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