Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 64 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. EDITORS 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 ncanty~~at;juno.com (Nadia I Canty) on Mar 22, 1998
