Strawberry leather or roll-ups

The first time I heard about fruit leather or roll-ups was when I moved to the USA. They are a very popular healthy snack for kids (the homemade version. You can also find fruit leather snacks at the grocery store but the ingredients’ list is not so healthy…). It’s a very thin layer of fruit puree’ on a parchment paper foil that has been dehydrated in order to form a gluey sheet that you can cut in stripes and roll…to form cute small roll-ups. The fun part for the kids isย unrolling the fruit leather and chewing it slowly. There are different ways for the kids of having fun while eating the fruit leather. My little Luca loves holdingย the fruit roll with his teeth and pretending it is a huge long tongue ๐Ÿ™‚

fruit leather4

If your kid is picky about eating fruit or if you are looking for a fun idea for a lunch box, this recipe will help. The recipe itself is so easy that as soon as my little Luca reached the proper age (18 months/2 yrs) I wanted to try. It has been a big hit since than ๐Ÿ™‚

fruit leather

What you will need:

fruit leather ingred

The strawberries at the farmers’ market were so sweet that I couldn’t resist. You will just need a small basket, 10 oz. Wash the strawberries and pat them with a paper towel. Place them in a blender altogether with 1 Tablespoon of lemon juice and 3 Tablespoons of agave nectar or honey. If the fruit is particularly sweet you can always reduce the amount of agave/honey.

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Blend everything for 1/2 minutes in order to obtain a smooth and creamy puree’.

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Pour the strawberry puree on a parchment paper on a baking sheet and with the help of a spoon level the puree and spread it. You do not want the puree to be too thick and at the same time you do not want to see the parchment paper below.

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Bake the strawberries in the oven at 170 F. for 3 hours. Considering the low temperature and the timing you’re not really baking…you’re dehydrating ๐Ÿ™‚ A quick note. Strawberries might have more or less water: consider the 3 hours like an average timing. You will see that the roll-ups are ready when you will press a finger on the strawberry layer and it will not feel sticky, just a bit tacky and gluey. They will dry up even more once cooled down. Do not over bake or the fruit leather will be too crisp to roll and will break in small pieces.

fruit leather11

Remove from the oven, let it cool down and cut it in stripes. For my little Luca I like narrow stripes of 2 inches, but you can cut long stripes or short ones as you like.

Roll each stripe and store them in an air tight container in the refrigerator for up to one week/10 days.

Of course you can use different kind of fruit (mango, peaches, apricots, apples)…the more watery the fruit is, the more baking time itย will require.

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127 Comments

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  • Reply
    Homemade Strawberry leather rolls recipe | Channll
    June 26, 2014 at 9:51 am

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  • Reply
    Road Trip! 17 Healthy Travel Snacks
    July 11, 2014 at 10:05 pm

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  • Reply
    Anne
    August 9, 2014 at 12:05 pm

    Hello Barbara!

    Wow! This looks sooo easy and yummi! I loved them when I was in the US and these are much more healthier and the color seem more natural!
    I’m so happy, that I stumbeled upon this. Thanks!!

    Love,

    Anne

    • Reply
      Barbara Lamperti
      August 14, 2014 at 3:02 pm

      Hi Anne! thank you so much for watching!! 100% natural, the color comes from the fresh strawberries and an amazing natural sun light in my living room ๐Ÿ™‚
      I love fruit rolls too and you can prepare them with so many different kind of fruit, even if my favorite ones are strawberry!
      ciao ciao, b

      • Reply
        Nicole Dockendorf
        July 11, 2015 at 3:41 pm

        I was wanting to try rasberries instead, how much would you suggest using?

        • Reply
          Barbara Lamperti
          July 11, 2015 at 8:54 pm

          Hi Nicole! I would use 1/2 lb. Raspberries are usually less watery than strawberries, so it should take less time (2 1/2 hours).The fruit roll-ups will be ready when they will be barely sticky when touched. Enjoy!!! b

          • Corinne
            July 17, 2015 at 12:05 am

            Oh this looks so easy… and I have tons of raspberries in my garden right now, ripening! The timing is so perfect! <3 I have the lemons and agave too! I think I'll make some tonight! I am teaching an Art Camp next week and wanted to serve fresh fruit one day (I serve the 4-6 yr olds I teach healthy snacks) …so I'll take a batch of these in to share with my Art Camp Munchkins! I think they will love them! So excited! Thanks for sharing! <3

          • Barbara Lamperti
            July 20, 2015 at 8:14 pm

            Hi Corinne!! Sharing the fruit roll-ups recipe at the ArtCamp is a superb idea!! I’m sure the kids will love them!! Let me know how it goes!! and yes, raspberries roll-ups are fantastic!! ciao!! b

      • Reply
        Stephanie Gagnon
        January 25, 2016 at 11:58 pm

        I don’t know if I did something wrong, but I can’t seem to get it to come off the paper n

