I don’t like dried fruit. I don’t even really like most all store bought fruit leathers. But lavashak? Addicted is the only way to describe the way I feel about this Persian version of fruit leather. It’s the inherent tart and sour qualities that I love so much – not too sweet, super fragrant and deliciously chewy. I was first introduced to lavashak by my friend’s mother, who makes sheets of it with fruit from her orchard, summer after summer. The traditional method is to pick lots of fresh stone fruit, like plums, pluots, sour cherries, apricots or peaches, cook them down into a thick sauce, spread them over ceramic plates and allow them to dry naturally in the sun over a period of days. It’s a great way to preserve summer’s best fruit. And kids love it too!


Stone fruit will really give you that wonderful tart quality that I personally like. But you can use just about any fruit here. I intentionally omit sugar – as long as you’re using ripe fruit, it doesn’t need it! Sour cherries, plums and pluots will make for tart and tangy lavashak. Peaches, nectarines and apricots will obviously be sweeter. For this recipe, I’m using two varieties of pluots: Flavor Kings and Dapple Jacks.


Wash the fruit before tossing into a large pot. You can put them in whole or cut them in half, seeds and all. Add just a quarter cup of water to prevent the fruit from burning to the bottom of the pot.


Let the fruit cook over medium-low heat with the lid on and stir occasionally. Turn the heat off when the fruit has broken down completely and has thickened.


Allow to cool before fishing out any seeds. Pour the fruit mixture into a food processor or blender and blend until smooth. Pour a good amount over a baking sheet lined with a silicone liner or parchment paper. Spread until it is evenly spread over the sheet at approximately 1/2″ thick.


Bake at 170 degrees for 5-6 hours or until the lavashak isn’t tacky to the touch. Remove from the oven and allow to cool. Slowly peel away from the liner or parchment paper. Cut into strips with a knife or pizza cutter.


Place a strip of parchment paper on top and roll!


Store in an airtight container or bag.




(images by HonestlyYUM) 



  • 5 lbs of stone fruit
  • 1/2 cup of water


  • Preheat oven to 170 degrees.
  • Wash fruit and cut in halves.
  • Place fruit into a large pot and cook over medium-low heat until fruit has completely broken down. Stir occasionally.
  • Allow to cool before blending in a food processor or blender.
  • Pour fruit mixture over a parchment or silicone lined baking sheet and spread until 1/2″ thick.
  • Bake for 5-6 hours or until the fruit is not tacky to the touch.
  • Carefully peel away from liner and cut into 2″ strips.
  • Roll each strip with parchment paper and tie with twine to close.
  • Store in an airtight container and enjoy!