If you are searching for a delightful, eye-catching dessert that combines bright flavors and beautiful textures, the Raspberry and Pistachio Wreath Recipe is an absolute must-try. This wreath is a stunning circle of flaky pastry, raspberry filling bursting with freshness, and the perfect crunch of pistachios that create a harmonious balance of sweet, tart, and nutty. Every bite is a celebration of color and taste that’s sure to impress your guests or simply treat yourself on a cozy afternoon. Plus, it’s easier to make than it looks, making it a perfect baking project for anyone who loves delicious homemade sweets with a little flair.
Ingredients You’ll Need
For this Raspberry and Pistachio Wreath Recipe, simplicity meets flavor in every ingredient. Each item plays a key role from the tender dough to the juicy filling, and the crunchy nuts that crown this dessert. Here’s everything you’ll want to gather before you start baking.
- Fresh or frozen raspberries (1 cup / 110g): The star fruit providing natural tartness and vibrant red color.
- Granulated sugar (3 tablespoons / 40g): Sweetens the raspberry filling without overpowering it.
- Cornstarch (2 tablespoons / 14g): Helps thicken the raspberry mixture to perfect consistency.
- Water (a dash): Used to adjust filling texture if necessary.
- Lemon juice (optional, to taste): Adds brightness and balances the sweet-tart flavors.
- All-purpose or bread flour (2 ½ – 3 cups / 315-375g): The base of the dough for a tender, resilient pastry.
- Dairy-free milk, warm (2/3 cup / 165g): Activates the yeast and keeps the dough soft.
- Vegan butter, room temperature (1/2 cup / 115g): Adds richness and flakiness.
- Granulated or coconut sugar (3 tablespoons / 40g): Sweetens and assists dough fermentation.
- Instant dry yeast (1 tablespoon / 10g): Leavens the dough for a light, airy wreath.
- Ground cinnamon (1/4 teaspoon): Adds a warm, comforting spice note to the dough.
- Ground nutmeg (1/4 teaspoon): Enhances the aromatic spice profile beautifully.
- Salt pinch (optional, if unsalted butter): Balances the flavor and enhances sweetness.
- Roughly chopped vegan chocolate (1/2 cup): A luscious addition for melty gooey bursts inside the wreath.
- Raisins (1/4 cup): Offer a chewy contrast to the soft dough and tart filling.
- Ground ginger (1/4 teaspoon): Delivers a gentle zing that lifts overall flavors.
- Granulated sugar (1/4 cup / 50g): For the glaze that adds shine and sweetness on top.
- Water (2 tablespoons / 30g): Used to prepare the glaze.
- Roughly chopped pistachios (1/4 cup): The crunchy, nutty final touch that gives both texture and an inviting color pop.
How to Make Raspberry and Pistachio Wreath Recipe
Step 1: Prepare the Raspberry Filling
Begin by combining the raspberries with the sugar, cornstarch, and a dash of water in a small saucepan. Cook over medium heat, stirring gently until the mixture thickens and becomes glossy. If you like, add a squeeze of lemon juice to brighten the flavors. Once thickened, set the filling aside to cool completely.
Step 2: Make the Dough
In a warm bowl, combine the warm dairy-free milk and yeast, allowing it to activate for about 5 minutes until bubbly. Then, add your sugar, vegan butter, spices, and salt, mixing well. Gradually add the flour, starting with 2 ½ cups, mixing as you go until the dough pulls away from the sides and is soft but not sticky. Knead gently for a few minutes and let the dough rise covered in a warm place until doubled in size, usually about 45 minutes.
Step 3: Roll and Shape the Wreath
Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the raspberry filling over the dough evenly, leaving a border around the edges. Sprinkle the chopped vegan chocolate, raisins, and a pinch of ground ginger on top of the filling. Carefully roll the dough into a log lengthwise, then shape it into a circle, pinching the ends to seal.
Step 4: Create the Wreath Pattern
Using a sharp knife, cut slits along the wreath’s circumference, being careful not to cut all the way through. Twist each strip slightly to reveal the beautiful filling inside, creating the signature wreath pattern. Transfer the wreath to a baking sheet lined with parchment paper, cover, and let it rise again for 15-20 minutes.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the wreath for 25-30 minutes until golden brown and cooked through. While still warm, mix the glaze sugar and water, brushing it all over the wreath. Finally, sprinkle the chopped pistachios generously on top for that irresistible crunch and vivid green contrast against the pastry.
How to Serve Raspberry and Pistachio Wreath Recipe
Garnishes
While the glazed pistachios provide plenty of texture and color, you can add a light dusting of powdered sugar or a few fresh raspberries on top to make the wreath even more festive. A drizzle of vegan-friendly white chocolate or a dollop of coconut whipped cream works beautifully for extra indulgence.
Side Dishes
This Raspberry and Pistachio Wreath Recipe tastes heavenly on its own but pairs wonderfully with a cup of hot herbal tea, light coffee, or your favorite plant-based milk latte. For a fuller meal experience, a scoop of dairy-free vanilla ice cream or a fresh fruit salad complements the richness of the wreath perfectly.
