Dutch Food Delights: Vlaai

This piece of vlaai has whipped cream and a banana filling meaning it isn’t a traditional Limburgse vlaai. But it is still tasty.

What:

Vlaai is a pie made up of a flat dough bottom with raised edges and filled with fruit, rice and/or cream.
 

Why:

Vlaai is said to have originated in the Germanic kitchens, where a bread good called “Vladel” was made. These flat breads, baked on hot stones and topped with honey or fruit, were well-known amongst the Germanic tribes. German monks in the Middle Ages, also baked similar cakes to give out at Easter.

But how did the vlaai arrive in the Netherlands? Thanks to a lady known as Maria Hubertina Hendrix. In the early 20th century, Maria began selling “Weerter Vlaaitjes”to travellers at the train station in Weert, Limburg. As they travelled, the travellers took the vlaai to other parts of the country.
 

Where:

Despite its Germanic roots, vlaai is associated with a southern region of the Netherlands – Limburg. Vlaai itself can be found in supermarkets, bakeries and specialist vlaai shops.
 

When:

Vlaai used to be known as a special, luxury bread baked only for important occasions. Luckily, you don’t have to wait until Easter, a birthday or even a wedding to enjoy a slice, because vlaai is available year round.
 

Varieties:

A traditional Limburgse vlaai is one that is completely baked – cherry and “kruimel” are popular. The modern varieties, however, vary significantly. You’ll find everything from brownie vlaai to tiramisu vlaai.
 

How Much [Should I Eat]:

With so many different flavours of vlaai available, it is almost certain that you will be able to find a slice that tantalises your taste buds. In general, vlaai is not overly sweet (although some of the more modern flavours can be a little sweeter) so this is a perfect dessert for even the non-sweet toothed among us.
 

Pas Op! (Watch Out!):

I can’t think of a single warning that you need when it comes to vlaai. So just go ahead and grab a slice!