Recipe and photos contributed by Robyn Kalajian at thearmeniankitchen.com
Approximate yield: 40 rolled pieces.
Apricot leather is one of Robyn Kalajian’s daughter’s favorite treats, so whenever she is in a Middle Eastern store, she always picks up a package for her. However, when a cousin contacted her in search of an Apricot Fruit Leather recipe Robyn thought it was “Hye” time to make some from scratch. There are very few ingredients, and it’s really easy to make — it just takes a bit of time. For the record, two sources state that the official name for the fruit leather is “pestil” or “basteil” (spellings can vary greatly within Armenian circles) – the general meaning, “fruit pulp.”
8 ounces dried apricots