Home > Recipes > Rose's Apple Turnover Coffee Cake

Rose's Apple Turnover Coffee Cake Recipe

Every Saturday our family would go to Grandma Rose's house for a great home-cooked meal. Best of all, though, were the treats she'd send over midweek—especially her homemade turnovers. She never followed a recipe, but this dessert comes very close.

[X]

Rate Rose's Apple Turnover Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rose's Apple Turnover Coffee Cake Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 16-20 Servings

30 30 60

Ingredients

FILLING:
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/2-inch slices
3/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/3 cup dried currants
DOUGH:
2-1/2 cups all-purpose flour, divided
3 tablespoons sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
3/4 cup water
1/3 cup butter, cubed
1 egg
1 teaspoon grated lemon peel
TOPPING:
3/4 cup chopped pecans
6 tablespoons all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Directions

In a large saucepan, melt butter over medium heat. Add apples; cook and stir until apples are just tender. Stir in the remaining filling ingredients. Cook 10-15 minutes, stirring until thickened. Remove from the heat; cool.
For dough, in a large bowl, combine 1 cup flour, sugar, salt and yeast. In a small saucepan, combine water and butter; heat to 120°. Gradually add to dry ingredients; beat for 2 minutes. Beat in the egg, peel and 3/4 cup flour. With mixer at high speed, beat 2 minutes. Stir in remaining flour. Cover; let stand 20 minutes.
Meanwhile, combine topping ingredients; set aside. Divide dough in half. On a well-floured surface and using a floured rolling pin, roll each half to a 14-in. x 12-in. rectangle. Place on greased baking sheets. Spread filling down center of dough to within 1 in. of ends. Starting about 3/4 in. from filling, cut 1-in.-wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Loosely cover dough with greased waxed paper; cover paper with plastic wrap. Refrigerate for at least 2 hours. When ready to bake, uncover and let stand at room temperature for 10 minutes. Sprinkle topping over coffee cakes.
Bake at 375° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 coffee cakes (16-20 servings).

Nutritional Facts 1 serving (1 piece) equals 226 calories, 11 g fat (5 g saturated fat), 32 mg cholesterol, 142 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rose's Apple Turnover Coffee Cake in Grandma's Great Desserts Cookbook , p38