Cheesy Orange Marmalade and Ginger Puff Pastry Bites
An orange marmalade filling is combined with creamy orange and ginger cheese inside a flaky puff pastry shell. Seal the deal with an orange and ginger infused hot fudge sauce to dip or drizzle your pastries with!
zest of 1/2 of a large navel orangezested into strips
a thumb's size of fresh ginger rootapproximately 0.25 ounce, peeled
Instructions
ORANGE MARMALADE AND GINGER PUFF PASTRIES
Line 2 large baking sheets with parchment or silicone baking mats. Set aside.
On a lightly floured surface, roll out one pastry sheet. Using a rolling pin, smooth out the lines as much as possible, stretching the sheet into approximately a 10" square. Using a 2 and 1/2" cookie cutter (metal works best), cut the sheet into 16 circles. Place 8 circles on each prepared baking sheet. Repeat process with second pastry sheet but reserve these 16 circles for the tops of the pastries.
Brush each of the bottom pastries with the egg wash. Using a 1/2 teaspoon measuring spoon, place a dollop of orange marmalade in the center of each pastry. Place a slice of cheese on top of each dollop of marmalade. Grate fresh ginger on top of the cheese (1-2 passes over the grater should be sufficient).
Brush the remaining 16 pastry dough circles with the egg wash. Place each circle egg wash side down onto the tops of each prepared bottom with filling. Crimp the sides of each pastry closed with a fork, prick the top to let out the steam, brush one last time with egg wash, and sprinkle with granulated sugar. Place baking sheets in the refrigerator for at least 15 minutes or up to 1 day to chill. If chilling longer than a few hours, cover baking sheets with plastic wrap.
Preheat oven to 375ºF. Place baking sheets side-by-side in the oven. If they can't fit, bake one at a time, allowing the other baking sheet to continue chilling in the refrigerator. Bake for 14-15 minutes, or until the tops are desired golden brown color. Rotate the baking sheets once during bake time. Remove pies from the oven and allow to cool on the baking sheet until safe to handle and serve.
ORANGE GINGER HOT FUDGE SAUCE
While the pastries are cooling, prepare the hot fudge sauce.
In a large saucepan, combine the evaporated milk, chocolate chips, butter, and powdered sugar. Heat over medium heat, stirring frequently, until completely melted. Add the orange zest and ginger root and increase heat to medium-high. Bring mixture to a boil, being very careful as the mixture will bubble and may splash. Boil mixture while stirring constantly for 4 minutes. Remove from heat and allow to cool for about 10 minutes. Remove orange peel and ginger root. For best flavor, allow orange peel and ginger root to remain in sauce as long as desired. Use sauce immediately. Leftover hot fudge sauce can be kept in the refrigerator covered tightly up to 5 days. Reheat in the microwave as needed. Leftover pastries can be stored in the refrigerator, wrapped tightly in plastic wrap, up to 5 days. Reheat in microwave or in a 300°F oven for 5-10 minutes. Make ahead: you can prepare and bake the pastries in advance, storing baked pastries in the freezer up to 2 months. Thaw overnight in the refrigerator, then reheat in the microwave or a 300°F oven for 10 minutes. Prepare hot fudge sauce when you are ready to serve pastries.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.