Nutty, slightly bitter tahini (sesame seed paste) keeps these little pastries from getting too sweet.

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

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Credit: Photography by Victor Protasio

Recipe Summary test

total:
35 mins
Yield:
 Makes 8 babkas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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