Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 3 cups all-purpose flour

  3. 1 cup butter, softened

  4. 3 egg yolks, beaten

  5. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  6. 1/2 cup sugar

  7. 1/2 cup finely chopped pecans

  8. 3/4 teaspoon ground cinnamon

  9. 1 medium tart apple, peeled and finely chopped ICING:

  10. 1 cup confectioners' sugar

  11. 4 teaspoons milk

  12. 1/4 teaspoon vanilla extract Finely chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large 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. 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. Bake at 350° 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.


Send feedback