Name: Mini Raspberry Nutella Heart Pies Recipe
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups sifted all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 large egg, lightly beaten; 1/2 teaspoon white vinegar; 1/4 cup ice cold water; 3/4 cup cold unsalted butter, cut into pieces (12 tablespoons); 2 ½ cups frozen raspberries; ½ cup sugar; ½ cup Nutella; 1 egg (for egg wash); Coarse sugar for sprinkling

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Oh, you’re going to fall in love with this Mini Raspberry Nutella Heart Pies Recipe! These little gems are perfect when you want a bite-sized treat that’s equal parts sweet, tart, and rich. The combination of raspberry and Nutella creates such a lovely balance—fruity and chocolatey—a classic duo that never disappoints. I made these recently for a family get-together, and I swear, they disappeared in minutes. There’s just something magical about their flaky crust and gooey filling that makes them impossible to resist.

This recipe works wonderfully for Valentine’s Day, birthday parties, or just an afternoon pick-me-up with coffee or tea. I love how portable these mini pies are, so you can take them on picnics or pack them in lunchboxes for a special surprise. Plus, making heart-shaped pies feels so charming and festive—whether you’re baking with kids or treating yourself after a long day, these little delights are absolutely worth the effort.

Ingredients You’ll Need

Each ingredient in this Mini Raspberry Nutella Heart Pies Recipe plays a key role in achieving that perfect flaky texture and delightful filling. Choose ingredients fresh and quality, especially when it comes to the raspberries and butter, as they directly impact the flavors and the pie’s texture.

All-purpose flour: Sifted for a lighter dough, giving your pie crust a tender bite.
Sugar: Just a touch to balance flavors and add subtle sweetness to the crust and filling.
Salt: A small amount enhances all the other flavors perfectly.
Egg: Provides structure to the dough and helps with that gorgeous golden crust.
White vinegar: Secret weapon for tender pastry—it keeps the crust flaky and soft.
Ice cold water: Keeps the butter from melting too soon, ensuring that flaky texture.
Cold unsalted butter: This is the heart of any good pie crust—cold and cubed for flakiness.
Frozen raspberries: Using frozen works well here since you cook them into a luscious filling.
Nutella: The star chocolate-hazelnut spread; be generous for rich, creamy goodness inside your pies.

Variations

I love making this Mini Raspberry Nutella Heart Pies Recipe my own with just a few tweaks depending on the occasion or ingredients on hand. Feel free to mix and match fillings or adjust sweetness levels to suit your taste buds.

Use fresh raspberries instead of frozen: I tried fresh ones last summer and the taste was even brighter, but you’ll want to cook them down to avoid excess moisture.
Swap Nutella for almond butter or peanut butter: For a different nutty twist—I’ve done this when Nutella was out and it still turned out surprisingly tasty.
Make vegan versions: Use a plant-based butter substitute and replace the egg wash with almond milk or aquafaba.
Add spices to your filling: A pinch of cinnamon or cardamom can add warmth and complexity to the raspberry mixture.

How to Make Mini Raspberry Nutella Heart Pies Recipe

Step 1: Prepare Your Flaky Pie Dough

Start by adding the sifted flour, sugar, and salt to your food processor and pulse just to combine. Then, whisk together the egg, white vinegar, and ice cold water in a small bowl—this little combo helps tenderize the dough. Add your cold butter pieces to the flour mix in the processor and pulse until the texture looks like small coarse crumbs. Slowly pour the egg-water mix over the flour mixture and pulse just until the dough comes together. This step is really crucial—not overmixing will keep your dough flaky and not tough.

Step 2: Chill the Dough

Remove the dough from the processor and shape it into a ball with your hands. Wrap it tightly in plastic wrap and pop it into the fridge for 30 minutes. This resting time firms the dough, making it easier to roll out and cut into those cute heart shapes without sticking or tearing.

Step 3: Cook Your Raspberry Filling

While the dough chills, pour the frozen raspberries and sugar into a saucepan over medium-low heat. Stir occasionally and watch the berries soften and break down into a thick, syrupy sauce—this usually takes about 10 minutes. Let it cool to room temperature before using—warm filling can make your dough soggy, and nobody wants that.

Step 4: Roll, Cut, and Fill Your Pies

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out your chilled dough to about 1/4 inch thickness—you want them thin but sturdy enough to hold the filling. Use a 2-inch heart-shaped cookie cutter to cut out an even number of hearts.

Lay half of the hearts on your baking sheet, then spoon a teaspoon of Nutella and a teaspoon of the raspberry filling right in the center of each. Dip your finger in water and lightly moisten the edge of these hearts—the water acts like glue, so the top heart seals well. Place a second heart on top and press the edges together firmly with a fork to crimp and seal completely. Keep going until all your pies are filled and sealed—this is such a fun part, almost like making little love notes.

