| 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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