John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 250 g flour
- 2 eggs
- Salt
- Sugar
- butter
- Apples, peeled and cut into wedges
- Butter for spreading
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
the slightly different Maultaschen
Add salt, sugar, butter, and apples to your liking! Boil potatoes, mash, and let cool. Mix the potato mixture with flour, eggs, and a little salt to form a firm dough. Shape the dough into a log, cut into slices, and roll out thinly. Brush each piece of dough with melted butter, top with sliced apples, sprinkle with sugar, and roll up. Place the Maultaschen in a pan with melted butter, brush the tops with butter, and bake in the oven at 175-180°C for about 45 minutes until golden brown. A beautiful golden crust should form on both the top and bottom of the Maultaschen. Leftover Maultaschen reheat well. While Lower Bavarian Maultaschen are made from potato dough, Upper Palatinate Maultaschen, also filled with apples, are made from pasta dough. Swabian Maultaschen have a meat, spinach, and greens filling encased in pasta dough.
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