Diy Fruit Roll Up Recipe

Homemade Fruit RollUps No Dehydrator Needed A …

WEBMar 20, 2024 · Spread Out Pureed Fruit. Pour the pureed fruit mixture onto a sheet pan lined with oven-safe parchment paper. Using a spatula, …

Rating: 5/5(23)
1. Preheat oven to 140 degrees (or as low as your oven will go). Line a rimmed half-size sheet pan with parchment paper or a silicone mat. You can use a larger pan, but your mixture will not cover the full sheet pan.
2. In a food processor or blender, puree the fruit with the sweetener and lemon juice until perfectly smooth.
3. Pour pureed fruit onto the prepared pan and use an offset spatula to evenly spread the fruit out so that it is about 1/4 inch thickness. Be sure to spread your fruit mixture thin, but without any holes.
4. Place in oven and bake for 4-6 hours, until set and no longer sticky to the touch. It can take up to 8 hours to cook these fruit roll-ups if your fruit has high moisture content and your oven is set at 150 degrees. I have only ever had to bake my fruit roll-ups for 5 hours. But you may need longer. Check every 30 minutes and remove from oven when no longer sticky to the touch.

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Homemade MangoRaspberry Fruit Roll Ups

WEBSep 4, 2019 · Preheat the oven to 150ºF. Line a rimmed 12½ by 17¼-inch (half- sheetpan with a silicone baking mat. In a blender or food …

Rating: 5/5(3)
1. Preheat the oven to 150ºF. Line a rimmed 12½ by 17¼-inch (half- sheetpan with a silicone baking mat.
2. In a blender or food processor, blend the mango until smooth. Transfer the mango to a bowl and set it aside. Add the raspberries and sugar to the blender and blend until smooth. (It is important to blend the raspberries with the sugar, as the sugar helps liquefy the berries.)
3. Place dollops of the mango and raspberry purées on the prepared pan. With a small offset spatula, spread the purées evenly over the pan—try to spread them as evenly as possible, not too thin and not too thick, and try not to spread them to the very edges, so you’ll have room to grab the fruit leather and peel it off the mat when it’s cool.
4. Bake for 2 hours 30 minutes to 3 hours, rotating the baking sheet every hour. The leather is done when it is still tacky but not too sticky or wet. Let the leather cool.

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