Cream Cheese Mault Pockets in Brown Butter with Wine Foam

Mix well flour, egg, oil, water, pinch of salt, nutmeg, grind into a ball and cover with plastic wrap. Rest in the refrigerator for three hours or possibly one night.

Remove the skin from the pumpkin, dice and blanch 1/3 of it briefly. Remove the core from the apple, cut in half, dice. Halve pear, cut out core, blanch both briefly.

Grate lemon peel, mix one egg yolk with a little milk (ice cream spread), coarsely chop pistachios. Mix cream cheese with honey, apple, lemon peel, pear, vanilla sugar, pumpkin well.

Roll out dough on floured board, cut out round circles with a glass, brush edge with ice cream spread, mound cheese mixture on top, overlap and press edge firmly with floured fork.

Gently roll in bubbling water until they float on top, remove, dry well on paper towels. Brown on both sides in heated buttered skillet.

Sauté two thirds of pumpkin cubes in hot clarified butter, caramelize a little sugar. Beat egg yolks, sugar and white wine over water bath until well creamy.

Serve:

Arrange pumpkin cubes on plates, place Maultaschen on top, form wine foam over, sprinkle with pistachios and garnish with lemon balm.

523 Kcal – 22 g fat – 21 g egg white – 55 g carbohydrates – 4, 5 Be (bread units)

Tip: Instead of clarified butter, you can also use butter in most cases.

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