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Raspberry Pine Nut Wreath Recipe

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4.6 from 114 reviews

This Raspberry and Pistachio Wreath is a beautifully twisted, golden-brown pastry filled with a homemade quick raspberry jam and adorned with a glossy sugar glaze and crunchy pistachios. The dough is enriched with warm dairy-free milk and vegan butter, flavored with warm spices like cinnamon and nutmeg, and optionally studded with vegan chocolate or raisins. Perfect for a festive breakfast or an elegant dessert, this wreath combines sweet, tangy, and nutty flavors in a visually striking presentation.

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 while mashing the raspberries as they cook. Reduce the heat and simmer until the mixture thickens into a sticky paste. Add a squeeze of lemon juice if desired, then remove from heat and 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. Add any optional add-ins like vegan chocolate, raisins, or ground ginger if using. Mix until the ingredients are just combined, then knead the dough for 5–10 minutes until it becomes soft and elastic. Adjust the flour or milk as needed to achieve the right texture. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
  3. Shape the Wreath: Roll the risen dough out on a floured surface into a 10×20-inch (25×45 cm) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough into a log, then carefully slice the log lengthwise into two halves. Gently twist the two halves around each other and form the twist into a circle, pinching the ends to seal securely. Place the wreath on a parchment-lined baking sheet, cover it, and let it rise again for 1 hour or refrigerate overnight if preparing ahead.
  4. Bake: Preheat the oven to 340°F (170°C). Bake the wreath for 20–30 minutes until it turns golden brown and feels firm to the touch. Remove from the oven and allow it to cool slightly before decorating.
  5. Decorate: In a small saucepan, heat sugar and water until the sugar dissolves completely into a smooth glaze. Brush this glaze generously over the warm wreath and sprinkle the chopped pistachios on top. Serve the wreath warm or at room temperature for the best flavor and texture.

Notes

  • You can substitute store-bought thick raspberry jam if short on time, but homemade jam enhances the flavor.
  • For a dairy-free and vegan version, ensure your butter and milk substitutes meet these dietary requirements.
  • The dough can be refrigerated overnight after shaping for enhanced flavor and easier baking the next day.
  • Optional add-ins such as vegan chocolate or raisins add extra texture and taste but can be omitted if preferred.
  • The glaze and pistachio topping add shine and crunch but are optional if you prefer a simpler presentation.

Find it online: https://forkvista.com/raspberry-pine-nut-wreath-recipe/