The vlaai pastry originated from the Limburg provinces of the Netherlands and Belgium. You can also find it in some parts of western Germany.
I found this sampler on sale (35% off) in the pastry case at the Albert Heijn grocery store, so I knew I had to give it a try.
As far I can tell, the main difference is vlaai has a yeast dough for the crust and is more bread-like in texture. As opposed to traditional pie that usually has shortcrust or a flaky pastry dough and has more butter (and surely more calories).
This sampler had berry, apple, and apricot, I think. On a 1 to 5 stroopwafel rating, I’d give it a three.
If vlaai is your jam (see what I did there), there’s a national chain called Multivlaai that has every possibility under the sun. The one that tempts me is the Bossche Bollen vlaai:
Thanks for sharing. Their pastries look interesting. I would go with the one with the chocolate though. What fun to try the local pastries and goodies.