Nutella + Raspberry Pie Hearts

Nutella + Raspberry Mini Heart Pies

Nutella. Raspberry. Nutella. Raspberry. Nutella. Raspberry. If that doesn't convince you to make these, I don't know what will. I'm begging you to put these on your menu for Valentine's Day. I'm on my hands and knees (not really). But seriously, they are so easy. Even little helping hands can get in on the fun!

I saw this recipe on Lovely Little Kitchen's blog and fell in love with the idea. They're the perfect size and the filling possibilities are endless! Julie fills her with strawberry jam (classic) but I've recently been crushing on the Nutella/raspberry combo so I knew that's exactly what I wanted to go for.

Now it all starts with a great pie crust. You can totally buy frozen. No judgment here. But you can also take 10 minutes out of your day and make our own fail proof dough. I discovered this from the Pioneer Woman herself, Ree Drummond. You can find that recipe here! I've always been intimidated by homemade pie crust but not anymore! Thanks, Ree!

Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts

Nutella + Raspberry Pie Hearts

Makes 8-12 mini pies

  • 2 homemade pie crust rounds (recipe here!) or use frozen crust
  • 12 teaspoons of filling of your choice (I used 1/2 tsp Nutella and 1/2 tsp raspberry jam)
  • 1 egg beaten with 1 tablespoon of milk
  • course sparkling sugar

 

Preheat oven to 425 degrees and line two large baking sheets with parchment paper. Set aside.

Flour your work surface and then using a rolling pin, roll dough into a thin circle and mend any cracks from rolling it out. (if using frozen, make sure to thaw according to package directions before this step)

Take a heart shaped cookie cutter, cut out your hearts and place them on baking sheet lined with parchment paper.

Place a teaspoon of filling in the center of each heart.

Repeat the cutting process with second pie crust and then place corresponding heart on top on the heart with the filling.

Press gently around the edges to seal. You can use a fork or use the blunt end of a skewer like Julie and I did.

Take your egg and whisk it with a tablespoon of milk. Brush it on the tops of your pies and then generously sprinkle with the sparkling sugar.

Bake for 10-13 minutes or until the tops are a golden brown.

Let cool + enjoy! And maybe give one to your Valentine.