Desserts
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Valentine’s Day Dessert: Raspberry and Nutella Hand Pies

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

Prep Time1 hr 20 mins
Cook Time25 mins
Inactive/Chilling1 hr
Total Time1 hr 45 mins
Servings: 6 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…

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