Step 5: Add the Finishing Touches and Bake

Whisk an egg with a bit of water for your egg wash and brush it gently over the tops of all the pies—this helps them bake up shiny and golden. Sprinkle some coarse sugar on top for a little sparkle and crunch. Use a paring knife to carefully cut a small ‘X’ in the center of each pie to let steam escape while baking.

Bake for 20-25 minutes or until the pies are golden brown. Once baked, let them cool slightly—this is when the filling starts to set a bit, making them easier to pick up and enjoy without too much mess.

How to Serve Mini Raspberry Nutella Heart Pies Recipe

A top-down view of six white bowls and an egg arranged on a white marbled surface. At the center left, there is a large white bowl filled with a white powder, likely flour, forming a small mound. To its top right, a medium white bowl contains many small pale yellow cubes, stacked loosely. Above the flour bowl, two small white bowls sit side by side; one holds a clear liquid, and the other is filled with white granulated sugar. Below the flour, a small white bowl is full of bright red raspberries, looking fresh and plump. To the right of the raspberries, another small white bowl holds a smooth, shiny, dark brown chocolate spread with gentle swirls. Between the butter cubes and the chocolate bowl, a single brown egg stands upright on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and gorgeous—just a light dusting of powdered sugar on top once they’ve cooled adds a pretty touch and a hint of sweetness. Sometimes I add a tiny fresh raspberry or a small mint leaf to each pie for visual interest, especially when serving at a gathering. They look adorable and really elevate the experience.

Side Dishes

Serving these mini pies with a scoop of vanilla ice cream is pure bliss—the cold cream and warm filling create the perfect contrast. A dollop of whipped cream or a drizzle of chocolate sauce also pairs beautifully if you want to go over the top. I sometimes serve them alongside a cup of freshly brewed coffee or herbal tea for a cozy afternoon treat.

Creative Ways to Present

For special occasions like Valentine’s Day, I’ve arranged these mini pies on a tiered cake stand surrounded by edible flowers—guests are always wowed. You can also present them in cute little parchment paper cups or wrap each in cellophane tied with a ribbon, making perfect party favors or gifts.

Make Ahead and Storage

Storing Leftovers

I store any leftover Mini Raspberry Nutella Heart Pies in an airtight container at room temperature for up to 2 days. If it’s warm where you live, the fridge is better to prevent the Nutella filling from getting too melty. Just bring them back to room temp before enjoying for best texture and flavor.

Freezing

One of my favorite tricks is to freeze these pies right after assembling but before baking. I lay them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. When I want a quick treat, I bake them straight from frozen, just adding a few extra minutes to baking time. It’s life-saving for last-minute guests or when you’re craving something sweet.

Reheating

To warm up leftover pies, I pop them into a 350°F oven for around 8-10 minutes—this refreshes the flakiness and melts the Nutella just a bit. Avoid microwaving if you can, as it tends to make the crust soggy. A quick reheat in the oven is your best bet for that just-baked experience.

FAQs

Can I use fresh raspberries instead of frozen for the Mini Raspberry Nutella Heart Pies Recipe?

Absolutely! Fresh raspberries can be used, but you’ll want to cook them down as you would the frozen ones to reduce moisture and avoid soggy pies. The flavor will be brighter and fresher, but the cooking step is important for the right texture.
Is it necessary to chill the dough before rolling it out?

Yes, chilling the dough is key to achieving a flaky crust. It firms up the butter bits and relaxes the gluten in the flour, which makes rolling easier and prevents shrinking during baking.
Can I prepare these pies ahead of time?

Definitely! You can assemble the pies and refrigerate them for up to a day before baking. For longer storage, freeze them unbaked and bake straight from the freezer when ready.
What type of Nutella works best for these pies?

Any standard jar of Nutella or similar chocolate-hazelnut spread works perfectly. Just make sure it’s at room temperature or slightly softened for easy spooning and smooth filling.
Can I make these pies vegan?

Yes! Use a vegan butter substitute to replace the butter and an egg alternative like aquafaba or flax egg for the dough and wash. Also, ensure your Nutella or alternative chocolate spread is dairy-free.

Final Thoughts

This Mini Raspberry Nutella Heart Pies Recipe is truly one of my favorite ways to bake happiness into bite-sized moments. They’re just charming enough to impress, approachable enough to whip up on a whim, and versatile for any occasion. I hope you enjoy making these as much as I do—they’re a sweet little way to add a bit of love to everyday life. So go ahead, roll up your sleeves, and create some sweet memories with this recipe. You won’t regret it!