHERS + 3 VARIATIONS! - FRES…
From freshoffthegrid.com
Reviews 4.8
Total Time 375 minutes
Category Snack
Cuisine American
- Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
MARY BERRY FRUIT SCONES | EASY LOCKDOWN BAKING RECIPE
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.
FRUIT TARTS RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 45 minutes
Category dessert
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
MARY BERRY FRUIT SCONES | EASY LOCKDOWN BAKING RECIPE
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.
FRUIT TARTS RECIPE | REE DRUMMOND - FOOD NETWORK
Reviews 4.7
Total Time 45 minutes
Category dessert
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
CINNAMON ROLL PIE COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 60 per serving
- In small bowl, stir powdered sugar, milk and vanilla until smooth. Drizzle evenly over cooled cookies.
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