Raspberry and Pistachio Wreath

I can still smell the sugar and warm fruit when I think about this wreath. The first time I made the Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts, my kitchen filled with a bright scent of berries and toasted nuts that made the whole house feel like a small holiday fair. My kids crowded the counter while I braided the pastry, and my husband paused with a cup of coffee to admire the circle of colors before it went into the oven. If you love holiday baking that feels cozy and a little special, this wreath sits right between an old family recipe and a new kind of treat, the kind you can proudly pass along. For a richer chocolate finish another night, I often point friends toward a silky Chocolate Peppermint Cheesecake that plays well with these bright flavors.

The Story Behind Our Favorite Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts

This wreath came about from wanting something pretty and simple for a holiday brunch. I wanted a centerpiece that smelled like the season and felt like an easy hug. In our house, seasonal baking is more about the moments than the perfect picture, and this wreath captures that idea.

I remember making it once on a snowy afternoon while my youngest colored paper stars at the table. The pastry was rustic and imperfect, but when I sliced through, the pistachio cream and raspberry jam made a bright, jewel like ribbon of color that made everyone smile. That memory is why this recipe matters.

Over the years I changed small things to make it kinder to our pantry and kinder to our bellies. I switched to vegan pastry and a simple nut cream so the wreath could be shared at family gatherings where someone might not eat dairy. That choice made it feel even more generous, because everyone could enjoy it together.

What makes this wreath special is how easy it is to make it your own. You can keep it simple, or add small details that say hello to the season. It asks for a little time and some gentle hands. In return, it gives you a festive centerpiece that tastes like home.

Bringing Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this wreath has a steady rhythm. You soften the butter or vegan margarine, grind the pistachios into a nutty paste, spread shiny jam in a generous ring, and fold pastry into a wreath that looks like a living crown. The kitchen fills with soft sounds: the thump of a rolling pin, the scuff of a knife on the board, and the oven humming as the crust turns golden.

You will notice the bright red of the raspberries against the pale green of the pistachio cream. That contrast is part of the charm. As the wreath bakes, the jam bubbles slowly and the pastry puffs up, creating lovely crinkles and caramelized edges that smell like Christmas mornings.

From there, brushing the wreath with a light sugar glaze brings a soft sheen that catches the light. Sprinkle chopped pistachios on top, and you have a rustic jewel. The process is as much about the small pleasures as it is about the finished slice on a plate.

Ingredients You’ll Need

• 1 sheet vegan puff pastry, thawed and rolled into a circle if needed
• Note: a good store bought puff pastry keeps things simple and saves time.
• 1 cup seedless raspberry jam or a thick raspberry compote
• Note: use a little extra if you like a more jammy center.
• 1 cup raw shelled pistachios, plus 2 tablespoons for sprinkling
• Note: lightly toasted pistachios deepen the flavor.
• 1/2 cup raw cashews, soaked for at least 2 hours
• Side note: if you prefer, replace cashews with silken tofu for a different texture.
• 2 tablespoons maple syrup
• Note: adjust sweetness to taste. A little extra brings a cozy aroma.
• 2 tablespoons neutral oil, like sunflower or light olive oil
• Note: this helps the nut cream stay smooth.
• 1 tablespoon lemon juice, freshly squeezed
• Note: lemon brightens the nut cream and balances the jam.
• 1 teaspoon vanilla extract
• Side note: a splash more if you love a warm aroma.
• 1 tablespoon almond milk or other plant milk, plus more if needed
• Note: use just enough to make a creamy paste.
• 1 tablespoon powdered sugar or a simple glaze of 2 tablespoons powdered sugar mixed with 1 teaspoon lemon juice
• Note: use powdered sugar for a soft white finish.
• Pinch of fine salt
• Note: salt makes the flavors pop and rounds the sweetness.
• Fresh raspberries for decoration, about 1 cup
• Note: fresh berries give bright color and a fresh pop.
• Optional: zest of one small orange
• Side note: orange zest gives a warm note that pairs well with pistachios.

