Fruit Leather (Lavashak)
Serves 1
5 mins prep
480 mins cook
485 mins total
Lavashak, or Persian fruit leather, is a delicious snack and a perfect way to preserve a surplus of fruit. This thin layer of dried fruit has sweet, sour, and salty notes. It’s a highly upgraded version of the processed fruit leather roll-ups you may have enjoyed from the store as a kid, and it’s surprisingly easy to make.
Congratulations!
Save $4 cashback on Bubbies Kosher Dill Pickle Chips. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Bubbies Kosher Dill Pickle Chips. Scan QR-code and claim coupon
Preheat the oven to 170F (80C).
NOTE: You can use any fresh fruit you have on hand. I am using peaches and apricots as they were going bad. Make sure you remove the pit (if any). Cook time will depend on the oven so check on the leather often.
Wash and cut the peaches and apricots in half. Remove the pits.
Add the fruit to a food processor with a touch of honey, if desired. Process until smooth.
Line a baking sheet with parchment paper. Pour the fruit purée onto the parchment, making sure you tilt the baking sheet to evenly spread the mixture. You can help it along with the back of a spoon as well.
NOTE: it is incredibly important that the fruit purée is in one even thin layer all throughout, as it ensures even cooking. You don't want some parts of the cookie sheet to be uncooked and others fully done so make sure it's completely even.
Put the baking sheet in the oven and dehydrate for 6 to 10 hours, or until fully set. The fruit leather should be dry and not sticky to the touch.
Remove it from the oven and let it cool.
I like to cut it into strips with kitchen scissors and roll them up just like fruit rollups. Enjoy!
