If you are looking for a delightful, charming treat that combines sweet and tangy perfectly, then this Mini Raspberry Nutella Heart Pies Recipe is your new go-to dessert. These tiny heart-shaped pies are bursting with luscious raspberry filling and rich, creamy Nutella, all wrapped in a tender, buttery crust. Perfect for special occasions or simply to brighten up a cozy afternoon, these mini pies are as fun to make as they are to eat. Trust me, once you whip up a batch, you’ll find yourself reaching for these sweet babies again and again.
Ingredients You’ll Need
The magic behind these Mini Raspberry Nutella Heart Pies Recipe lies in a handful of simple, pantry-friendly ingredients. Each one plays a key role—from creating that flaky, melt-in-your-mouth crust to giving the filling its irresistible flavor and texture. Here’s what you will need:
- 2 cups sifted all-purpose flour: Provides the perfect base for a tender, flaky pie crust.
- 1 tablespoon sugar: Adds a hint of sweetness to the dough, balancing flavors beautifully.
- 1 teaspoon salt: Enhances the overall taste and cuts through the sweetness.
- 1 large egg, lightly beaten: Binds the dough together and helps give it richness.
- 1/2 teaspoon white vinegar: Works to tenderize the crust, keeping it soft yet sturdy.
- 1/4 cup ice cold water: Keeps the dough cool and helps form the structure.
- 3/4 cup cold unsalted butter, cut into pieces: This is the secret to that flaky, buttery texture – keep it cold!
- 2 ½ cups frozen raspberries: Offers a vibrant color and a tart, fresh flavor for the filling.
- ½ cup sugar: Sweetens the raspberry filling, balancing the berry tartness.
- ½ cup Nutella: Adds a creamy, chocolate-hazelnut surprise to each little pie.
How to Make Mini Raspberry Nutella Heart Pies Recipe
Step 1: Prepare the Pie Dough
First, combine the sifted flour, sugar, and salt in a food processor and pulse until evenly mixed. In a small bowl, whisk together the egg, white vinegar, and ice cold water. Add the cold butter pieces into the flour mixture and pulse again until it looks like small coarse crumbs. Pour the egg mixture over the flour and pulse until the dough just starts to come together. This careful method ensures a tender, flaky crust every time.
Step 2: Chill the Dough
Use your hands to gather the dough into a ball, then wrap it tightly in plastic wrap. Pop it into the fridge for 30 minutes to firm up. This chilling step is essential because it helps the butter solidify again, creating that flaky texture when baked.
Step 3: Make the Raspberry Filling
While your dough chills, place the frozen raspberries and sugar in a saucepan over medium-low heat. Stir occasionally and cook until the berries soften and the mixture thickens into a syrupy consistency, about 10 minutes. Once ready, let it cool completely before assembling the pies. This homemade filling has such a bright, fresh flavor that can’t be beat!
Step 4: Preheat and Prepare for Baking
Next, set your oven to 375°F (190°C) and line a baking sheet with parchment paper. Fill a small bowl with water – it’s going to be handy for sealing the pies later. A well-prepped workspace always makes the process smoother, don’t you agree?
Step 5: Cut Out the Heart Shapes
Roll out your chilled dough on a lightly floured surface until about 1/4 inch thick. Use a 2-inch heart-shaped cookie cutter to punch out an even number of hearts, since two will make each mini pie. It’s such a lovely shape that adds sweetness before a single bite.
Step 6: Fill and Seal the Pies
Place half of the hearts on the baking sheet. Spoon 1 teaspoon Nutella and 1 teaspoon cooled raspberry filling onto each heart. Dip your finger in water and lightly moisten the dough edges to help seal. Top each filled heart with an empty heart cutout, pressing firmly around the edges with a fork. Trust me, that fork press not only seals perfectly but adds a cute decorative edge.
Step 7: Egg Wash and Vent the Pies
Mix an egg with a splash of water to create an egg wash. Brush the tops of all the pies with it, then sprinkle with a bit of coarse sugar for sparkle and crunch. Using a paring knife, cut a small ‘X’ on each pie’s top to let the steam escape while baking—this step is key to avoiding sogginess.
Step 8: Bake Until Golden
Bake the pies in your preheated oven for 20 to 25 minutes or until they turn a gorgeous golden brown. Let them cool slightly before serving. These mini pies are most delicious enjoyed warm and, if you ask me, perfectly paired with a scoop of vanilla ice cream for the ultimate treat.
