Cookie Butter-Stuffed Fruit Leather

To a saucepan, add fruit purée and bring to a gentle simmer. In a small bowl, combine sugar and pectin and then whisk into fruit purée. Bring to a boil, whisking until sugar dissolves and the mixture thickens. Add citric acid and boil 30 seconds. Transfer to a shallow container and press plastic wrap to the surface. Chill until cool to the touch. On a silicone mat or an acetate sheet that fits a dehydrator tray, spread the mixture into a thin layer. The layer should be thick enough to be just opaque but not fully transparent. Dehydrate at 150°F for 12 hours. Be careful not to over dry the sheets, or they’ll lose their malleability. The leather should be completely flexible with a slight tackiness. Cut Fruit Leather into 2-inch squares. Roll squares into tubes, pressing the edges together to seal. Then press and seal one of the ends, so you have a single, open-ended pouch. Stand these up against the edge of a sheet pan to prevent the top opening from closing.

In a hot oven, flash cookies. Transfer hot cookies directly to a Vitamix blender and blend to a fine crumb. It should look like a thick paste. Blend in coconut oil. Mixture should be liquified. Transfer mixture to a shallow pan and cool until the consistency is just pipe-able. Quickly transfer to a piping bag for immediate use. If not using immediately, store in an airtight container at room temperature. You may need to warm it up slightly to get it back to desired consistency.

Fill each Fruit Leather pouch about two-thirds full with soft Cookie Butter. Pinch the top edge to seal the pouch. For a clean and neat presentation, you can trim each flange with a pair of scissors (pinking shears would also be cool!). Sift fruit powder over both sides of the pouches. Place in shallow airtight container layered with lightly greased parchment. These pouches can be kept at room temperature for 3 days.