Chocolate Orange Pastries

READY IN: 1hr 5mins


  • 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
    dash salt
  • 1
    egg (separated)
  • 14 - 12
    cup miniature semisweet chocolate chips
  • 2
    teaspoons sugar


  • 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.