Step-by-Step Directions

1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Keep the puff pastry covered until you are ready to roll it so it stays cold and puffy. Breathe in the faint scent of butter or margarine as you work.
2. Make the pistachio-cashew cream by toasting the pistachios lightly in a dry pan until they smell nutty, about two to three minutes. Let them cool, then place them in a food processor with drained soaked cashews, maple syrup, oil, lemon juice, vanilla, and a pinch of salt.
3. Blend the nuts until they form a smooth, spreadable paste, scraping down the sides as needed. Add almond milk one teaspoon at a time to reach a soft, pipeable texture. The cream should feel silky and taste bright with lemon.
4. Roll the puff pastry into a roughly 12 inch circle on a lightly floured board, dusting with a little flour if the pastry sticks. Transfer the circle to your parchment lined baking sheet. The pastry sheet should look even and ready to hold the fillings.
5. Spread the raspberry jam in a ring about two inches from the center, leaving space for the nut cream and the braided edges. Use the back of a spoon to smooth the jam so it does not seep under the pastry.
6. Spoon or pipe the pistachio-cashew cream in a ring just inside the jam, making sure the two rings are close but not touching. The contrast of red and green is part of the wreath’s charm.
7. Use a small round cutter or a glass to trim out a small circle in the center, creating the wreath hole. This makes the wreath look more defined and helps the pastry bake evenly.
8. Cut the pastry between the jam and the outer edge into strips, about one inch wide, up to the jam ring. Twist each strip gently and fold it over the filling, creating a braided look around the wreath. Work slowly so the pastry keeps its shape and stays neat.
9. Brush the assembled wreath with a little almond milk and press the extra chopped pistachios gently on the pastry. This adds color and a toasty crunch as the wreath bakes.
10. Bake the wreath for 22 to 28 minutes until the pastry is puffed and golden and the jam is bubbly in places. Watch for the edges to turn a warm brown and the nuts to toast further. Your kitchen will smell like a cozy holiday fair.
11. Remove the wreath and let it cool on the baking sheet for about 15 minutes so the filling settles. Meanwhile, whisk the powdered sugar and lemon juice to a thin glaze, or skip the glaze for a rustic finish.
12. Drizzle or brush the glaze over the warm wreath and decorate with fresh raspberries and extra chopped pistachios. Let it sit until the glaze sets a little, then transfer to a serving plate. Slice and share warm, smiling as the jam and nut cream make the perfect match.
13. 

How We Enjoy Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts at Home

This wreath is happiest when it sits in the middle of the table, and everyone breaks off pieces with their hands. I like to serve it with a simple pot of tea or a gentle, warming coffee. Children love pulling at the crust to see the jam come away in sticky ribbons while grownups often reach for a second slice.

For a brunch, I place the wreath on a wooden board with a small bowl of extra jam and a pitcher of plant cream for those who want a softer bite. If it is an afternoon tea, small plates and linen napkins make the moment feel special. We sometimes add a side of lightly sweetened yogurt and extra berries for those who want a cooler contrast.

If you want to pair it with other holiday sweets, try a tray of small cookies or a richer cake the next day. I keep things balanced so the bright raspberry keeps the palate lively. For nights when I want a no bake option on the menu, I reach for simple favorites found among easy ideas like these no-bake Christmas desserts to make planning even simpler.

Storing Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts for Tomorrow

If you have leftovers, cover the wreath loosely with foil and keep it in the fridge for up to three days. The flavors mellow overnight in a lovely way. The pistachio cream will firm up a little, and the jam will sink into the pastry more, which some of us like because the flavors blend.

To reheat, place slices on a baking sheet and warm them in a 325 degree oven for about 8 to 10 minutes until the pastry softens and the filling becomes glossy again. You can also warm slices gently in a toaster oven. Avoid the microwave for long reheating because it can make the pastry soggy.

