Itty Bitty Babkas

Nutty, slightly bitter tahini (sesame seed paste) keeps these little pastries from getting too sweet.
Publish date:
Itty Bitty Babkas

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.