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Fruit Leather Roll Ups


A healthier alternative to fruit roll ups. It's better for you and taste delicious!

Rate this recipe 2.7/5 (10 Votes)
Fruit Leather Roll Ups 1 Picture


  • 2 lbs Strawberries (any fruit)
  • Sugar or Honey
  • Blender
  • Parchment paper
  • Cookie sheet
  • Strainer
  • Pot


Level of difficulty Easy
Preparation time 15mins
Cooking time 180mins
Cost Average budget


Step 1

First you need to wash the strawberries then chop them into fours. When that is done, put them into a blender and blend until there are no chunks, it needs to be a puree.

Step 2

At this point your going to turn your oven on to 200 degrees.
Once you are done blending the berries into a puree, pour the mixture through a strainer. After it is all strained you are going to pour the mixture into a pot and bring to a boil, once it's at a boil you are going to simmer the puree for about 20-25 minutes, stirring often. Turn the heat off and let cool for 5 to 10 minutes.

Step 3

Line your cookie sheets with parchment paper and pour half of the puree on one cookie sheet and the rest on the other cookie sheet. Spread the puree evenly leaving about a inch of parchment paper showing around the cookie sheet.

Step 4

Put the cookie sheets into the oven on the middle rack. Let cook for three hours. You may need to cook it a little longer if needed, If the fruit leather is really sticky then it needs to cook longer, it should be slightly tacky but not sticky.

Step 5

Once done let it cool for a hour or over night. Cut your fruit leather into 1 inch strips while still on the parchment paper. After you have all of your strips cut out, roll them up and store in a air tight container.


You don't have to choose between honey or sugar, I like to use both and it comes out perfect!

You don't want your mixture to be too thin when you are spreading it out, When I did it the first time it was too thin and it burned.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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