Pull-Apart Pie with Jam

There's something uniquely comforting about freshly baked pull-apart bread. The joy of tearing off a soft, warm piece is a delightful experience, perfect for sharing with loved ones. This Pull-Apart Pie with Jam, a beloved pastry in many Eastern European homes, takes that joy to the next level. It consists of individual fluffy buns, each hiding a sweet surprise of thick fruit preserve inside. It’s more than just a dessert; it's a centerpiece for a cozy tea time, a special breakfast treat, or a sweet snack that brings everyone together.

Pull-Apart Pie with Jam

Cooking: 4 hours

Quantity: 10 Servings

Per serving

Calories: 263 kcal

Proteins: 6 g

Fats: 18 g

Carbohydrates: 32 g

Ingredients for Pull-Apart Pie with Jam

• 250 g all-purpose flour
• 1 chicken egg
• 40 g butter
• 115 g water
• 1 teaspoon active dry yeast
• 25 g sugar
• 3 g salt
• 150 g thick jam or fruit preserve
• vegetable oil

For the topping

• 1/2 egg
• 1 tablespoon butter
• 2 tablespoons flour
• 1 tablespoon sugar

How to Make a Pull-Apart Pie with Jam

Mix the flour with active dry yeast.

Melt the butter and let it cool.

Heat water to 30 degrees Celsius, add sugar and salt, and stir.

Melt the butter and let it cool.

Heat the water to 30°C (86°F), add the sugar and salt, and stir to dissolve. Separately, beat the chicken egg and mix it with the water.

Make a well in the flour and yeast mixture, then pour in the water with the egg and the melted, cooled butter.

Make a well in the flour and yeast mixture, then pour in the egg-water mixture and the melted, cooled butter. It’s important not to add hot ingredients to the yeast; they should be lukewarm or cool. With active dry yeast, you don’t necessarily need to warm the water, but a little warmth helps to kick-start the fermentation process.

Start mixing the dough in the bowl, then turn it out onto a floured surface and knead by hand for 10 minutes.

Divide the dough into 10 equal pieces.

Pinch the edges together and roll into a ball. You will need 15 g of jam per portion.

Divide the dough into 10 equal pieces.

Roll each piece into a small, 5-millimeter-thick disc. Place a spoonful of thick varenye (a traditional Eastern European whole-fruit preserve) in the center. Pinch the edges together to seal and roll it into a ball. You will need about 15 g of preserve for each bun.

Fill all the dough pieces this way. Shape them into round buns.

Fill all the dough pieces this way, shaping them into round buns.

Place a sheet of parchment paper on the bottom of the baking pan.

Place the pan in a bag and put it in a warm place for 50 minutes.

Once the pie has proofed, prepare the topping.

Place the pan inside a large plastic bag and leave it in a warm place for 50 minutes to proof. You can set it near a radiator, in a sunny spot, or in the bottom of a turned-off oven.

Once the pie has proofed, prepare the topping. First, beat an egg with a fork and brush it over the dough with a silicone brush. In a separate bowl, rub the butter with sugar and flour to create a crumble. Sprinkle the crumble over the pie.

Bake for 25-30 minutes until golden brown, cool in the pan for 5 minutes, then remove and place on a wire rack.

Preheat the oven to 200°C (400°F). Place the pie in the preheated oven. Bake for 25-30 minutes until golden brown. Let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. The exact baking time may vary slightly depending on your oven’s characteristics.