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Raspberry & Pistachio Wreath

A flaky braided pastry wreath filled with sweet raspberries, creamy filling, and crunchy pistachios, perfect for brunches and holiday gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 2 sheets puff pastry thawed
  • 1 egg for egg wash
  • 1 tbsp water
Raspberry Filling
  • 2 cups raspberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
Cream Filling
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
Topping
  • 0.5 cup pistachios chopped
  • 0.5 cup powdered sugar for glaze
  • 2 tbsp milk for glaze
  • 0.25 cup fresh raspberries for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook raspberries, sugar, lemon juice, and cornstarch in a saucepan until thickened. Stir in vanilla and cool completely.
  3. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Roll puff pastry slightly and spread cream cheese mixture down the center.
  5. Top with raspberry filling and chopped pistachios.
  6. Slice strips along pastry edges and braid over the filling.
  7. Shape pastry into a wreath and seal the ends together.
  8. Brush with egg wash and bake 25–30 minutes until golden brown.
  9. Cool slightly, drizzle with glaze, and garnish with raspberries and pistachios before serving.

Notes

Keep puff pastry chilled for the flakiest texture. Toast pistachios for extra flavor before adding to the filling.