Apple Mault Pockets From Potato Dough with Boskop Apple Slices

The trick with these Maultaschen is that they are not as fatty as our traditional Greiml Maultaschen. The Greiml are the grams that are produced during the production of lard.

Apple maultaschen with potato dough, this is a simple matter. It is important to make the potatoes the day before, peel them and grate them through the potato grate. If you have a press, squeeze them through there. The following day they are nicely cooled, the dough is thoroughly kneaded with flour, eggs, a pinch of salt.

Sweet apples need a tablespoon of juice of a lemon to it. Make the potatoes, remove the peel, press hot through the sieve, cool.

Sprinkle flour and salt, stir in eggs and quickly knead into a smooth dough. Depending on the consistency of the potatoes, add more flour as needed. Roll into a roll the thickness of a child’s arm, cut slices about five centimeters thick into small pieces.

Roll out very narrow, plate-sized patches, evenly distribute apple slices on top. Roll up the Maultaschen and place them in a well greased dish with clarified butter or in a gratin dish. Bake at 180 °C for about one hour. Always brush with a little bit of clarified butter, then they become nice and crispy brown. If you don’t like them so dark, you can cover them with aluminum foil at the end.

These Maultaschen really need neither cinnamon nor sugar. They taste so simply incredibly delicious.

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