Description
These Mini Raspberry Nutella Heart Pies combine a flaky homemade pastry filled with sweet Nutella and luscious raspberry filling, making for a perfect delightful treat. Ideal for special occasions or a charming dessert, these bite-sized pies boast a beautiful heart shape and a golden crust dusted with coarse sugar.
Ingredients
Scale
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)
Filling
- 2 ½ cups frozen raspberries
- ½ cup sugar
- ½ cup Nutella
For assembly
- 1 egg (for egg wash)
- Coarse sugar (for sprinkling)
- Water (for sealing edges)
Instructions
- Make the dough: Add sifted flour, sugar, and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, white vinegar, and ice cold water. Add cold butter pieces to the processor and pulse until mixture resembles small coarse crumbs. Pour egg mixture over flour and pulse until dough forms.
- Chill the dough: Remove dough from processor, form into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Prepare raspberry filling: In a saucepan over medium-low heat, combine frozen raspberries and sugar. Cook, stirring occasionally, until mixture bubbles and berries soften into a slightly syrupy consistency, about 10 minutes. Let cool completely.
- Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and prepare a small bowl of water for sealing pie edges.
- Roll and cut dough: On a lightly floured surface, roll out chilled dough to about 1/4 inch thickness. Use a 2-inch heart-shaped cookie cutter to cut an even number of hearts.
- Fill and seal pies: Arrange half the hearts on baking sheet. Spoon 1 teaspoon Nutella and 1 teaspoon raspberry filling onto each. Moisten edges with water, place an empty heart on top, and press edges firmly with a fork to seal. Repeat for all.
- Apply egg wash and vent: Beat an egg with a bit of water for egg wash. Brush tops of pies and sprinkle coarse sugar. Using a paring knife, cut a small ‘X’ on top of each pie to allow steam escape.
- Bake pies: Bake for 20-25 minutes or until golden brown. Remove and cool slightly before serving. Serve warm, optionally with vanilla ice cream.
Notes
- Use cold butter and ice cold water for a flakier crust.
- Ensure raspberry filling is cooled before assembling pies to prevent soggy crust.
- Sealing edges well prevents filling from leaking during baking.
- The small vent cut lets steam escape, avoiding burst pies.
- These pies can be stored in an airtight container for up to 2 days; reheat before serving.