        • Reply
          Barbara Lamperti
          January 27, 2016 at 7:57 pm

          Hi Stephanie! maybe the puree is not yet dehydrated and needs to stay a bit more in the oven. To check if it is ready you can gently tap your finger on top of it. It should be lightly sticky but no residuals should remain on your finger. Let me know if it works! Ciao and thank you for watching BuonaPappa!! b

      • Reply
        Robin
        October 8, 2016 at 4:55 am

        are these safe for type 2 dietetics

        • Reply
          Barbara Lamperti
          October 17, 2016 at 9:39 pm

          Hi Robin! Strawberries, like most berries, have less carbohydrates than other fruit and represent an excellent fruit option for all diabetics.
          I would suggest to skip the agave in the recipe so that it will only be 100% strawberries and few drops of lemon.
          Thank you so much for watching!! b

    • Reply
      Scott
      January 10, 2016 at 8:21 pm

      I was wondering if Cherries would work and how much you would suggest? They used to sell cherry ones but not anymore.

      • Reply
        Barbara Lamperti
        January 11, 2016 at 1:13 am

        Hi Scott!
        oh, yes, cherry fruit leathers are Amazing!!! I would keep the same quantity as for strawberries. Cherries are just a bit less watery compared to strawberries so it means that they will dehydrate a bit faster. Check them at 2 hours, they might be ready ๐Ÿ˜‰ ciao! b

  • Reply
    liz
    October 28, 2014 at 11:07 am

    Tried this twice now. Love the taste but struggling to get thickness right. First lot didn’t come offthe paper – maybe UK baking paper not the same. The second lot I greased very very lightly with coconut oil. Think I’ll give it another go as the taste is great and so much better for the kids than the bought ones.

    • Reply
      Barbara Lamperti
      March 2, 2015 at 5:17 am

      Hi Liz!
      The trick is the balance between how thick you want it and how long you dehydrate it. It took me a while to know how to properly bake it but it is sooo worth and kids truly love those fruit rolls!! Keep trying and let me know how it goes! Another option would be to buy a regular dehydrator but my kitchen cabinet space is so limited that I really do not know where I could place it ๐Ÿ˜‰
      ciao!! b

      • Reply
        PC
        July 8, 2015 at 1:09 am

        Hi sweetie.. Thank you for sharing such a yummy and easy recipe.. But i can see paper in your final product. Didn’t you remove the paper??

        • Reply
          Barbara Lamperti
          July 9, 2015 at 7:20 pm

          Hi! the paper stays on the fruit rolls up until you eat them. It prevents the fruit from sticking together. When you want to eat the fruit rolls you just unroll them, throw away the paper and enjoy the fruit ๐Ÿ™‚ Let me know if you have any question!! ciao, b

  • Reply
    edith
    April 22, 2015 at 12:43 pm

    ga het zeker maken

  • Reply
    Melodie Arellano
    April 23, 2015 at 9:13 pm

    The honey won’t affect the recipe if you dont want to use Agave right? I just want to be sure because agave can be sweeter than honey and I dont want the rolls to be sweet.

    • Reply
      Barbara Lamperti
      May 19, 2015 at 11:15 pm

      Hi! If the strawberries are in season and sweet enough you will not need to add anything (honey or agave). Let me know if you like them!!! ciao, b

  • Reply
    Jan
    April 26, 2015 at 8:47 am

    What size baking sheet do you use. Knowing that will help a lot with prep and dehydrating time. The recipe looks so easy and with the fresh fruit it has to taste fabulous. I do like to avoid all sugar and any other sweeteners. Is the honey or agave nectar necessary to the finished fruit consistency?

    • Reply
      Barbara Lamperti
      May 19, 2015 at 11:22 pm

      Hi Jan! I use a full size sheet pan 26×18 inches (66x46cm). yes, the recipe is very easy. The only tricky part is to check when the rolls are ready and that depends from the oven and from the amount of water that the strawberries have (and that changes every single time!). Big strawberries are more watery, small ones less.
      Sugar. If the strawberries are sweet enough (taste one of them before starting) you can totally avoid the sugar (honey or agave). The natural sweetness of the strawberries will be fine! Enjoy!! ciao, b

  • Reply
    Tanya
    April 28, 2015 at 1:57 pm

    Sei brava Barbara. Ho sempre pensato che avevo assolutamente bisogno di comprare un “dehydrator” adesso vado subito a provare questa bella ricetta!

    • Reply
      Barbara Lamperti
      May 19, 2015 at 11:31 pm

      Grazie mille! con il dehydrator e’ difficile sbagliare, ma e’ un oggetto in piรน da ritirare in cucina ๐Ÿ˜‰
      Il metodo del forno funziona. Devi solo controllare verso la fine un paio di volte se i rolls sono pronti. Ogni forno funziona in modo diverso e soprattutto le fragole hanno un quantitativo diverso di acqua (quindi piรน o meno tempo di disidratazione..)In genere ho verificato che fragoloni grossi sono ricchi d’acqua e fragole piccole piccole richiedono meno tempo. Fammi sapere come va! ciao, b

  • Reply
    Andrea
    April 30, 2015 at 9:36 pm

    I am wondering if you can recommend something to substitute the Agave syrup? I can’t have it,For allergy purposes, but really want to make these. Any thoughts would help.

