| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Austrian | 64 | Servings | |
INGREDIENTS
| 1 | pk | (1.4 ounce) active dry yeast |
| 3 | c | All-purpose flour |
| 1 | c | Butter or margarine; softened |
| 3 | Egg yolks; beaten | |
| 1 | c | (8 ounces) sour cream |
| 1/2 | c | Sugar |
| 1/2 | c | Finely chopped pecans |
| 3/4 | ts | Ground cinnamon |
| 1 | md | Tart apple; peeled, cored and finely chopped |
| 1 | c | Confectioners' sugar |
| 4 | ts | Milk |
| 1/4 | ts | Vanilla extract |
| Finely chopped pecans |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 22, 1998
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