Chocolate Orange Pastries Recipes

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CHOCOLATE ORANGE TURNOVERS



Chocolate Orange Turnovers image

Categories     Chocolate     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Orange     Phyllo/Puff Pastry Dough     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 turnovers, serving 2 for breakfast or dessert

Number Of Ingredients 5

1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon freshly grated orange zest
1 large egg
1 thawed puff pastry sheet (from a 17 1/4-ounce package of frozen puff pastry sheets)
2 teaspoons sugar

Steps:

  • Preheat oven to 425°F and lightly butter a baking sheet.
  • Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
  • Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.

ORANGE, WHITE CHOCOLATE & APRICOT PASTRIES



Orange, White Chocolate & Apricot Pastries image

These are a treat. Your family and friends will think that they took forever to bake, only you need know how quick and easy they were to make. It'll be our little secret.

Provided by Baby Kato

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces puff pastry, thawed (1 sheet)
2 teaspoons ground cinnamon
1/2 cup vanilla bean yogurt
1/2 cup thick sour cream
2 tablespoons coconut milk
2 tablespoons brown sugar
1/4 cup white chocolate, grated
1/4 cup fresh orange, chunks, small
1/4 cup dried apricot, diced
1/2 cup fresh squeezed orange juice
1 teaspoon orange rind
2 tablespoons coconut, toasted
2 tablespoons walnuts, toasted, finely chopped

Steps:

  • Add the fresh squeezed orange juice to the diced dried apricots to stew for an hour.
  • Unfold the thawed pastry and place on a baking sheet.
  • Score into 8 rectangles.
  • Sprinkle the pastry lightly with cinnamon.
  • Bake puff pastry in a 375 degree oven for 20 - 25 minutes.
  • Drain the orange juice from the apricots and making sure that the apricots are well drained, set the apricots aside till needed.
  • Cool pastry on wire rack.
  • Once the pastry has cooled cut along the scored lines of the pastry sheet.
  • In a bowl mix the yogurt, sour cream and brown sugar together.
  • Divide the yogurt mixture into two bowls.
  • To the first bowl add the small, fresh orange chunks, the stewed, well drained, diced apricots and the grated white chocolate.
  • In the second bowl add the coconut milk, orange rind and the toasted coconut.
  • To start assembling the pastry, split the 8 pastry rectangles in half horizontally.
  • You should now have 16 rectangle pieces of pastry.
  • You will need two pieces of pastry per treat.
  • Spread 2 tbsp of the yogurt, fruit, chocolate mixture on top of the pastry portions without cinnamon.
  • Place the remaining cinnamon topped pastry rectangle over top and spoon the remaining yogurt mixture of orange rind and toasted coconut on top of the final puff pastry.
  • Garnish with finely chopped toasted walnuts.
  • Serve immediately or cover and chill no longer than 2 hours.

Nutrition Facts : Calories 289.5, Fat 19.2, SaturatedFat 7.8, Cholesterol 10.6, Sodium 96.9, Carbohydrate 26.7, Fiber 1.7, Sugar 12.1, Protein 4

CHOCOLATE ORANGE PASTRIES



Chocolate Orange Pastries image

Modified recipe by Pillsbury from The Daily Meal. The 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. NOTE: Prep time is allowed for pie crust to come to room temperature.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

3 ounces low-fat cream cheese (Neufchatel recommended, at room temperature)
2 -3 teaspoons orange zest (optional)
2 refrigerated pie crusts (such as Pillsbury Ready Roll, at room temperature)
1/4 cup orange marmalade
1 dash salt
1 egg (separated)
1/4-1/2 cup miniature semisweet chocolate chips
2 teaspoons sugar

Steps:

  • Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
  • Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
  • Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
  • Top the cream cheese with 8-10 mini chocolate chips.
  • Top each pastry circle with another pastry circle. Crimp the edges with a fork.
  • Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
  • Bake for 20-25 minutes or until the pastries are a light golden brown.
  • Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.

Nutrition Facts : Calories 143, Fat 7.8, SaturatedFat 3, Cholesterol 15.6, Sodium 124.9, Carbohydrate 16.6, Fiber 0.8, Sugar 6, Protein 2.3

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