packet dried apricot paste sheets

ProduceYear-round; dried apricot paste sheets are shelf-stable and commercially available throughout the year, though the apricots used in their production are typically harvested in late summer (July–September) in major producing regions.

Rich in dietary fiber, potassium, and polyphenol antioxidants; excellent source of iron and vitamin A from concentrated dried apricots. Contains natural sugars and provides sustained energy with minimal added ingredients.

About

Dried apricot paste sheets are a concentrated fruit product made from pureed dried apricots, formed and dried into thin, pliable sheets or rolls. These sheets are produced primarily in the Middle East and Mediterranean regions, particularly in Turkey, where they are known as "apricot leather" or "apricot fruit roll." The apricots are harvested, dried, then rehydrated and pulped to create a homogeneous paste that is spread thinly on drying surfaces and dehydrated again until it achieves a leather-like consistency. The result is a naturally sweet, chewy product with concentrated apricot flavor and a deep amber to reddish-brown color, containing the fiber and nutrients of multiple apricots in condensed form.

Culinary Uses

Dried apricot paste sheets are consumed as standalone snacks or incorporated into both sweet and savory dishes across Middle Eastern, North African, and Mediterranean cuisines. They are commonly rolled or folded as a confection, filled with nuts or cream cheese, shredded into couscous and grain pilafs, or used to sweeten and texture beverages and smoothies. In traditional Persian and Turkish cooking, torn pieces are added to tagines, stews, and rice dishes to provide natural sweetness and chewy texture. These sheets can also be reconstituted with water to create apricot puree for sauces, or melted into glazes for meats and vegetables.

Forms & Preparations

  • Flat sheets — Thin, pliable dried sheets that can be torn, rolled, or folded; the standard form as packaged.
  • Rolls or cylinders — Tightly wound sheets, sometimes filled with nuts; sliced into portions for snacking or desserts.
  • Shredded or torn pieces — Cut or ripped by hand into small fragments for addition to grain dishes, pilafs, and stews.
  • Reconstituted puree — Sheets softened with warm water and blended into a smooth paste for sauces, glazes, and beverages.
  • Melted or softened — Gently heated in a pan with minimal liquid to create a spreadable consistency for pastries or as a glaze base.