Peaches and Cream Fruit Rollups

This variation of the fruit rollup is heavenly, and a wonderfully easy after school snack or party appetizer.  Start with ready made fruit leather/rollups, or make your own as follows:

Place 6 large, fresh ripe halved and pitted peaches,  3 Tablespoons of Honey  and 1 teaspoon Vanilla into blender with skins on.

Puree together.

Place a piece of parchment paper onto a 13x18 inch cookie sheet and spray with non-stick spray.

Pour pureed peaches onto sprayed parchment paper.

Cover pan evenly with pureed mixture.

Give it a little shake to distribute puree well.

Bake in oven that is preheated to 225 degrees and cook/dry for approximately 4-5 hours... you will need to check every hour after 4 to see if it is dry enough.  Turn the pan after about 2/12 hours to insure an even drying exposure to  the entire cookie sheet.

When it is done it will be dry to the touch and easy to lift off of the cookie sheet.  Don't let it get too dry or leathery, a tad bit on the moist side is best.  Allow to cool.

Note: if your peach leather does get too dry, put it in a glass container with a piece of bread (just how you would for hardened brown sugar).  After about a day, it will be softer and more flexible as the bread re-establishes moisture back into it.

In the meantime,  Mix together two 8 oz packages of softened cream cheese, 1/2 cup sucanat or organic powdered sugar if you prefer a lighter cream cheese and 1 teaspoon vanilla.  Stir or mix vigorously until cheese is well mixed, creamy and spreadable.

 Spread cream cheese mixture over the cooled fruit leather.

Roll up your peach leather.

Take your roll and place it on a cutting board.

Using a serrated edged knife, cut into spirals.

They are wonderful; so creamy and soft.  You can refrigerate the roll for an hour or so before you cut it, and will have a tidier, firmer spiral once you cut.... if your kiddos let you wait that long.

Peaches and Cream Roll ups

For Fruit Leather:

Approximately 6 medium to large, ripe, halved and pitted peaches; skins on.

3 Tablespoons Honey
1 teaspoon Vanilla

For Filling:

2  8oz packages of Cream Cheese

1/2 Cup Sucanat (evaporated cane juice)
 or organic powdered sugar for a whiter cream cheese

1 teaspoon  Vanilla

Instructions:

Preheat oven to 225 degresss.  In Blender, puree peaches, honey and vanilla.  Pour into a 13X18 cookie/baking sheet that is covered with parchment paper and sprayed with a non-stick spray.

Place in oven and dry for approximately 5 hours. Check and turn pan around in 2/12 hours to ensure an equal distribution of heat and drying.  Check again after  4 hours, because each oven and region will have a different drying time and may vary. 

Remove from heat and cool.  

While that is cooling, cream together cream cheese, sucanat and remaining vanilla.  Spread evenly onto fruit leather.   Roll fruit leather into a long tube.  Slice with a serrated edge knife and serve.

Enjoy