Itty Bitty Babkas
Nutty, slightly bitter tahini (sesame seed paste) keeps these little pastries from getting too sweet.
Photography by Victor Protasio
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 |
Ingredients
- 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
Preparation
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.
