Austrian Apple Twists

Submitted by Mimi22

"The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 60 twists

ingredients

• 1 (1/4 ounce) package active dry yeast
• 3 cups all-purpose flour
• 1 cup butter or 1 cup margarine, softened
• 3 egg yolks, beaten
• 1 cup sour cream
• 1⁄2 cup sugar
• 1⁄2 cup finely chopped pecans
• 3⁄4 teaspoon ground cinnamon
• 1 medium tart apple, peeled, cored and finely chopped

• ICING

• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1⁄4 teaspoon vanilla extract
• finely chopped pecans

directions

1. 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.
2. In a small bowl, combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. 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.
3. Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool.
4. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.