CHOCOLATE BREAKFAST PASTRY RECIPES

Steps:

• Heat oven to 350°F. Lightly spray 15x10-inch pan with sides with cooking spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough.
• Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area. Sprinkle mini chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal. Cover top of folded dough with remaining cherries; press into dough.
• In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on High 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough.
• Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.
• Cut into 8 servings. Serve warm.

Steps:

• Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
• Layer the triangles on a lined baking tray to make a star shape. In each triangle, spread on the chocolate spread (about ½ tablespoon per triangle will be enough).
• Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
• Fold over the triangles to meet in the middle. Glaze with some egg wash.
• Bake in the oven at 180°C (350°F) for 25 minutes.
• Cut out each triangle to make a serving.
• Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana. Enjoy!