Bake-Off® Contest 44, 2010
Sugar Hill, Georgia

Chocolate-Orange Pastries

Roll up refrigerated pie crust with dark chocolate and orange flavors for a pretty dessert that can double as a brunch addition.

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  • prep time 15 min
  • total time 50 min
  • ingredients 7
  • servings 16
 

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 sweet orange marmalade
1/2
cup dark chocolate baking chips
1
egg, beaten
2
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pastry
Calories
120
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
95mg
95%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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