If you’re searching for an irresistibly charming treat that combines sweet, tart, and creamy flavors all wrapped in buttery pastry, then this Mini Raspberry Nutella Heart Pies Recipe is going to steal your heart. These adorable little pies burst with luscious raspberry filling and gooey Nutella, making each bite a perfect harmony of fruitiness and chocolate hazelnut richness. Whether you’re planning a romantic occasion or simply craving a delightful homemade dessert, this recipe offers a fun, festive way to impress your friends and family with absolutely scrumptious mini pies.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully to create flaky crusts and vibrant fillings. Each ingredient plays a vital role—the flour and butter give you that tender, flaky dough, while the raspberries and Nutella create a luscious, well-balanced filling rich in color and flavor.
- 2 cups sifted all-purpose flour: The sturdy base of the crust that ensures perfect structure and flakiness.
- 1 tablespoon sugar: Adds just a touch of sweetness to the dough without overpowering.
- 1 teaspoon salt: Enhances the overall flavor and balances sweetness.
- 1 large egg, lightly beaten: Binds the dough and gives it a lovely golden color when baked.
- 1/2 teaspoon white vinegar: Keeps the crust tender by inhibiting gluten development.
- 1/4 cup ice cold water: Helps bring the dough together without warming the butter.
- 3/4 cup cold unsalted butter (12 tablespoons), cut into pieces: The secret to that buttery, flaky texture everyone loves.
- 2 ½ cups frozen raspberries: Packed with vibrant color and tartness for the filling.
- ½ cup sugar: Sweetens and complements the natural tartness of the raspberries.
- ½ cup Nutella: The creamy chocolate hazelnut center that takes these pies to the next level.
How to Make Mini Raspberry Nutella Heart Pies Recipe
Step 1: Prepare the Dough
To begin, pulse together the sifted flour, sugar, and salt in a food processor until combined. Whisk the egg, white vinegar, and ice cold water in a small bowl. Add the cold butter pieces into the flour mixture and pulse until it resembles coarse crumbs. Pour in the egg mixture and pulse just until the dough begins to come together, careful not to overwork it. This technique ensures a tender, flaky crust that melts in your mouth.
Step 2: Chill the Dough
Gather the dough with your hands from the food processor, form it into a smooth ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes so the butter firms up again and makes rolling easier while holding the dough’s structure.
Step 3: Make the Raspberry Filling
While the dough chills, combine the frozen raspberries and sugar in a saucepan over medium-low heat. Stir occasionally as the fruit softens and the mixture bubbles into a lightly thickened syrup. Cook for about 10 minutes until the filling is luscious but still holds some berry texture. Allow it to cool completely before filling the pies.
Step 4: Prepare to Bake
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper and keep a small bowl of water nearby for sealing your pies later. These steps set you up for a smooth assembly process and perfectly baked results.
Step 5: Roll and Cut the Dough
Lightly flour your surface and roll the chilled dough to roughly 1/4 inch thick. Use a 2-inch heart-shaped cookie cutter to cut out twice as many hearts as mini pies you want, since each pie is made from two hearts sealed together. This is the fun part—watching those cute little hearts take shape.
Step 6: Fill and Seal the Pies
Place half of the hearts on the baking sheet and spoon one teaspoon of Nutella and one teaspoon of the raspberry filling onto each. Lightly moisten the edges with water, then cover each filled heart with an empty heart. Press down firmly and crimp edges with a fork to seal tightly, so none of that delicious filling escapes during baking.
Step 7: Add the Finishing Touches
Whisk an egg with a splash of water to create an egg wash, then brush it gently over the tops of all pies. Sprinkle a touch of coarse sugar for sparkle. With a paring knife, cut a tiny ‘X’ in each pie’s center to let steam escape, ensuring a perfect golden crust without sogginess.
Step 8: Bake to Perfection
Place the pies in your preheated oven and bake for 20 to 25 minutes, watching carefully for that gorgeous golden-brown color. Remove from the oven and allow them to cool just slightly. These warm little gems taste heavenly on their own but pair beautifully with a scoop of vanilla ice cream for an extra indulgence.
