Babka Straws
Yields 2 dozen
Ingredients for the chocolate filling:
1 cup powdered sugar
1/2 cup cocoa powder
1 tsp vanilla extract
1/8 tsp cinnamon
pinch sea salt
1/4 cup canola oil
3 Tbsp water
Sweet Crumbs:
1 cup flour
1 cup sugar
1/2 cup canola oil
2 tsp vanilla extract
pinch sea salt
2 sheets puff pastry, thawed
1 egg + 1 tb water, for egg wash
Directions
Line 3 baking sheets with parchment paper (work in batches, if necessary). set aside. preheat oven to 375°F.
Prepare the chocolate filling: in a small bowl, combine powdered sugar, cocoa powder, vanilla, cinnamon, sea salt, oil and water. stir until creamy.
Prepare the sweet crumbs: in a second bowl, combine flour, sugar, oil, vanilla, and salt. mix until crumbly.
Prepare the babka straws: working with one sheet of puff pastry at a time, roll the dough out to form a large rectangle, about 12x17 inches. with the short side facing you, spread half of the dough with the chocolate filling; fold uncoated half over chocolate side.
Using a pizza cutter, cut the pastry into 1/2-inch strips. twist the ends in opposite directions to give the straws a spiraled look. transfer each strip to one of the baking sheets, spaced an inch or so apart. refrigerate for 10 minutes. while straws are chilling, repeat with second sheet of puff pastry and the remaining chocolate filling.
Remove pans from the fridge; brush straws lightly with egg wash. sprinkle with sweet crumbs.
Bake until puffed and golden, about 20 minutes.
Note: if the dough becomes too soft to twist, place into refrigerator about 10 minutes to firm up.
Note: it may be easier to roll the chocolate between two pieces of parchment and then press it down on the dough