|Place of origin||Netherlands|
|Region or state||Limburg|
|Main ingredients||Yeast dough, fruits, berries|
|Cookbook: Vlaai Media: Vlaai|
Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 27—30 centimeters in diameter. It is a typical product from the region of Limburg, consisting of the provinces of Limburg in Belgium and the Netherlands, as well as the parts of Germany just across the border. Variations, however are available throughout the Netherlands and in parts of Belgium and Germany near to the border of the Netherlands.
The historical roots of Vlaai lies in nearby Germany. The current standard Dutch vlaai was created in Weert, Netherlands and is therefore also known as Weertervlaai. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge ("rijstevlaai").
Vlaais are often eaten on life events, such as birthdays and funerals.
- Koene, A. Food Shopper's Guide to Holland: A Comprehensive Review of the Finest Local and International Food Products in the Dutch Marketplace (2006). Eburon Uitgeverij B.V. p. 138. ISBN 90-5972-092-X. Google Books. Retrieved on April 18, 2011.
- "De lekkerste Vlaaien uit Limburg" --Weekend Knack magazine, 02 september 2011
- Hoogendoorn, H. and B. Kristel. Dutch (2004). trans. by S. Brouwer. Boeken & Gidsen. p. 88. ISBN 90-18-01786-8. Google Books. Retrieved on April 18, 2011.
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