Lower Bavarian Maultaschen

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Salt, sugar, butter and apples can be used as you like and as you like!
Boil the potatoes, mash them and let them cool down. Work the potato mixture with flour, eggs and a little salt into a firm dough. Shape this into a roll, cut off slices and roll out thinly. Brush each piece of dough with melted butter, cover with sliced apples, sprinkle with sugar and roll up. Put the Maultaschen in a saucepan with melted butter, brush the top with butter and bake in the oven at 175-180 ° C for about 45 minutes until golden brown.
A beautiful golden-yellow crust should form on the top and bottom of the Maultaschen. Leftover Maultaschen can be warmed up well.
While Lower Bavarian Maultaschen are made from potato dough, the Upper Palatinate Maultaschen, which are also filled with apples, are made from pasta dough. In Swabian Maultaschen, a meat and spinach green stuffing is coated in pasta dough.

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.