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Austrian Apple Twists

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  • Austrian Apple Twists

    Austrian Apple Twists

    1 pkg. active yeast
    3 cups flour
    1 cup butter
    3 egg yolks, beaten
    1 cup sour cream
    1/2 cup sugar
    1/2 cup finely chopped pecans
    3/4 tsp. cinnamon
    1 medium tart apple, peeled, cored and finely chopped


    Icing:

    1 cup confectioners' sugar
    4 tsp. milk
    1/4 tsp. vanilla
    finely chopped pecans

    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 bags. 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 edtge and pinch to seal. Place with point side down on greased baking sheets. Bake at 350F 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 top. Sprinkle with pecans. Makes 64. Note: The yeast does not need to be dissolved in liquid and no rising time is necessary before baking.
    A man of words and not of deeds, is like a garden full of weeds.
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