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
- 1 kg potato (s)
- 250 g flour
- 2 egg (s)
- salt
- sugar
- butter
- Apples, peeled and cut into wedges
- Butter for brushing
Print Recipe
Pin Recipe 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.
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