Dutch Kersenvlaai Vulling (cherry pie filling) in 10 minutes: plenty of juicy cherries, a glossy finish, and a fresh touch of lemon. This version is thickened with potato starch for a clear, shiny sauce. Fold in the cherries at the end and you’re ready. Budget-friendly and versatile—perfect for a traditional Dutch vlaai or as a generous topping for MonChou cheesecake. The best part: it’s quicker and easier than you might think.
In a Glance
- ⏲️ Prep: 5 minutes
- 🍳 Cook: 5 minutes
- 🥄 Calories per batch: about 535 kCal (approximate)
- 🥘 Key ingredients: cherries in syrup, sugar, lemon juice, potato starch, kirsch (optional)
- 👩🏻🍳 Taste & texture: full cherry pieces, bright-sweet flavor, glossy finish, soft bite
- 📋 Why you’ll love it: ready in 10 minutes, packed with fruit, budget-friendly, ideal for vlaai and MonChou
- ⭐ Difficulty: easy — short cook time and gentle stirring
Dutch Cherry Tart Filling With Kirsch
This filling is my go-to when I want something that looks and tastes special without much effort. Store-bought fillings often rely heavily on gel and contain few cherries; making your own lets you control sweetness, shine, and texture. Make it slightly thicker for a vlaai so slices hold, or a bit looser for topping a cheesecake.
The cherry flavor stays fresh rather than heavy; a splash of lemon brightens it and a little kirsch adds a familiar bakery aroma. Use it for a Sunday tart, as a quick cheesecake topping, or spoon it over ice cream and pancakes. One basic method, many delicious uses.
Thickness guide (per ¾ cup / 180 ml syrup)
- MonChou / cheesecake topping: 2 teaspoons (8–10 g) potato starch — spoonable and glossy.
- Vlaai (slice-neat): 1 tablespoon (12–14 g) — holds a clean cut.
- Dessert / compote: 1½ teaspoons (6–7 g) — lightly thickened.
Rule of thumb: start on the low side. If it’s too thin, add ½–1 teaspoon extra slurry and simmer 30 seconds.
What You’ll Need
Exact quantities are in the recipe card below.
- Cherries in syrup (jar): reliable and economical; you’ll use the cherries and reserved syrup. Substitutes: frozen or fresh (see notes).
- Sugar: to balance acidity — taste the syrup first and adjust.
- Lemon juice: brightens the flavor and preserves color.
- Potato starch: gives a clear, glossy finish (preferred over cornstarch).
- Kirsch (optional): adds a classic cherry aroma.
- Salt: enhances the cherry flavor.
Which Cherries to Use (3 Options)
- Jar (my pick): consistent, quick, and affordable.
- Frozen: Thaw in a sieve over a bowl and use the juices. If you’re short on liquid, add water or cherry juice to reach ¾ cup (180 ml).
- Fresh (summer): Pit the cherries, toss with sugar for 15 minutes to draw out juice, then top up with cherry juice or water to reach the needed amount.
How to Prepare
Full steps are in the recipe card below. Summary:
- Step 1: Drain the cherries and reserve the syrup. Gently bring the reserved syrup with sugar, salt, and lemon juice to a boil.
- Step 2: Mix potato starch with cold syrup or water to a smooth slurry. Pour into the boiling syrup, stir, and cook briefly until glossy and thickened.
- Step 3: Fold in the cherries gently and simmer for another minute.
- Step 4: Stir in kirsch if using, then cool completely before using in a baked vlaai shell, on MonChou, or over cheesecake.
Top Tips
- Shine & body: under-thicken slightly—the filling firms as it cools.
- No lumps: the slurry must be cold and the base must be boiling when you add it.
- Keep cherries whole: fold them in gently; avoid whisking to prevent breaking the fruit.
Tasty with
- On MonChou cheesecake as a glossy, fruit-forward topping.
- In an open vlaai shell finished with toasted sliced almonds.
- Served warm over vanilla ice cream with crisp cookies on the side.
If you make this recipe, tag #byandreajanssen on Instagram—I enjoy seeing your photos and often share favorites. If you liked the recipe, please leave a rating on the recipe card; it helps other home cooks and the author.
Need more inspiration?
- Find video recipes on the author’s YouTube channel.
- Save recipes to your collections so you can find them again later.
📖 Recipe
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Recipe Help
Use cooking mode to keep the screen on and follow the step-by-step view for easy preparation. Servings can be adjusted in the recipe card.
Step-by-Step Directions
Ingredients
- 25 oz cherries in syrup, from the jar, drained, syrup reserved (about 4½ cups cherries)
- ⅔ cup cherry syrup, from the jar
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons potato starch
- 2 tablespoons cherry syrup, for the slurry
- 1 pound cherries, from the jar
- 1 tablespoon Kirsch, optional
All amounts are available in Metric and US Customary units in the recipe card.
Instructions
- Drain the cherries and reserve the syrup.
- Add ⅔ cup reserved syrup, sugar, salt, and lemon juice to a saucepan and bring gently to a boil.
- In a cup, mix the potato starch with cold syrup or water to form a smooth slurry. Whisk the slurry into the boiling syrup and simmer 1–2 minutes until glossy and thick.
- Fold in the cherries gently and simmer for another minute, then remove from heat.
- Stir in kirsch if using. Cool completely before spreading into a baked pie shell (vlaai), on MonChou, or over cheesecake.
Notes
1. Thickness per ¾ cup (180 ml) syrup: MonChou 2 tsp potato starch | Vlaai 1 tbsp | Dessert 1½ tsp.
2. Troubleshooting:
- Too thin: add ½–1 teaspoon extra slurry and simmer 30 seconds.
- Too thick: stir in 1–2 tablespoons hot syrup or water off the heat.
- Cherries breaking: thicken the syrup first, then fold in the fruit.
- Flavor flat: add a pinch of salt, a touch more lemon, or a little kirsch (added off the heat).
3. Cornstarch vs potato starch: Cornstarch works, but potato starch yields a clearer, glossier sauce.
4. Storage:
- Refrigerator: covered for 3–4 days.
- Freezer: up to 2 months. Thaw in the fridge and warm briefly until it becomes smooth again; the starch resets when reheated.
Nutrition
Carbohydrates: 146 g
Protein: 6 g
Fat: 1 g
Sugar: 122 g
Tried this recipe?
Let us know how it was!
3 x Dutch
- 10 Delicious Recipes with Cheese
- Homemade Dutch Hopjesvla – Creamy Coffee Custard
- Raclette recipe schnitzel with pesto and brie