    • Reply
      Barbara Lamperti
      May 25, 2015 at 4:51 am

      Hi Andrea! if the strawberries are very sweet (try one!!) you can even skip the agave at all. OR you can substitute it with other sweeteners like honey or cane/brown sugar. Same quantity. Let me know how you like the roll-ups!! ciao, b

  • Reply
    Silvia
    June 19, 2015 at 3:31 pm

    just wondering if you can use thawed fruit for this recipe.

    • Reply
      Barbara Lamperti
      June 23, 2015 at 2:19 pm

      Hi Silvia, yes you can. The fruit puree will just be more watery than the one with fresh fruit, but the taste will be equally good. The baking time in the oven will just require more time due to the extra water. You will know that the rolls are ready when tapping the surface with your finger it will be a bit sticky but the puree will not stay attached to your finger. ciao! b

  • Reply
    Minnie Sota
    June 30, 2015 at 9:13 pm

    Can you use cherries for this?

    Thanks, Minnie

    • Reply
      Barbara Lamperti
      July 1, 2015 at 12:01 pm

      Hi Minnie!
      sure, they should be as watery as strawberries, so I would suggest the same cooking time. Let me know! The color should end up very deep purple ๐Ÿ˜‰ ciao! b

      • Reply
        Minnie Sota
        July 1, 2015 at 10:47 pm

        The cherry roll ups turned out great! My daughter loved them. Even my husband tried one.

        Thanks, Minnie

  • Reply
    Marie-Annelie
    July 8, 2015 at 10:33 am

    Hello Barbara
    Great stuff !!
    I know the kids will love it !

    But I have trouble identifying the paper used, to buy in Germany ?
    And in the recipe / pictures it looks like the paper after baking/dehydr. will be taken off. But in the pictures afterwards it is still on the rolls ?

    Thanks for your help in advance
    Best Greetings

    • Reply
      Barbara Lamperti
      July 9, 2015 at 7:18 pm

      Hi Marie-Annelie,
      thank you for watching BuonaPappa!!
      kids usually LOVE the fruit roll-ups and you can use any seasonal fruit you like (even if we have a preference for strawberries!)
      The paper is parchment paper. It prevents the fruit from sticking together when you roll it. It’s not edible, you just trow it away when you unroll the fruit and enjoy it!
      The rolls come out from the oven with the paper. You cut the paper+fruit in stripes and roll them. Store the rolls (paper+fruit) in an air tight container at room temperature. When you want to eat a roll you just remove the paper.
      Let me know if you have any question!! ciao!! b

  • Reply
    Taty
    July 9, 2015 at 3:31 am

    Is that paper edible?

    • Reply
      Barbara Lamperti
      July 9, 2015 at 7:09 pm

      No, it’s parchment paper. It’s to keep the fruit from sticking together. When you eat the rolls you get rid of the paper ๐Ÿ™‚

  • Reply
    june
    July 9, 2015 at 10:39 am

    i wonder how long they will last month? or just weeks and do i have to keep the in fridge?

    • Reply
      Barbara Lamperti
      July 9, 2015 at 7:06 pm

      Hi!
      the roll ups are like dried fruit. They can last up to one month. Keep them in an air tight container at room temperature. They do not need to be refrigerated. I noticed that the longer I keep them, the crispier they get. That’s why I suggest to store them in an air tight container.
      Ciao! b

  • Reply
    Brandie
    July 10, 2015 at 1:51 am

    Just pulled these out of the oven and they came out great and taste amazing!!!! Cant wait to make them again!!!! ๐Ÿ™‚

    • Reply
      Barbara Lamperti
      July 10, 2015 at 12:06 pm

      Hi Brandie! I’m so so glad to hear that!!! That’s why I love sharing my recipes. If I like something for me and my family, I’m happy when somebody else can enjoy it. ciao!! b

  • Reply
    Debi
    July 10, 2015 at 5:06 am

    Could you use a Food Dehydrator using this recipe and how long ??

    • Reply
      Barbara Lamperti
      July 10, 2015 at 12:04 pm

      Sure! well, actually the recipe was originally done using a dehydrator, but since it is not so common to have it, I used the oven (more common in a kitchen, hi, hi!). The Food Dehydrator should take between 8/10 hours at 115 degrees. Consider that every fruit has a different amount of water, that’s why the 8 to 10 hours. I suggest to start checking at 8 hours. Basically you want the fruit puree to be barely sticky to the touch. Let me know if you like them!!! ciao, b

  • Reply
    Karen
    July 10, 2015 at 11:14 am

    We purchase fruit by the pound. How do you know when you only have 10 ounces?

    • Reply
      Barbara Lamperti
      July 10, 2015 at 11:58 am

      Hi Karen!
      10 ounces is a bit more than half a pound (0.6). This is a recipe where you do not need to be extremely precise with the quantities. I would use half a pound. Let me know if you like it!! ciao, b

  • Reply
    Huguette
    July 10, 2015 at 8:03 pm

    Hello Barbara,

    Thank you for the recipe, can we use frozen fruits.

    • Reply
      Barbara Lamperti
      July 10, 2015 at 8:08 pm

      Hi! yes, you can use frozen fruit too. As the frozen fruit will be more watery you might need to add few more tablespoons of agave (or any sweetener you would like to use) and the cooking time might be longer as there is more water to dry out. The fruit will be ready when it will be barely sticky to the touch. Let me know if you have any question and thank you for watching BuonaPappa!! ciao, b

  • Reply
    Brenda
    July 10, 2015 at 8:55 pm

    For those of you with dehydrators I make what I call fruit leather all the time. It started with an over abundance of apples and some overripe fruit. I roughly cut up what fruit I have on hand, don’t peel, but do seed or core fruit. put it in a pot and cook it down , then blend and spread on sheets in your dehydrator. follow the dehydrators directions for drying fruit. No sweetener, no lemon. Cut or break into pieces. Keeps forever in zip lock bags if you can keep kids and grandkids away from it. My favorite combos are apples, pears and red fruit like cranberries, strawberries or pomegranates. I made one batch raw for my son who was eating only raw at the time, but would keep that one in the refrigerator. Lots of fiber because of the included peels and seeds from fruits like kiwi and pomegranate. Don’t use citrus fruits – turns out bitter. The watery-er the mixture the crunchier it will be. Some of my grown kids like crunchy, some like leather. Enjoy

  • Reply
    Crissy
    July 10, 2015 at 9:26 pm

    I used to make these in the dehydrator but used a bit of apple sauce in the mix so that the texture of the fruit leather was more pliable. Sometimes using just strawberries or whatever fruit Apricots were my favorite…the texture was too stiff.

  • Reply
    Tannis
    July 11, 2015 at 7:40 pm

    Can you use waxed paper instead of parchment paper?

    • Reply
      Barbara Lamperti
      July 11, 2015 at 8:51 pm

      Hi! unfortunately not. Waxed paper is coated with wax and it is NOT heat-resistant. Waxed paper should not be used in the oven as the wax could melt on the food. If you do not find parchment paper you can use a Silpat silicon baking mat made of flexible, heat-resistant silicon. I hope I was helpful! ciao, b

      • Reply
        Tannis
        July 11, 2015 at 10:36 pm

        Thank you! You can tell I don’t bake much. I didn’t know that!

  • Reply
    Jennifer
    July 11, 2015 at 8:53 pm

    can u freeze these ove made?

    • Reply
      Barbara Lamperti
      July 11, 2015 at 9:08 pm

      Hi Jennifer! if you freeze them the texture will be a bit different (more watery and sticky) once thawed. I would not recommend to freeze them. Just store them in an air tight container for 1 week/10 days. Ciao! b

  • Reply
    Susanna
    July 11, 2015 at 8:55 pm

    Would wax paper work if you can’t find parchment paper?

  • Reply
    Susanna
    July 11, 2015 at 8:56 pm

    Ha!! Someone asked the same question at the same time! Well, rats!

    • Reply
      Barbara Lamperti
      July 11, 2015 at 8:59 pm

      You’re right!! I just replied to the wax paper question ๐Ÿ˜‰ unfortunately you cannot use it in the oven,the wax can melt in the food. ciao! b

  • Reply
    Charlene
    July 13, 2015 at 4:32 pm

    How about blackberries…I have a bunch of them on my property and would like to use them for something cool ๐Ÿ™‚

    can this be frozen?

    Thanks Charlene

    • Reply
      Barbara Lamperti
      July 15, 2015 at 1:15 pm

      Hi Charlene! blackberries will create a wonderful deep blue fruit roll-ups!! same recipe, same quantities.
      Yes, technically the roll-ups can be frozen, even if I do not suggest it as they might change texture and get very sticky.
      Ciao!!! b

      • Reply
        Charlene
        July 16, 2015 at 10:53 pm

        cool, thanks…how bout banana’s??

  • Reply
    Scott
    July 13, 2015 at 4:36 pm

    Hello,
    This looks like a lot of fun, and definitely something that my kids (ages 8 and 6) will love to help make as well as taste test.

    I was wondering why the lemon juice is added? I understand the role acidity plays in other food preservation techniques (canning, etc) and I didn’t know if that’s what it was for in this case, or if it helped with texture, flavor, or something else. Has anyone tried it without? Or with lime juice?

