Recipe by Tara Holland
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Start to Finish: 35 minutes
Servings: Makes 8 babkas
- 1 tube (8 oz.) crescent roll dough
- 1/2 cup chocolate-hazelnut spread
- 3 tbsp. well-stirred tahini
- 1/2 cup chocolate chips
- 2 tbsp. butter, melted
- 1 tbsp. sesame seeds
Preheat oven to 350°. On work surface, unroll dough sheet, gently pinching seams to seal. Spread chocolate-hazelnut spread to edges of dough. Drizzle with tahini; sprinkle with chocolate chips. Starting at a short end, roll into a log. Using a serrated knife, cut log crosswise into 8 rounds. Brush 8 muffin tin cups with butter. Add rounds; brush with remaining butter. Sprinkle with sesame seeds. Bake until golden, 15 to 17 minutes.