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Raspberry and Pistachio Wreath Recipe

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4.2 from 45 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes plus rising time
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This Raspberry and Pistachio Wreath is a delightful vegan yeasted pastry featuring a sweet raspberry filling and a crunchy pistachio topping. The fragrant spices in the dough complement the tart berry filling perfectly, making it an elegant and tasty treat suitable for brunch or dessert. Made with dairy-free milk and vegan butter, this wreath is a plant-based baked good that offers a festive presentation and a delicious balance of textures and flavors.

Ingredients

Scale

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)

Additional Filling

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

Topping and Glaze

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

Instructions

  1. Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, 3 tablespoons of sugar, and cornstarch. Add a dash of water to loosen the mixture if needed. Heat over medium heat, stirring constantly until thickened. Add a squeeze of lemon juice to taste and set aside to cool.
  2. Make the Dough: In a mixing bowl, combine the warm dairy-free milk with instant dry yeast and a teaspoon of sugar to activate the yeast. Let sit for 5-10 minutes until foamy. In a separate large bowl, mix the flour, remaining sugar, cinnamon, nutmeg, and salt. Add the vegan butter and yeast mixture, then knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  3. Mix the Additional Filling: In a bowl, combine the chopped vegan chocolate, raisins, and ground ginger. Set aside.
  4. Shape the Wreath: Once the dough has risen, roll it out on a floured surface into a large circle approximately 12 inches in diameter. Spread the raspberry filling evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the chocolate, raisin, and ginger mixture over the raspberry layer. Gently roll the edge of the dough toward the center to form a 1-inch border that encases the filling.
  5. Form the Rings: Cut the circle into 16 evenly spaced strips from the edge of the border inward, without cutting all the way through. Twist each strip several times to reveal the filling, then pinch the ends to seal the twists and form a wreath shape. Transfer the wreath onto a parchment-lined baking sheet.
  6. Second Rise: Cover the wreath loosely with a kitchen towel and let it rest for 20-30 minutes to rise slightly while preheating your oven to 350°F (175°C).
  7. Bake the Wreath: Place the wreath in the oven and bake for approximately 35-40 minutes, or until golden brown and cooked through. Rotate halfway through baking to ensure even baking.
  8. Prepare the Glaze: While the wreath is baking, prepare a simple syrup glaze by heating the granulated sugar and water together until the sugar dissolves completely.
  9. Glaze and Garnish: When the wreath is done baking, remove it from the oven and brush generously with the sugar syrup glaze. Sprinkle the roughly chopped pistachios over the top while the glaze is still warm to help them stick.
  10. Cool and Serve: Allow the wreath to cool on a wire rack for at least 20 minutes before slicing and serving. This enhances the texture and makes it easier to cut.

Notes

  • Use fresh or frozen raspberries; if using frozen, do not thaw before making the filling to avoid excess liquid.
  • If you prefer a sweeter wreath, increase the sugar in the filling or dough slightly.
  • Dairy-free milk options such as almond, oat, or soy milk all work well in this recipe.
  • The dough can be made a day ahead and refrigerated; bring to room temperature before shaping.
  • Substitute the pistachios with other nuts like almonds or walnuts if desired.
  • Ensure vegan chocolate is used to keep the recipe fully plant-based.
  • If the dough is sticky, add flour one tablespoon at a time to avoid over-drying.
  • For a shiny finish, brush the wreath with the syrup glaze immediately after baking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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