    Thanks for sharing,
    Scott

    • Reply
      Barbara Lamperti
      July 15, 2015 at 1:13 pm

      Hi Scott! thank you for watching BuonaPappa! In this case the lemon is a nice addition to the strawberry taste and at the same time keeps the color vibrant. It is not an essential ingredient: it’s only 1 tbsp for 10oz of fruit. You can easily skip it or you can substitute it with lime juice with a more delicate final flavor. Let me know if your kids will like the fruit roll-ups! ciao! b

  • Reply
    maia
    July 13, 2015 at 9:55 pm

    i’m only twelve but i saw this and it looks so delicious and natural! you are so clever! i haven’t tried the yet but they look great and i can’t wait to make them for school lunches and snacks at home. thanks!

    • Reply
      Barbara Lamperti
      July 15, 2015 at 12:56 pm

      Hi Maia! thank you so much for watching BuonaPappa!! It’s such a wonderful thing that you like cooking at 12!! that’s when I started baking my first cakes and experimenting in the kitchen ๐Ÿ˜‰ brava!! b

  • Reply
    Tami Wright
    July 14, 2015 at 6:27 pm

    Hi – My electric ovens will not go below 250 F and a dehydrator is on the wish list, but not going to be coming any time soon. Any suggestions for temps on the oven, or am I just out of luck? Thanks!

    • Reply
      Barbara Lamperti
      July 15, 2015 at 12:53 pm

      Hi Tami! mhhh…there is always a solution ๐Ÿ˜‰ what about setting the temperature at 250F and leaving the oven slightly open so that the temperature will go down. It might be a bit energy consuming but it is the only solution I can suggest. We are not really baking the fruit, just dehydrating it. Let me know how it goes!! ciao, b

  • Reply
    Jenny Brown
    July 15, 2015 at 10:51 am

    I live in Australia we have Kg, how many kg of strawberries? We also have Celsius for oven temperature?

    • Reply
      Barbara Lamperti
      July 15, 2015 at 12:44 pm

      Hi Jenny! no problem. 10 oz are more or less 300 gr. of fresh strawberries. The oven should be at 80C for 3 hours (or more). It’s very low, basically almost off because we are not really baking, just dehydrating the fruit. That’s why it takes so long. Let me know if you like the fruit roll ups!! ciao, b

  • Reply
    Connie Williams
    July 15, 2015 at 9:23 pm

    Can you dehydrate these in the microwave? though I try not to use it for things I am going to eat.

    • Reply
      Barbara Lamperti
      July 20, 2015 at 7:58 pm

      Hi Connie! unfortunately you cannot use the microwave to prepare fruit roll-ups. The concept is to slowly dehydrate the fruit, so either a dehydrator or the oven will do the job. Ciao!! b

  • Reply
    Kathryn
    July 16, 2015 at 4:56 am

    if someone can’t have the seeds can you strain them out before making this.

    • Reply
      Barbara Lamperti
      July 20, 2015 at 8:00 pm

      Hi Kathryn! good question. sure, it’s just an additional step. Remove the seeds straining the strawberry puree’ through a sieve. You will obtain a very smooth cream and a seedless roll-ups ๐Ÿ˜‰ Even more delicious!! ciao, b

  • Reply
    Jennifer
    July 16, 2015 at 1:14 pm

    Hi! Can I make these with blueberries and w/o lemon juice? My daughter is allergic to citrus.

    • Reply
      Barbara Lamperti
      July 20, 2015 at 8:11 pm

      Hi Jennifer! yes to blueberries (or any other berries you like!!) and you can skip the lemon without big issues. Lemon just keeps the color vibrant and adds acidic balance and pectin to the mix. The color is not really necessary, neither the acidic balance if you do not like it, but you want somehow to keep the pectin that is a natural thickener. Simply substitute the lemon with a long piece of peel from a green apple (5 inches). The apple peel is a great source of pectin ;-). Let me know how if your daughter likes the roll-ups!! ciao, b

  • Reply
    theresa
    July 17, 2015 at 12:18 am

    Just wondering of these can be frozen and kept till winter.

