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
  • 1
    egg, beaten
  • 2 tsp

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

How to Make Chocolate-Orange Pastries


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

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