Sep 012016


Apple Turnovers or in German Apfelmaultaschen is an old German recipe. The specialty is rumored to have been invented by monks of the German monastery Maulbronn to conceal the fact that they were eating meat during lent. The monks hid the meat inside of the Maultaschen, believing that God couldn't see it that way. (This is reflected in the humorous alternative Swabian name Herrgottsbescheißerle (roughly: "little ones to cheat on the Lord").

apple turnovers
The fillings of Maultaschen are varying, you can add a meat filling or a sweet, fruity filling.
Maultaschen could also derive from the words "Maultatzen" or "Maultatschen" which is antiquated for a slap in the face. Thus the name could refer to the similarity between a swollen cheek and a Maultasche. A cook book from 1794 contains several recipes for Maultaschen, but these are recipes for sweet desserts. It takes some time to make this dish and you should have some baking experience. See the notes and Tips too. Happy Cooking!

Ingredients Apple Turnovers

6-7 medium size (1 kg) potatoes
6 tbsp flour flour
2 eggs
salt, sugar, butter as needed
3-5 apples (more sour in taste), peeled, and cut in small slices; if apples are sweet add 1 tbsp lemon juice

Cooking Instructions Apple Turnovers

- Boil potatoes, the day before or let them cool off for at least 4 hours (important!). If you make them the day before don't place potatoes in the fridge!
- Peel potatoes, and grate them, mash really fine.
- Add flour, eggs and some salt to the grated potatoes and knead until you get a dough. Potatoes contain different starch amounts, so you might need more flour because the dough should not be sticky at all.
- Form the dough into a roll (diameter 5cm) and cut in 1 inch thick slices (12-14 pieces).
- On a wooden board sprinkle flour, flatten each piece first with the hand, then roll each piece until you get a thin layer of dough (20cm diameter, so it needs to be pretty thin).
- Melt butter and spread butter over each dough piece.
- Peel apples and cut them into thin slices or roughly.
- Let them in the bowl for 5 minutes.
- If they are too wet drain them and keep the juice, we don't want too much apple juice.

- On each dough piece add some apples, sprinkle them with sugar.
- (option: make a cinnamon-sugar mix and sprinkle it on apples).
- By using a spatula lift each dough piece on one side so you can roll it.
- Melt butter in a fire-proof form, place rolls tightly to each other.
- Spread melted butter on top of the rolls.
- Pour drained apple juice along the form.
- Bake them for 45-60 min on 180 C or 350F until golden brown. If you touch the turnovers they should feel like a fresh German roll crust. But inside they should be soft.

Serve them with vanilla sauce, vanilla ice cream, or whipped cream.  - Go to RECIPE: How to make Vanilla Sauce -


You can re-heat them again, they still taste delicious.

Some add an egg to the potato dough, some say it is not needed.
You need a lot of lour in order to get the dough smooth and not sticky. It's almost like a strudel dough which needs to be thin too.
Cut the apples roughly.
Add a tbsp of sour cream on top of the apples and also a handful of sugar.
After 30 min take the form out of the oven and add 3 tbsp sour cream on top. This creates  a nice brown crust.

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