    • Reply
      Barbara Lamperti
      July 20, 2015 at 7:56 pm

      Hi Theresa! I would not suggest to freeze the roll-ups as the texture will chance once thawed. they will be more sticky.
      I would store the roll-ups in an air tight container for up to 1 week/10 days. If you are afraid not to find strawberries in winter, remember that you can always prepare roll-ups with other seasonal fruit like apples, more common in winter. Ciao! b

  • Reply
    Juanita
    July 18, 2015 at 8:06 pm

    Me gusto mucho solo que no puedo escribir el Ingles lo leo y lo entiendo. Gracias por aceptarme se
    los agradesco Bendiciones Juanita Castillo

    • Reply
      Barbara Lamperti
      July 20, 2015 at 8:20 pm

      Hi Juanita! I’m sorry but I can only speak/write in Italian and English. I can understand Spanish and French even if I’m not very fluent. So, please, keep writing to me in Spanish, it will be my pleasure to read your comments. Ciao! b

  • Reply
    marjana
    July 20, 2015 at 9:52 pm

    Hi.
    Not sure anyone still replies to these but can you tell me the need for the lemon juice and after that can you tell me if you need it with all fruits. Mahalo

    • Reply
      Barbara Lamperti
      July 23, 2015 at 7:26 pm

      Ciao Marjana!
      the acidity of the lemon goes very well with the strawberry taste. bIn addition to that the lemon keeps the color very vibrant. It is not an essential ingredient, even if I suggest to use it: itโ€™s only 1 tbsp for 10oz of fruit. If you do not like lemon, you can either skip it or substitute it with some lime, more delicate. Yes, I would suggest the lemon with almost every other fruit. Let me know if you like the rolls!! ciao, b

  • Reply
    Camila
    July 21, 2015 at 12:00 am

    Fantastic! Tried it today and it’s delicious, in my first try I made it too thin and too fast. Very surprised that the color is so vibrant. Thanks for the recipe!!!

    • Reply
      Barbara Lamperti
      July 23, 2015 at 7:21 pm

      Hi Camilla!! I’m so glad you liked the rolls!! you can try with different fruit too!! my fav are strawberries, raspberries and mango!! ciao, b

  • Reply
    shannon
    July 22, 2015 at 1:55 am

    I made these tonight and after 5 hours, they still didnt dry out. Suggestions?

    • Reply
      Barbara Lamperti
      July 23, 2015 at 7:19 pm

      Hi Shannon! it can happen when the fruit is particularly watery. It means that the fruit needs to dehydrate further more. Keep baking it in the oven at 170F up until it will be barely sticky at touch. Do not increase the temperature or, instead of dehydrating, it will get brown and burn. It happened to me few times with very big strawberries. It was late in the evening, so I just switched the oven off and kept dehydrating the fruit the following morning. Let me know if you like the rolls!! ciao, b

  • Reply
    Strawberry Leather or Roll Ups | Cake Cravings By Danielle
    July 22, 2015 at 3:24 am

    […] https://www.buonapappa.net/strawberry-leather-or-roll-ups/ Its a fantastic healthy treat, perfect for packing in a lunchbox. Using a dehydrator might also be another alternative to baking it in the oven . TRY IT OUT. You are more than welcome to leave a comment or photo below on how this recipe turned out. Stay tuned for more baking tips and advice. Sweet regards Danielle […]

  • Reply
    Liz
    July 22, 2015 at 7:18 pm

    Well, I seem to be the ding-dong. I did mine for over 3 and a half hours and they still came out wet. Any ideas on what could possibly be wrong? Or perhaps the temp should be different on a gas range?

    • Reply
      Liz
      July 23, 2015 at 2:27 am

      Took 7 hours for them to be ready…

      • Reply
        Barbara Lamperti
        July 23, 2015 at 2:00 pm

        Did you like them? ๐Ÿ˜‰ b

    • Reply
      Barbara Lamperti
      July 23, 2015 at 1:58 pm

      Hi Liz! I’m not surprised. The amount of water in the fruit can really change the final baking time. For the video recipe I used medium size not so watery strawberries and it took me 3 hours. But sometimes I use big strawberries (very watery) and it takes 6/7 hours. Dehydration is a long process. The suggestion is NEVER raise the oven temperature as you will just burn the fruit rolls. They will turn brown very easily. Just be patient and keep baking them at a very low temperature and they will dry out ๐Ÿ˜‰ Did you like them? ciao and thank you for watching BuonaPappa!! b

  • Reply
    Mason Flores
    July 23, 2015 at 1:27 am

    Do you have to wait the week and ten days? I have a baby shower coming up and I would love to make the fruit rolls but I don’t have a week to wait. Is it a special reason why you would have to wait so long?

    • Reply
      Barbara Lamperti
      July 23, 2015 at 7:15 pm

      Hi Mason, no waiting at all! After baking the fruit for more or less 3 hours you will be able to cut it in strips and roll them. At that point they will be ready to be enjoyed immediately! If you are preparing the roll-ups for a baby shower I suggest you to tight the rolls with a nice ribbon in the color scheme of the party ๐Ÿ˜‰
      one week or 10 days is how long the roll-ups will last if you do not eat them immediately.
      Happy Baby Shower!!! ciao, b

      • Reply
        Mason Flores
        July 24, 2015 at 10:30 pm

        I must have read that all wrong, I am so happy I asked. Thanks Barbara, cant wait to enjoy.

