|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 provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands.
The historical roots of Vlaai lies in Germany then subsequently expanding to the tri-nation area. The current standard Dutch vlaai was created in the town Weert, 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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