Rose's Apple Turnover Coffee Cake Recipe

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Rose's Apple Turnover Coffee Cake Recipe

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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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • FILLING:
  • 1/3 cup butter or margarine
  • 4 baking apples, pared and sliced 1/2 inch thick
  • 3/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground mace
  • 1/3 cup 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 or margarine
  • 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 or margarine, melted
  • 1/4 teaspoon ground cinnamon

Directions

In a large saucepan, melt butter over medium heat. Add apples and cook, stirring, about 8 minutes or until just tender. Stir in remaining filling ingredients. Cook 10-15 minutes, stirring until thickened. Remove from heat; cool. For dough, in a large mixing bowl, combine 1 cup flour, sugar, salt and yeast. In a small saucepan, combine water and butter; heat on low until temperature reaches 120°. Gradually add to dry ingredients; beat 2 minutes. Beat in 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 in a small bowl and blend well; 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 at least 2 hours. when ready to bake, uncover and let stand at room temperature for 10 minutes. Sprinkle topping over coffee cake. Bake at 375° for 30-35 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. Yield: 2 coffee cakes (16-20 servings).
Originally published as Rose's Apple Turnover Coffee Cake in Grandma's Great Desserts Cookbook 1992, p38

Nutritional Facts

1 piece: 226 calories, 11g fat (5g saturated fat), 32mg cholesterol, 142mg sodium, 29g carbohydrate (14g sugars, 2g fiber), 3g protein.

  • FILLING:
  • 1/3 cup butter or margarine
  • 4 baking apples, pared and sliced 1/2 inch thick
  • 3/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground mace
  • 1/3 cup 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 or margarine
  • 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 or margarine, melted
  • 1/4 teaspoon ground cinnamon
  1. In a large saucepan, melt butter over medium heat. Add apples and cook, stirring, about 8 minutes or until just tender. Stir in remaining filling ingredients. Cook 10-15 minutes, stirring until thickened. Remove from heat; cool. For dough, in a large mixing bowl, combine 1 cup flour, sugar, salt and yeast. In a small saucepan, combine water and butter; heat on low until temperature reaches 120°. Gradually add to dry ingredients; beat 2 minutes. Beat in 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 in a small bowl and blend well; 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 at least 2 hours. when ready to bake, uncover and let stand at room temperature for 10 minutes. Sprinkle topping over coffee cake. Bake at 375° for 30-35 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. Yield: 2 coffee cakes (16-20 servings).
Originally published as Rose's Apple Turnover Coffee Cake in Grandma's Great Desserts Cookbook 1992, p38

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