In large bowl combine:

4 cups of flour,
1 tsp. salt
1/4 cup sugar
1 tsp. grated lemon peel

cut 1 cup (2 soft sticks) margarine until coarse meal.

Dissolve 1 package yeast in 1/4 cup water

To flour mixture add yeast, lukewarm milk, and 2 beaten eggs.

Combine lightly. Cover tightly and refrigerate for at least 2 hours (or up to 2 days).

Divide dough in half on floured board, roll out half into an "18 X 15" rectangle.

Filling:
1.5 tsp. cinnamon
1.5 cups finely chopped apples
3/4 cup chopped pecans
1/3 cup sugar
(I add diced up cranberries)

Spread half the filling on the dough. Fold dough into a 3 layer strips 15" long. Cut dough into 1 and 1/2 inch stripes. Hold ends of each strip and twist lightly in opposite directions. Pinch ends to seal them. Place on greased cookie sheet. Shape each strip into cane form. Do other half of dough. Bake 400 degrees 10 to 15 minutes or until done. Frost if desired. ~ Rick