Mini Raspberry Nutella Heart Pies Recipe

Let me tell you, these Mini Raspberry Nutella Heart Pies are an absolute treat—and not just any dessert, but one that feels like a hug baked into a little heart-shaped package. The combination of tart raspberries and creamy Nutella tucked inside a flaky crust is pure magic. I love how they’re the perfect size for passing around at parties or sneaking one when you need a little pick-me-up. Plus, their adorable shape makes them a go-to for special occasions, especially Valentine’s Day or a cozy afternoon tea.

I’ve found these mini pies to be incredibly versatile and surprisingly manageable, even if you don’t consider yourself a pie expert. Once you get the dough rolled out and the fillings prepped, things move quickly. This Mini Raspberry Nutella Heart Pies Recipe really nails the balance between being impressive and approachable—something you’ll want to keep in your dessert rotation for sure.

Ingredients You’ll Need

Each ingredient in this Mini Raspberry Nutella Heart Pies Recipe plays a crucial role, from building that tender crust to creating that luscious filling. I find having cold butter on hand and using frozen raspberries really help streamline the process without sacrificing flavor or texture.

• All-purpose flour: The perfect base for a tender, flaky crust that won’t be too flimsy.
• Sugar: Adds a touch of sweetness to the dough and balances the tartness of the raspberries.
• Salt: Enhances all the flavors and cuts through the sweetness.
• Egg: Provides structure to the dough and acts as a binder.
• White vinegar: A little secret ingredient that gives the crust a tender bite.
• Ice cold water: Keeps the dough cool so the butter doesn’t melt prematurely.
• Cold unsalted butter: Key for that flaky, melt-in-your-mouth crust—remember to keep it chilled!
• Frozen raspberries: Convenient and juicy, perfect for that syrupy filling.
• Nutella: That creamy, hazelnut-chocolate richness that pairs beautifully with raspberry tartness.

Variations

I like to mix things up with this Mini Raspberry Nutella Heart Pies Recipe depending on what I have in the pantry or who I’m baking for. These little pies are a fantastic canvas for different flavors, so don’t be shy about making it your own.

• Swap berries: I’ve tried blueberries or blackberries and loved the different tang they bring—perfect for summer gatherings.
• Go dairy-free: Use a dairy-free Nutella alternative and vegan butter to accommodate dietary needs without losing that chocolate-hazelnut goodness.
• Add a sprinkle of spice: A dash of cinnamon or cardamom in the raspberry filling adds a warm, cozy twist that I find irresistible during fall.
• Make it gluten-free: Using a gluten-free flour blend can work just as well, just keep an eye on dough hydration.

How to Make Mini Raspberry Nutella Heart Pies Recipe

Step 1: Create the Flaky Dough Base

Start this Mini Raspberry Nutella Heart Pies Recipe by pulsing your sifted flour, sugar, and salt in a food processor just to combine them lightly. Meanwhile, whisk together your egg, vinegar, and ice-cold water in a small bowl—this mixture will help bind the dough without making it tough. Next, add the chilled butter cut into small pieces and pulse until the texture is like small coarse crumbs; you want to see little dots of butter because that’s what makes your crust flaky later on. Then, pour the egg mixture over the flour and pulse just until the dough begins to hold together. If you mix too much, you risk developing gluten and ending up with a tough crust—so keep it minimal.

Step 2: Chill and Rest the Dough

Once your dough forms, take it out of the food processor and shape it gently into a ball. Wrap it tightly in plastic wrap and pop it into the fridge for at least 30 minutes to firm up. This chilling step is crucial—trust me, it makes rolling out the dough so much easier and keeps that buttery texture intact when you bake it.

Step 3: Simmer the Raspberry Filling

While the dough chills, place your frozen raspberries and sugar in a saucepan over medium-low heat. Stir occasionally, and cook until the berries soften and transform into a thick, slightly syrupy filling—about 10 minutes. Let it cool completely before using; hot filling can melt your dough and make sealing a mess.

Step 4: Assemble the Heart Pies

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. On a lightly floured surface, roll out your chilled dough to about 1/4 inch thick (not too thin or the pies might leak). Use a 2-inch heart-shaped cookie cutter to punch out an even number of hearts—for each pie, you’ll need two. Arrange half of these hearts on the baking sheet and spoon a teaspoon of Nutella topped with a teaspoon of your raspberry filling onto each one. Moisten the edges lightly with water (using your finger or a brush), place another heart on top, and press the edges firmly with a fork to seal completely. This helps keep those fillings inside where they belong and gives the pies that cute crimped edge.

Step 5: Add the Finishing Touches and Bake

Whisk an egg with a splash of water to make an egg wash, then brush it gently over each heart pie. Sprinkle with a little coarse sugar for sparkle and crunch. Don’t forget to cut a small ‘X’ or steam vent on top of each pie with a sharp knife—this avoids sogginess and helps the pies bake evenly. Then pop them into the oven for 20 to 25 minutes until golden and irresistible. When they come out, let them cool slightly so you don’t burn your fingers diving in!

How to Serve Mini Raspberry Nutella Heart Pies Recipe

Garnishes

I love finishing these beauties with a dusting of powdered sugar or a drizzle of melted Nutella for extra flair. Fresh mint leaves or a few whole raspberries on the side add a lovely pop of color that makes these pies look as good as they taste. If you’re serving at a party, tiny whipped cream dollops can be a cute, creamy addition.

Side Dishes

These mini pies pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a cozy brunch feel, I sometimes serve them alongside a hot cup of coffee or a floral tea like chamomile. They also brighten up a cheese board if you’re going for a sweet-salty combo and want a little indulgence.

Creative Ways to Present

For Valentine’s Day or anniversary dinners, I arrange these Mini Raspberry Nutella Heart Pies Recipe on a pretty platter with edible rose petals and candles around for ambiance. Another fun idea I tried was skewering a few on cocktail sticks for mini pie “lollipops”—kids loved that! Holiday cookie jars filled with these make charming gifts too.

Make Ahead and Storage

Storing Leftovers

Leftover pies? No problem. I store them in an airtight container at room temperature if I plan to eat them within a day or two. The crust stays surprisingly crisp, especially if you’ve sealed them well. For longer storage, refrigeration is fine but I recommend warming them up before serving to get that flaky texture back.

Freezing

I’ve frozen these mini pies both baked and unbaked. If you freeze unbaked, assemble the pies and flash freeze them on a tray before transferring to a freezer-safe bag—then bake straight from frozen, adding a few extra minutes to the bake time. This Mini Raspberry Nutella Heart Pies Recipe freezes beautifully, making it great for prepping ahead of time or surprising guests with a made-from-scratch treat.

Reheating

To bring back the fresh-from-the-oven vibe, I reheat leftover pies in a 325°F oven for about 10 minutes or until warmed through and crispy again. Avoid the microwave if you can; it tends to make the crust soggy. Using a toaster oven is a fantastic option for one or two pies without heating the entire oven.

FAQs

Final Thoughts

Honestly, this Mini Raspberry Nutella Heart Pies Recipe has become a little slice of joy in my baking repertoire. They’re one of those recipes I reach for when I want to impress without stress, and their charm never fails to put smiles on faces. You’ll enjoy every step—from rolling out the dough to tasting that first warm, gooey bite. Give them a try—I promise you, once you do, you’ll be dreaming up every excuse to bake these sweet little hearts again.

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