Peel, Pressure, Process, Pour and Peel.

And that’s all there is to it… press power and 24 hours later, you have fruit roll-ups, handmade by you!

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We were inspired by Dehydrator Week in the store, and after drying (and quickly consuming) bananas, kiwis, mangoes and pineapple bits, we decided to tackle fruit leather. The L’equip Filter Pro Dehydrator has trays for doing just that! And with a few other tools, some delicious fresh ingredients and some time, we made these!!

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1-PEEL your apples with the magical miracle Apple Master. We did eight apples at once, a pair each of four different varieties for flavor depth and a lovely texture.

Peeling tip: Twist the coring mechanism to the side and rest the peeling arm gently on the apple skin where the apple begins to fill out from the stem. If you start at the top the blade tends to dig in too deep and you’ll loose valuable apple flesh in the peeling process.


2-PRESSURE COOK the quartered apples in the BRK Pressure Cooker with a cup or so of juice- we used orange. Time them for 5-8 minutes once up to full pressure. We did a quick release because it smelled so good that we just couldn’t wait!! And look at the texture of those beauties! They were so moist we hardly had to blend them to make the apple sauce!

Pressure cooking tip: Move the pot to the sink and run cool water over the side of the lid before you release the pressure. We got excited and turned the dial in the middle of the showroom floor, sending a hot apple/orange geyser shooting all the way to the top cabinet… but it really DID smell amazing!!


3-PROCESS the cooked apples with the L’equip Stick Blender with the Food Processor attachment. Just a few pulses is enough to make a smooth and uniform sauce that is easy to pour and spread.

Processing tip: Blend up the apples in batches, filling the bowl only to the top of the blade arm with whole apple pieces so that there is room for the sauce to move and not spill out when the lid is removed. Once you’ve blended and poured all the trays, add the jam to the residual sauce and process with a few bursts to soften up the jam and blend in any fruit pieces that may clog the nozzle of the squeeze bottle you use to decorate the leathers.


4-PREPARE the leather trays with a spritz of Vegalene spray for easy release once dry.


5-POUR the sauce into the trays and smooth them evenly over the surface allowing them to dry evenly without moist hills and dry/cracked valleys.
For an extra special touch we added polka dots with homemade jam from last year’s backyard rhubarb and Hatcher Pass blueberries- just one whiff from the bottle takes you straight back to summer!

Pouring tip: With a large bowled spoon, scoop four or so spoonfuls of sauce on to the tray, then spread. This reduces over-or under-filling and helps portion the trays evenly. Use the flat side of a butter knife to smooth the top of the sauce and leave a nice even surface.

6-PRESS the power button, adjust the temperature to 130 degrees, then walk away for 24 hours and when you get back- you’ll have delicious fruit leather, made by you with as much or as little sugar as you want, and as few preservatives as you put in it, and all as delicious as those you get at the store!

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7-PEEL the dried leather from the plastic tray. Lay the whole sheet on a piece of parchment, saran or waxed paper and roll it up so that the leather doesn’t touch itself. Cut strips with a pair of kitchen shears, pizza wheel or a serrated knife. If you plan to share the roll ups, you can tie each one with a strip of baker’s twine (now available in multiple colors at the shop!) and attach a special note or decorative shape. Store in an airtight container or a ziploc bag until ready to eat.

Our eight apples made seven trays of leather (two were small apples and one of the trays was spread pretty thick with sauce).


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