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1 Fruit Roll Ups/ Fruit Leathers

2 Baking - sweet recipes
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Fruit Roll Ups/ Fruit Leathers

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Ingredients

10 portion(s)

Fruit Roll Ups/ Fruit Leathers

  • 750 grams fruit, I used Blueberries, Raspberries, Apple, and a lime but the options are endless!
  • 1 teaspoon vanilla extract, Or 1/2 tsp Vanilla Paste
  • 1-2 tablespoons Sugar of choice, Optional
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  • 6
    2h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Fruit Roll-ups
  1. 1. Blitz all ingredients in TM bowl 20sec, speed 8.

    2. Heat 15min, 110°C, speed 2, MC off (steaming basket on top to prevent splatters)

    3. Scrape sides of bowl with spatula.

    4. Blitz again until smooth. As a precaution, gradually increase speed from 4 to 8.

    5. Divide and spread evenly between 2 large baking paper lined trays.

    6. Bake in 80°C oven. After 2hrs check by lightly touching the middle of the fruit spread on tray. If fruit is still tacky and sticks to your finger, continue baking.
    *Alternatively spread evenly on baking paper lined (and lightly sprayed with oil) dehydrator trays, then 70°C for 6-8hrs.

    7. When cooled enough to touch, roll up the baking paper into long rolls and using scissors cut into even sections.

    8. Store in a ziplock bag in the fridge.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

**Allow for extra time** mine have always been ready after 2hrs of baking/dehydrating, but due to variances in ovens and fruit contents, yours may need a longer time in the oven.

●If using frozen fruit, add an extra 5min to cooking time in step 2 to ensure your fruit puree has reached temp for long enough.

●Adding fruit which is high in pectin (such as lemons and limes) will help set your puree faster.

●The thinner and more evenly you spread the fruit puree, the faster it will dehydrate/set.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Tried this recipe based on the short estimated...

    Submitted by kbrads on 4. March 2018 - 15:00.

    Tried this recipe based on the short estimated drying time. (2 hrs at 80c in the oven) While I was expecting some variances in time, mine weren’t ready after over 3 hours. They were still completely soft,not just tacky. In the end they took almost five hours. Next time I think I will cook the fruit off a little longer (maybe 25 mins) to evaporate a bit more water before drying. I used apple,peach & strawberries. Otherwise lovely flavours. I didn’t need extra sugar as my fruit was already quite sweet

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  • I make these every week and they are a firm...

    Submitted by kbridgland on 18. April 2017 - 11:02.

    I make these every week and they are a firm favourite. I don't add sugar, and have used many different types of fruit. These are great! Thanks for posting the recipe!

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