As a family, we don't know the correct spelling of this dish because Grandma never wrote it on paper. Muldoshin is how it is pronounced phonetically.
It is an egg pastry that is filled with apple slices and honey, rolled up (similar to a wrap), lined up side-by-side in a cake pan that is greased with butter, then baked. After baking, the oven is turned off, but the pastries remain in the oven and are covered with a mixture of milk, butter and apple juice or cider, to rest and stay warm.
Muldoshin's delicious, unique flavor reminds us of our German mother and grandmother, plus warm holiday memories.
3 cups flour
1 teaspoon salt
1 stick butter, softened
Large bowl of apples, peeled, sliced, sprinkled with lemon juice
1/2 cup apple cider or juice
1/2 cup whole milk
2 tablespoons butter
In a large bowl, use pastry blender and mix butter and flour to form pea-sized pieces, then add 1/4 to1/2 cup warm water, mixing to make a soft dough (it will be a little sticky at this point). Place on a floured countertop and make the dough into a loaf shape. Cut into pieces, about 1-inch thick and 3 inches round. Roll out each piece to a thin rectangular shape. Stir the apple mixture and lay some in the middle of the dough, spreading out to about 2 inches from the ends. Fold over each end to the inside and pinch the ends shut and lay in a row in a 9 x13 inch buttered pan.
Bake 350 degrees about 45 minutes until golden brown. Slide oven shelf out a bit, and pour the melted mixture of apple juice or cider, milk and butter over all. Bake about 2 minutes more, turn off the oven and let the pans rest. (Should make 2 pans of muldoshin).