Description
These Mini Raspberry Nutella Heart Pies are a delightful and charming dessert perfect for sharing. Featuring a flaky homemade crust filled with luscious Nutella and sweet-tart raspberry filling, these adorable heart-shaped pies are baked to golden perfection and finished with a shiny egg wash and a sprinkle of coarse sugar. Ideal for special occasions or anytime you want a bite-sized sweet treat, they pair wonderfully with vanilla ice cream.
Ingredients
For the Pie 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
- 1/2 cup sugar
- 1/2 cup Nutella
Instructions
- Prepare the Pie Dough: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, white vinegar, and ice cold water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse again until the dough just comes together.
- Chill the Dough: Remove the dough from the processor, form it into a disk with your hands, wrap it 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 gently until the mixture bubbles and the fruit breaks down into a soft, slightly syrupy texture, about 10 minutes. Remove from heat and let cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Fill a small bowl with water—it will be used to seal the pies.
- Roll and Cut the Dough: 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 even amounts of hearts, as each pie requires two hearts to sandwich the filling.
- Assemble the Pies: Place the hearts evenly on the prepared baking sheet. On every other heart, spoon about 1 teaspoon of Nutella and then 1 teaspoon of cooled raspberry mixture. Dip a finger in water and run it around the edges of the filled hearts to moisten. Place an unfilled heart on top and press the edges together firmly using a fork to seal the pies.
- Finish with Egg Wash and Decoration: Beat the remaining egg with a bit of water and brush the mixture over the tops of all the pies. Sprinkle with coarse sugar for a sparkling finish. Use a paring knife to cut a small ‘X’ on the top of each pie to allow steam to escape during baking.
- Bake: Bake the pies in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and crisp. Remove from the oven and allow the pies to cool slightly on the baking sheet.
- Serve: Serve the pies warm or at room temperature, ideally paired with a scoop of vanilla ice cream for an irresistible dessert experience.
Notes
- Use cold butter and ice cold water to ensure a flaky crust.
- Make sure the raspberry filling is completely cooled before assembling to prevent the dough from becoming soggy.
- The small ‘X’ cut on top of the pies helps steam escape, preventing the filling from bursting during baking.
- These pies can be stored in an airtight container for up to 2 days; reheat gently before serving.
- For a slightly different flavor, try substituting Nutella with other chocolate-hazelnut spreads or jams.
- Ensure even thickness when rolling dough for uniform baking results.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
