Strawberry Fruit Roll-ups
Snacks
Ingredients:
- 3 cups (450 g) fresh or frozen strawberries, hulled
- 1 tbsp maple syrup (or sweetener of choice)
- 1 tbsp lemon juice
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Freezer Friendly
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Spread the puree in a thin, even layer across the whole sheet — thicker spots stay tacky in the middle while thinner ones dry out, so even thickness is what gives every roll-up the same chewy texture.
Instructions:
- Preheat and Prep the Pan: Preheat your oven to 170°F (77°C), or as low as it will go. Line a large baking sheet with parchment paper or a silicone baking mat.
- Blend: Add 3 cups (450 g) strawberries, 1 tbsp maple syrup, and 1 tbsp lemon juice to a blender or food processor. Blend until completely smooth with no chunks remaining.
- Spread: Pour the strawberry purée onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ⅛-inch thickness. Thin and uniform is key — thick spots stay tacky while thin spots over-dry and crack.
- Dry: Oven method: Bake at 170°F (77°C) for 3–4 hours. Dehydrator method: Set to 135°F (57°C) for 6–8 hours. The roll-up is ready when it is dry to the touch but still flexible and peels cleanly off the parchment without tearing.
- Cool and Peel: Remove from the oven and let cool completely at room temperature. Carefully peel the fruit leather off the parchment paper in one sheet.
- Cut and Roll: Cut into strips using scissors or a pizza cutter. Roll each strip in a piece of parchment paper to prevent sticking.
- Store: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Place parchment between layers to prevent sticking.
Notes: Spreading the purée as evenly as possible is the most important step — use an offset spatula and take your time. Rotate the pan halfway through oven drying for even results. A dehydrator gives more consistent results since the temperature stays steady; either method works.
Tips: Taste your strawberries first — if they're very sweet, reduce the maple syrup to 1 tsp or skip it entirely. The lemon juice brightens the flavor and helps the color stay vivid.
Storage: Keep in an airtight container at room temperature up to 1 week. Refrigerate for up to 3 weeks, or freeze for up to 3 months.
Swaps: Try with raspberries, mango, or peaches for different flavor variations. For a candy-style finish, dust with a mix of citric acid and caster sugar once cooled.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh or frozen strawberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish.
Strawberry Fruit Roll-ups
Ingredients:
- 3 cups (450 g) fresh or frozen strawberries, hulled
- 1 tbsp maple syrup (or sweetener of choice)
- 1 tbsp lemon juice
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh or frozen strawberries adds bright sweetness and a pop of color. The maple syrup brings natural sweetness with a hint of caramel depth. The lemon juice adds acidity that brightens and balances the dish.
Prep:
Spread the puree in a thin, even layer across the whole sheet — thicker spots stay tacky in the middle while thinner ones dry out, so even thickness is what gives every roll-up the same chewy texture.
Instructions:
- Preheat and Prep the Pan: Preheat your oven to 170°F (77°C), or as low as it will go. Line a large baking sheet with parchment paper or a silicone baking mat.
- Blend: Add 3 cups (450 g) strawberries, 1 tbsp maple syrup, and 1 tbsp lemon juice to a blender or food processor. Blend until completely smooth with no chunks remaining.
- Spread: Pour the strawberry purée onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ⅛-inch thickness. Thin and uniform is key — thick spots stay tacky while thin spots over-dry and crack.
- Dry: Oven method: Bake at 170°F (77°C) for 3–4 hours. Dehydrator method: Set to 135°F (57°C) for 6–8 hours. The roll-up is ready when it is dry to the touch but still flexible and peels cleanly off the parchment without tearing.
- Cool and Peel: Remove from the oven and let cool completely at room temperature. Carefully peel the fruit leather off the parchment paper in one sheet.
- Cut and Roll: Cut into strips using scissors or a pizza cutter. Roll each strip in a piece of parchment paper to prevent sticking.
- Store: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Place parchment between layers to prevent sticking.
