Maultaschen are loosely equivalent to ravioli in Germany, and can contain any number of fillings, sweet and savory. In Bavaria, it is common to have a sweet filling such as apple. There are also several ways of creating the dough. Some recipes call for a potato dough (which is the traditional way) or a typical flour dough.
This recipe is an adaptation of a Bavarian recipe I came across online which uses a potato dough. Enjoy!
Preparation Time: 1 hour 20 minutes.
- 2 pounds potatoes (slightly ‘stale’ works well)
- 150 grams flour (approximately 5 ounces)
- 1 teaspoon salt
- 2 eggs
- 3 tbs ghee (melted butter)
- 5 apples
- 10 ounces milk
- 150 grams sugar (approximately 5 ounces)
- Preheat oven to 400 degrees F, or 200 degrees C.
- Peel potatoes and boil in salted water until soft. While still hot, press the potatoes until pulverized. Let cool.
- Add eggs, flour, and salt. Blend together and knead well. If dough sticks, add more flour gradually until it no longer does.
- Shape into a roll about 2 inches thick. Cut the roll every 2 inches to create about 6 or 7 pieces.
- Knead each piece down to about 1/4 inch thickness to create the wraps. Spread butter on each dough wrap.
- Peel and slice apples thinly. You may chose to chop them instead to get a better fit. This is also fine.
- Fold each wrap in half over the apple. Gently press the edges together to get a good seal.
- Place the Maultaschen in a large baking dish and coat both sides with the melted butter. Bake for 40 minutes. (See next step for interim steps in baking process).
- In a small saucepan, place milk and sugar. While stirring constantly, allow to boil. Then bring mixture to simmer until sugar is completely dissolved.
- Add the thickened, blended milk mixture into the dish with the ravioli after about 10 minutes of baking time has elapsed.
- Serve with some vanilla sugar sprinkled (optional) on the Maultaschen.