Swabian Apple Maultaschen | Golden Brown & Cinnamon Sweet

Place the wheat flour type 405 into a mixing bowl. Make a well in the center, add 2 of the eggs, a pinch of fine table salt, and about 2–3 tbsp of lukewarm water. Knead everything thoroughly into a smooth, firm pasta dough (knead for at least 5 minutes). Shape the dough into a ball, wrap in cling film, and let rest at room temperature for about 30 minutes.

Peel, quarter, and core the apples, then cut the flesh into very fine dice. Squeeze the lemon and drizzle the diced apples directly with 1–2 tsp of lemon juice. Melt 20 g of the unsalted butter in a pan. Briefly toast the breadcrumbs in it until fragrant, then remove from the heat. Mix the toasted breadcrumbs together with the refined sugar, ground cinnamon, and raisins into the diced apples.

Roll out the rested dough thinly on a lightly floured work surface using a rolling pin (about 2 mm thick) or roll into long sheets of dough using a pasta machine. Separate or briefly whisk the remaining egg. Brush the edges of the dough sheet lightly with the whisked egg.