As a family, we don't know the correct spelling of this apple pastry; our great-grandma never wrote it on paper, but this is how she pronounced it (it's possible it is a variation of maultachen). This version is my take on great-grandma Eslinger's apple dish; I've added some sugar, and a little more butter. Originally the apple-cream sauce is poured over the dish while it's still in the oven, but I found this to make the bottom crust a bit too gummy. If you'd like to try it, however, pour the sauce over the entire dish 2 minutes before taking it out of the oven, and then turn the oven off and let the dish rest for a few minutes in the warm heat. A glass pan works best here for a flakier bottom crust. Six pastries will fit snuggly in the pan, but if you want even a flakier/crisp bottom crust, you can bake the pastries in two pans, separated a bit.

Share: