• 3 eggs
  • 120 milliliters (1/2 cup) milk
  • 60 grams (2.1 ounces) flour
  • 1 sachet (1 tablespoon) vanilla sugar
  • Pinch of salt
  • 30 grams (2.1 tablespoons) sugar
  • Lemon or orange zest, to taste
  • 4 tablespoons (57 grams) melted butter


  • 250 grams (8.8 ounces) ricotta
  • 40 grams (1/3 cup) powdered sugar
  • Fruits and berries, to taste
  • Additional powdered sugar, for sprinkling


  • Electric Mixer

    An electric mixer will ensure your ingredients are well-combined and smooth. If you don’t have one, a hand whisk and some elbow grease will do the trick.

  • Oven

    A reliable oven is key for this recipe. Preheat it to the correct temperature and avoid opening it while the pastry is baking to prevent it from deflating.

  • Oven Gloves

    Oven gloves are crucial for safely handling the hot pan. Don’t risk a burn - always use them when taking the pan in and out of the oven.

  • Frying Pan (20-24cm)

    A heavy, ovenproof frying pan helps in getting an even bake. Grease the pan well to prevent sticking.

  • Mixing Bowl

    A large mixing bowl will give you plenty of room to combine your ingredients without making a mess.

  • Spatula

    A good spatula will help you scrape down the sides of your bowl and get every bit of batter into the pan.


Step 1

1. Whip the eggs, milk, flour, vanilla sugar, salt, sugar, lemon or orange zest, and 2 tablespoons of melted butter until smooth. Allow the dough to rest for 20 minutes. TIP: Resting the dough helps to relax the gluten, making the pastry softer.

Step 2

2. Preheat your oven to 428°F (220°C). Place a 20-24 cm (8-9 inch) pan in the oven to warm up for 15 minutes. TIP: Preheating the pan helps create an even bake and a better rise.

Step 3

3. Carefully remove the hot pan from the oven using oven gloves. Grease all sides of the pan with the remaining melted butter. Pour the prepared dough into the mold and return it to the hot oven. TIP: Be sure to use oven gloves to avoid burns.

Step 4

4. Bake the pastry for 15 minutes without opening the oven. The pastry will rise and extend beyond the edges of the mold, and it may start browning at the edges. Optionally, you can lower the temperature to 356°F (180°C) after 10 minutes. TIP: Avoid opening the oven door to prevent the pastry from deflating.

Step 5

5. While the pastry is baking, whisk the ricotta and powdered sugar together until smooth. Transfer the mixture to a container, cover, and refrigerate until ready to serve.

Step 6

6. Just before serving, remove the pastry from the oven and grease the edges with a bit of butter. Fill the center with the ricotta mixture and fresh fruits and berries. Sprinkle with additional powdered sugar and enjoy! TIP: Serving immediately after filling ensures the pastry remains crispy on the outside and soft inside.


Picture this: a golden, fluffy pastry emerging from the oven, ready to be filled with creamy ricotta and topped with colorful, juicy berries. To serve, simply dollop a generous spoonful of sweet ricotta into the center, then pile on your favorite fruits—think strawberries, blueberries, or even a mix of tropical fruits. For a delightful twist, drizzle a bit of honey or maple syrup over the top, and dust with powdered sugar to give it that extra touch of elegance. Enjoy it with a hot cup of coffee or tea, or have it as a light dessert after dinner. Hosting a brunch? This pastry is a showstopper centerpiece. Plop it down at the table, and let everyone dive in. The combination of the warm pastry, cool ricotta, and fresh fruit is nothing short of magic. You could even set up a toppings bar with different fruits, nuts, and sauces to let everyone customize their own slice.


For a gluten-free version, simply replace the flour with a gluten-free flour blend. These blends are now widely available and work just as well in giving you that tender, fluffy texture. Making it vegan is a cinch too! Use a plant-based milk like almond or soy milk in place of regular milk, and substitute eggs with a flaxseed or chia seed mixture. For the ricotta filling, opt for a vegan ricotta made from nuts or tofu, and ensure your sweeteners are vegan-friendly. With these small tweaks, everyone can enjoy this delightful pastry.


  • Do I need to sift the flour?

    Sifting the flour can help remove lumps and aerate it, leading to a smoother batter, but it's not strictly necessary if you whisk well.

  • Can I use regular sugar instead of vanilla sugar?

    Yes, you can substitute an equal amount of regular sugar and add a splash of vanilla extract for flavor.

  • Why did my pastry deflate when I took it out of the oven?

    This pastry is meant to puff up dramatically in the oven and may deflate slightly upon cooling. Make sure not to open the oven during baking to maintain its puffiness.

  • Can I prepare the batter ahead of time?

    Yes, you can prepare the batter a few hours in advance and keep it in the refrigerator. Give it a good stir before pouring it into the pan.

  • How can I prevent the pastry from sticking to the pan?

    Ensure your pan is well-greased with melted butter covering all sides. You can also use parchment paper for extra assurance.

  • What other fillings can I use apart from ricotta?

    Mascarpone, Greek yogurt, or even a whipped cream cheese filling can be excellent alternatives to ricotta. Feel free to experiment with your favorite creamy fillings!

Nutrition facts

Dutch baby
Recipe Yield:4 servings
Calories:350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:22g
Saturated Fat:13g
Total Carbohydrate:22g
Total Sugars:15g