If you want to freeze a whole, unbaked wreath, assemble it carefully on parchment, cover it well, and freeze flat for up to one month. Thaw in the fridge before baking and increase baking time slightly. If you freeze baked slices, wrap them well and thaw gently in the fridge before reheating.

Amelia’s Kitchen Notes

1. Make the nut cream in advance and store it in a jar in the fridge for up to three days. It keeps well and makes assembly faster on the day you bake. If the cream firms up too much, leave it at room temperature for 20 minutes and stir.
2. Use a sharp knife or kitchen scissors to cut the pastry strips. A quick flick keeps edges clean and prevents tearing. Twisting the strips gently helps keep the filling inside without squeezing it out.
3. If you do not have a food processor, grind the pistachios and cashews in a blender and pause frequently to scrape down the sides. Add the oil slowly to bring the mixture together and keep the blender from overheating.
4. Toasting nuts brings out a deeper flavor, but watch them closely. Nuts can move from browned to burnt quickly. The right moment is when they smell warm and fragrant.
5. For a looser, more jammy wreath, warm the jam slightly before spreading it. Warm jam spreads more easily and makes a glossy ring. For a thicker look, chill the jam until it is slightly firmer.

Family Variations on Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts

• Chocolate Kiss: Add a spoonful of dark chocolate spread in a thin ring under the jam for a rich contrast. The chocolate makes the wreath feel more indulgent and pairs well with the pistachios.
• Citrus Spark: Stir the zest of one orange into the pistachio cream for a bright, citrusy note. This is a gentle change that brightens the whole wreath without changing the technique.
• Nut Swap: If someone has a pistachio allergy, use almond or pecan cream instead. Toast the alternative nuts and follow the same process. The look will be different, but the heart of the wreath stays the same.
• Berry Mix: Replace half of the raspberries with chopped strawberries or blackberries for a mixed berry wreath. The colors change and the flavor deepens, which some family members love.
• Maple Glaze: Replace the lemon glaze with a thin maple syrup drizzle. This brings a warm, fall like sweetness and pairs nicely with roasted nuts.
• Savory Twist: For a brunch that leans savory, omit the powdered sugar glaze and add a sprinkle of flaky salt and rosemary. Pair the wreath with soft cheeses for a different take that still feels like a shared centerpiece.

FAQs About Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts

Q. Can I make this wreath ahead of time? A. Yes, you can make the nut cream a day ahead and keep it in the fridge. If you assemble the wreath the night before, cover it and bake it the next morning for a freshly puffed crust.

Q. Is there a gluten free version? A. You can try gluten free puff pastry, though it behaves slightly differently and may not puff as much. Another option is to use a sturdy gluten free pastry or a simple crust made from oats and vegan butter pressed into a thin circle.

Q. Can I replace the raspberries with another jam? A. Absolutely. Apricot jam or cherry preserves make a lovely alternative. The key is to use a thick jam so it does not run too much while baking.

Q. How can I make the nut cream less sweet? A. Reduce the maple syrup or omit it entirely and rely on the jam for sweetness. Taste as you go and add the smallest amount you need to balance the nuts.

Q. Will the pastry get soggy under the jam? A. If you use a thick jam and do not overfill the wreath, the pastry will stay nicely textured. Letting the baked wreath cool a little also helps the pastry hold its structure.

A Final Thought

I hope this Raspberry and Pistachio Wreath | Sweet recipes, Christmas cooking, Vegan desserts brings a little warmth to your kitchen and gives you a place to gather around. Baking like this is about small acts of kindness, the kind that become memories. When you make it, notice the sounds and smells, the soft bubble of jam, the nutty lift of pistachio, and the smiles of the people you serve.

If you try a variation, tell me about it. There is always room at my table for one more friend who likes a good piece of pastry and a warm story. Until the next time we bake together, may your kitchen be full of scent and gentle laughter.