Comments on: ‘Kersenvlaai’: A Very Cherry Pie with Bread Dough

By: Bart

Bart — Mon, 20 May 2019 17:49:42 +0000

In reply to Weekend Bakers. Normaal wel

By: Weekend Bakers

Weekend Bakers — Sun, 19 May 2019 18:32:02 +0000

Dankjewel 🙂
We zien dat het maiszetmeel is met toegevoegde aroma’s. Je zou dan ook als alternatief maiszetmeel kunnen gebruiken met eigen vanille aroma of extract.

By: bart clarysse

bart clarysse — Sat, 18 May 2019 13:55:51 +0000

In reply to Weekend Bakers. Ja,imperial vanille pudding powder.ik denk wel dat dit ook in Nederland te verkrijgen is

By: Weekend Bakers

Weekend Bakers — Sat, 18 May 2019 08:10:46 +0000

In reply to Bart. Heel leuk om deze tips te krijgen! Mogen we ook nog vragen welke poeder je dan gebruikt? Gewoon iets uit de supermarkt?

By: Bart

Bart — Wed, 15 May 2019 07:14:24 +0000

In reply to Weekend Bakers. was een tip van meester patissier roger van damme ,die gebruikte dat in rolbiscuit en soms in wafels en pannekoeken.heb ik ook al gebruikt in sandwiches en koekebrood,... geeft een speciale toets aan je deeg.

By: Weekend Bakers

Weekend Bakers — Tue, 14 May 2019 17:01:44 +0000

In reply to Bart.

Bedankt Bart,
Wat leuk je reactie op het recept te lezen en je suggestie voor het gebruik van vanillepuddingpoeder (is helemaal nieuw voor ons).

We wensen je nog vele succesvolle baksels waar je hopelijk met je moeder en familie van kunt genieten!

Ed & Marieke

By: Bart

Bart — Sat, 11 May 2019 14:28:14 +0000

Deze vlaai gemaakt voor moederdag omdat mijn moeder graag kersen lust en ze vond ze erg lekker.ik heb wel 30gr bloem (1/10) vervangen door vanillepuddingpoeder omdat ik vind dat dit een smueïge vanilletoets geeft aan het deeg .namens mezelf en mijn moeder erg bedankt voor het recept

By: Weekend Bakers

Weekend Bakers — Mon, 29 Aug 2016 19:03:42 +0000

In reply to Ineke.

Great to read it was a success Ineke! And a good suggestion too, to make some buns with leftover dough.

Happy vlaai baking and eating 🙂

Marieke

By: Ineke

Ineke — Tue, 23 Aug 2016 15:33:39 +0000

In reply to Weekend Bakers.

Hi Marieke,
My first ever vlaai looked beautiful and was delicious. My American book club friends loved it. I very much appreciate your helpful hints and precise instructions, including all measurements in grams, because this novice baker produced one awesome vlaai 🙂 With some leftover dough, I made a couple of buns. That’s a delicious bread dough. Thanks again,
Ineke

By: Weekend Bakers

Weekend Bakers — Mon, 22 Aug 2016 20:09:08 +0000

In reply to Ineke.

Hi Ineke,
Yes exactly before the ten minutes rest. Thank you for noticing, I already updated the recipe. And thank you for your kind words.

Happy vlaai baking! (love the gooseberries too but the window of opportunity to get them and make the vlaai is always very small)

Marieke

By: Ineke

Ineke — Mon, 22 Aug 2016 19:32:02 +0000

I am making vlaai for the first time! Cherry vlaai! On the pictures I see that you puncture the dough with a fork before putting the filling in. The recipe does not include that step. I assume that I need to puncture the dough in the pan before I give it a ten-minute rest. Would you please add that step to the recipe? Thank you. I love your site.

P.S. When I am in Limburg I eat gooseberry vlaai, my favorite, but I can’t get the gooseberries here.

By: Trudy

Trudy — Thu, 11 Jun 2015 01:50:53 +0000

Custard flour is the thicking agent I (and my mum) use. Cheers.

