Looking for a dessert that’s sweet, flaky, chocolatey, and downright adorable? These raspberry Nutella heart pies are exactly what your Valentine’s Day dessert table needs. They’re bite-sized pockets of love filled with tangy raspberry compote and rich Nutella, all wrapped in buttery golden crusts. Whether you’re baking for a romantic night in, a Galentine’s party, or just a weekend treat, these mini pies are a heartwarming showstopper.
Don’t miss our cherry cheesecake brownies if you’re looking for more festive dessert inspiration that combines fruit and chocolate!
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Why Raspberry Nutella Heart Pies Are a Must-Bake This Season
The Perfect Mix of Fruity and Chocolatey Indulgence
There’s something magical about the contrast between sweet, slightly tart raspberries and the creamy richness of Nutella. Each bite hits you with a burst of berry brightness followed by that signature chocolate-hazelnut flavor we all know and love. These pies are layered in taste and texture—flaky, gooey, crunchy, and smooth—making them irresistibly satisfying.
Plus, raspberries and chocolate are a classic Valentine’s Day duo. Unlike heavier desserts, these mini hand pies strike the perfect balance between decadent and light. You can easily eat two (or five) without feeling weighed down.
Why Heart-Shaped Pies Are Trending for Valentine’s Day
Heart-shaped foods are having a serious moment—and it’s easy to see why. They’re playful, Instagrammable, and perfect for holiday-themed celebrations. From heart-shaped pizzas to cookies and pancakes, people love putting a romantic spin on everyday meals. But heart pies? They’re the next level. They look gourmet but are surprisingly simple to make with a cookie cutter and some basic ingredients.
Want to take it up a notch? Check out heart-shaped pepperoni pizza ideas to plan an entire heart-themed menu!
A Kid-Friendly, Date-Night-Ready Treat
These pies are a hit across all age groups. Kids love helping cut out the hearts, and adults appreciate the elevated flavor combo of raspberry and Nutella. They make great lunchbox surprises, sweet gifts for teachers, or thoughtful treats for coworkers.
But they really shine on date nights. Imagine pulling these warm, fresh-out-of-the-oven pies from the oven, serving them with vanilla bean ice cream and a drizzle of extra raspberry sauce. Add a spoonful of Nutella on the side for good measure. Romantic? Absolutely.
For more cozy winter treats perfect for sharing, don’t miss our comforting white chocolate cranberry cookies.
Ingredients & Tools You’ll Need to Make Raspberry Nutella Heart Pies
Essential Ingredients for the Flaky Crust and Filling
Making raspberry Nutella heart pies from scratch is easier than you think, especially with a few pantry staples. Let’s start with the crust. The secret to that golden, flaky bite is cold butter and a touch of vinegar—yes, vinegar! It helps create a tender pastry that’s easy to work with.
Here’s what you’ll need:
| Crust Ingredients | Filling Ingredients |
|---|---|
| 2 cups all-purpose flour | 2 ½ cups frozen raspberries |
| 1 tbsp sugar | ½ cup granulated sugar |
| 1 tsp salt | ½ cup Nutella |
| 1 egg (lightly beaten) | |
| ½ tsp white vinegar | |
| ¼ cup ice-cold water | |
| ¾ cup cold unsalted butter |
This crust is adapted from a classic old-school recipe and works beautifully with both sweet and savory fillings. If you’re short on time, a good-quality store-bought pie dough or puff pastry sheet will work in a pinch—just make sure it’s chilled and not frozen.
As for the filling, the raspberry compote is made quickly on the stovetop using frozen berries and sugar. The Nutella adds richness, making this dessert both fruity and creamy with every bite.
Recommended Tools for Perfect Pie Assembly
To make things smooth and mess-free, you’ll want the right tools on hand:
- 2-inch heart-shaped cookie cutter
- Rolling pin for evenly spreading dough
- Parchment paper for easy cleanup
- Small offset spatula or spoon for spreading filling
- Fork for sealing pie edges
- Pastry brush for egg wash
- Sharp paring knife for venting the tops
Don’t have a heart-shaped cutter? No problem—any small cookie cutter will work. Just make sure you cut pairs for top and bottom layers.
Looking for more baked treats with clever presentation? Check out our mini apple pies with puff pastry for another charming dessert idea.
Substitution Options If You’re Short on Time
Need a shortcut? You’re in luck. Here are some easy substitutions that still keep things delicious:
- Crust substitute: Use refrigerated pie dough or puff pastry to skip the crust prep
- Filling swap: Replace raspberry compote with raspberry jam or preserves
- Nutella alternatives: Try peanut butter, almond butter, or cookie butter
Want to make a dairy-free or gluten-free version? Use a dairy-free butter alternative and gluten-free flour blend in the crust. And make sure your chocolate spread is compatible with your dietary needs.
For more no-fuss dessert options, you’ll love our quick and delicious no-bake coconut snowballs—another sweet winner for the holidays.
How to Make Raspberry Nutella Heart Pies at Home
Step-by-Step Guide to Making the Pie Crust
Start by making the buttery crust from scratch—it’s easier than you think. Pulse flour, sugar, and salt in a food processor. Add in cold butter and mix until coarse crumbs form. Then stir in a mix of egg, vinegar, and ice water until the dough starts to come together.
