Chocolate-Orange Pastries

Sheri Mullins


Dark chocolate and orange pair up for a pretty dessert that can double as a brunch addition.
Another easy recipe from the Pillsbury site tweaked just a bit! I couldn't resist adding an orange glaze.

★★★★★ 2 votes
15 Min
50 Min


1 pkg
(3 oz) cream cheese, softened
2 to 3 tsp
grated orange peel
1 box
pillsbury® refrigerated pie crust, softened as directed on box
1/4 c
cup smucker’s® sweet orange marmalade
1/2 c
hershey’s® special dark® chocolate baking chips
egg, beaten
2 tsp


1/2 c
powdered sugar
1 Tbsp
orange juice, fresh


1Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with No-Stick Cooking Spray
2In small bowl, stir cream cheese and orange peel until blended.
3Unroll pie crust on work surface. Spread cream cheese mixture evenly over crust
4In small microwavable bowl, microwave marmalade uncovered on High 10 seconds. Brush marmalade evenly over cream cheese mixture.
5Cut crust into 16 wedges, using knife or pizza wheel. Sprinkle chocolate chips evenly over wedges
6Roll up each wedge, starting at shortest side and rolling to opposite point.
7Place pastries, point side down, on cookie sheet. Brush egg on tops and sides of pastries. Sprinkle evenly with sugar
8Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool at least 10 minutes before serving.
9Combine powdered sugar and orange juice. Spread glaze on top of each pastry.

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