Apricot leather is one of my daughter’s favorite treats, so whenever I’m in a Middle Eastern store, I always pick up a package for her.
search of an Apricot Fruit Leather recipe for our mutual cousin Wayne, I thought it ‘HYE’ time to make some from scratch.
There are very few ingredients, and it’s really easy to do – it just takes a bit of time.
For the record, two sources tell me that the official name for the fruit leather is ‘pestil’ or ‘basteil’ (spellings can vary greatly within Armenian circles!) – general meaning – ‘fruit pulp’.
dried apricots. Hope you’ll like it.
|Homemade Apricot Leather|
40 rolled pieces.
enough water to cover. Bring to a boil; reduce heat and simmer, uncovered, about
30 minutes or until soft. Drain and cool slightly.
in a blender or a food processor fitted with a metal “S” blade; add granulated sugar.
Cover and process until smooth. Add lemon juice and process until blended.
oven temps. vary).
4. Line two rimmed baking pans with silicone baking mats or
parchment paper. Spoon half of the apricot mixture onto each baking mat or
parchment-lined pan. Thinly and evenly spread apricot mixture into a 12 x 8-in. rectangle;
repeat with remaining fruit.
|Apricot mixture spread thinly and evenly on parchment paper.|
5. Bake 2 to 2-1/2 hours or until almost dry to the
touch. Leaving the fruit leather on the mats or parchment paper, cool completely
on a wire rack.
remove the leather from the silicone mat – or – cautiously tear away the
parchment paper. Transfer each apricot leather rectangle to a cutting board, which
has been lightly sprinkled with confectioner’s sugar. Lightly dust the top of the leather with confectioner’s
7. Cut into ½ x 8-in. strips using a pastry wheel, pizza wheel or
knife. If the fruit leather sticks to the cutting tool, air dry for about 15
more minutes then slice and roll.
|Slicing and rolling|
airtight container in a cool dry place. If stored properly, fruit leather
should keep for about 1 month.