Dutch sweets continue to impress us. Good and delicious.

Recipe for Vlaai with strawberries

I would wait to make this recipe from around February. The stalls of full-flavored strawberries quelled our curiosity about this fruit tart, but increased my regret for my talent in decorating pastries. We are not at all proud of the appearance of my braid and I suspect that I will not try any Linzer Torta any time soon, but it was okay as a practice. Not to mention the corrugated knife that I forgot that I bought for good money and that now lies in the drawer waiting for the next cake. However, and despite the appearance, the tart was beastly! It's worth a try! It doesn't really require that much skill, just patience to place the strips on top. The rest is aromatic, with a simple and wonderful fruit top, I have no words! You can replace the strawberries with peaches or apricots, but now, at the beginning of summer, I went with the original recipe.

Ingredients

• 250 g flour
• 90 g butter
• ½ tablespoon dry yeast (that's ½ sachet)
• 2 ½ spoons of sugar
• 1 vanilla sugar
• a pinch of salt
• 100 ml warm milk
• 400 g of strawberries
• 80 g of sugar
• 2 spoons of maize flour
• powdered sugar for decoration

Method of preparation

1. We start with the dough: we mix the flour with the dry yeast and let it activate for about 15 minutes. Then add sugar, salt powder, vanilla, butter and warm milk and start kneading. When we have obtained a soft and light dough, dust it with a little flour, cover the bowl and let it rest for around 1 hour in a warm place without drafts.
2. After an hour, place the dough on a work surface, knead it a little more, then roll it out about ½ cm thick.
3. Grease a round cake form with a little oil and place the sheet of dough in it. We keep a good handful of dough to form the grid on top. We also cover ½ of the walls of the bowl with dough, because it's just tart! Meanwhile, heat the oven to 190 degrees Celsius.
4. We prepare the filling: wash, clean the tails and cut the strawberry slices. Add the sugar mixed with the spoons of malai flour and put the composition thus obtained in the pan with the dough.
5. We stretch out strips of dough and try to arrange them as nicely as we can (I clearly still need training) forming a grid above the cake. Then put it in the oven for 35-maximum 40 minutes.
6. When the tart has cooled, dust it with powdered sugar and that's it! A tasty, cheerful and colorful dessert on our plate!

Recipe for Oliebollen

Ingredients

• 500 g flour
• 1 teaspoon grated salt
• 1 tablespoon grated sugar
• grated peel from 1 lemon
• 25 g of butter
• 300 ml of milk
• 1/2 teaspoon cinnamon
• 60 ml mineral water
• 1 packet of dry yeast
• 2 small eggs or 1 large egg
• 100 g raisins
• 1 large sweet apple
• 2 tablespoons of lemon juice
• 750 ml of oil
• powdered sugar for wallpapering

Method of preparation

1. We put the raisins in a bowl, cover them with hot water and let them hydrate until we prepare the dough. Mix the flour with salt, sugar and grated lemon peel. Melt the butter, add the milk and leave on a low heat until the milk heats up, taking care that it does not become hot. Put the yeast and cinnamon in the warm milk and mix.
2. Pour the milk with yeast over the flour, mix well, then add the mineral water and finally the beaten eggs. Add the drained and dried raisins and mix.
3. We peel the apple, cut it into small pieces (sprinkle them with lemon juice so as not to oxidize) and add them to the dough, mixing until homogeneous. We cover the dough and let it rise in a warm place until it doubles in volume. Take the dough with a spoon and put it in hot oil.
4. They are perfect if we eat them fresh, but they can be served even the next day, being able to heat them in the microwave if we like them hot.