Blueberry Maultaschen

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

On a pastry board, combine 250 g flour, 1/8 liter milk, and 1 teaspoon salt. Knead for about 5-10 minutes until you have a smooth strudel dough.
Divide the dough into roughly 2 portions. Roll each portion out thin to the size of a cake plate. Brush with sour cream. Combine 300 g blueberries with 2 tablespoons sugar (or more to taste) and spread over the sour cream. Roll up or fold the dough to enclose the filling.
In a roasting pan, combine 100 g butter, 1 beaten egg, and 1 cup milk. Heat over medium-high heat for 3-5 minutes until warm. Carefully place the Maultaschen in the pan, spacing them so they're not touching.
Bake in a preheated oven at 180 °C (350 °F) for 30 minutes.
Flip the Maultaschen over. Sprinkle with additional sugar. Let cool for about 5 minutes, then separate them from each other.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.