apple leather roll-ups
photo by Jennifer Johnson
4 medium apples, peeled, cored, and diced
1/4 cup apple cider
1/4 cup water
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/4 teaspoon cinnamon
- Preheat oven to lowest setting (140-170°F). Line a large baking sheet with a Silpat or parchment paper (see cook’s note). Set aside.
- In a medium saucepan, add apples, apple cider, and water. Bring to a gentle boil. Cover and reduce heat to low and cook until apples are softened, 10-15 minutes. Remove pan from heat and mash fruit with a potato masher. Taste, and add lemon juice, sugar (if needed), and cinnamon. Stir to combine. Place pan back over low heat and cook until sugar dissolves, another 5-10 minutes.
- Transfer mixture to a blender and cool for 5 minutes. Purée apples until very smooth (this may take a few good pulses). Pour apple purée onto prepared baking sheet, smoothing it to about 1/8-inch thick. Square edges as much as possible and try to make thickness uniform so that it cooks evenly.
- Place baking sheet in oven and cook for 4-6 hours, until fruit is completely dried out. The amount of time it takes to make leather depends on how low your oven temperature goes and how thick you spread out mixture. Start checking leather after 4 hours and then every hour after that until done. Mixture should be tacky, not sticky when done. Remove from oven and allow to cool to room temperature. When fruit leather is ready, it will easily peel up from Silpat (or parchment paper). Trim ends with scissors (including parchment paper, if using) so that edges are even. Cut leather into strips. To store it, roll each strip and place in an airtight container at room temperature for up to 3 days.
Makes 6-8 rolls.
cook’s note: We prefer to use a Silpat for this recipe as the leather will have a much smoother finish in the end than if you use parchment paper. Also, the parchment paper may roll up and get a bit wet as you spread out the mixture, making it a fussier surface to work with than the Silpat.