Pfitzauf Swabian Popover Pastry

A traditional egg-based puff pastry made with milk, flour butter, salt and eggs. The dough is still very liquid when poured into the "Pfitzauf" forms (like muffin forms made traditionally glazed clay. In Swabian dialect, when the dough rises above the rim of the forms, it "pfitzt auf." Served as main dish with fruit compote, vanilla sauce or powdered sugar. This dish is related to Yorkshire Pudding or Popovers in the US.
Course Dessert
Cuisine Baden Wuerttemberg
Region Baden Württemberg


  • 1 cup flour
  • 2-1/8 cups milk
  • 4 eggs
  • 1/8 cup sugar
  • 1/3 melted butter
  • dash salt
  • 1 tsp cinnamon optional


  • Preheat oven to 300º F.
  • For the dough: mix the flour and milk together in a medium-sized bowl. In a small bowl, whisk together the eggs, sugar, salt, and cinnamon (if desired). Bit by bit add this mixture to the flour and milk mixture. Lastly mix in the melted butter.
  • Fill greased muffin pans with the dough. Initially bake for 25-30 minutes at 300ºF. Turn up the temperature to 350º and finish baking for another 15 minutes.
  • Serve with warm vanilla sauce and fruit compote.
Recipe adapted from Picture adapted from Rbb/Wikipedia