Lavashak, or Persian fruit leather, is a delicious snack and a perfect way to preserve a surplus of fruit. This thin layer of dried fruit has sweet, sour, and salty notes. It’s a highly upgraded version of the processed fruit leather roll-ups you may have enjoyed from the store as a kid, and it’s surprisingly easy to make. Made with just two ingredients, this healthy snack is completely customizable, in terms of what kind of fruits you want to use and how much sweetener (if any) you want to add.
This recipe originates in Iran and across the Middle East. Lavashak was originally made by drying mashed fruit in the sun. Its name comes from the fruit leather’s resemblance to thin Persian lavash bread.
In this modern version, we bake a thin layer of fruit purée on a baking sheet (a metal tray with 4 sides) at a very low temp (150 to 170F) for 6 to 12 hours, until the fruit is completely dry and no longer sticks to your fingers. Then we cut the fruit leather into strips and store it to enjoy whenever. The range in bake time depends on how thinly you spread the fruit and the temperature of your oven; many ovens preheat at 170F as the lowest setting, which will dry out the fruit quicker than a 150F oven. It’s important to spread the fruit mixture thinly and evenly so everything cooks uniformly.
I’m bringing you the recipe on the cusp of August, when summer fruit is abundant. This is the perfect use for fruit just past its prime, that maybe sat on the counter or in the fridge a day too long. Pitted, stemmed cherries, plums, and other stone fruit are perfect for lavashak. Adding sweetener is entirely up to you; I find most late-summer fruit naturally sweet enough that no added sweetener is necessary. A pinch of salt is added for balance and to prolong the shelf life of this incredible snack.
If fruit leathers are part of your culture, please let us know in the comments below.
Fruit Leather (Lavashak)
Equipment
- food processor or blender
- 9 by 13 inch sheet pan
Ingredients
- 4 cups peaches and apricots halved and pitted
- 1 to 2 tablespoons honey (optional)
Instructions
- Preheat the oven to 170F (80C).
- NOTE: You can use any fresh fruit you have on hand. I am using peaches and apricots as they were going bad. Make sure you remove the pit (if any). Cook time will depend on the oven so check on the leather often.
- Wash and cut the peaches and apricots in half. Remove the pits.
- Add the fruit to a food processor with a touch of honey, if desired. Process until smooth.
- Line a baking sheet with parchment paper. Pour the fruit purée onto the parchment, making sure you tilt the baking sheet to evenly spread the mixture. You can help it along with the back of a spoon as well.
- NOTE: it is incredibly important that the fruit purée is in one even thin layer all throughout, as it ensures even cooking. You don't want some parts of the cookie sheet to be uncooked and others fully done so make sure it's completely even.
- Put the baking sheet in the oven and dehydrate for 6 to 10 hours, or until fully set. The fruit leather should be dry and not sticky to the touch.
- Remove it from the oven and let it cool.
- I like to cut it into strips with kitchen scissors and roll them up just like fruit rollups. Enjoy!
2 Responses
In the description you say boiled fruit purée but in the recipe it’s not, so which is it?
Oops, my bad. Thanks for noticing; it’s been corrected.The purée is not boiled.