A cake recipe for all foodies:
Make a smooth dough with flour, eggs and egg yolks, a little salt and oil and let it rest for about an hour in a cool place.
Mix well all the ingredients for the filling, season and refrigerate briefly.
Mix the egg to coat. Roll out the pasta dough one millimeter thin, divide it into two on the spot sheets, brush both with egg, on one sheet of dough every four centimeters put a tsp of farce form. Cover with the second pastry sheet and cut the whole with a cake wheel into rectangles, or rhombuses, pressing well smooth all around.
Make the Maultaschen in light salted water for two to three minutes and quench briefly. Season the blanched pumpkin cubes with salt and freshly ground pepper and keep them ready.
Add butter to a hot frying pan and fry the finished Maultaschen in it until they start to color slightly. Arrange the Maultaschen on warm plates, add the pumpkin cubes and sprinkle with parsley.
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