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Ingredients
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1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
8 Tbsp. cold, unsalted butter cut into cubes
2 Tbsp. ice water plus 2 more if needed.
Nutella
Raspberry jam
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Directions
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In a bowl, combine flour, sugar and salt. Add butter and use your hands to grind the butter into the flour until it resembles coarse meal. Sprinkle with 2 tablespoons ice water. Work the water into the dough until it is slightly crumbly but holds together well. Turn the dough onto a work surface. Form it into 3/4 inch thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least one hour. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Take your dough and roll it onto a lightly-floured surface. Roll it between 1/8 and 1/4 inch thick. Using a heart-shaped cookie cutter, cut hearts out of the dough. Combine the scraps and repeat the process until you have no more dough. You should have about 16 hearts. Lay 8 hearts on your flat surface. Scoop about 1 teaspoon of Nutella onto the middle of each heart. Layer a teaspoon of raspberry jam on top of the Nutella. Place the remaining 8 hearts on top of the Nutella-filled hearts. Press the seams together. Using a fork, crimp the outsides of the pies. Use your fork to poke a small set of holes into each pie. Lay the pies on the parchment paper and bake for 15 to 20 minutes until golden own. Makes 8 pies.
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