Ingredients:

2 lbs (1000 g) floury Potato, like a Russet
1 Cup or (125 g) AP flour
1 pinch of salt
Some flour for rolling
1/ 2 cup or 100 g butter
5 medium apples (750 g) apples, sliced or diced
2 Tablespoons sugar ( optional to mix with apples)
2 teaspoons cinnamon
1 heaping cup (200 g) sour cream
1 /2 cup (⅛ liter) of milk, hot

Topping
1 tablespoon sugar
1 tablespoon vanilla sugar

printer friendly

Peel the potatoes and press through the potato ricer. Cool slightly, and place in a bowl.

Sprinkle salt and flour and mix till crumbly.

Knead briefly and form into a roll about 8 inches in diameter

Cut into1 and 1 /2 inch to 2 inch thick slices.

Roll out each slice about 1 / 4 inch thick.

Cut the apples into quarters, peel and remove seeds, then slice or
chop and mix with cinnamon

Spread the dough with butter and some of the sour cream

Add the Apples

Roll up

Bake in a preheated oven at 400 degrees F, (200 degrees C), about 10 minutes till they brown a bit.

Once they brown, pour the hot milk over the Maultaschen and sprinkle with sugar and vanilla sugar.

Turn the oven down to 350 degrees F ( 175 degrees C)

Bake another 30 minutes or until they absorb the milk.

You can gently go into an opening and test an apple for doneness. The apples in the center will take longer of course to cook than one near the surface.

Serve with powdered sugar and whipped cream.