Moul-Dushen mit Apfel (Maultaschen)
I am the caboose of a caboose, so I have no first hand-knowledge of my great-grandparent's heritage. But in the 60's when my mother would ask my father what he wanted for dinner, he'd tease and say Moul-Dushen or Flecklay -- I only recently discovered that both were "real" dishes. My oldest cousin shared her grandmother's recipe:
Moul-Dushen serves many
Preheat oven to 350°; grease a 13x9" pan.
6 cups boiled, riced & salted potatoes
3½ cups flour
2 eggs sliced apples
1 qt. milk, heated sugar and cinnamon to taste
Mix potatoes, flour and eggs. Roll dough out on a floured board. Melt butter (or lard) and spread on top. Slice enough apples to cover.
Sprinkle with sugar and cinnamon. Roll it up and cut into squares. Put into pan with a large spoonful of melted lard and pour hot milk over
pan. Bake in oven preheated to 350ºF for 1 hour.
Note: Grandma's recipes always called for a "hot oven" because she used a woodstove. When I asked her for the temperature, she said to insert your elbow into the oven to determine if hot enough.
I believe the correct German spelling is "Maultaschen", which is a German ravioli, sometimes meat-filled or sometimes a meatless filling, depending on the religious holiday.
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