Chocolate Orange Pastries Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

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.