Always vegetarian, often vegan

Chocolate Apricot Wreath

What's more fun then baking something delicious? A festive wreath for festive breakfasts. Or if you just fancy something delicious. A quick simple dough with a delicious apricot filling. Made for yourself or for when you get visitors.

Chocolate Apricot Wreath

This recipe is enough for 2 wreaths. The first for Christmas breakfast and the second for coffee on Boxing Day.
Voorbereiding 30 minutes
Bereiding 40 minutes
Totale tijd 1 hour 10 minutes
Course: Pastry
Keyword: chocolate, Wreath
Porties: 2 wreaths


Dough for the wreath

  • 100 gr butter
  • 450 gr sifted flour
  • 4 tbsp powdered sugar
  • 2 beaten eggs
  • 150 ml (vegetable) milk

Filling for the wreath

  • 25 gr melted butter
  • 125 gr chopped dried apricots
  • 100 gr melting chocolate (we used chocolate drops)
  • 1 tbsp (vegetable) milk

For the topping

  • 25 gr melted chocolate


  • Preheat the oven to 180 degrees Celsius
  • Grease a springform tin with a diameter of 24 cm and place a piece of baking paper on the bottom.
  • Add the butter (from the dough) and the flour together and mix until smooth. Add the icing sugar, beaten eggs and milk and mix to a smooth dough.
  • Roll out the dough on a floured work surface into a square of about 30 to 35 cm. Brush the dough with the melted butter, mix the apricot pieces and chocolate drops and divide them over the dough.
    Keep the edges slightly free.
  • Roll up the dough and cut pieces of about 2 cm. Place them in the springform pan in an overlapping fashion to form a wreath. Brush with some milk and place in the oven. Bake for about 30 minutes. The wreath is ready when the dough is golden brown.
  • Let the wreath cool slightly and then place it on a wire rack to cool completely.
  • Melt the 25 grams of chocolate and put it in a small piping bag or cornet of baking paper and draw lines over the wreath.
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