Rose's Apple Turnover Coffee Cake Recipe

Publisher Photo

Rose's Apple Turnover Coffee Cake Recipe

Be the first to add a review
Publisher Photo
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, 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).
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, 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Rose's Apple Turnover Coffee Cake in Grandma's Great Desserts Cookbook 1992, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRose's Apple Turnover Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review