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
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 64|
|Calories from Fat: 52 (46%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 87.7mg||27 %|
|Sodium 100.5mg||3 %|
|Potassium 38.1mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.2g|
|Protein 2g||3 %|
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Calories per serving: 113
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