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Home > Recipes > Chocolate-Orange Pastries

Chocolate-Orange Pastries Recipe

Chocolate-Orange Pastries

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Breads x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x
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Prep Time:
15 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 package (3 oz.) cream cheese, softened
  • 2 to 3 teaspoons grated orange peel
  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 1/4 cup Smucker's Sweet Orange Marmalade
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1 EGGLAND'S BEST egg, beaten
  • 2 teaspoons sugar

Directions

1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with Crisco Original No-Stick Cooking Spray.

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

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

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

5. Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool at least 10 minutes before serving. 16 pastries.

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  • 4 stars

    3/18/2010

    Better than rugala. No better combo than dark chocolate and orange

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