Recipe - Austrian Apple Twists

1 pack (1.4 ounce) active dry yeast
3 cup Allpurpose flour
1 cup Butter or margarine;
softened
3 Egg yolks; beaten
1 cup (8 ounces) sour cream
One half cup Sugar
One half cup Finely chopped pecans
Three fourths teaspoon Ground cinnamon
1 md Tart apple; peeled, cored
and finely chopped

ICING
1 cup Confectioners' sugar
4 teaspoon Milk
One fourth teaspoon Vanilla extract
Finely chopped pecans

Notes: From Kathy Bless, Fayetteville, PA. COUNTRY MAGAZINE.

In a mixing bowl, combine the yeast and flour: add butter and mix well. Add
egg yolks and sour cream: mix well. Shape into four balls. Place in

separate resealable plastic bags or wrap in plastic wrap: refrigerate
overnight. In a small bowl, combine sugar, pecans and cinnamon: set aside.
On a floured surface, roll each ball of dough into a 9inch circle.
Sprinkle

with sugar mixture and apple. Cut each circle into 16 wedges: roll up from
wide edge and pinch to seal. Place with point side down on greased baking
sheets. Bake at 350 degrees for 1620 minutes or until lightly browned.
Immediately remove to wire racks to cool. For icing, combine sugar, milk
and vanilla until smooth: drizzle over the twists. Sprinkle with pecans.
Yield: 64 twists. EDITOR'S NOTE: The yeast does not need to be dissolved in
liquid, and no rising time is necessary before baking.

"This recipe has been one of my favorites for years. I like to make these
sweet treats for special occasions because everyone enjoys them."

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 22,
1998