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Raspberry and Pistachio Wreath Recipe


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  • Author: Recipes Tasteful
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

A beautiful, festive, and delicious Raspberry and Pistachio Wreath that’s perfect for Christmas gifting or sharing with loved ones. This wreath combines sweet raspberry jam and crunchy pistachios in a soft, fluffy dough.


Ingredients

Scale

For the Quick Raspberry Jam:

  • 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)

For the Wreath Dough:

  • 2 ½3 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)

Optional Add-ins:

  • 1/2 cup roughly chopped vegan chocolate
  • 1/4 cup raisins
  • 1/4 teaspoon ground ginger

For Decorating:

  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30g) water
  • 1/4 cup pistachios, roughly chopped

Instructions

  • Make the Raspberry Jam:
    In a small saucepan, combine raspberries, sugar, cornstarch, and a dash of water. Bring to a boil and cook for about 5 minutes, mashing the raspberries. Reduce heat and simmer until thickened. Remove from heat and add lemon juice if desired.
  • Make the Dough:
    In a large mixing bowl, combine flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Knead for 5-10 minutes until soft and slightly tacky. Let rise for 1 hour until doubled in size.
  • Roll and Shape the Dough:
    Roll the dough into a rectangle (approximately 25×45 cm). Spread the cooled raspberry jam over the dough.
  • Roll and Cut:
    Roll the dough tightly into a log and slice it lengthwise into two pieces. Twist together and form into a circular wreath shape, pinching the ends to seal.
  • Second Rise:
    Place the wreath on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
  • Bake:
    Preheat the oven to 350°F (175°C). Bake for 35-40 minutes until golden brown.
  • Prepare the Sugar Syrup:
    Combine sugar and water in a small saucepan and simmer until sugar dissolves.
  • Decorate:
    Brush the baked wreath with sugar syrup and sprinkle chopped pistachios on top.
  • Serve:
    Allow to cool slightly before slicing and serving.

Notes

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
  • Make-Ahead: The wreath can be assembled and stored in the refrigerator overnight before baking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0 g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg