Sweet Pull-Apart Heart: Nutella Bliss with Raspberry Glaze
Indulge in the sweetness of Pull-Apart Heart, a delightful Nutella-filled pastry topped with vibrant raspberry glaze.
Equipment
- Heart-Shaped Cookie Cutter
Ingredients
For the Pastry
- 2 cups All-Purpose Flour Use for dusting to prevent sticking during rolling and cutting.
- 1 pack Crescent Roll Dough Main structure of the pastry; make sure it’s fresh for the best flavor.
- 1 cup Nutella Adds a rich sweetness and chocolate flavor.
For the Glaze
- 1 cup Confectioners' Sugar Sweetens the glaze beautifully.
- 1/4 cup Raspberry Jam Provides a fruity tartness.
- 2 tbsp Whole Milk Thins the glaze for easy drizzle.
- a few drops Pink Food Coloring Enhances the glaze’s visual appeal.
Instructions
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.
- Prepare the Dough: Lightly flour your work surface, then roll out the crescent roll dough until it’s smooth. Using your heart-shaped cookie cutter, cut out heart shapes.
- Assemble the Layers: Place one heart-shaped dough piece on the parchment paper, then spread a generous layer of Nutella on top. Continue layering the hearts, spreading Nutella between each layer.
- Bake the Pastry: Carefully pop the baking sheet into the oven and bake for 15-20 minutes, or until the pastry is golden brown and puffy.
- Prepare the Glaze: In a mixing bowl, combine the confectioners' sugar, whole milk, raspberry jam, and pink food coloring. Stir until smooth and glossy.
- Glaze the Heart: Once the pastry is out of the oven and slightly cooled, drizzle or brush the raspberry glaze over the warm pull-apart heart.
Notes
Serve warm with a dusting of additional confectioners' sugar for an extra sweet touch. Chill the dough before starting to avoid tearing.