Valentine’s Day is a day away! If you’ve waited until the last minute to make a reservation and there are none to be had or you are making a homemade meal, HERE is a recipe for a Meatball stuffed with Provolone Cheese which you can serve over pasta or spiralized veggies. And, on the menu today is dessert. If you’re like me, I love nostalgic foods and one of these are pop tarts. I didn’t eat them very often, but enjoyed them when I did! Well, today’s recipe is an updated and homemade version which I filled with one of my (and a lot of others) fave things–Nutella! You can make the recipe with store-bought pie dough or make homemade dough, which sounds hard but it isn’t. Follow along with the recipe below!
Ingredients:
- 1 3/4 cup unbleached all purpose flour
- 3/4 teaspoon granulated sugar
- 3/4 teaspoon salt
- 9 tablespoons cold butter chopped into 1/4
- 1/3 cup ice cold water
- 3/4 cup raspberry (or fruit of choice) jam
- 3/4 cup Nutella
- 1 tablespoon water
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- Sprinkles
Instructions:
- If making your own dough, in a large mixing bowl, whisk the flour, sugar, and salt
- Add in the butter and rub into the dry ingredients until the butter is broken up into small pieces the size of peas
- Slowly add in the water and stir until the dough comes together
- Divide the dough in half and flatten each piece to a 1 inch thick disk
- If using store-bought pie dough, let thaw completely
- Wrap in saran wrap and place in the refrigerator until firm (about 1 hour)
- Once the dough has chilled and is ready to use, remove it from the refrigerator and preheat oven to 350 degrees F
- Roll out each disk so the dough is about 1/4″ thick (if using store bought, sprinkle with sugar)
- Use a 3″ heart-shaped cookie cutter to cut out 12 hearts from the dough (I didn’t have a cookie cutter, so I just cut out a heart from paper and traced used as a stencil)
- Place 6 of the hearts on a baking sheet lined with parchment paper and set the remaining 6 aside
- Spread 1 teaspoon of jam and 1 teaspoon of Nutella in the middle of the hearts and up the “sides” of the heart. (I originally overestimated what a TSP is and had to go back and take half of both off the hearts before closing them completely)
- Use a brush or the back of a spoon to spread egg wash on the edges of the heart (around the jam/Nutella)
- Place the remaining hearts of top of the hearts with jam to create mini pies
- Use a fork to push down on the edges to crimp the pies to seal the filling inside
- Brush egg wash on top of each pie and place in the oven
- Bake for 20-25 minutes or until the hearts start to lightly brown
- Remove from oven and let cool
- To make the frosting, whisk together powdered sugar, milk, and vanilla
- Spread frosting on each hand pie and top with sprinkles
Nutella and Raspberry Hand Pies
Ingredients
- 1 3/4 cup unbleached all purpose flour
- 3/4 tsp granulated sugar
- 3/4 tsp salt
- 9 tbsp cold butter, chopped into 1/4
- 1/3 cup ice cold water
- 3/4 cup raspberry (or fruit of choice) jam
- 3/4 cup Nutella
- 1 tbsp Water
- 1 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla
- Sprinkles
- 1 Store-bought pie crust (if not making
Instructions
- If making your own dough, in a large mixing bowl, whisk the flour, sugar, and salt
- Add in the butter and rub into the dry ingredients until the butter is broken up into small pieces the size of peas
- Slowly add in the water and stir until the dough comes together
- Divide the dough in half and flatten each piece to a 1 inch thick disk
- If using store-bought pie dough, let thaw completely
- Wrap in saran wrap and place in the refrigerator until firm (about 1 hour)
- Once the dough has chilled and is ready to use, remove it from the refrigerator and preheat oven to 350 degrees F
- Roll out each disk so the dough is about 1/4" thick (if using store bought, sprinkle with sugar)
- Use a 3" heart-shaped cookie cutter to cut out 12 hearts from the dough (I didn't have a cookie cutter, so I just cut out a heart from paper and traced used as a stencil)
- Place 6 of the hearts on a baking sheet lined with parchment paper and set the remaining 6 aside
- Spread 1 teaspoon of jam and 1 teaspoon of Nutella in the middle of the hearts and up the "sides" of the heart. (I originally overestimated what a TSP is and had to go back and take half of both off the hearts before closing them completely)
- Use a brush or the back of a spoon to spread egg wash on the edges of the heart (around the jam/Nutella)
- Place the remaining hearts of top of the hearts with jam to create mini pies
- Use a fork to push down on the edges to crimp the pies to seal the filling inside
- Brush egg wash on top of each pie and place in the oven
- Bake for 20-25 minutes or until the hearts start to lightly brown
- Remove from oven and let cool
- To make the frosting, whisk together powdered sugar, milk, and vanilla
- Spread frosting on each hand pie and top with sprinkles
Stay hungry…