For the record, two sources tell me that the official name for the fruit leather is 'pestil' or 'basteil' (spellings can vary greatly within Armenian circles!) - general meaning - 'fruit pulp'.
|Homemade Apricot Leather|
Approximate yield: 40 rolled pieces.
4. Line two rimmed baking pans with silicone baking mats or parchment paper. Spoon half of the apricot mixture onto each baking mat or parchment-lined pan. Thinly and evenly spread apricot mixture into a 12 x 8-in. rectangle; repeat with remaining fruit.
|Apricot mixture spread thinly and evenly on parchment paper.|
5. Bake 2 to 2-1/2 hours or until almost dry to the touch. Leaving the fruit leather on the mats or parchment paper, cool completely on a wire rack.
6. Carefully remove the leather from the silicone mat – or – cautiously tear away the parchment paper. Transfer each apricot leather rectangle to a cutting board, which has been lightly sprinkled with confectioner’s sugar. Lightly dust the top of the leather with confectioner’s sugar, too.
7. Cut into ½ x 8-in. strips using a pastry wheel, pizza wheel or knife. If the fruit leather sticks to the cutting tool, air dry for about 15 more minutes then slice and roll.