Kase Maultaschen (Cheese-filled Pockets) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
2 c. flour
2 eggs, slightly beaten
½ tsp. salt
4 T. milk
Filling:
12 oz. dry curd cottage cheese
½ c. granulated sugar
1 egg, beaten
Schmelz:
¼ c. butter
½ c. cream
½ c. butter toasted bread crumbs
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Directions: |
Directions:1. Mix together ingredients for the dough.
2. Knead to make smooth dough, moist but not sticky.
3. Turn out on a floured board and roll 1/8 inch thick.
4. Cut the dough into 4 inch squares.
5. Place a heaping tablespoon of the filling in the center of each square.
6. Bring the corners of each square together to a point and pinch the edges together.
7. Drop pockets into a large kettle of boiling water.
8. Boil until the pockets rise to the top, then cook 2 more minutes.
9. Remove the cooked pockets with a slotted spoon and place in a dish to keep warm in the oven while preparing the rest of the pockets and the Schmelz.
10. For the Schmelz, melt butter in a heavy skillet .
11. Stir in the cream and heat until mixture bubbles all over the pockets.
12. Pour the Schmelz over the pockets.
13. Garnish with buttered toasted bread crumbs. |
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Personal
Notes: |
Personal
Notes: Grandma Rohleder added onion and lots of pepper to hers. Our family liked this recipe better.
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