Introduction

This Raspberry and Pistachio Wreath is a delightful treat combining sweet, tangy raspberry jam with a soft, spiced vegan dough. Topped with a shiny glaze and crunchy pistachios, it’s perfect for sharing at brunch or as an elegant dessert.

The image shows a ring-shaped dessert with twisted layers of creamy white and deep red swirls, creating a marbled effect. The dessert is topped with whole fresh raspberries and scattered chopped pistachios, adding green and red pops of color. A light dusting of powdered sugar covers the surface, enhancing the texture. The dessert sits on a white plate placed on a white marbled surface. Small drops of red syrup or juice are visible inside the ring and around the base, adding a touch of detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Make the jam by combining raspberries, sugar, cornstarch, and water in a small saucepan. Bring to a boil, mashing the raspberries as they cook. Reduce heat and simmer until thickened into a sticky paste. Add lemon juice if desired, then let cool completely.
Step 2: In a large bowl or stand mixer, combine flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, cinnamon, nutmeg, and salt. Add any optional add-ins if using. Mix until combined, then knead for 5–10 minutes until the dough is soft and elastic. Adjust flour or milk as needed for texture. Cover and let rise for 1 hour, or until doubled in size.
Step 3: On a floured surface, roll the risen dough 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 into a log from the long side.
Step 4: Slice the log lengthwise into two halves. Twist the halves together gently and form into a circle, pinching the ends to seal. Transfer the wreath to a parchment-lined baking sheet, cover, and let rise for another hour or refrigerate overnight.
Step 5: Preheat the oven to 340°F (170°C). Bake the wreath for 20–30 minutes, until golden brown and firm to the touch. Allow to cool slightly.
Step 6: For the glaze, heat sugar and water in a small saucepan until the sugar dissolves. Brush the glaze over the warm wreath and sprinkle with chopped pistachios. Serve warm or at room temperature.

Tips & Variations

For extra flavor, try adding chopped vegan chocolate, raisins, or ground ginger to the dough before kneading.
If using frozen raspberries, thaw and drain excess liquid to prevent a watery jam.
Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
Refrigerate the shaped wreath overnight for a deeper flavor and easier morning baking.

Storage

Store the wreath in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and freeze for up to 1 month. Reheat gently in a low oven before serving to refresh the texture and flavor.

How to Serve

A circular braided pastry wreath with two main layers: the outer dough layer is a light golden brown with a soft texture, twisted evenly with thick swirls of bright red raspberry filling throughout. On top, it is decorated with scattered whole raspberries and chopped green pistachios, sprinkled lightly with powdered sugar which gives a delicate white dusting effect. The pastry sits on a white plate that rests on a white marbled surface. Nearby, there is a small white dish filled with raspberries and pistachios, a knife with a dark brown handle, and a golden ribbon adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this wreath gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend that includes xanthan gum for best results. Adjust the liquid as needed since gluten-free flours absorb moisture differently.

Can I use fresh fruit instead of frozen raspberries?

Absolutely. Fresh raspberries work beautifully and may give a brighter flavor to the jam. Just follow the same cooking instructions to thicken the jam.