Austrian Apple Twists Recipe

5 3 6
Austrian Apple Twists Recipe
Austrian Apple Twists Recipe photo by Taste of Home
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Austrian Apple Twists Recipe

Read Reviews
5 3 6
Publisher Photo
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min.
MAKES:
64 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 3 large egg yolks, beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 3/4 teaspoon ground cinnamon
  • 1 medium tart apple, peeled and finely chopped
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons whole milk
  • 1/4 teaspoon vanilla extract
  • Finely chopped pecans

Directions

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; 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.
Originally published as Austrian Apple Twists in Country April/May 1998, p49

Nutritional Facts

1 each: 78 calories, 4g fat (2g saturated fat), 20mg cholesterol, 31mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 3 large egg yolks, beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 3/4 teaspoon ground cinnamon
  • 1 medium tart apple, peeled and finely chopped
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons whole milk
  • 1/4 teaspoon vanilla extract
  • Finely chopped pecans
  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; refrigerate overnight.
  2. 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.
  3. 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.
Originally published as Austrian Apple Twists in Country April/May 1998, p49

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MY REVIEW
bringpeace User ID: 3688264 52209
Reviewed Apr. 8, 2010

"I have to say that the smaller size works well too and is worth the effort. Sometimes I make pop-in-your-mouth size cookies on my cookie trays and the smaller size is perfect. I also recommend using a pizza cutting wheel when dividing your dough into either 16ths  or 12ths. If the dough sticks to the wheel as you are cutting it, just gently press the dough down as it is being cut."

MY REVIEW
bringpeace User ID: 3688264 202644
Reviewed Apr. 8, 2010

"This is one of my favorite recipes. I make cookie trays with assortments of various favorite cookies for gatherings for family or friends. This one is a hit every single time.These twists also freeze well and need only a few minutes to thaw. You have to try them."

MY REVIEW
angelasandoval User ID: 2401339 50531
Reviewed Nov. 14, 2009

"These are awesome! I did find it easier to cut the dough (leaving laying in circle) before sprinkling on the sugar/nut mix & apples. And I found 16ths were a little too fidgety, but 12ths were easier to work with and still gave you dainty little pastries."

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