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
Scale
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.
