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Puff Pastry with Orange Marmalade

1 box (2 sheets) frozen puff pastry, thawed overnight in refrigerator
3 Tablespoons orange marmalade
1 large egg beaten with 1 Tablespoon water
2 ounces Sincerely, Brigitte™ Orange Ginger cheese, cut into 16 rectangles (approximately 0.5 ounce each)
freshly grated ginger root
granulated sugar
½ cup + 2 Tablespoons evaporated milk
8 ounces dark or semi­sweet chocolate chips
4 Tablespoons unsalted butter, cut into 8 slices
1 cup powdered sugar
zest of ½ of a large navel orange, zested into strips
a thumb’s size of fresh ginger root (approximately 0.25 ounce), peeled
1. Line 2 large baking sheets with parchment or silicone baking mats. Set aside.
2. 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 ½” 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.
3. Brush each of the bottom pastries with the egg wash. Using a ½ 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 (1­2 passes over the grater should be sufficient).
4. 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.
5. Preheat oven to 375ºF. Place baking sheets side­by­side 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 14­15 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.
1. While the pastries are cooling, prepare the hot fudge sauce.
2. 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 medium­high. 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 5­10 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

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