Strawberry Leather


Courtesy of Kate Payne
Photography by Jo ann Santangelo

Click here to read the story with tips and techniques on dehydrating.


Strawberry Leather


For 1 Dozen(s)


  • 2 cups strawberries, stems trimmed
  • 4 1/2 teaspoons sugar (may be omitted, but it helps preserve color and characteristic texture)

Strawberry Leather Directions

  1. If using an oven, preheat to 175° (or 200°, if necessary).
  2. Chop the strawberries into small pieces and combine with the sugar in a medium saucepan. Warm over low heat until the sugar granules are dissolved. Raise the heat to medium and bring to a simmer—mashing the fruit as it softens to release more of the juice. Remove from the heat, allow the mixture to cool, then press through a fine sieve or run through a food mill.
  3. Cover an 11- by 17-inch rimmed cookie sheet with parchment paper. Pour the pureed fruit onto the parchment and use an offset spatula to spread it evenly into a ¼-inch layer.
  4. Bake for 2 to 3 hours—until the puree no longer comes up on a finger when dabbed. It should still feel sticky to the touch, though. Peeking into the oven during the course of baking will actually help drop the temperature to where it might be if using a food dehydrator, so check on the leather often.
  5. Once the leather is ready, keep the parchment paper backing on and, using kitchen shears, cut the leather into strips. Roll up each strip, tie with kitchen twine and store in an airtight container for up to 2 months.

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