Creative Ways to Present
For special occasions, place the wreath on a wooden serving board surrounded by fresh flowers or edible petals. You can also slice it into small wedges and serve on individual dessert plates with a twist of mint leaves or a drizzle of raspberry coulis to highlight the vibrant filling.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Raspberry and Pistachio Wreath wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it, but bring it back to room temperature before serving for the best texture.
Freezing
If you want to enjoy this wreath later, freeze it unbaked after shaping by wrapping well in plastic and foil. When ready, thaw overnight in the fridge and bake as directed. Alternatively, freeze fully baked wreath slices in an airtight container for up to 2 months and thaw gently before serving.
Reheating
To reheat, warm the wreath slices in a preheated oven at 325°F (160°C) for about 8-10 minutes. This brings back that freshly baked flakiness with a warm, gooey filling—even after a day or two!
FAQs
Can I use frozen raspberries for this Raspberry and Pistachio Wreath Recipe?
Absolutely! Frozen raspberries work well and just need to be thawed and drained slightly before cooking to prevent excess liquid in the filling.
Is it okay to substitute the pistachios with another nut?
Yes, you can swap pistachios with almonds or walnuts if you prefer, but the pistachios provide a unique flavor and color contrast that makes this recipe special.
Can I make this Raspberry and Pistachio Wreath Recipe gluten-free?
You can try using a gluten-free flour blend suitable for yeast breads, but results may vary. The dough texture might be different, so it’s best to experiment with your preferred gluten-free option.
What is the best way to shape the wreath?
After rolling the dough with filling into a log, shaping it into a circle and cutting and twisting the strips exposes the filling beautifully and helps the wreath bake evenly.
How long does it take for the dough to rise?
Typically, the dough will double in size in about 45 minutes to 1 hour, depending on room temperature. A warm spot speeds this up significantly.
Final Thoughts
This Raspberry and Pistachio Wreath Recipe is one of those joyful desserts that feels both special and comforting at the same time. Its bold colors, festive shape, and beautiful combination of flavors make it a winner for gatherings or just a sweet treat to brighten your day. I hope you’ll enjoy baking and sharing this wreath as much as I do—there’s something magical about homemade baked goods that bring people together and create lasting memories.
Print
Raspberry and Pistachio Wreath Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: Western, Vegan
- Diet: Vegan
Description
This Raspberry and Pistachio Wreath is a delightful vegan and dairy-free treat perfect for special occasions or a festive brunch. Featuring a soft, sweet yeast dough filled with a luscious raspberry compote and sprinkled with chopped pistachios and vegan chocolate, it offers a beautiful combination of tart and nutty flavors wrapped in a golden, braided wreath shape.
Ingredients
Raspberry Filling
- 1 cup (110g) fresh or frozen raspberries
- 3 tablespoons (40g) granulated sugar or liquid sweetener to taste
- 2 tablespoons (14g) cornstarch
- Dash of water
- Squeeze of lemon juice, to taste (optional)
Dough
- 2 ½ – 3 cups (315-375g) all-purpose or bread flour (start with less flour and add more as needed)
- 2/3 cup (165g) dairy-free milk, warm
- 1/2 cup (115g) vegan butter, room temperature
- 3 tablespoons (40g) granulated sugar or coconut sugar
- 1 tablespoon (10g) instant dry yeast
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt (if not using salted butter)
Filling and Topping
- 1/2 cup roughly chopped vegan chocolate
- 1/4 cup raisins
- 1/4 teaspoon ground ginger
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (30g) water
- 1/4 cup pistachios, roughly chopped
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, a dash of water, and lemon juice if using. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down into a compote. Remove from heat and let cool completely.
- Make the Dough: In a large mixing bowl, combine warm dairy-free milk, yeast, and a teaspoon of sugar to activate the yeast. Let it sit for 5-10 minutes until foamy. Add the remaining sugar, vegan butter, cinnamon, nutmeg, salt, and gradually add flour until a soft, slightly sticky dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Wreath: After the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the cooled raspberry filling evenly over the dough, then sprinkle the chopped vegan chocolate, raisins, and ground ginger over the filling.
- Form the Braided Wreath: Starting from one long side, carefully roll the dough tightly into a log. Pinch the edges to seal. Using a sharp knife, cut the log lengthwise in half, exposing the layers and filling. Twist the two halves around each other, cut sides facing up, and form a circle or wreath shape, pinching the ends to seal.
- Second Rise: Transfer the shaped wreath to a parchment-lined baking sheet. Cover loosely and let it rise for 30-40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the wreath for 25-30 minutes until golden brown and cooked through.
- Prepare the Glaze: Mix the granulated sugar and water in a small saucepan and heat until the sugar dissolves to create a syrup.
- Finish and Garnish: Brush the warm wreath with the sugar glaze and sprinkle the chopped pistachios over the top. Allow the wreath to cool slightly before serving.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- The dough may be sticky; add flour gradually to avoid making it too dry.
- For extra flavor, add a teaspoon of vanilla extract or orange zest to the dough.
- If you prefer, substitute pistachios with other nuts like almonds or walnuts.
- Ensure the raspberry filling is completely cool before spreading to prevent dough sogginess.