  • Reply
    Richael
    July 23, 2015 at 4:44 am

    Hi! This recipe sounds absolutely wonderful! I would like to try it with mangoes, as I have a plentiful supply. How would you recommend I go about with this fruit? How many should I put? Thanks! ๐Ÿ™‚

    • Reply
      Barbara Lamperti
      July 23, 2015 at 1:51 pm

      Hi Richael!
      Mangoes will be delicious!!! it’s one of my fav fruit ๐Ÿ˜‰
      I used a bit more of 1/2 lb. strawberries. I would suggest 3 medium mangoes. The cooking time should be anything between 3 and 5 hours pending how watery/juicy the mangoes are. Let me know how it goes and enjoy the roll-ups!!! ciao, b

  • Reply
    Leesha
    July 24, 2015 at 1:25 pm

    Hi, how long do these keep for in an airtight container? Thanks!!

    • Reply
      Barbara Lamperti
      July 29, 2015 at 8:08 pm

      Hi Leesha! 7/10 days. Enjoy!!! b

  • Reply
    Nicole
    July 25, 2015 at 8:56 pm

    Just wondering, how long will these keep once finished?

    • Reply
      Barbara Lamperti
      July 29, 2015 at 8:07 pm

      Hi Nicole! 7/10 days in an air tight container. No need to refrigerate. Ciao!!! b

  • Reply
    Melanie
    July 26, 2015 at 2:50 pm

    Could I use waxed paper instead of parchment paper? Have you ever tried that?

    • Reply
      Barbara Lamperti
      July 30, 2015 at 1:11 pm

      Hi Melanie!
      unfortunately waxed paper is not a substitution for parchment paper as it is not oven resistant. Waxed paper is coated with wax that will melt on the food in the oven ;-(
      A substitution for parchment paper can be a silicon mat, the one that you use for baking cookies! Ciao! b

  • Reply
    Bobbie
    July 27, 2015 at 4:14 am

    This Looks so Yummy I know I will be buying this tomorrow ๐Ÿ™‚

    • Reply
      Barbara Lamperti
      July 29, 2015 at 8:06 pm

      ๐Ÿ˜‰

    • Reply
      Barbara Lamperti
      July 29, 2015 at 8:06 pm

      ๐Ÿ˜‰

  • Reply
    Elizabeth
    July 28, 2015 at 8:51 pm

    I’m glad I read the comments although I wish I had read them earlier. I tried the 3 hours and then put the pan out for 30 minutes to sit before I tested them and they were the same as when I first put them in. I was afraid I had left them out too long so I threw out my batch. I will have to try again tomorrow since I need my oven tonight for dinner and I dont want to try another batch that might take up to 7 hours since I have medium sized strawberriers. ๐Ÿ™
    Since raspberries are mainly one size is it safe to think it will only take the 2 1/2 to 3 hours for the fruit roll-ups? I might try them tonight instead.

    • Reply
      Barbara Lamperti
      July 29, 2015 at 8:05 pm

      Hi Elizabeth! I know, the baking time in the oven can be tricky pending how watery the strawberries are. As we are dehydrating fruit without using ingredients that will go bad overnight, the good thing is that if your batch is not perfectly ready in the evening you can remove it from the oven and place it back the following morning to keep dehydrating. I prepare strawberry roll-ups few times a month. The average baking time is anything between 3h and (with very watery strawberries) 7/8 hours. I use to check the oven at 3 hours and than, if not ready, every hour.
      Raspberries should be by definition less watery than strawberries, so you should take between 3/4 hours max. Let me know how it goes, and, most of all, if you like the roll-ups!!! ciao, b

  • Reply
    Kelsey
    July 29, 2015 at 1:23 am

    Made this recipe but actually put it in my dehydrator and it came out great. Absolutely love it and will definitely try with other fruits. Only problem is I have a hard time not sitting down and eating it all!

    • Reply
      Barbara Lamperti
      July 29, 2015 at 7:56 pm

      Hi Kelsey! I’m so glad you liked the roll-ups. I totally agree, they can be addictive. Try the mango ones, they are incredible!
      I totally agree, using the dehydrator is much easier, but not everybody has it. So I decided to share and post the oven version of the recipe. The baking time sometimes can be tricky, but the final result is as good as using the dehydrator. Thank you for watching BuonaPappa!! ciao, b

  • Reply
    Jan
    August 5, 2015 at 3:18 pm

    Love this idea. Will definitely try it out. Query re oven use – is it fan forced or without a fan?
    Other comment is I read all the comments and someone asked could they be made and frozen for winter – no is the answer but you could get the fruit in season, puree it and freeze it, then when ready to use in winter, mix with lemon juice and honey and bake as normal. Mind you it might take a bit longer and be a bit more watery… But surely this should work.
    I always have stacks of strawberries, mango and other fruit in the freezer so will probably give it a go now…once I know whether I should use the fan or not!. lol
    thank you

