Bavarian Chocolate-Hazelnut Braid

• 3/4 cup (6 ounces) vanilla yogurt
• 1/3 cup sweetened shredded coconut
• 1 large 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

1. In a small bowl, combine the yogurt, coconut, egg yolk and extract.
2. Unroll crescent dough onto a lightly greased
3. into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
4. 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.
5. Whisk egg white; brush over top and sides of dough. Sprinkle with almonds.
6. Bake at 350u0b0 for 20-25 minutes or until golden brown. Sprinkle with confectioners' sugar. Cool for 10 minutes before cutting into slices.

vanilla yogurt, coconut, egg, almond extract, crescent rolls, nutella, almonds, sugar

Taken from www.tasteofhome.com/recipes/bavarian-chocolate-hazelnut-braid/ (may not work)