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 - Lierse vlaaikes

shortcrust pastry 300 g of candy syrup 30 cl milk 150 g of breadcrumbs 75 g of flour butter
For four spice powder: nutmeg powder cinnamon powder coriander grains clove
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.
Belgian Cuisine

taste and tradition

Creative Cooking the fiery passion
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
For four spice powder: nutmeg powder cinnamon powder coriander grains clove
Belgian Cuisine Creative Cooking the fiery passion menu privacy policy

pies from

the city of Lier

- Lierse vlaaikes -

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
Ingredients Directions