Cinnamon Babka Straws

Recipes Reproduced from Totally Kosher
Recipes and Photographs copyright © 2023
by Chanie Apfelbaum; Published by Clarkson Potter, an imprint of Random House

When my first cookbook, Millennial Kosher, came out in April 2018, my babka straws stole the show. In no time, my inbox was flooded with hundreds of photos of babka straws. I was spellbound! I’ve been getting requests for a cinnamon version ever since, and it’s finally here! And just to make it extra, you’ve got not one but three topping choices!

MAKES 24 COOKIES (FREEZER-FRIENDLY)

Cinnamon Filling

• 1 cup (packed) dark brown sugar
• ¼ cup canola oil
• 2 tablespoons all-purpose flour
• 1½ tablespoons ground cinnamon
• ¼ teaspoon kosher salt

Crumb Topping (Optional)

• ½ cup (packed) dark brown sugar
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ cup canola oil
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt

Babka Twists

• 2 sheets frozen puff pastry, thawed (Pepperidge Farm recommended)
• 1 extra-large egg plus 1 tablespoon water, beaten, for egg wash

Cream Cheese Glaze (Optional)

• 1 cup confectioners’ sugar
• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• ¼ cup whole milk
• 1 teaspoon pure vanilla extract

Simple Icing (Optional)

• 2 cups confectioners’ sugar
• 2 to 4 tablespoons milk (any variety) or water
• 1 teaspoon pure vanilla extract(Originally featured in Family Table, Issue 839)

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

To make the cinnamon filling: In a small bowl, combine the brown sugar, oil, flour, cinnamon, 1 tablespoon water, and salt.