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Cakes & Pies/ Dutch Recipes

Appelvlaai

Apple pie the Dutch way, or as we say in NL a ‘Vlaai’. In this case an ‘Appelvlaai‘. The dough is not a flaky pastry dough but a yeast dough that has to rise.

Ingredients

  • --Vlaai dough--
  • 300 gram all purpose flour
  • 150 ml milk, lukewarm
  • 1 egg yolk
  • 2 teaspoons dry active yeast
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • A pinch of salt
  • --Filling--
  • 3-4 big apples
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
  • --Decoration--
  • 1 tablespoon apricot jam
  • 1 tablespoon sugar

Instructions

1

Add yeast and 1 tablespoon sugar to the lukewarm milk. Set aside for 10 min.

2

Add salt, cinnamon and flour into bowl of stand mixer.

3

Add yeast mixture to the flour. Also add the oil, egg yolk and honey.

4

With the dough hook attached, knead the dough until it forms a smooth ball.

5

Cover with plastic wrap and let it rise for about an hour.

6

Peel and cut the apple in thin slices and add them to a bowl.

7

Drizzle the lemon juice over the apples and toss.

8

Combine sugar and cinnamon in a small bowl and add this to the apples. Toss and cover with plastic wrap. Set aside.

9

Butter the inside of a 26cm pie pan and preheat the oven to 200 degrees Celsius.

10

Divide the dough 5 equal pieces, combine 3 for the base and the other 2 for the top.

11

Roll out the dough for the base. Make sure it's big enough to come up the sides.

12

Transfer the dough to the pie pan and with a fork prick some holes

13

Add a thin layer of breadcrumbs on the base and place the slices of apple on top of that.

14

Roll out the dough for the top big enough to cover.

15

With the help of a 'vlaai raster' transfer the dough to the pie pan and place over the apples.

16

--If you don't have a 'vlaai raster', make a few long dough strips and place them over the apples--

17

Pinch the dough to the base dough with a little bit of water.

18

Wet/spray the dough with water and sprinkle some sugar over the top.

19

Bake the vlaai in the preheated oven for about 25 minutes.

20

Place a oven safe bowl in the oven with some water to prevent the crust from drying out

21

Cover the vlaai with some aluminum foil if the top browns too fast

22

The vlaai is done when it has a golden brown colour and the dough comes away from the pan.

23

Brush some apricot jam over the top to make it shiny.

24

Remove the vlaai from the pan and let cool on a wire rack.

Notes

The apple slices will still have a bite to them after baking the vlaai, if you want a softer filling, I suggest cooking the apples till soft before placing them in the pie pan. I will try this out next time I make this.

Ready to go into the oven!

Cakes & Pies

Dutch Apple Cake

A delicious sweet and dense, pound-like, cake with thin slices of apple. Yum!

Ingredients

  • 3 apples
  • 3 tablespoon and 1 cup white sugar (divided)
  • 1 teaspoon cinnamon
  • 150 gram butter
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 300 gram all purpose flour
  • Pinch of salt

Instructions

1

Cut apples in thin slices (apples in 4 pieces, each piece in half and each half in 3 slices is what I did)

2

Combine the apples with 3 tablespoons sugar and cinnamon in a bowl; cover and let stand for about an hour

3

Preheat oven to 150 degrees Celsius

4

In another bowl cream butter and sugar until light and fluffy

5

Add eggs, one at the time, beating well after each egg

6

Add the vanilla extract

7

Combine flour and salt

8

Gradually add to creamed mixture and beat until smooth

9

Transfer the batter into a greased loaf pan (12x22cm)

10

Push apple slices vertically into batter, placing them close together

11

Bake in the preheated oven for 90-105 minutes (mine was ready at 90 minutes)

12

Cool for 10 minutes before removing from pan to a wire rack

Notes

As you can see, I placed the apples horizontally instead of vertically. This did not effect the taste to the cake.

Pressing apples slices in the batter

Cakes & Pies/ Dutch Recipes

Limburgse Kruimelvlaai

This ‘Limburgse Kruimelvlaai’ is a typical Dutch pie from the south of the Netherlands (from the province Limburg). The dough is not a flaky pastry dough but a yeast dough that has to rise twice. The filling is a sweet delicious crème pâtissière (custard) and it is topped with a streusel.

Limburgse vlaai

Print Recipe

Ingredients

  • --Vlaai base--
  • 250 gram all purpose flour
  • 1 teaspoon dry active yeast
  • 75 gram butter
  • 100 ml warm milk
  • 1 tablespoon sugar
  • A pinch of salt
  • -- Custard--
  • 1 liter milk
  • 200 gram sugar
  • 85 gram custard powder
  • 2 egg yolks
  • --Crumble--
  • 75 gram cold butter
  • 100 gram flour
  • 75 gram sugar

Instructions

1

Combine milk, sugar and yeast. Set aside for about 10 minutes.

2

In a bowl of a stand mixer add the flour, salt, butter and yeast mixture

3

Mix on medium-low speed until the dough pulls away from the bowl and forms a smooth soft ball (about 10 minutes)

4

Transfer dough into a greased bowl and cover with plastic wrap. Place in a warm location until doubled in size, or about 1 hour.

5

Now to make the custard: Mix custard powder and sugar.

6

Add a little bit milk and the egg yolk. Mix together.

7

Bring the leftover milk to a boil in a pan

8

Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk.

9

Keep your eyes on the pan and keep stirring the mixture till it's boiling again.

10

Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit.

11

Then put it in a container and set it in the fridge to cool down completely.

12

You'll need about 320 gram of dough for 1 vlaai. Roll out dough slightly bigger than the pie pan (because dough comes up the sides)

13

Transfer it to the greased baking pan using the rolling pin and press the dough into the pie pan.

14

Cover it loosely and let the dough rise for another 30-45 min.

15

Beat the cold custard smooth and pour it in the vlaai base.

16

Preheat the oven to 215 degrees Celsius.

17

To make the crumble: Mix the flour and sugar in a bowl

18

Cut the cold butter into small pieces and add it to the flour.

19

Knead the butter with your fingers into the flour until you get crumbs. Big crumbs, small crumbs, whatever you want.

20

Add crumbs on top of the custard.

21

Bake the vlaai for about 20-25 minutes

22

Let cool slightly before taking it out of the pan

23

Transfer the vlaai to a wire rack to cool completely.