kersenvlaai

Kersenvlaai, sometimes written as kersen vlaai, is a traditional Limburg pastry—a round vlaai or pie from the Limburg region of the Netherlands and neighboring Belgium. Vlaai refers to a family of pastries with a yeasted crust and a fruit filling, and kersenvlaai is among the best known varieties. It is closely tied to Limburg bakeries and markets and is commonly enjoyed as a dessert or coffee pastry.

The crust is an enriched yeast dough made with flour, milk or butter, eggs, sugar, and a little salt. It is pressed into a shallow, fluted tin and allowed to rise before baking. The filling consists mainly of cherries—typically sour or dark cherries—mixed with sugar and a thickening agent such as starch or flour. Some recipes place almond paste (spijs) at the bottom or inside the crust, although many versions use only the cherry filling.

Baking yields a round pie with a golden crust and a richly colored cherry center. Variations may include a lattice or crumb topping, depending on the bakery. Kersenvlaai is usually served at room temperature and may be accompanied by whipped cream.

Cultural note: As a staple of Limburg’s culinary heritage, kersenvlaai is widely sold in bakeries across the region and is a common feature at fairs and family gatherings. It is one of the fruit-based vlaai that illustrate Limburg’s pastry traditions.