Four spice powder: mix equal amounts of nutmeg,
cinnamon, coriander and clove in the coffee grinder or blender.
Filling: mix the syrup with the milk and then with the finely
ground bread crumbs. Add a level tablespoon of four-spice
powder. Fold the flour through until the whole is a
homogeneous mass.
pies from the city of Lier
shortcrust pastry
300 g of candy syrup
30 cl milk
150 g of breadcrumbs
75 g of flour
butter
The Lierse vlaaike is perhaps more than 300 years old.
The original pastry had a bottom with dough of flour and
water. This dough was pushed into wooden molds and
allowed to dry for a few days. The demoulded hard dough
tray was then filled and baked in the oven. The result was
a tasty pastry, but hard as concrete.
Butter cupcakes in and pollinate with flour. Put circles out of
the crumble dough and cover the molds with it. Puncture the
soil. Put the filling in a piping bag and fill the molds to the
edge.
Bake the vlaaikes (pies) in an oven preheated to 185°C for 20
minutes. Remove and allow to evaporate.
Four spice powder: mix equal amounts of
nutmeg, cinnamon, coriander and clove in the
coffee grinder or blender.
Filling: mix the syrup with the milk and then
with the finely ground bread crumbs. Add a level
tablespoon of four-spice powder. Fold the flour
through until the whole is a homogeneous
mass.
shortcrust pastry
300 g of candy syrup
30 cl milk
150 g of
breadcrumbs
75 g of flour
butter
pies from
the city of Lier
The Lierse vlaaike is perhaps more than 300
years old. The original pastry had a bottom
with dough of flour and water. This dough
was pushed into wooden molds and allowed
to dry for a few days. The demoulded hard
dough tray was then filled and baked in the
oven. The result was a tasty pastry, but hard
as concrete.
Butter cupcakes in and pollinate with flour. Put
circles out of the crumble dough and cover the
molds with it. Puncture the soil. Put the filling in
a piping bag and fill the molds to the edge.
Bake the vlaaikes (pies) in an oven preheated
to 185°C for 20 minutes. Remove and allow to
evaporate.
taste and tradition
