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Chef Taha Ayad's Recipe Strawberry Fruit Roll-Ups stacked with fresh strawberries

Strawberry Fruit Roll-Ups

These homemade Strawberry Fruit Roll-Ups turn fresh or frozen strawberries, honey, and lemon juice into a naturally fruity, chewy snack using a low-temperature oven.
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Prep Time 15 minutes
Cook Time 6 hours
Cooling Time 30 minutes
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Fruit Roll-Ups
  • 3 cups strawberries fresh, or frozen and fully thawed
  • 3 tbsp honey
  • 2 tbsp lemon juice fresh preferred

Equipment

  • Food Processor or Blender
  • Rimmed Sheet Pan
  • Parchment Paper
  • Offset Spatula or Silicone Spatula
  • Kitchen Scissors or Pizza Cutter
  • Oven Thermometer

Method
 

  1. Preheat the oven to 140°F to 170°F, or use the lowest temperature setting available, and line a rimmed sheet pan with parchment paper.
  2. Add the strawberries, honey, and lemon juice to a food processor or blender and blend until completely smooth, scraping down the sides as needed.
  3. Pour the strawberry puree onto the prepared sheet pan and spread it into an even layer about 1/8 to 1/4 inch thick.
  4. Dry the puree in the oven for 4 to 6 hours, beginning to check it near the 4-hour mark.
  5. Remove the pan when the center is no longer tacky and the fruit leather peels away from the parchment without leaving wet puree behind.
  6. Let the fruit leather cool completely on the sheet pan for about 20 to 30 minutes.
  7. Peel the cooled fruit leather from the parchment, trim any dry edges, and cut it into strips about 1 inch wide using clean scissors or a pizza cutter.
  8. Roll each strip with a narrow piece of parchment paper and store the finished fruit roll-ups in an airtight container.

Notes

  1. Drain excess liquid from thawed strawberries before measuring so the puree does not become overly watery.
  2. Spread the puree as evenly as possible because thin edges can become brittle before the center finishes drying.
  3. The fruit leather is ready when the center feels dry rather than tacky and the sheet remains flexible when bent.
  4. Allow the fruit leather to cool fully before storing to prevent trapped moisture from making the rolls sticky.
  5. Store the rolls with parchment between the layers in an airtight container, and refrigerate them for longer storage in a warm kitchen.
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