| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Danish | Desserts-, Danish, And, Pastri | 48 | servings |
INGREDIENTS
| 1 | c | Butter |
| 2 | c | Flour |
| 1 | Egg yolk | |
| 3/4 | c | Sour cream |
| 3/4 | c | Sugar |
| 1 | ts | Cinnamon |
| 1 | c | Chopped nuts |
INSTRUCTIONS
TOPPING Cream butter; add the flour. Combine with egg yolk and sour cream. Chill 3 to 4 hours or overnight. Divide dough into 3 parts. Roll each into a circle 1/8- inch thick. Cut each circle into 16 wedges. Combine sugar, cinnamon and nuts. Sprinkle on wedges and roll up each wedge toward the center. Bake at 375 degree oven 25 to 30 minutes. Makes about 48 twists. Published in: The Chosen- Appetizers and Desserts, 1982 Marilyn Stone, Editor- Triad Publishing Co, Gainesville FL ISBN 0-937404-11-x Recipe by: Cook Along With Us p. 145 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 14, 1998, converted by MM_Buster v2.0l.
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