 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
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. Ingredients:
1 (1/4 ounce) 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 |
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.
|
|