Yield: 64 Servings
|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||Finely chopped pecans|
|¾ teaspoon||Ground cinnamon|
|1 medium||Tart apple; peeled, cored and finely chopped|
|1 cup||Confectioners' sugar|
|¼ 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 9-inch circle.
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