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. 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.

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 Liers 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.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pies from the city

of Lier - Lierse

vlaaikes  

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. 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.
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 Liers 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.
a recipe guide for the amateur chef Belgian Cuisine