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.