Description
These mini raspberry Nutella heart pies are the perfect combination of sweet and tart flavors. The buttery crust encases a luscious filling of Nutella and raspberry, making them a delightful dessert for any occasion.
Ingredients
Scale
Crust:
- 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
- Prepare the Dough: Combine dry ingredients in food processor, add wet ingredients, pulse until dough forms.
- Make the Filling: Cook raspberries and sugar until syrupy, then cool.
- Assemble the Pies: Roll out dough, cut hearts, fill with Nutella and raspberry, seal, and bake.
- Finish and Serve: Brush with egg wash, sprinkle with sugar, bake until golden brown, and enjoy!
Notes
- You can use fresh raspberries instead of frozen for a different texture.
- Feel free to swap out the Nutella for another spread like almond butter or jam.
Nutrition
- Serving Size: 1 pie
- Calories: (e.g., 250 kcal)
- Sugar: (e.g., 5 g)
- Sodium: (e.g., 400 mg)
- Fat: (e.g., 12 g)
- Saturated Fat: (e.g., 3 g)
- Unsaturated Fat: (e.g., 7 g)
- Trans Fat: (e.g., 0 g)
- Carbohydrates: (e.g., 30 g)
- Fiber: (e.g., 4 g)
- Protein: (e.g., 8 g)
- Cholesterol: (e.g., 30 mg)