2000s Recipes + Menus

Strawberry Leather

Serves8 to 10 (snack)
  • Active time:1 hr
  • Start to finish:8 hr (includes cooling)
May 2008
  • 1 1/2 lb strawberries, halved (4 1/2 cups)
  • 3/4 cup sugar
  • Equipment:

    a 17- by 12-inch nonstick bakeware liner such as a Silpat; a large offset spatula
  • Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
  • Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour.
  • Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner.
  • Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.
  • Cool on liner on a rack until completely dry, at least 3 hours and up to 24.
  • Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Cooks’ note: Strawberry leather keeps in a sealed bag at room temperature 1 month.
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