How to Serve Mini Raspberry Nutella Heart Pies Recipe
Garnishes
Sprinkle a dusting of powdered sugar just before serving for a delicate, almost snowy look. Fresh raspberries or a few mint leaves on the plate not only lift the colors but add an extra layer of freshness. These little touches make your mini pies look as good as they taste!
Side Dishes
While these pies shine on their own, serving them alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream takes the indulgence to another level. A cup of hot tea or freshly brewed coffee also pairs beautifully, balancing the sweetness and adding warmth to the experience.
Creative Ways to Present
For a party or special occasion, arrange the mini pies on a tiered dessert stand for an eye-catching display. You can also place them in little parchment paper cups or decorate a platter with edible flowers to delight your guests. These heart-shaped beauties are perfect dialog starters and photo ops, too!
Make Ahead and Storage
Storing Leftovers
If you have any left (and trust me, that might be a challenge), store the pies in an airtight container at room temperature for up to two days. Make sure they are completely cooled before storing to avoid condensation making the crust soggy.
Freezing
These mini pies freeze well if you want to prepare ahead of time. Wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container. They will keep their delicious flavor for up to one month.
Reheating
To enjoy the pies fresh from the freezer, thaw them at room temperature, then warm them in an oven preheated to 350°F (175°C) for about 5-7 minutes. This will revive the flaky crust and melt the filling into that irresistible gooey goodness.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries will work wonderfully and may even add a brighter, fresher flavor. Just adjust the cooking time slightly if the filling seems too watery, allowing it to reduce until thickened.
Is Nutella the only filling option?
Not at all! While Nutella pairs wonderfully with raspberries, you could swap it out for peanut butter, cream cheese, or even mascarpone for different flavor combinations.
How long do these pies keep fresh?
They are best enjoyed within two days if stored at room temperature but can last longer if refrigerated. Just note that refrigeration might slightly affect the crust’s crispness.
Can I make the dough by hand instead of a food processor?
Yes, you can! Use a pastry cutter or two butter knives to cut the cold butter into the dry ingredients until crumbly, then add your wet ingredients and mix until combined. It might take a bit more elbow grease, but the results are just as delicious.
What if I don’t have a heart-shaped cookie cutter?
No worries! Any small cookie cutter shape will work, or you can use a knife to carefully cut out squares or circles. The filling and flavors will shine no matter the shape.
Final Thoughts
There’s something so heartwarming about making these Mini Raspberry Nutella Heart Pies Recipe from scratch—the process, the aromas, and of course, tasting those first warm bites. Whether you’re baking for a loved one or treating yourself, these mini pies bring joy in every delicious morsel. Give it a go and see how quickly they become a beloved treat in your kitchen!
Print
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 charming Mini Raspberry Nutella Heart Pies combine flaky homemade pastry with a luscious filling of sweet raspberry compote and creamy Nutella. Perfectly portioned into adorable heart shapes, these mini pies offer a delightful mix of tart and chocolatey flavors, making them a perfect treat for special occasions or anytime you crave a sweet bite.
Ingredients
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)
Filling
- 2 ½ cups frozen raspberries
- ½ cup sugar
- ½ cup Nutella
Instructions
- Make the Dough: 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 into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Prepare the Raspberry Filling: In a saucepan over medium-low heat, combine frozen raspberries and sugar. Cook, stirring occasionally, until the mixture is bubbling and the berries have softened into a slightly syrupy consistency, about 10 minutes. Allow to cool completely.
- Preheat Oven and Prep Baking Sheet: 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 and Cut Dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Use a 2-inch heart-shaped cookie cutter to cut out an even number of hearts, as each pie will be sealed with two hearts.
- Assemble the Pies: Arrange half of the hearts on the prepared baking sheet. Spoon 1 teaspoon Nutella and 1 teaspoon 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 & 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.
- Bake: 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 are delicious when paired with vanilla ice cream.
Notes
- Ensure the butter stays cold for a flaky and tender crust.
- Allow the raspberry filling to cool completely before assembling to prevent soggy dough.
- You can use fresh raspberries if preferred, but frozen works well.
- Adjust sugar in the raspberry filling to taste depending on berry sweetness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
