The Best Easy Raspberry and Pistachio Wreath Recipe
A stunning, crispy phyllo pastry wreath filled with fragrant pistachio and orange, drenched in a sweet orange blossom syrup.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Modern American / Mediterranean
- Diet: Vegetarian
Ingredients
1 package (16 oz) phyllo dough, thawed
170g (3/4 cup) clarified butter (ghee), melted
300g (3 cups) shelled, unsalted pistachios
100g (1/2 cup) granulated sugar
2 tsp ground cinnamon
Zest of 1 large orange
300g (1 1/2 cups) granulated sugar (for syrup)
240ml (1 cup) water
2 tbsp honey
1 strip orange peel
2 tbsp orange blossom water
1 tbsp lemon juice
Instructions
1.Simmer syrup ingredients (except blossom water/lemon) for 10 mins; stir in remaining and cool.
2.Pulse pistachios and sugar into a coarse meal; mix with cinnamon and zest.
3.Layer and butter 4 sheets of phyllo; sprinkle with nuts and roll into a log.
4.Repeat to make 3 logs; join into a ring on a tray and brush with butter.
5.Bake at 350°F (175°C) for 35-40 mins until golden brown.
6.Pour cold syrup over hot pastry immediately; cool 4-6 hours before slicing.
Notes
Always pour cool syrup over hot pastry for maximum crunch.
Clarified butter prevents burning and ensures a golden finish.
Garnish with edible petals and whole nuts before serving.