AUSTRIAN APPLE TWISTS

"This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them."

1 (1.4 ounce) package active dry yeast
3 cups all-purpose flour
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup sour cream (8 ounces)
1/2 cup sugar
1/2 cup finely chopped pecans
3/4 teaspoon ground cinnamon
1 medium tart apple, peeled, cored and finely chopped
FOR THE ICING:
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract
finely chopped pecans (for garnish)

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.

TO BAKE:
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.

TO MAKE THE ICING:
Combine confectioner's sugar, milk and vanilla until smooth.

Drizzle icing over the cooled twists. Sprinkle with pecans.

NOTES:
The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking.

Makes 64 twists
From: Kathy Bless, Fayetteville, PA.
Source: Country Magazine