Raspberry Nutella Heart Pies are the perfect little treats that bring together a delightful mixture of flaky, buttery crusts, rich Nutella, and fresh raspberries. Picture this: you bite into the golden pastry, and your mouth is greeted with a burst of sweet-tart raspberry goodness, balanced perfectly with silky Nutella. Whether you’re planning a romantic dinner or simply indulging your sweet tooth, these charming heart-shaped pies are sure to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Nutella Heart Pies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Nutella Heart Pies

I first made these Raspberry Nutella Heart Pies for a Valentine’s Day gathering, and they stole the show! The heart shape adds a personal touch, making them the perfect treat for sharing with friends or loved ones. They are not only simple to prepare but also look stunning on any dessert table, making them a fabulous alternative to store-bought sweets. Trust me; once you try these adorable pastries, you’ll be smitten with their delightful flavor and charming appearance. I can’t wait for you to give them a whirl!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, you can whip these up whenever a sweet craving hits.
Irresistible Flavor: The combination of creamy Nutella and fresh raspberries creates an explosion of taste that is simply divine.
Eye-Catching Appeal: Their heart shape makes them a sweet, romantic dessert that draws everyone’s attention.
Flexible Serving: Perfect for snacks, brunch, or as a sweet finish to any meal.
Diet-Friendly Options: Easy to customize with gluten-free crusts or dairy-free chocolate spread.

Ingredients You’ll Need

1 package pre-made pie crusts: Opt for store-bought for convenience, or make your own for a fun baking project! Homemade can elevate the flakiness of your pies.
Nutella: This velvety chocolate hazelnut spread adds richness. If you want a spreadable option, lightly warm it in the microwave.
1 cup diced raspberries: Fresh, ripe raspberries lend their natural tartness. Frozen can work too, just thaw and drain excess liquid.
2 tablespoons granulated sugar: This sweetens the filling. Feel free to adjust based on your taste preference.
1 tablespoon cornstarch: This helps thicken the filling, ensuring it holds up nicely during baking.
1 egg: Used for the egg wash, giving your pies a beautiful golden hue.
1-2 tablespoons water: Just a splash to mix with the egg for that perfect glaze.

How to Make Raspberry Nutella Heart Pies

Preheat oven: Start by preheating your oven to 425 degrees Fahrenheit to ensure even baking. A hot oven gives your pies that lovely golden finish.

Assemble the raspberry filling: Rinse and dice your raspberries, placing them in a bowl. Toss them with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch until they’re well-coated. Allow this mixture to sit for a few minutes. This helps release their juices and blend the flavors beautifully.

Prepare the pie crusts: Unroll the first pie crust on a clean, flat surface. Using a heart-shaped cutter, cut out as many hearts as possible and arrange them on a greased baking sheet (or one lined with parchment paper for easy cleanup). Gather any leftover dough, re-roll it, and cut more hearts. Leave the second crust for the pie tops.

Spread Nutella: Take a heart from your first batch and smear the center with 1-2 teaspoons of Nutella. Warming the Nutella in the microwave for about 15-20 seconds makes it easier to spread — a tip I always follow!

Fill with raspberries: Add a spoonful of your prepared raspberry filling on top of the Nutella. And yes, licking a finger at this point is completely acceptable.

Top with remaining hearts: Unroll the second pie crust and cut out a matching number of hearts. Place each heart on top of the filled bottoms, aligning them as best as you can. Don’t forget to seal the edges! A fork works wonderfully for this step.

Vent the pies: Use a bamboo skewer or knife to poke small holes in the top of each pie. This allows steam to escape while they bake, preventing sogginess.

Prepare the egg wash: In a small bowl, whisk your egg with 1-2 tablespoons of water until it’s a light yellow color. This is the secret to a shiny, beautiful crust.

Brush and bake: Lightly coat the tops of each heart pie with your egg wash using a pastry brush (or your fingers, shhh). Bake in your preheated oven for 12-14 minutes, or until they are deep golden brown and fragrant.

Storing & Reheating

Store your Raspberry Nutella Heart Pies at room temperature in an airtight container for up to 3 days. For longer storage, keep them refrigerated for up to a week. If you wish to freeze them, wrap the cooled pies tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. When you’re ready to enjoy, pop them in a preheated oven at 350°F for about 10 minutes to refresh their texture, but keep in mind they may be slightly softer after freezing.

Chef’s Helpful Tips

Make sure your raspberries aren’t too mushy. A little firmness adds better structure.
If your crust begins to stick while you’re cutting, lightly dust your work surface with flour.
For a deeper flavor, consider adding a pinch of cinnamon to the raspberry filling mix.
Egg wash makes all the difference for a beautiful finish, so don’t be afraid to be generous.
These pies can easily be made ahead of time; Just bake them when you’re ready!

Now that we’ve covered all the bases, I encourage you to dive into creating your own Raspberry Nutella Heart Pies. They offer the perfect blend of sweet and fruity flavors, wrapped in a beautifully flaky crust. Enjoy every bite and share them with those you love!

Recipe FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just ensure you thaw the raspberries and drain any excess liquid before mixing them with the sugar and cornstarch. This helps maintain the right consistency in your filling.

How do I ensure my pie crust is flaky?

Cold ingredients are key! If making your own, keep your butter and water chilled. Avoid overworking the dough, as this can lead to tougher crusts.

Can I make these ahead of time?

Yes! You can prepare the pies completely, then freeze them before baking. Just remember, when you’re ready to bake, add a few extra minutes to the baking time if baking from frozen.

What other fillings can I use?

Feel free to get creative! Other berries such as blueberries or even a mixture of berries work wonderfully. For a different twist, try adding a layer of cream cheese for a delightful tanginess.

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Raspberry Nutella Heart Pies

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Author: Anna
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Raspberry Nutella Heart Pies are a delightful treat with a sweet strawberry filling and rich Nutella tucked inside flaky crusts. Simple to make, they are perfect for sharing at any gathering, or a sweet indulgence for yourself!

Ingredients

Scale

1 package pre-made pie crusts (or you can make your own pie crust)
Nutella
1 cup diced strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 egg
1–2 tablespoons water

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Wash, de-stem, and dice the strawberries. Mix them in a bowl with sugar and cornstarch until evenly coated. Let them rest a few minutes.
Unroll the first pie crust on a clean surface and cut out hearts, placing them on a greased cookie sheet or parchment-lined sheet. Gather leftover dough, re-roll, and continue cutting hearts until dough is used. Reserve the second crust for topping.
Spread 1-2 teaspoons of Nutella in the center of each heart. If needed, microwave for 15-20 seconds to soften for easier spreading.
Add a spoonful of the strawberry filling to each heart.
Unroll the second pie crust and cut out the same number of hearts to top each pie. Seal the edges with a fork.
Poke small holes in the tops for venting during baking.
Whisk together egg and water until light yellow and uniform. Brush the mixture onto the tops of the pies.
Bake for about 12-14 minutes, or until golden brown.

Notes

For a homemade pie crust, ensure it’s chilled for easier handling.
Feel free to experiment with other fillings like cherries or raspberries if you prefer.
These pies can be served warm or at room temperature.