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Mini Raspberry Nutella Heart Pies Recipe

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★★★★★

4.4 from 129 reviews

These Mini Raspberry Nutella Heart Pies are a delightful fusion of tart raspberries and creamy Nutella encased in a buttery, flaky homemade pastry. Perfect as a charming dessert or a sweet snack, these individual heart-shaped pies combine fresh raspberry filling with the luscious chocolate-hazelnut spread, baked to golden perfection and sprinkled with coarse sugar for an extra touch of crunch.

Ingredients

Scale

For the Dough:

  • 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)

For the Filling:

  • 2 ½ cups frozen raspberries
  • ½ cup sugar
  • ½ cup Nutella
  • 1 egg (for egg wash)
  • Coarse sugar for sprinkling

Instructions

  1. Prepare the Dough: Add the sifted flour, sugar, and salt to a food processor and pulse until just combined. In a small bowl, whisk together the beaten egg, white vinegar, and ice cold water. Add the cold butter pieces to the food processor and pulse until the mixture resembles small coarse crumbs. Pour the egg-water mixture over the flour mixture and pulse until dough comes together.
  2. Chill the Dough: Remove the dough from the food processor using your hands, form into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
  3. Make the Raspberry Filling: In a saucepan over medium-low heat, combine the frozen raspberries and sugar. Cook, stirring occasionally, until the mixture bubbles and berries soften into a slightly syrupy consistency, about 10 minutes. Remove from heat and allow to cool completely.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and fill a small bowl with water for sealing the pies later.
  5. Roll Out Dough and Cut Shapes: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a 2-inch heart-shaped cookie cutter to cut out an even number of hearts, as each pie uses two hearts.
  6. Assemble the Pies: Arrange half of the hearts on the baking sheet. Spoon 1 teaspoon Nutella and 1 teaspoon raspberry filling onto each heart. Dip a finger in water and moisten the edges of the filled hearts. Place an empty heart on top and press edges firmly with a fork to seal. Repeat with remaining hearts.
  7. Apply Egg Wash and Cut Vents: Beat an egg with a little water to create an egg wash. Brush the tops of all pies with the egg wash and sprinkle with coarse sugar. Use a paring knife to cut a small ‘X’ on the top of each pie to allow steam to escape during baking.
  8. Bake: Bake in the preheated oven for 20 to 25 minutes or until the pies turn golden brown.
  9. Cool and Serve: Remove from oven and allow pies to cool slightly before serving. These mini heart pies pair wonderfully with vanilla ice cream for an extra indulgence.

Notes

  • Ensure the butter stays cold for a flaky pastry.
  • Use frozen raspberries directly for the filling as they soften well during cooking.
  • Moisten the edges of the dough hearts with water to help seal the pies properly.
  • The small vent cut on top helps prevent the pies from bursting during baking.
  • Can be stored in an airtight container for up to 2 days; reheat gently before serving.
  • If Nutella is too thick, warm slightly for easier spreading.

Keywords: Mini pies,Raspberry Nutella pies,Heart-shaped dessert,Homemade pastry,Raspberry filling,Nutella dessert,Holiday treats,Mini tarts

Find it online: https://busyrecipe.com/mini-raspberry-nutella-heart-pies-recipe/