Austrian apple twists

Yield: 64 Servings

Measure Ingredient
1 pack (1.4 ounce) active dry yeast
3 cups All-purpose flour
1 cup Butter or margarine; softened
3 Egg yolks; beaten
1 cup (8 ounces) sour cream
½ cup Sugar
½ cup Finely chopped pecans
¾ teaspoon Ground cinnamon
1 medium Tart apple; peeled, cored and finely chopped
1 cup Confectioners' sugar
4 teaspoons Milk
¼ teaspoon Vanilla extract
Finely chopped pecans

ICING

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 9-inch 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 16-20 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 recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998

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