"Maultaschen" for glitter

[Inge 1505]

glitter asked for a cookie recipe called Maultaschen and I actually found one in a hundred year old German cookbook(Ehrhardt, Mathilde: Grosses Illustriertes Kochbuch;neue verbesserte Auflage; Berlin 1905). As with many old recipes no exact amounts are given and the descriptions are a little vague.
Her comes my not so good translation:

Recipe No.1882 Maultaschen
Cut not too small squares from thinnly rolled out puff pastry, put little heaps of boiled down fruit jam in the middle of the squares, brush dough with egg and fold the four corners over the jam. Brush the so formed Maultaschen with egg yolk on the upper side and bake in the oven until yellow. Afterwards sprinkle with fine sugar and glaze according to instructions.

Those instructions are:
Recipe No. 1805 Simple Sugar Glaze or Mirror Glaze
When pastry is almost done sprinkle with powdered sugar and let it melt and turn shiny on the pastry in the oven. Then take the pastry from the oven for a moment and at once in again to bake further.

Now this last instruction sounds really confusing to me! Out of the oven and in again at once?!

I suggest using frozen puff pastry sheets, jam of your choice and an oven at 430 F or 220 C. Cooking time: 10-20 minutes, just watch them

[Anke R]

I have never heard of sweet Maultaschen. Maybe the glaze is supposed to caramalize? it is strange though, unless you are supposed to put more glazing on.

[glitter]

Inge 1505 wrote:
glitter asked for a cookie recipe called Maultaschen and I actually found one in a hundred year old German cookbook(Ehrhardt, Mathilde: Grosses Illustriertes Kochbuch;neue verbesserte Auflage; Berlin 1905). As with many old recipes no exact amounts are given and the descriptions are a little vague.
Her comes my not so good translation:

Recipe No.1882 Maultaschen
Cut not too small squares from thinnly rolled out puff pastry, put little heaps of boiled down fruit jam in the middle of the squares, brush dough with egg and fold the four corners over the jam. Brush the so formed Maultaschen with egg yolk on the upper side and bake in the oven until yellow. Afterwards sprinkle with fine sugar and glaze according to instructions.

Those instructions are:
Recipe No. 1805 Simple Sugar Glaze or Mirror Glaze
When pastry is almost done sprinkle with powdered sugar and let it melt and turn shiny on the pastry in the oven. Then take the pastry from the oven for a moment and at once in again to bake further.

Now this last instruction sounds really confusing to me! Out of the oven and in again at once?!

I suggest using frozen puff pastry sheets, jam of your choice and an oven at 430 F or 220 C. Cooking time: 10-20 minutes, just watch them

Inge thank you so very much I have printed this out to add to my recipes...how easy this...those old recipes are the best. I remember my grandmother making the jam for these from our plum trees and cooking the jam in huge pots all day long until it was thick and then putting it into mason jars. But she always liked making these. There was just never a recipe to be found. She had many recipes in her head. And also everything was a handful of this to that. In no time they had latters of pastries done for an army. The kitchen always smelled so good. glitter

[Inge 1505]

glitter wrote:

Inge thank you so very much...

Nice, that I could help. Learned something new that way ,too. Hadn't had the old cookbook out for some time, am re-reading it and enjoying myself

[Chef #173456]

My grandmother was from Stuttgart and she made "Maultaschen" often. She made a special dough and the filling was never sweet,so far I can remember.
I will look in my German cookbooks tomorrow and post the recipe here,in case I find one.