Homemade Strawberry Fruit Roll Ups

The secret to making your own fruit roll ups at home is to bake the pureed ingredients low and slow: 180F for 3 hours. Let’s do it!

Homemade Strawberry Fruit Roll-up recipe ~All it takes is just 3-ingredients and 5 minutes of prep to turn out your favorite childhood snack.

I’d like to say this is the prefect after-school snack for kids, but the person eating the most of this so-called kid snack is me. That being said, this is perfect snack for those times you want something sweet but light on the calories and not cavity inducing. If you need more snack ideas for kids (or yourself) check out my Frozen Breakfast Smoothie Bars or my Animal Cookie Blondies!

 

I’m all about the rich sweetness, the true-to-taste strawberry flavor unlike the artificial tasting stuff you buy in stores and the texture is as you expect – thin and with just enough chew . 

If you follow me on Instagram, you saw that I previewed this over there using IG Reels. If you didn’t, get on it and follow @bakersroyale_naomi. I preview most of my recipes there and you’ll also catch a lot of behind-the-scenes details for making many of the recipes you see here.

Now that you are in the know, before you get started on this Homemade Strawberry Fruit Roll-Up recipe make sure to read through the tips below:

Can I use another fruit besides strawberries?

Yes, nearly any fruit that you can puree works well. I’ve made this recipe with blueberries, raspberries, mango, peaches and apricots.

What’s the best temperature to bake homemade fruit roll up?

Think low and slow. The best temperature to bake homemade leather or fruit roll-up is at 180F for three hours. Then turn off the oven and let it bake for another hour. You’ll know when it’s done if you poke at the center and the fruit rollup doesn’t dent from your finger. If it does, turn the oven back on to 180F and check it every 20 minutes for doneness.

Do I really need a silpat to make homemade fruit roll ups?

You don’t. But it you want a nice flat roll-up, a silpat works best. Most parchment paper starts to ripple with moisture and because of that, you could end up with an unevenly baked roll up with some parts of the roll up being thicker than other parts. Additionally the silpat add some insulation for the low and slow bake.

For more fruit-centered treats, don’t forget to check these out: Fruit Salad Ice Cream Cones, Banana Split Popsicles, and Fruit Pizza.

Homemade Strawberry Fruit Roll Up

Prep Time: 3 minutes

Cook Time: 3 hours

Additional Time: 1 hour

Total Time: 4 hours 3 minutes

The secret to making these tasty 3-ingredient homemade fruit roll ups is to make the pureed ingredients low and slow: 180F for 3 hours.

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Ingredients

• 1 1/2 lbs. strawberries, washed and stemmed
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice

Instructions

1. Place all ingredients in the blender and puree. Pour mixture onto a baking sheet lined with a silpat. If you don't have a silpat, parchment will work too but the fruit roll-up it won't be as nice and flat since parchment tends to ripple with moisture. Spread mixture to 1/8-inch-thickness.
2. Bake for 3 hours. Turn off oven and continue to bake for another hour or until fruit rollup is tacky, not sticky. Fruit roll up is ready when you poke it at the center and it does not dent.

Notes

Can I use another fruit besides strawberries?

Yes, nearly any fruit that you can puree works well. I’ve made this recipe with blueberries, raspberries, mango, peaches and apricots.

What’s the best temperature to bake homemade fruit roll up?

Think low and slow. The best temperature to bake homemade leather or fruit roll-up is at 180F for three hours. Then turn off the oven and let it bake for another hour You’ll know when it’s done if you poke the center and the fruit rollup doesn’t dent from your finger. If it does, turn the oven back on to 180F and check it every 20 minutes for doneness.

Do I really need a silpat to make homemade fruit roll ups?

You don’t. But it you want a nice flat roll-up, a silpat works best. Most parchment paper starts to ripple with moisture and because of that, you could end up with an unevenly baked roll up with some parts of the roll up being thicker than other parts. Additionally the silpat add some insulation for the low and slow bake.