Description
These delightful Mini Raspberry Nutella Heart Pies combine a flaky homemade buttery crust with sweet, tangy raspberry filling and rich Nutella for a perfect bite-sized treat. Ideal for Valentine’s Day, special occasions, or whenever you crave a charming and indulgent dessert, these pies offer a beautiful balance of fruity and chocolate-hazelnut flavors in a cute heart shape.
Ingredients
Scale
Crust:
- 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)
Filling:
- 2 ½ cups frozen raspberries
- ½ cup sugar
- ½ cup Nutella
Instructions
- Prepare the dough mixture: Add the sifted flour, sugar, and salt to a food processor and pulse until just combined. In a small bowl, whisk together the 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.
- 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.
- Make the raspberry filling: In a saucepan over medium-low heat, combine frozen raspberries and sugar. Cook, stirring occasionally, until the mixture is bubbling and the berries have softened into a slightly syrupy consistency, about 10 minutes. Allow to cool completely.
- Prepare for baking: 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.
- Roll out and cut dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Use a 2-inch heart-shaped cookie cutter to cut out an even number of hearts, as each pie will be sealed with two hearts.
- Assemble the pies: Arrange half of the hearts on the prepared 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 together firmly using a fork to seal. Repeat for all remaining hearts.
- Finish the tops: Beat an egg with a little water to make an egg wash. Brush the tops of all pies with the egg wash and sprinkle with coarse sugar. Using a paring knife, carefully cut a small ‘X’ on top of each pie to allow steam to escape.
- Bake the pies: Bake in the preheated oven for 20 to 25 minutes or until the pies turn golden brown. Remove from the oven and allow to cool slightly before serving. These are delicious when paired with vanilla ice cream.
Notes
- Keep the butter cold while making the dough to ensure a flaky crust.
- Allow the raspberry filling to cool completely before assembling to prevent soggy crusts.
- If you don’t have a food processor, you can make the crust by hand using a pastry cutter or two knives to cut the butter into the flour.
- Coarse sugar on top gives a lovely crunch and decorative sparkling effect.
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- These mini pies freeze well before baking—freeze assembled pies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to baking time.
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
