Apricot Leather Recipe
Apricot Leather Recipe photo by Taste of Home
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Apricot Leather Recipe

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Since it's not sticky, this is a tasty, nutritious snack that's perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun.—Patsy Faye Steenbock, Riverton, Wyoming
Featured In: Homemade Easter Candy
MAKES:
48 servings
TOTAL TIME:
Prep: 50 min. Bake: 2 hours
MAKES:
48 servings
TOTAL TIME:
Prep: 50 min. Bake: 2 hours

Ingredients

  • 8 ounces dried apricots
  • 2 tablespoons sugar
  • 1 drop almond extract
  • Confectioners' sugar

Directions

Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
Preheat oven to 175°. Line two shallow baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool dry place. Yield: 4 dozen pieces.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
Originally published as Apricot Leather in Taste of Home June/July 1998, p54

Nutritional Facts

1 piece: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 8 ounces dried apricots
  • 2 tablespoons sugar
  • 1 drop almond extract
  • Confectioners' sugar
  1. Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
  2. Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
  3. Preheat oven to 175°. Line two shallow baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
  4. Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool dry place. Yield: 4 dozen pieces.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
Originally published as Apricot Leather in Taste of Home June/July 1998, p54

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Sparemom3 User ID: 3880239 51572
Reviewed Apr. 12, 2014

"Just wondering, if you don't have a silicone mat, could you use parchment paper?"

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