Creamy hazelnut spread and melted chocolate are tucked inside flaky, buttery pastry dough before being baked into these irresistible Nutella babka bites.
What is Babka?
Traditional Babka bread is a sweet, eggy, brioche-style dough that resembles the dough used to make challah.
The dough is rolled out, spread with a topping, rolled up like a jelly roll, cut into strips, braided, and finally tucked into a loaf pan and baked. It’s a work of edible art, my friends.
Using a handy shortcut method, this babka recipe is made with just three ingredients: crescent roll dough, Nutella, and chocolate chips. Everything comes together in record time and the result is a beautifully layered babka bite with a minimum of fuss.
Nutella Babka
My friend Maegan has a brand new cookbook out and just flipping through it is enough to make my mouth water. You likely know her as TheBakerMama on Instagram, where she has been creating spectacular boards for years now.
Her latest cookbook is Brilliant Bites: 75 Amazing Small Bites for Any Occasion. The recipes for Baklava Bites and these Nutella Babka Bites caught my eye right away. Both recipes are terrific shortcuts to the flavors we love. And yes, I’ve made them both already.
This Nutella babka is easily made with crescent dough instead of the traditional yeast-risen bread dough. Making it another awesome treat that tastes so much fancier than it actually is!
Every time I open one of Maegan’s books I immediately want to call a friend and plan a get-together. There’s something extra fun about sharing small bites and boards with friends on a night at home, isn’t there?
Chocolate Hazelnut Babka
You’ll need just 3 ingredients to make this recipe:
- refrigerated crescent rolls
- chocolate hazelnut spread
- mini chocolate chips
The babka bites can be made up to three days in advance. Store in an airtight container at room temperature. Enjoy at room temperature or reheat in the oven at 350°F for about 5 minutes or in the microwave for 15 seconds each.
Easy Babka Recipe
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured or parchment-lined work surface, roll out the crescent dough so that the perforated lines blend together and it measures about 15 x 8 inches.
Spread the dough with the chocolate hazelnut spread, then sprinkle evenly with the mini chocolate chips.
Starting with a long end of the dough sheet, tightly roll up the dough into a log. With the seam side down, cut the log into 2½-inch sections so that you have 6 smaller logs.
Cut each of these logs in half lengthwise, then turn each half so that the layers are facedown on the work surface. Cut each section in half lengthwise again for 24 pieces total.
Stretch each piece to about 4 inches and tie it into a small knot. Place on the prepared baking sheet about 1 inch apart.
Bake for about 15 minutes, or until the babkas start to crisp and turn golden brown on top.
Chocolate and Hazelnut
This Nutella Cheesecake Pie with an Oreo crust is a Nutella lover’s dream. This is also the easiest kind of cheesecake because it is completely no-bake and requires just a handful of ingredients.
How about some silky smooth hazelnut hot fudge? It’s perfect for ice cream sundaes or just eating with a spoon.
Rich, fudgy Nutella brownies for two are the perfect small-batch dessert when you don’t want to have a whole lot of sweets left hanging around.
Nutella S’mores Cookie Pie is a fun indulgent s’mores-inspired dessert that starts with a warm graham cracker cookie topped with sticky marshmallows and a rich hazelnut chocolate layer.
Chocolate Hazelnut Babka Bites
Ingredients
- 1 can refrigerated crescent rolls 8 ounces
- ⅓ cup chocolate hazelnut spread
- ¼ cup mini chocolate chips
- Flour, for dusting optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- On a lightly floured or parchment-lined work surface, roll out the crescent dough so that the perforated lines blend together and it measures about 15 x 8 inches.
- Spread the dough with the chocolate hazelnut spread, then sprinkle evenly with the mini chocolate chips.
- Starting with a long end of the dough sheet, tightly roll up the dough into a log. With the seam side down, cut the log into 2½-inch sections so that you have 6 smaller logs.
- Cut each of these logs in half lengthwise, then turn each half so that the layers are facedown on the work surface. Cut each section in half lengthwise again for 24 pieces total.
- Stretch each piece to about 4 inches and tie into a small knot. Place on the prepared baking sheet about 1 inch apart.
- Bake for about 15 minutes, or until the babkas start to crisp and turn golden brown on top.
Notes
Nutrition
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