    • Reply
      Barbara Lamperti
      August 8, 2015 at 1:30 pm

      Hi! I use a gas oven in bake mode, no fan ๐Ÿ™‚
      Let me know if you like the roll-ups!!
      ciao, and thanks for watching! b

  • Reply
    Sharon
    August 11, 2015 at 8:17 am

    Tried this out the other day. I used strawberries, blueberries and raspberries. I think mine was too thick in some places because it stayed gooey after several hours, but the part that did get leathery was yummy! I also made one with Apple, but I think the apple is too watery a fruit because it sisnt dry out and get leathery. It stayed more like apple sauce consistency. I ended up using it for toast. hehe

    • Reply
      Barbara Lamperti
      September 1, 2015 at 6:59 pm

      ๐Ÿ˜‰
      For the apples I would try simmering the puree’ in a saucepan over medium heat for 30 minutes. Stir occasionally at the beginning and more often toward the end (as it gets thick). Be careful: The mixture may splatter.
      In this way you will reduce the water a lot. Than – as in the strawberry roll ups recipe – bake the puree.
      Ciao!!! b

  • Reply
    Narelle
    August 11, 2015 at 9:13 pm

    Can I use pears for the leather roll up

    • Reply
      Barbara Lamperti
      September 1, 2015 at 6:51 pm

      Sure! same quantities and ingredients. Maybe it will take more time as the pears might be more watery than the strawberries. Let me know how it goes!! ciao, b

  • Reply
    Ivy
    January 8, 2016 at 7:16 am

    Is there any way to make these with more than one fruit on the same pan and in the same roll?…..

    • Reply
      Barbara Lamperti
      January 8, 2016 at 6:31 pm

      Hi! you can easily mix different kind of fruits, make a smooth puree and dehydrate it. Berries work very well together (strawberries + blueberries + raspberries + blackberries). I also tried mango + blueberries. Peaches are a nice option too (when they are in season). As it is winter here persimmons are good too! ciao! b

      • Reply
        Ivy
        January 9, 2016 at 6:14 pm

        Ok that’s great!….I prefer farm fresh fruit myself so I will have to wait until spring and summer to make these as the farmers market here does not have fresh fruits in the winter….Thank you so much for the tips, the recipe and hope you have an awesome day (or night)…

        • Reply
          Barbara Lamperti
          January 10, 2016 at 12:07 am

          I love farmer’s market produce.Food tastes much much better compared to the grocery store. In Southern California we are lucky: we have the farmer’s market all year around. Right now I can find apples, grapes, persimmons, tangerines, pomegranate, grapefruit…unfortunately not a good option for fruit leathers ๐Ÿ˜‰ I will have to wait too for the first strawberries in March!! ciao, b

  • Reply
    Strawberries galore | Cloudy Corner
    February 17, 2016 at 3:53 am

    […] In a blender, blitz 285g strawberries with 1 tbsp lemon juice and 3 tbsp honey. Smear a thin layer on parchment paper and dry in the oven at 80 degrees Celcius for 3ย hours, according to the original source. […]

  • Reply
    Gabriela
    February 18, 2016 at 3:27 am

    hello, I want to know if is possible to make this recipe without oven

    • Reply
      Barbara Lamperti
      February 18, 2016 at 4:46 am

      Hi Gabriela! you can substitute the oven with a dehydrator. Unfortunately being the puree’ very liquid requires a bit of heat to be dehydrated. I do not know where you live, but here in Los Angeles in very hot summer days we have an outdoor temperature of 95/100F. If the temperature is so hot outside I would test placing the baking sheet with the fruit puree in a hot sunny spot and see what happens after 4 hours..it might work ๐Ÿ™‚ b

      • Reply
        Gabriela
        February 19, 2016 at 4:01 am

        Barbara thank you very much for your advice

        • Reply
          Barbara Lamperti
          February 19, 2016 at 4:20 am

          My pleasure!
          b

  • Reply
    debbie
    April 12, 2016 at 12:11 pm

    can i ask if no honey… its ok to put sugar??? if ok how many cup should i put??

    • Reply
      Barbara Lamperti
      April 22, 2016 at 9:48 pm

      You can substitute the honey with the sugar (just a bit less, 2 tablespoons) or even skip it. If the strawberries are in season and sweet you do not need to add any more sugar than the natural one ๐Ÿ™‚

  • Reply
    Hannah Smith
    September 18, 2016 at 7:19 pm

    I am giving this a try… stay tuned for reviews!
    Question, would adding banana work?

    • Reply
      Barbara Lamperti
      September 21, 2016 at 8:09 pm

      Hi Hannah! I just did a batch of roll-ups yesterday for the kids ๐Ÿ˜‰
      yes, adding the banana will work, the color will turn on the brown side, but that’s it!
      ciao! let me know if you like them, b

  • Reply
    10 Healthy Snacks Your Toddler Will Love - The Budget Diet
    April 21, 2017 at 12:19 pm

    […] Image source: buonapappa.net […]

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