>how to make pull-apart savory

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how to make pull apart savoury

The pull apart salt is a kind of bread savory stuffed, typical of the English tradition. Literally means “removed”, and the singular name is given by the fact that this preparation is composed of pieces of dough is sliced and superimposed, which give it the classic appearance of the original and practical portion at the same time. If you have dinner guests, or intend to make a small party buffet, could be a’ cute idea to make. Let’s discover together, then, how to make pull-apart savory:

first we’ll get all the necessary ingredients, namely:

per l’ impasto


  • 100 g white flour 00
  • the

  • 100 g flour manitoba
  • the

  • 1/2 tablespoon yeast
  • the

  • 5 g sugar
  • the

  • (25 ml) extra-virgin olive oil
  • the

  • 130 ml lukewarm water
  • the

  • 1/2 teaspoon salt

for the filling

  • 1 beaten egg
  • the

  • 35 g smoked cheese, grated
  • the

  • 50 g cooked ham

After you have prepared all the necessary ingredients, let’s move on to preparation for practice. Sift the two flours in a containers with high sides and add the baking powder, then stir, and made a furrow in the centre in which join sugar and l’ oil. Begin to mix the ingredients together, pouring the l’water, lukewarm salt dissolved because it’ inside, a little at a time. Then, work l’dough onto a work surface dusted with flour, until the dough is elastic and compact. Put l’ dough in the bowl, cover with food film and let it rise in a warm place, for about 40 minutes, and anyway until the volume doubles. Pair l’ dough and with l’help of a rolling pin, roll out dough rectangular spennellerete with l’beaten egg. Then add the scamorza cheese grated and cooked ham. Cut the pastry horizontally and vertically, so as to obtain the various squares. Overlap the pieces and place each block into a greased bread tin, previously oiled. Then bake in the oven at 180°C for 20 minutes and serve.


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