Austrian Apple Twists
Author: 
 
Ingredients
  • 1 package (¼ ounce) active dry yeast
  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 3 large egg yolks, beaten
  • 1 cup (8 ounces) sour cream
  • ½ cup sugar
  • ½ cup finely chopped pecans
  • ¾ teaspoon ground cinnamon
  • 1 medium tart apple, peeled and finely chopped
  • ICING
  • 1 cup confectioners’ sugar
  • 4 teaspoons milk
  • ¼ teaspoon vanilla extract
  • finely chopped pecans
Instructions
  1. In a large bowl, combine yeast and flour.
  2. Add butter and mix well.
  3. Add egg yolks and sour cream; mix well.
  4. Shape into four balls.
  5. Wrap in plastic wrap; refrigerate overnight.
  6. NEXT DAY:
  7. Combine the sugar, pecans and cinnamon; set aside.
  8. (I doubled the sugar, pecan and cinnamon mixture.)
  9. On a floured surface, roll each ball of dough into a 9-inch circle.
  10. Sprinkle with the sugar mixture and apple. (I doubled the apple.)
  11. (I found it helpful to gently press the mixture and apple into the dough.)
  12. Cut each circle into 16 wedges. (Next time I will try 12 wedges.)
  13. Roll up from the wide edge and pinch to seal.
  14. Place with point side down on greased baking sheets.
  15. Bake at 350 degrees for 16-20 minutes or until lightly browned.
  16. IMMEDIATELY: remove to wire racks to cool.
  17. FOR ICING: combine sugar, milk and vanilla until smooth.
  18. Drizzle over cooled twists.
  19. Sprinkle with pecans. Serve or freeze.
  20. NOTE: The yeast does not need to be dissolved in liquid,
  21. and no rising time is necessary before baking.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/02/17/austrian-apple-twists/