Austrian Apple Twists

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: 50 mins
• Yields: 60 twists

Ingredients

• 1 (1/4ounce) 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.