Bavarian Chocolate-Hazelnut Braid Recipe

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Mmm! This delectable loaf gives you a little taste of Bavaria, thanks to the chocolaty, creamy filling and flaky crust.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 3/4 cup (6 ounces) vanilla yogurt
  • 1/3 cup sweetened shredded coconut
  • 1 egg, separated
  • 1/4 teaspoon almond extract
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/3 cup Nutella
  • 3 tablespoons sliced almonds
  • 2 tablespoons confectioners' sugar

Nutritional Facts

1 slice: 160 calories, 9g fat (2g saturated fat), 18mg cholesterol, 174mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 3g protein.


  1. In a small bowl, combine the yogurt, coconut, egg yolk and extract.
  2. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14-in. x 9-in. rectangle.
  3. Spread Nutella in a 3-in.-wide strip down center of rectangle. Top with yogurt mixture. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling.
  4. Whisk egg white; brush over top and sides of dough. Sprinkle with almonds.
  5. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with confectioners' sugar. Cool for 10 minutes before cutting into slices. Yield: 12 servings.
Originally published as Bavarian Chocolate-Hazelnut Braid in Country Woman Christmas Annual 2012, p36

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