Sour Limburg cherries (krieken), thickened into a thick, glossy filling on a thin yeast dough base. Alongside apricot, one of the best-loved fruit vlaai of South Limburg, found on every bakery menu in cherry season.
Keerszvlaoj (Limburg cherry vlaai)
Region: Limburg
Keerszvlaoj (Limburg cherry vlaai)
Region: Limburg
Method
01
Prepare the cherries
If you are using fresh cherries: stone them and mix with the sugar, leave for 15 minutes so they release some moisture. If you are using cherries from a jar or tin: drain very well and reserve the juice.
02
Thicken
Bring the reserved cherry juice (or 150 ml of water for fresh cherries) to the boil with the sugar. Mix the cornflour with the water to a slurry, stir it in and, stirring, thicken to a glossy, thick mass. Fold in the cherries and leave to cool.
03
Protect the base
Sprinkle the dough base with the breadcrumbs or custard powder; this absorbs excess cherry juice and keeps the base crisp.
04
Fill
Spoon the cooled cherry filling onto the base and spread evenly.
05
Bake
Bake in a preheated oven at 180 °C for 30–35 minutes until the base is golden brown.
06
Cool and serve
Leave to cool completely before slicing; cut while warm, the filling runs out.
Tips & notes
Sour cherries (krieken) give the authentic, slightly fresh flavour that belongs with this vlaai; sweet cherries quickly become sickly sweet in combination with the yeast dough. Too much moisture is the enemy of a crisp base, so drain cherries from a jar or tin really well. 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
- Add a pinch of cinnamon to the filling for a spicier touch.
- Finish with a thin lattice of dough as with the apricot vlaai for a decorative finish.
Contains:
Gluten
Eggs
Milk
Serve with
| Calories | 850 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 174 g |
| Fat | 10 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
