Apple Mault Pockets

For the apple maultaschen, peel the potatoes and cook in sufficient salted water. Drain and pass through a fine sieve. Leave to cool. Sprinkle with flour and salt, add milk and knead until crumbly.

Then knead properly to a homogeneous dough and let rest briefly. Peel the apples, remove the core and cut into thin slices. Dust the work surface with a little flour and roll out the dough to a thickness of about 1 1/2 cm.

Cut out round shapes with serving rings. Cover each half of the slices with apple slices, top with a little sour cream and sprinkle with cinnamon-sugar mixture.

Then cover with another cut out disc of dough, then press the edges firmly with a fork. Bring salted water to a boil, add the Maultaschen and immediately reduce the temperature (the water should just simmer).

As soon as the Maultaschen float to the top, they are done. Remove and drain. Foam butter in a pan and toss the apple maultaschen briefly in it.

Arrange on dessert plates. Serve while still hot and garnish with roasted hazelnuts and whipped cream.

Preparation Tip:

If you like, you can also serve vanilla ice cream with the apple maultaschen. This complements each other quite wonderfully in terms of taste.

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