Mini Raspberry Nutella Heart Pies Recipe

If you love a sweet, flaky treat that’s as cute as it is delicious, then you’re going to fall head over heels for this Mini Raspberry Nutella Heart Pies Recipe. I absolutely love how these little beauties combine the richness of Nutella with the tartness of raspberry, all wrapped up in buttery, golden, heart-shaped pockets of joy. They’re perfect for any occasion — from Valentine’s Day to just a cozy afternoon snack — and once you make them, you’ll see why these pies have become a total family favorite in my kitchen.

Ingredients You’ll Need

The ingredients for this Mini Raspberry Nutella Heart Pies Recipe come together to create a perfectly flaky crust with a luscious filling that hits all the right notes. I love using frozen raspberries because they’re easier to find year-round, and the Nutella adds that irresistible creamy chocolate-hazelnut flavor we all know and love.

• All-purpose flour: Sift it for a light, tender crust — makes rolling out the dough much easier.
• Sugar: A little sweetness in the crust balances the tart raspberry filling.
• Salt: Enhances flavors and balances the sweetness perfectly.
• Egg: Helps bind the dough and adds richness to the crust.
• White vinegar: A small acid touch keeps the crust tender and flaky.
• Ice cold water: Cold water keeps the butter from melting, which is key to flaky layers.
• Cold unsalted butter: The hero of any good pie crust – cold butter creates those lovely flaky layers.
• Frozen raspberries: Tart and juicy, they cook down to a lovely jammy texture that’s perfect for filling.
• Nutella: For that creamy, indulgent twist that everyone adores.

Variations

I like to mix things up with this Mini Raspberry Nutella Heart Pies Recipe depending on the season or the crowd I’m baking for. Experimenting with fillings or crust flavors not only keeps the recipe fresh but also turns it into something everyone at your table will love — trust me, customizations make baking even more fun!

• Alternative Fillings: Try swapping raspberries with fresh strawberries or blueberries when they’re in season—I once made a lemon curd and Nutella combo for a tangy twist that was a hit!
• Nut-Free Version: Replace Nutella with sunflower seed butter and a bit of cocoa powder for people with nut allergies, and you’ll still get that chocolatey goodness.
• Gluten-Free Crust: Use a blend of gluten-free flours and add a little xanthan gum to keep things together – this recipe is forgiving and tastes great either way.
• Mini Turned Large: Making a larger pie instead of minis works great for gatherings — just use a bigger cutter and bake a bit longer.

How to Make Mini Raspberry Nutella Heart Pies Recipe

Step 1: Whip Up the Perfect Pie Dough

Start by combining the flour, sugar, and salt right in a food processor. I found this method quick and keeps the dough light. Next, whisk together the egg, vinegar, and ice-cold water — that little vinegar trick makes the crust super tender without adding flavor you’ll notice. Add the cold butter cubes last, pulsing until the mixture looks like coarse crumbs. Sprinkle in the liquid mixture and pulse just until the dough comes together. Be careful not to overmix — you want those tiny butter bits visible for flaky layers. Then, wrap your dough and pop it in the fridge for 30 minutes; this rest time helps make rolling it out so much easier.

Step 2: Simmer the Raspberries

While the dough chills, put your frozen raspberries and sugar in a saucepan on medium-low heat. Stir gently as they cook down, bubbling until soft and syrupy — about 10 minutes. This step really amps up the flavor and helps avoid a watery filling. Let it cool completely before filling the pies; if the filling is too warm, it can melt your dough or cause spreading.

Step 3: Cut and Fill Your Heart-Shaped Pies

Preheat that oven to 375°F and line your baking sheet with parchment paper. Roll your dough out to about 1/4 inch thick — not too thin, or the filling might seep out, but you want enough dough for a sturdy shell. Using a 2-inch heart cookie cutter, go to town! Make an even number of hearts because we’ll sandwich them later. On half the hearts, spoon a teaspoon of Nutella then layer a teaspoon of the raspberry filling right on top — the combo is divine, I promise. Wet the edges of each filled heart with water (this acts like glue!) then carefully top with a plain heart. Press edges with a fork for that adorable crimped seal.

Step 4: Bake to Golden Perfection

Beat an egg with a splash of water to make an egg wash, then brush it lightly over each pie. This gives a beautiful shine and helps any coarse sugar you sprinkle on top stick. Don’t forget to cut a small “x” on top of each pie — this lets steam escape and prevents exploding pies (true story, I learned this after a gooey surprise once!). Bake for 20-25 minutes until they turn a gorgeous golden brown. Let them cool just a bit before digging in—too hot and the filling will burn your mouth, but fresh out of the oven means the best aroma and flavor.

How to Serve Mini Raspberry Nutella Heart Pies Recipe

Garnishes

I love dusting these pies lightly with powdered sugar right before serving — it adds a touch of elegance and a pretty contrast. A small scoop of vanilla ice cream on the side is my go-to because the creamy cold ice cream melts against the warm pie, creating a heavenly combo. Fresh mint leaves can brighten the plate and add an unexpected pop of color and fragrance.

Side Dishes

These pies shine on their own, but I like pairing them with a simple fresh fruit salad or a chilled glass of sparkling elderflower lemonade. If you’re serving them after dinner, a cup of espresso or a lightly sweetened tea complements the richness perfectly.

Creative Ways to Present

For special occasions, I’ve arranged Mini Raspberry Nutella Heart Pies Recipe on tiered dessert trays with edible flowers scattered around — it’s a showstopper. Wrapping a few in pretty cellophane bags tied with ribbon makes an adorable homemade gift. Also, try serving them warm in mini paper cupcake liners for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to two days. If I expect to have more pies than we can eat in a couple of days, I transfer them to the fridge so the crust doesn’t get too soft.

Freezing

These pies freeze beautifully! I place them on a baking sheet to freeze individually, then pop them into freezer bags. When the craving hits, I thaw them overnight in the fridge and warm them up for a few minutes in the oven. This trick saved my holiday baking stress more than once!

Reheating

To bring back that fresh-baked feeling, I reheat the pies in a 300°F oven for about 5-8 minutes. This crisps the crust nicely without drying out the filling — way better than microwaving, which can make them soggy.

FAQs

Final Thoughts

Making this Mini Raspberry Nutella Heart Pies Recipe became an instant happy tradition in my home. I love that it’s approachable, fun, and produces flaky, dreamy mini pies that everyone goes crazy for. There’s something special about enjoying a little handmade treat that shows you care, and with this recipe, you’ll have plenty of those moments to share. Give it a try — I promise you’ll be baking and gifting these sweet hearts again and again!

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