Apple Maultaschen

Ingredients for 4 servings:

• 1 kg potatoes
• 150 g flour
• 3 tbsp salt
• 2 eggs
• 80 g butter / clarified butter
• 5 apples
• some clarified butter
• Sugar
• 300 ml milk
• 150 g sugar

Instructions

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

and Bruckbrügel

Peel the potatoes and boil in salted water. While still hot, press them through a potato ricer or grate them. Let them cool, then knead them with the eggs, flour, and salt. If the dough is sticky, add a little more flour if necessary. Shape into a log about 5cm in diameter and cut off 5cm pieces (you will make about 6-7 pieces). Roll out each piece, brush with butter or clarified butter, and top with chopped apples (about three-quarters of an apple per piece of dough). Wrap them up and tuck in the ends. Grease a baking dish (Bavarian: Reindl) well with butter/clarified butter and place the Maultaschen on top. Bake at 200°C for about 40 minutes. Bring the milk and sugar (it’s quite sweet – if you don’t like it so sweet, use less sugar – taste!) to a boil and after about 10 minutes of baking, spread over the Maultaschen. Once the sugar has been absorbed, pour in the milk again. Sprinkle with vanilla sugar and serve. Brückbrügeln: Take a small amount of dough, shape it into rolls about 8 cm long and 1-2 cm thick, place it in a greased dish next to the Maultaschen, and before the Brückbrügeln brown, pour in the milk and continue simmering on the stovetop until the Maultaschen are done! Serve together.