vlaaien

Vlaaien, or vlaai (singular vlaai), are traditional pies from the Limburg region of the Netherlands and the neighboring Belgian Limburg. They are made with a sweet, enriched yeast dough that is rolled out and pressed into a round, shallow baking tin. The crust is typically thicker and heftier than ordinary pastries, forming a sturdy base for a generous filling.

Fillings vary widely. The most common are fruit fillings such as cherry (kersenvlaai) or apricot (aprikenvlaai), but prune (pruimenvlaai) and raisin fillings are also traditional. Some vlaai use custard, almond paste, or a combination of fruit and custard. The top of the pie may be left plain, latticed, or dotted with dough pieces, and sometimes finished with sugar or streusel.

Originating in Limburg, vlaai has long been a regional specialty and a fixture in local bakeries. It is commonly served as a dessert or coffee accompaniment and is a common feature at celebrations and Sunday gatherings. A related variant, Bossche Vlaai, is associated with Den Bosch in North Brabant and is widely known in the Netherlands.

Terminology-wise, vlaai refers to the pie in Limburg, while the broader Dutch term vlaai can describe similar pies outside the region. The dessert remains a distinctive symbol of Limburg’s culinary tradition and regional identity.