Homemade Applesauce Fruit Rollups

Your child is sure to be a star at snack time with these yummy homemade fruit rollups. Unlike their grocery store counterparts, these rollups are 100% natural, with no preservatives or unnecessary sugars. Plus, they are a perfect way to make use of all the apples swamping the trees in Switzerland right now.

You can add any combination of fruits you like, but we’ve found the best results with apples or a combination of apple and berries. They take a few hours to dehydrate in the oven, but preparation time is minimal.

Ingredients for applesauce

  • 4-6 large apples, peeled and quartered
  • ½ c. water

Optional additional flavoring

  • ⅓ tsp. vanilla
  • ⅛ tsp. cinnamon
  • ⅛ tsp. ginger
  • pinch cloves
  • pinch nutmeg


  1. Line your baking tray with a silicone baking sheet or plastic wrap. I recommend a silicone baking sheet (brand name Silpat).
  2. Preheat oven to 100°C. If using plastic wrap, set oven to lowest setting.
  3. Make your applesauce by boiling peeled and quartered apples in water (add optional spices if you like). Simmer uncovered for around 20 minutes, or until apples are very soft and water has reduced. There should be about 2 tablespoons of water left at the end. If there is more, drain some water before blending apples.
  4. Purée apples in a blender until you’ve made a smooth purée.
  5. Divide mixture in half, and spread as evenly as possible with a spatula in a rectangular shape on your lined tray.
  6. Place in the pre-heated oven and let it dry out for approximately 4 hours; you will need more time if using a temperature lower than 100°C.
  7. Remove from the oven and allow to cool.
  8. Peel your dry applesauce from the sheet and place on a piece of parchment paper.
  9. If it seems too dry, just use a pastry brush and brush it with a little water – it will soften right up.
  10. Cut into strips 6 cm wide and tie with butcher’s twine or a little piece of tape.
  11. Store in an airtight container for about a week.

By Rachael Soster-Smith & Christine Wheatley-Hostettler

This recipe was originally posted on Rachael’s website Taste Affair, where you can get more detailed instructions and see more pictures of the process.

Together, Zurich-based writer and photographer Rachael Soster-Smith, and classically-trained chef Christine Wheatley-Hostettler are the team behind the new recipe website Taste Affair. Rachael and Christine are both mothers of three who love experimenting and photographing their healthful kitchen creations. Each week they work to create and photograph new and innovative gluten-free, low-sugar recipes.

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