Dutch linzenvlaai

Name: Dutch linzenvlaai
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Cuisine: dutch
Ingredients: 500 gram self-rising flour or use 500 gram all-purpose flour + 1 sachet of baking powder (15 gram); 250 gram sugar; 250 gram dairy butter; 2 eggs; 2 sachets of vanilla sugar; about 500 gram apricot jam

A Dutch linzenvlaai is a classic pie from the South of the Netherlands. Filled with jam and ready in less than an hour.

55 minutes

12 persons

Pie and cake

Recipe dutch linzenvlaai

Made by Véronique

Published at 2020-07-08, this recipe is for 12 persons and takes 55 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-01-20

Let's get started

Preparation time

10 minutes

Time cooking

45 minutes

Total time

55 minutes

Use a jam that's not too sweet. You can also use other flavours, but apricot is the classic filling for a linzenvlaai.

Preparation – 10 minutes + waiting time

Combine self-raising flour with sugar and vanilla sugar. You can knead the dough by hand or use a standmixer. Then add the eggs and cut the butter into cubes. Gradually add the cubes of butter while mixing.

Knead into a smooth dough and then wrap it with cling film. Let the dough rest in the fridge for about an hour, this will help you roll out the dough.

Meanwhile, grease the pie dish with a layer of butter and a thin layer of flour.

Finishing the Dutch linzenvlaai – 45 minutes

Preheat the oven to 160 degrees celsius or 320 degrees fahrenheit. Knead the dough again and dust the counter and rolling pin with flour. Roll out 2/3rd of the dough until it fits in the pie dish, the bottom can be quite thick for this type of pie.

Remove any excess dough that falls over the edges. Divide the apricot jam over the bottom and roll out the excess dough again. Make strips of the dough, do not make the strips too thick or too thin.

Place the strips in a pattern on the apricot jam and press the edges well. Sprinkle a layer of (coarse) sugar on top for decoration. Bake the pie until done and golden brown in about half an hour.

The exact baking time depends on the oven and the thickness of the dough. Then let the linzenvlaai cool and enjoy!