Another "vlaai" and since I promised you'll find the recipe below:
Regular: (Rich:)
250 gr pastry flour (250 gr pastry flour)
1 ½ ts yeast (1 1/2 ts yeast)
30 gr margarine (75 gr butter)
30 gr sugar (30 gr muscovado sugar)
½ egg (1 egg)
75 ml milk (50 ml milk)
pinch of salt (pinch of salt)
Combine and knead till a soft and supple doughball, cover and let rise for approx.
1 hr. or until almost doubled in bulk. (slow riser due to amount of butter, will not exactly double). Pat down and form a tight ball, roll into a circle, slightly larger than the scale of your pie plate.
If you like, you could crimp or flute the edges, excess dough can be rolled off with your dough roller. Cover with plastic and let rise for another hour.
In the meantime you can make your choice of filling. This time I made an apple-custard filling, for my birthday I made the traditional rice-pudding filling, equally tasty! Use your imagination: think cherries, apple crumble, peach-blueberries, plums…or top the filling of your choice with crumbled meringue and whipped cream!
Rice-pudding*:
100 gr dessert rice or round grain
1 liter milk
100 gr sugar
10 gr flour
2 eggs (separated)
1 egg
20 gr sugar
In a medium heavy bottomed saucepan, combine milk and rice and bring to a boil over high heat. Reduce to low and add sugar, simmer until rice is very tender, stirring frequently . (approx. 15-25 minutes depending on rice). In a separate bowl stir a couple of spoonfuls of the mixture with the flour, pour into the saucepan stir briskly, let cook to thicken. Let this mixture cool down to lukewarm. At this point you could stir in ½ ts vanilla extract. Whisk the egg yolks foamy and add to the mixture. Beat egg whites till stiff peaks form, with a metal spoon carefully fold the egg whites in.
Prick the dough with a fork and pour the mixture in, spread evenly. Beat the last egg with the sugar till almost white and foamy, pour evenly over rice-mixture.
Bake immediately on 175C for approx. 25 minutes (convection oven) till golden brown on top. For a “Christoffel vlaai” you can top the vlaai with whipped cream and chocolate flakes.
The apple-custard filling is as easy as it sounds: the pie dough is filled with custard and topped with thin slices of apple. Sprinkle with cinnamon-sugar mixture and bake for 20 minutes on 175C (convection oven).
*Note: Despite the “pudding” in the name the rice pudding you are looking for here is a creamy soft textured kind, almost like thick custard. In the Netherlands we can buy a “dessert” type of rice which is round-grained and parboiled. Please follow the directions of the recipe you are familiar with and aim for a custard like consistency.
Regular: (Rich:)
250 gr pastry flour (250 gr pastry flour)
1 ½ ts yeast (1 1/2 ts yeast)
30 gr margarine (75 gr butter)
30 gr sugar (30 gr muscovado sugar)
½ egg (1 egg)
75 ml milk (50 ml milk)
pinch of salt (pinch of salt)
Combine and knead till a soft and supple doughball, cover and let rise for approx.
1 hr. or until almost doubled in bulk. (slow riser due to amount of butter, will not exactly double). Pat down and form a tight ball, roll into a circle, slightly larger than the scale of your pie plate.If you like, you could crimp or flute the edges, excess dough can be rolled off with your dough roller. Cover with plastic and let rise for another hour.
In the meantime you can make your choice of filling. This time I made an apple-custard filling, for my birthday I made the traditional rice-pudding filling, equally tasty! Use your imagination: think cherries, apple crumble, peach-blueberries, plums…or top the filling of your choice with crumbled meringue and whipped cream!Rice-pudding*:
100 gr dessert rice or round grain
1 liter milk
100 gr sugar
10 gr flour
2 eggs (separated)
1 egg
20 gr sugar
In a medium heavy bottomed saucepan, combine milk and rice and bring to a boil over high heat. Reduce to low and add sugar, simmer until rice is very tender, stirring frequently . (approx. 15-25 minutes depending on rice). In a separate bowl stir a couple of spoonfuls of the mixture with the flour, pour into the saucepan stir briskly, let cook to thicken. Let this mixture cool down to lukewarm. At this point you could stir in ½ ts vanilla extract. Whisk the egg yolks foamy and add to the mixture. Beat egg whites till stiff peaks form, with a metal spoon carefully fold the egg whites in.
Prick the dough with a fork and pour the mixture in, spread evenly. Beat the last egg with the sugar till almost white and foamy, pour evenly over rice-mixture.Bake immediately on 175C for approx. 25 minutes (convection oven) till golden brown on top. For a “Christoffel vlaai” you can top the vlaai with whipped cream and chocolate flakes.
The apple-custard filling is as easy as it sounds: the pie dough is filled with custard and topped with thin slices of apple. Sprinkle with cinnamon-sugar mixture and bake for 20 minutes on 175C (convection oven).*Note: Despite the “pudding” in the name the rice pudding you are looking for here is a creamy soft textured kind, almost like thick custard. In the Netherlands we can buy a “dessert” type of rice which is round-grained and parboiled. Please follow the directions of the recipe you are familiar with and aim for a custard like consistency.
Ooh, now that looks like a worthy vlaai - a hundred times nicer looking than vlaai from the Hema. I will use your recipe next time I have to make something for school.
ReplyDeleteI love the idea of a rice pudding pie. I will have to think about what sort of round grain rice I can find here. Or, perhaps I should try some Carolina Gold (a recently revived heirloom variety, I think I may still have some in the freezer..it made a great rice pudding.)
ReplyDeleteThanks for posting the recipe.
haha, I completely agree with Ash =)
ReplyDeletethe crust looks delicious buttery and I love the cinnamon topping