Sweet Maultaschen

Ingredients for 4 servings:

• 600 g jacket potatoes, cold
• 200 g flour, possibly whole grain
• 1 pinch of salt
• e.g. sugar or spices
• Flour for the work surface
• Fat for the mold
• 3 large apples or other fruit of your choice
• 100 g margarine, possibly salted, melted
• 40 g syrup or sugar, about
• Cinnamon
• possibly vanilla
• possibly rum
• possibly raisins

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

vegan, delicious potato – leftovers

Mash the cold, peeled potatoes or mash them in a blender. Add a pinch of salt and sugar and/or spices to taste. Gradually knead in the flour. Shape into a ball and set aside. For the filling, thoroughly wash and core the apples. Chop them into small pieces and mix with the syrup and the remaining filling ingredients (except the margarine). While the filling is setting, grease a baking dish well. Divide the potato dough into 4 equal portions and roll out into a rectangle on a well-floured surface. Generously brush with melted margarine. Preheat the oven to 170°C. Divide the apple mixture into 4 portions and place one in each center of the dough sheet, folding the sheet in from the longer side. Press the edges together firmly. Place the Maultaschen in the baking dish, brush with the remaining margarine, and sprinkle some syrup (or sugar) on top. Bake on the middle rack for about 45 minutes. They go well with vanilla sauce, ice cream, and fresh fruit. In summer, I especially like to eat Maultaschen cold, with a strawberry-rhubarb filling and yogurt sauce.