In Belgium, the art of Bladerdeeg (puff pastry) is taken as seriously as the art of chocolate. The secret to their “delectable” nature is the high butter content and the traditional “folding” technique that creates hundreds of paper-thin layers that shatter upon impact.
1. The Geraardsbergse Mattentaart
As the oldest protected pastry in Belgium, this is the ultimate puff pastry achievement.
- The Filling: A unique curd-cheese (mattenbrij) that is light, airy, and slightly tangy.
- The Crust: A rich, golden-brown puff pastry that is crispy on the outside and tender where it meets the filling.
- Why it’s delectable: It offers a perfect balance of savory-sweet curd and buttery pastry that hasn’t changed since the 1500s.
2. Belgian Frangipane Tart
While many countries have almond tarts, the Belgian Frangipane is a masterclass in puff pastry.
- The Construction: A flaky puff pastry base filled with a dense, moist almond cream.
- The Finish: It is traditionally topped with a thin layer of white apricot glaze and sometimes a signature strip of chocolate fondant.
- The Experience: The contrast between the crunchy edges of the pastry and the soft, marzipan-like interior makes it a bakery favorite.
3. Rijsttaartje (The Rice Tart)
While some versions use a shortcrust, the most premium Rijsttaartjes (especially in the Verviers region) use a delicate puff pastry shell.
- The Filling: A creamy, vanilla-infused rice pudding that is baked until a “skin” forms on top.
- The Secret: Many bakers add a touch of almond or cinnamon to the rice to elevate the flavor profile.
4. Belgische Appelflap (The Superior Apple Turnover)
This isn’t your average grocery store turnover. A true Belgian appelflap is a work of art.
- The Fruit: Large chunks of Jonagold or Boskoop apples, lightly caramelized with cinnamon and raisins.
- The Pastry: Extremely high-lift puff pastry that is heavily coated in coarse “pearl” sugar before baking, giving it a crystalline, crunchy exterior.
5. Vol-au-Vent (The Savory Queen)
Though often served as a main course, the Vol-au-vent shell (or Koninginnehapje) is the most famous use of puff pastry in Belgian cuisine.
- The Craft: A hollow tower of puff pastry that must be light enough to “fly in the wind” (hence the French name).
- The Filling: Usually a creamy chicken and mushroom fricassee with tiny veal meatballs.
6. Tompouce (The Belgian Napoleon)
The Belgian version of the Mille-feuille is celebrated for its structural integrity.
- The Layers: Three layers of razor-thin, caramelized puff pastry.
- The Cream: A very stiff, rich custard (crème pâtissière) that allows the pastry to be sliced without collapsing.
- The Topping: Often finished with a bright pink or white icing, though chocolate is a popular gourmet alternative.
Where to Find the Best
- Geraardsbergen: For the authentic, warm Mattentaart.
- Patisserie Wittamer (Brussels): For high-end, artistic puff pastry work.
- Local “Warme Bakkers”: Look for the sign “Warme Bakker” (Warm Baker), which guarantees that the pastries are baked on-site using fresh butter rather than frozen industrial dough.
