The classic fruit vlaai as it sits in the display at every Limburg baker: sweet-and-sour apricots under a lattice of yeast dough, finished after baking with a glossy apricot jam glaze.
Appelekouwevlaoj mèt latsjes (Limburg apricot vlaai with lattice)
Region: Limburg
Appelekouwevlaoj mèt latsjes (Limburg apricot vlaai with lattice)
Region: Limburg
Method
01
Prepare the fruit
Drain the apricots very well in a colander (moisture is the enemy of a crisp base). If using fresh fruit: halve, stone and mix with the sugar.
02
Protect the base
Sprinkle the dough base with the breadcrumbs or custard powder; this absorbs the fruit juice.
03
Arrange
Lay the apricot halves rounded side up, overlapping like roof tiles and close together on the base.
04
Make the lattice
Roll out the remaining dough and cut thin strips from it. Lay them over the vlaai in a diamond pattern, press the ends onto the edge and brush the strips with beaten egg.
05
Bake
Bake in a preheated oven at 180 °C for 30–35 minutes until golden brown.
06
Glaze
Warm the apricot jam with a teaspoon of water, pass it through a sieve if you like, and brush it over the still-warm vlaai for the characteristic gloss. Leave to cool before slicing.
Tips & notes
This recipe works in exactly the same way with stoned sour cherries (cherry vlaai) or plums; the foundation of every Limburg fruit vlaai is the same: thin yeast dough, well-drained fruit, lattice, glaze. Best on the day itself or the day after; keep the vlaai covered in a cool place for a maximum of 3 days. Also freezes well.
Variations
- Replace the apricots with peaches for a summery variant.
- Make a solid top layer instead of a lattice for a 'closed' vlaai.
Contains:
Gluten
Eggs
Milk
Serve with
- Basic Limburg vlaai dough
- Cherry vlaai
- Plum vlaai
| Calories | 428 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 80 g |
| Fat | 7 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
