Apple Fruit Leather with Cinnamon

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Dried fruit leather can be stored in glass jars, rolled up or cut into portion-sized strips. Properly dried fruit leather may feel slightly moist to the touch but won't stick to your hands. When cutting, the fruit leather should slice easily and smoothly; if it breaks, it means it is over-dried or even burnt. If the inside of the layer is raw and sticky, the cut strips should be dried further. It takes 2–3 hours to dry, sometimes longer, depending on the thickness. Keep an eye on it. If the properly dried fruit leather still doesn't come off the parchment easily, lightly moisten the underside with water. A brush works best for this. Wait until the paper is slightly damp, then remove the layer. The fruit leather can then be dried a bit more.

Ingredients

Apple - 3 lbs
Vanilla salt - 0.1 oz
Cinnamon - a pinch
Sugar Substitute - 3 pieces

Step by Step guide

Step 1

Wash the apples, remove any defects, and core them. Do not chop too finely; it is enough to cut the apple into 4–8 pieces. Place the wedges in a thick-walled pot (preferably not enameled), adding 2 tablespoons of water to the bottom. Cook covered until the apples soften (10–15 minutes).

Step 2

Blend the apples into a puree using a blender or potato masher. It is not necessary to strain through a sieve—the peels will not be noticeable in the finished product. Optionally, add a bit of vanilla or cinnamon. Place the pot with the mixture over low heat to evaporate (remove the lid). The more moisture you evaporate, the less time you will need to dry the fruit leather. You can determine the readiness of the puree by the following methods: even with frequent stirring, the mixture sticks to the bottom, and when you draw a spoon along the bottom of the pot, the edges of the 'cut' do not immediately stick back together.

Step 3

Line a baking sheet with parchment paper, spread the cooked mixture on it, and level it out. Aim for a uniform layer 4–6 mm thick.

Step 4

Dry in an oven with the door slightly open or in a closed oven with the fan on, at a temperature of 212°F. If the layer is thick, you can flip the fruit leather to the other side; for this, it should first be cooled, otherwise, the layer will tear.