Dried Fruit Roll Recipes

DRIED FRUIT ROLL-UPS

Steps:

• * For each cup of fruit you will need 1-1/2 tablespoons of sugar.
• Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
• Boil until candy thermometer reads 180 degrees.
• Cool slightly.
• Put into blender and mix until smooth.
• Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
• Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
• Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours.
• Put the fruit on a lightly greased cookie sheet or use foil to line tray.
• Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
• Ten cups of fruit will cover a 12 x 17-inch tray.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.

FRUIT ROLLS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
• Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
• Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
• Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
• Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.

DRIED FRUIT ROLL

Steps:

• Run raisins, dates, figs, pecans, and coconut through a meat grinder into a bowl. Add vanilla extract and salt; mix with your hands and shape into logs. Wrap logs in plastic wrap.

REAL-FRUIT ROLLS

Steps:

• Puree berries or chopped stone fruit, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes. Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn't warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month -- or 2 seconds, depending on your kids' appetites.

FRUIT-FILLED QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400°F Butter an 8-inch glass baking dish.
• FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
• DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
• Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
• Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
• COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
• TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.