Apple Cinnamon Fruit Leather
This classic fruit leather is reminiscent of homemade applesauce and combines the mild, slightly tart taste of apples with the warming spice of cinnamon. Especially suitable for children, as it is naturally sweet and requires no added sugar. The fruit leather is a wonderfully nostalgic and healthy autumn snack.
Ingredients(for 1 kg)
Instructions
Preparing and Cooking Apples
20-25 minutesPeel, core, and roughly dice apples. Simmer with lemon juice in a pot over medium heat for about 10-15 minutes until completely soft and falling apart. Alternatively, ripe apples can be used raw and pureed directly, resulting in a fresher flavor.
Pureeing and Seasoning
10 minutesProcess the softened apples with an immersion blender or stand blender into a smooth puree. Add cinnamon, nutmeg, salt, and honey and stir thoroughly. Taste the puree and add more cinnamon or honey as needed.
Spreading and Dehydrating
8-10 hours at 60-65 °CSpread the apple puree evenly in a 4-5 mm layer onto dehydrator sheets or silicone mats. Set the dehydrator to 60-65 °C and dry for 8-10 hours. After about 5 hours, flip the fruit leather. The fruit leather is done when it is dry and slightly chewy with no moist spots remaining.
Cutting and Storage
10 minutesCut the completely cooled apple cinnamon fruit leather into strips using scissors. Roll each strip individually in a piece of parchment paper and store in an airtight container. The fruit leather keeps for up to 4 weeks at room temperature and up to 3 months in the refrigerator.
Pro Tip
Sweeter apple varieties like Fuji or Gala require little or no honey, while tart varieties like Boskoop can tolerate a little more sweetness. Adjust the ratio of apple varieties to taste.
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