Homemade strawberry fruit roll ups
This recipe makes 15 roll ups. These keep for 2 weeks at room temperature in a sealed container.
- 1 lb strawberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla
Cover a cookie sheet with butter, and cover with parchment paper. Add an extra inch of paper to seal the roll ups once cooked.
Preheat oven to 200 F.
In a food processor, puree the strawberries, sugar and lemon mixture.
In a medium saucepan, bring the strawberry mixture to a boil and keep stirring for about 20-25 minutes, or until the mixture has thickened and reduced in volume. Make sure you keep stirring to prevent burning the puree.
Once reduced, add a dash of vanilla extract for added flavor.
Spread the reduced mixture onto the prepared cookie sheet. This will be your fruit roll up wrapper.
Bake the strawberry mixture for 2h45 minutes, or until the texture is dry but still sticky to the touch (test with a back of a spoon). Cool on a rack.
Using a sharp knife, divide the fruit leather into 15 strips and roll using the parchment paper.