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Recipe Name: Austrian Apple Twists Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 64

1 1.4 ounce active dry yeast
3 Cup(s) All-Purpose Flour
1 Cup(s) Butter or margarine
3 Egg yolks, beaten
1 Cup(s) 8 ounces sour cream
1/2 Cup(s) Sugar
1/2 Cup(s) Finely chopped pecans
3/4 Teaspoon(s) Ground cinnamon
1 Tart apple, peeled cored
and finely chopped
1 Cup(s) Confectioners' sugar, Confectioners' sugar
4 Teaspoon(s) Milk
1/4 Teaspoon(s) Vanilla extract
Notes: From Kathy Bless, Fayetteville, PA. COUNTRY MAGAZINE. 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. 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. For icing, combine sugar, milk and vanilla until smooth: drizzle
over the twists. Sprinkle with pecans. Yield: 64 twists. EDITOR'S
NOTE: The yeast does not need to be dissolved in liquid, and no rising
time is necessary before baking. "This recipe has been one of my
favorites for years. I like to make these sweet treats for special
occasions because everyone enjoys them." Posted to recipelu-digest by (Nadia I Canty) on Mar 22, 1998

Nutrition (calculated from recipe ingredients)
Calories: 68
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 18mg
Sodium: 3.9mg
Potassium: 17.2mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 1.7g
Protein: <1g

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