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Nutella™ Crescent Babka

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Nutella™ Crescent Babka
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 10
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This delicious chocolate hazelnut-filled babka made with crescent dough is sure to please at any party.

Ingredients

1
tablespoon powdered sugar
1
tablespoon all-purpose flour
1
tablespoon cold butter
2
cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
1/2
cup Nutella™ hazelnut spread with cocoa

Directions

  • 1 Heat oven to 375°F. Line 8x4-inch loaf pan with cooking parchment paper, or spray with cooking spray.
  • 2 In small bowl, mix powdered sugar, flour and butter with fork or pastry blender until crumbly. Set aside.
  • 3 Unroll one dough sheet on work surface. Press or roll into 15x9-inch rectangle. Spread Nutella™ hazelnut spread evenly over dough sheet to within 1/4 inch of edges.
  • 4 Press remaining dough sheet into 15x9-inch rectangle. Place on top of Nutella-topped dough sheet, stretching slightly to fit. Roll dough up starting at one long side; pinch seam to seal. Place seam side down on cutting board.
  • 5 Using sharp knife, slice dough lengthwise to within 1/2 inch from bottom of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan. Sprinkle with crumb mixture.
  • 6 Bake 40 to 45 minutes or until deep golden brown and dough is baked through. Cool 10 minutes; remove from pan. Cool 1 hour. Carefully cut loaf using serrated knife.
Trademarks referred to herein are the properties of their respective owners.
Tips  

For best handling, keep dough well chilled.

If chocolate smears a little while twisting, it will still bake up nicely.

Nutrition Information 
No nutrition information available for this recipe
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