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Apfel Maultaschen



Apple filled dumpling type rolls that are browned and baked with sweetened milk.

Pictures courtesy of Easy and Delicious Recipes with Picture

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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

1 tablespoon sugar
1 tablespoon vanilla sugar

printer friendly



Rezept Bild - Strudelteig

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


Rezept Bild - Strudelteig geschnitten



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



Rezeptbild - Apfelmaultaschen Teig ausgerollt



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



Rezept Bild - Apfelmaultaschen mit Quark




Spread the dough with butter and some of the sour cream


Rezeptbild - Apfelmaultaschen mit Quark und Äpfeln



Add the Apples



Rezeptbild - Apfelmaultaschen rollen



Roll up


Rezeptbild - Apfel Maultaschen aus dem Ofen



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.


Rezept Bild - Apfel Maultaschen


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.



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Apfel Murbetieg

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Last updated April 10, 2013