Title: Austrian apple twists
 Categories: None
      Yield: 64 Servings
 
      1 pk (1.4 ounce) active dry yeast
      3 c  All-purpose flour
      1 c  Butter or margarine;
           -softened
      3    Egg yolks; beaten
      1 c  (8 ounces) sour cream
    1/2 c  Sugar
    1/2 c  Finely chopped pecans
    3/4 ts Ground cinnamon
      1 md Tart apple; peeled, cored
           -and finely chopped

MMMMM---------------------------ICING--------------------------------
      1 c  Confectioners' sugar
      4 ts Milk
    1/4 ts Vanilla extract
           Finely chopped pecans
 
  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."