By: Nancy @ I Made This Dish

Nancy @ I Made This Dish — Wed, 20 May 2015 13:41:18 +0000

This is a lovely recipe that brings me back to my childhood. My was busy raising 3 of us, working full-time and backing every weekend. This would be the recipe the relies on. I can still smell the freshly baked pie coming from her kitchen. 🙂

By: Weekend Bakers

Weekend Bakers — Fri, 27 Jun 2014 19:27:00 +0000

In reply to Alisa Cohen. Hallo Alisa. Dat moet zeker wel kunnen, echter je moet nog wel op 1 of andere manier sap hebben om te binden. Hiervoor kun je ook een fles kersensap gebruiken, samen met de kersen en wat suiker eventjes koken en dan binden. Kwestie van uitproberen!

By: Alisa Cohen

Alisa Cohen — Sun, 22 Jun 2014 15:34:05 +0000

Hallo Marieke,

Kan ik ook verse kersen gebruiken, of is dat niet aan te raden?

Gr.

Alisa

By: Weekend Bakers

Weekend Bakers — Tue, 18 Mar 2014 10:39:37 +0000

In reply to Niki.

Thank you Niki for your feedback and for mentioning all these things. I checked and I can tell you that our jar of cherries has 350 g cherries and 350 g of juice (so half / half and the total is 700 g). If you enlarge the 4th picture in the gallery I think you can get a good idea of what the state of the filling should be as it goes into the pie dish. It does not run, to get it evenly distributed you need to spread it out. So if the ratio juice / cherries was different you could maybe adapt that next time and I am not sure about the different workings of the arrow root so it would be good to try the tapioca.
Thank you very much for trying the recipe and hope next time it will be perfect to both look at and to eat!

Happy baking!

Marieke

By: Niki

Niki — Tue, 18 Mar 2014 08:57:43 +0000

Having lived in the UK my whole life, I have never knowingly had a Vlaai before (even on trips to the Netherlands) but it looked and sounded so good that I just had to give it a go. Wow! So delicious! The dough was a dream with no shrinkage when rolling or cooking BUT I did encounter some problems with the cherries…
In the UK bottled and tinned cherries are available but you don’t have much choice. The cherries I used were sour cherries in syrup from Lidl which come in a 680g jar. I suspect that these may not have been as tightly packed as the cherries you were using as even 20g of arrowroot (my substitute for potato or tapioca starch as both of these are almost impossible to find although you can get the potato and tapioca flour for gluten free baking) I was not able to achieve a sufficient set to prevent the syrup from bubbling over the lattice and sides of the pan. When thickening the syrup, I couldn’t decide whether it looked “wobbly” or like “dragon mucus” lol. A photo of the consistency would probably have been helpful at this point! Either that or measurements of the syrup volume.
Otherwise, thanks for the recipe. It’s lovely and a dream to eat, if not to look at on this occasion. Will make again going for a thicker set on the syrup before filling the vlaai.

p.s. have just found out that although potato starch and flour are different, tapioca starch and flour are the same so I’ll use that next time.

By: Weekend Bakers

Weekend Bakers — Sun, 22 Dec 2013 19:31:43 +0000

We are very fortunate in usually getting positive feedback on our recipes. And if somebody likes enriched bread doughs and cherries…then what’s not to love about this particular recipe. But we have to allow for cultural differences and backgrounds. Till now everybody in Holland seems to love the ‘vlaai’ but we all grew up with it of course. Maybe this is a big hit in Holland but in some other countries an acquired taste.

By: richina

richina — Tue, 17 Dec 2013 09:49:17 +0000

Wauw! Een echte verjaardagstaart. Een kleine tip: een bakblik eronder voor de vulling die er mogelijk overheen zou kunnen borrelen. Marieke, je bent geweldig!

By: Weekend Bakers

Weekend Bakers — Fri, 13 Sep 2013 16:41:16 +0000

In reply to Anke van Muiswinkel.

Fantastisch Anke!
Dank je voor de feedback en het delen van het resultaat via ‘yourloaves’. Het blijft fijn te horen dat onze recepten ook goed voor andere bakkers werken 🙂

Happy Baking!

Marieke