Shape it into a ball, wrap it in plastic, and refrigerate for 30 minutes. This resting time makes the dough easier to roll and gives it that signature flake.
Preparing the Raspberry Compote and Nutella Filling
While the dough chills, make your raspberry filling. Heat frozen raspberries and sugar in a saucepan over medium-low heat. Cook until bubbling and slightly syrupy—about 10 minutes. Let it cool completely before using.
Nutella needs no prep, but if it’s cold, let it sit at room temperature so it spreads easily.
Shaping, Sealing, and Baking Your Heart Pies to Perfection
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out the chilled dough to about 1/4 inch thick. Use your heart-shaped cutter to make pairs of dough hearts.
Spoon a teaspoon of Nutella onto half the hearts, followed by a teaspoon of the raspberry compote. Lightly moisten the edges with water, then place another dough heart on top. Press edges with a fork to seal. Don’t forget to cut a tiny “X” in the center for steam to escape.
Brush with egg wash and sprinkle with coarse sugar for that bakery-style crunch. Bake for 20–25 minutes until golden. Cool slightly and enjoy warm!
Looking for another fun twist on traditional desserts? Discover great ideas like our triple chocolate cookies to expand your holiday baking list.
Creative Variations of Heart Pies You Can Try
Other Fillings: Peanut Butter, Jam, or Chocolate Chips
While raspberry Nutella is the star combo here, you can swap it out to suit your cravings. Try these:
- Strawberry jam + cream cheese
- Peanut butter + banana slices
- Dark chocolate chunks + orange marmalade
These heart pies are versatile enough to be customized for any season.
Gluten-Free or Vegan Alternatives
To make them gluten-free, substitute the flour with a 1:1 gluten-free baking mix. For a vegan version, use plant-based butter and skip the egg wash—brush with almond milk instead.
Want to keep things festive without the fuss? Looking for inspiration? Try our peppermint brownies for another crowd-pleaser.
Fun Topping Ideas for Extra Texture and Color
Before baking, sprinkle with:
- Crushed freeze-dried raspberries
- Colored sanding sugar
- Mini chocolate chips
Or serve them topped with vanilla ice cream and an extra drizzle of Nutella for the ultimate dessert bowl.
Tips and Tricks for Success Every Time
- Keep everything cold: Warm dough gets sticky and hard to handle
- Don’t overfill: A teaspoon of each filling is plenty—too much causes leaks
- Use parchment: Always bake on parchment for easy cleanup
- Cool completely: Let the pies set up so the filling doesn’t ooze when you bite in
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Reheat in a 300°F oven for 5 minutes to refresh that crisp crust.
FAQ: Raspberry Nutella Heart Pies
Can I use store-bought dough instead of homemade?
Yes! Store-bought pie dough or puff pastry works just fine. Just be sure it’s fully thawed before rolling and cutting.
What size should the cookie cutter be?
A 2 to 3-inch heart-shaped cookie cutter is ideal for bite-sized treats. You can go larger, but baking time may increase slightly.
Can I freeze these mini heart pies?
Absolutely. After baking and cooling, freeze them in a single layer, then transfer to a zip-top bag. Reheat in a toaster oven or regular oven for best texture.
Are there alternatives to Nutella?
Yes—peanut butter, almond butter, cookie butter, or even dulce de leche work well. Just avoid very runny fillings that might leak out.
Conclusion: Why These Pies Deserve a Spot in Your Holiday Dessert Lineup
From the flaky crust to the rich Nutella center and vibrant raspberry filling, raspberry Nutella heart pies check every box: easy, adorable, and delicious. Whether you’re baking for a loved one or treating yourself, these are a must-have on your Valentine’s Day dessert menu.
And if you’re looking for more dessert delights that combine charm and flavor, don’t miss our cranberry-pistachio babka—it’s a beautiful bake with an elegant twist.
PrintRaspberry Nutella Heart Pies
These adorable raspberry Nutella heart pies are filled with tangy raspberry compote and creamy Nutella, wrapped in a buttery homemade crust. Perfect for Valentine’s Day or any romantic occasion, these mini pies are easy to make, fun to customize, and irresistibly delicious.
- Prep Time: 1 hour 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups 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)
- 2 ½ cups frozen raspberries
- ½ cup granulated sugar
- ½ cup Nutella
- 1 egg (for egg wash)
- Coarse sugar (for topping)
Instructions
- Add flour, sugar, and salt to a food processor and pulse to combine.
- Add cold butter and pulse until coarse crumbs form.
- Mix egg, vinegar, and water in a bowl. Add to the processor and pulse until dough forms.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- In a saucepan, cook raspberries and sugar over medium-low heat for 10 minutes until syrupy. Let cool.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out dough to 1/4 inch thick. Cut out an even number of heart shapes with a 2-inch cookie cutter.
- Place half of the hearts on the baking sheet. Add 1 tsp Nutella and 1 tsp raspberry compote to each.
- Brush edges with water. Top with another heart and seal edges with a fork.
- Cut a small “X” in the center of each pie. Brush tops with egg wash and sprinkle with coarse sugar.
- Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Notes
- Use store-bought pie crust or puff pastry to save time.
- Let raspberry compote cool completely before assembling.
- Do not overfill the pies to avoid leaking.
- Use a 2–3 inch heart-shaped cookie cutter for best results.
- Serve with vanilla ice cream and extra Nutella drizzle for added indulgence.
