Chocolate Orange Pastries

Chocolate Orange Pastries
Staff Writer

Pillsbury

The obscure combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry. 

16
Servings
43
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  3-ounce package cream cheese, softened
  • 2-3  Teaspoons  grated orange peel
  • refrigerated pie crust, such as Pillsbury, softened
  • 1/4  Cup  orange marmalade
  • 1/2  Cup  dark chocolate baking chips
  • egg, beaten
  • 2  Teaspoons  sugar

Directions

Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. 

In a small bowl, stir the cream cheese and orange peel until well blended. Unroll the pie crust on a work surface. Spread the cream cheese mixture evenly over the crust.

In a  small microwavable bowl, microwave the marmalade uncovered on high for 10 seconds. Brush the marmalade evenly over the cream cheese mixture. Cut the crust into 16 wedges, using a knife or a pizza wheel. Sprinkle the chocolate chips evenly over the wedges.

Roll up each wedge, starting at the shortest side and rolling to the opposite point. Place the pastries, point side down, on the baking sheet. Brush the egg on the tops and sides of the pastries. Sprinkle evenly with sugar.

Bake for 20-25 minutes or until the pastries are a light golden brown. Remove them from the baking sheet and place on a cooling rack. Cool for at least 10 minutes before serving.

Nutritional Facts

Total Fat
2g
3%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
7g
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
9mg
1%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
7mg
0%
Water
2g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.