How to Serve Mini Raspberry Nutella Heart Pies Recipe
Garnishes
Serving these mini pies with a dusting of powdered sugar or a drizzle of melted Nutella elevates their look and flavor. Fresh raspberry sprigs or edible rose petals add a romantic flair that makes your dessert table shine.
Side Dishes
Mini pies pair wonderfully with a simple dollop of whipped cream or a scoop of vanilla or pistachio ice cream. For a more robust dessert spread, offer a bowl of fresh fruit salad or a light green tea to balance the sweetness.
Creative Ways to Present
Present your Mini Raspberry Nutella Heart Pies Recipe on a rustic wooden board or elegant tiered cake stand to wow your guests. Tie mini heart-shaped tags with messages or serve alongside a pot of hot chocolate for a cozy, heartfelt experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover pies in an airtight container at room temperature for up to two days or refrigerate for up to five days. Ensure they are completely cooled before sealing to avoid sogginess.
Freezing
You can freeze the assembled, unbaked mini pies by placing them on a tray until firm, then transferring them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time for fresh-from-the-oven results any time you want.
Reheating
To enjoy leftover pies warm, reheat gently in a preheated oven at 325°F (160°C) for about 5 to 10 minutes. This restores the crust’s crispness and brings out that delightful filling warmth.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work beautifully and may even offer a lighter texture to the filling. Just be sure to cook them down to a thick syrup to prevent watery pies.
Is there a substitute for Nutella?
If you’re allergic or prefer an alternative, chocolate-hazelnut spreads from other brands or even a smooth chocolate ganache combined with a bit of hazelnut butter can be fantastic substitutes.
Can I make larger pies instead of mini ones?
Yes! You can scale up by using larger heart shapes and adjusting the fillings accordingly. Just remember to increase baking time to ensure the filling heats through and the crust is golden.
How do I prevent the crust from getting soggy?
Ensure your filling is thick and not too watery, and don’t overfill the pies. Also, sealing the edges tightly helps keep moisture contained inside rather than soaking into the crust.
Can I prepare the raspberry filling ahead of time?
Definitely. The raspberry filling can be made up to three days in advance and refrigerated. Bring it to room temperature before assembling the pies for best results.
Final Thoughts
Baking these Mini Raspberry Nutella Heart Pies Recipe brings pure joy—a perfect blend of flaky pastry, fruity tang, and creamy chocolate goodness in a bite-sized, heart-shaped treat. Whether for a special occasion or just because, these pies are sure to make your kitchen smell heavenly and your loved ones smile. Give this recipe a try and enjoy every delicious moment!
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Mini Raspberry Nutella Heart Pies Recipe
- Prep Time: 1 hour 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Raspberry Nutella Heart Pies are delightful bite-sized treats perfect for any occasion. Made with a flaky, buttery crust and filled with a luscious blend of sweet raspberries and creamy Nutella, these pies combine fruity tartness and chocolate hazelnut richness in a charming heart shape. Whether served as a romantic dessert or a festive snack, they are sure to impress with their beautiful presentation and irresistible flavor.
Ingredients
Dough 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)
Filling Ingredients
- 2 ½ cups frozen raspberries
- ½ cup sugar
- ½ cup Nutella
Finishing Ingredients
- 1 large egg (for egg wash)
- Coarse sugar for sprinkling
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 it 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 bubbling and the berries have softened into a slightly syrupy consistency, about 10 minutes. Remove from heat and allow to cool completely.
- Preheat oven and prepare work area: 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 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 heart shapes; each pie requires two hearts to be sealed together.
- Assemble pies: Arrange half of the hearts on the prepared baking sheet. Spoon 1 teaspoon of Nutella and 1 teaspoon of 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.
- Apply egg wash and vent pies: 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 during baking.
- 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 mini pies are delicious served warm, especially when paired with vanilla ice cream.
Notes
- For best results, keep the butter and water very cold to achieve a flaky crust.
- Allow the raspberry filling to completely cool before assembling to prevent dough from becoming soggy.
- Sealing the edges well is important to avoid filling leakage during baking.
- You can store baked pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Nutella can be substituted with any chocolate hazelnut spread or even a chocolate ganache for variation.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
