Description
A festive centerpiece, this braided wreath combines warm spices with tangy raspberries for a delightful dessert.
Ingredients
Scale
- 2 cups fresh raspberries
- 1/3 cup sugar
- 2 tablespoons jam
- 1 teaspoon cornstarch
- 1/4 cup water
- Gingerbread dough (homemade or store-bought)
- 1 beaten egg for egg wash
- 1 tablespoon water for egg wash
- Powdered sugar for glaze
- 1–2 tablespoons lemon juice for glaze
- Crushed pistachios for garnish
Instructions
- Thicken raspberry filling by simmering raspberries, sugar, jam, cornstarch, and water until bubbly.
- Roll out gingerbread dough and cut into strips.
- Spoon thickened raspberry filling down the center of each strip.
- Braid the strips together and shape them into a wreath.
- Brush the wreath with egg wash for shine.
- Chill shaped wreath for 20-30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown.
- Cool for 15 minutes, then glaze with icing and sprinkle with crushed pistachios.
Notes
Serve warm with vanilla mascarpone or whipped cream. For an elegant look, garnish with fresh raspberries and mint.
- Prep Time: 30 minutes (plus 30–60 minutes chilling if using homemade dough)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg