Apricot Fruit Leather Rolls Recipes

Steps:

• Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly., Place apricots in a blender; add sugar. Cover and process until smooth. Add extract., Preheat oven to 175°. Line two 15x10x1-in. baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack., Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool, dry place.

Steps:

• Preheat oven to 160 degrees with rack in center. Place apricots in a large bowl, and cover with the water; let soak until they are completely soft, 30 to 45 minutes. Transfer to a fine sieve; drain, and reserve liquid.
• Place apricots in the bowl of a food processor fitted with the metal blade; add honey and sugar. Process until mixture is very smooth and easily spreadable. If it is too thick, add up to 1 tablespoon soaking liquid.
• Cover two 10-by-15-inch baking sheets with plastic wrap. Divide puree between the sheets; spread in a thin, even layer with an offset spatula. Let dry in oven until mixture is firm but slightly tacky, about 8 hours or overnight. Remove from oven; let cool.
• Peel fruit leather from plastic wrap, and cut into 1-inch-wide strips using a pizza cutter. Roll tightly into cylinders, and serve.

Steps:

• Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
• Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
• Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
• Plum: 5 medium, unpeeled, chopped
• Peach or nectarine: 5 medium, unpeeled, chopped
• Apple: 3 large (Gala or Granny Smith), peeled and chopped
• Strawberry: 4 cups, hulled and chopped
• Raspberry: 5 cups
• Grape: 3 1/2 cups (preferably Concord), seeded if necessary
• Banana: 5 medium, peeled
• Mango: 2 large, peeled and chopped
• Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
• Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
• Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
• Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper

Steps:

• Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
• Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
• Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
• Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Steps:

• Preheat oven to 200°F. and oil a 13 x 9-inch baking pan.
• Pit apricots and coarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender purée mixture until smooth (use caution when blending hot liquids). Transfer purée to baking pan and spread evenly over bottom.
• Dry purée in middle of oven until it feels drier but slightly tacky, about 1 hour. Cool leather completely in pan on a rack.
• Peel leather out of pan and roll up in wax paper. Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month.