Austrian Apple Twists Food

EASY APPLE DANISH

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

AUSTRIAN APPLE TWISTS

Steps:

• 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.

AUSTRIAN APPLE TWISTS

Steps:

• 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-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.

AUSTRIAN APPLE STRUDEL

Steps:

• Thaw puff pastry.
• Cut and core apple and chop into small pieces, 1/2-inch size.
• Over medium heat, melt butter in a large skillet.
• Add apple, raisins and apricots.
• Mix well and saute' a few minutes.
• Add water, brown sugar, cinnamon and nutmeg.
• Cover and simmer for about 10 minutes.
• Cool.
• Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet.
• Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals.
• Fold strips over apples alternating from left to right.
• Press dough together where ends overlap.
• With fork tines, seal the top and bottomedge of dough.
• At this point refrigerate for 30 minutes or wrap and freeze for later use.
• At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry.
• Brush with egg wash.
• Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.