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Raspberry Pistachio Wreath Recipe

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4.6 from 118 reviews

This Raspberry and Pistachio Wreath is a delightful vegan pastry featuring a soft, spiced dough filled with homemade tangy raspberry jam and topped with a sweet pistachio glaze. Perfect for festive occasions or a special treat, the wreath combines fruity freshness with a crunchy nutty finish.

Ingredients

Quick Raspberry Jam

  • 1 cup (110g) Fresh or Frozen Raspberries
  • 3 tablespoons (40g) Granulated Sugar, or liquid sweetener to taste
  • 2 tablespoons (14g) Cornstarch / Corn Flour
  • Dash of Water
  • Squeeze of Lemon Juice, to taste (optional)

Wreath Dough

  • 2 ½ – 3 cups (315 – 375g) All-Purpose Flour or Bread Flour
  • ⅔ cup (165g) Dairy-Free Milk, warm
  • ½ cup (115g) Vegan Butter, room temperature
  • 3 tablespoons (40g) Granulated Sugar or Coconut Sugar
  • 1 tablespoon (10g) Instant Dry Yeast
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Salt (if not using salted butter)
  • Optional Add-ins: ½ cup Roughly Chopped Vegan Chocolate, ¼ cup Raisins, ¼ teaspoon Ground Ginger

To Decorate

  • ¼ cup (50g) Granulated Sugar
  • 2 tablespoons (30g) Water
  • ¼ cup Pistachios, chopped

Instructions

  1. Make the Jam: Add raspberries, sugar, cornstarch, and water to a small saucepan. Bring to a boil, mashing the raspberries as they cook. Then reduce heat and simmer until thickened into a sticky paste. Add lemon juice if desired, then let cool completely.
  2. Make the Dough: In a large bowl or stand mixer, combine flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, cinnamon, nutmeg, and salt, along with any optional add-ins like vegan chocolate, raisins, or ginger. Mix until combined. Knead the dough for 5–10 minutes until soft and elastic, adjusting flour or milk as needed for the right texture. Cover the dough and let it rise for 1 hour or until it has doubled in size.
  3. Shape the Wreath: Roll the risen dough on a floured surface into a 10×20-inch (25×45 cm) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving a border around the edges. Roll the dough tightly into a log from the long side, then slice the log lengthwise into two halves. Twist the two halves together gently and shape into a circle, pinching the ends to seal. Transfer the wreath to a parchment-lined baking sheet, cover, and let it rise again for another hour or refrigerate overnight if preferred.
  4. Bake: Preheat the oven to 340°F (170°C). Bake the wreath for 20 to 30 minutes until golden brown and firm to the touch. Remove from oven and allow to cool slightly.
  5. Decorate: While the wreath is warm, prepare a glaze by heating sugar and water in a small saucepan until dissolved. Brush this glaze over the wreath’s surface and sprinkle with chopped pistachios. Serve the wreath warm or at room temperature.

Notes

  • You can use store-bought thick raspberry jam as a shortcut instead of making your own.
  • Optional add-ins like vegan chocolate chips, raisins, or ground ginger add extra flavor and texture.
  • If refrigerating the shaped dough overnight, bring it to room temperature before baking.
  • Ensure the dough is kneaded well to develop gluten for a soft and elastic texture.
  • This recipe is vegan and dairy-free, making it suitable for plant-based diets.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://mealoria.com/raspberry-pistachio-wreath-recipe/