Wednesday, January 23, 2013

Nutella Hearts

Here is a fun thing to do either with your kiddos or as a nice surprise for them on Valentine's Day either as a snack after school or snuck in their lunches.  It's hearts filled with yummy Nutella.  It's super easy and the kids can even help cutting out the shapes, filling in the nutella and sprinkling on the sugar.  Here's the recipe from About a Mom:

Ingredients: (Makes 16 Nutella Ravioli Hearts)
1 Package Refrigerated Pie Crust (2 Crusts)
Nutella (13 ounce jar is more than enough)
1 Egg white
1/2 teaspoon water
Sugar (for dusting the tops of ravioli)
Raspberry Sauce:
1 300 g package frozen raspberries, thawed
1/4 cup granulated sugar
Equipment Needed:
2 1/2 inch heart shaped cookie cutter
3 inch heart shaped cookie cutter
Rolling pin
Pastry brush
Cookie sheets
Parchment paper
Plastic sandwich bag
1. Preheat oven to 450 degrees. Line baking sheets with parchment paper.
2. Thaw both pie crusts according to package directions, and Unroll onto a lightly floured work surface. Using a rolling pin, gently roll the dough until it has increased approximately 1 inch, from 11 1/2 to 12/12 size. Cut 16 large hearts using the 3 inch cookie cutter, and 16 small hearts using the 2 1/2 inch cookie cutter. Re-roll the dough as needed.
3. Place the smaller hearts on the parchment lined cookie sheets. Spoon Nutella into a plastic sandwich bag and snip off one end with a pair of scissors. Squeeze Nutella onto each pastry heart, into the shape of a heart, leaving approximately 1/4 inch of dough around the edges.
4. Whisk egg white and water into a small bowl. Using a pastry brush, gently brush the egg wash around the edge of the heart. This will help seal the hearts together. Do just a few at a time, otherwise the egg wash will dry. Place a large heart on top, and use a fork to seal and crimp the edges.
5. Brush the top of each ravioli with the remaining egg wash and sprinkle with sugar. Bake for 8 – 9 minutes until golden brown. Prepare Raspberry Sauce.
Raspberry Sauce
Thaw the frozen raspberries completely. Puree in a blender or food processor. Run the pureed raspberries through a fine sieve to remove the seeds. Catch the puree in a bowl. Whisk in the sugar until dissolved. You can prepare this sauce in advance, and store refrigerated in an airtight container for up to 24 hours.

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