Save on Pinterest

Rose’s Apple Turnover Coffee Cake

Total Time

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

Makes

2 coffee cakes (16-20 servings)

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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 zest
  • 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 large egg
  • 1 teaspoon grated lemon zest
  • 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

  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, zest 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 14x12-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.

Nutrition Facts

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

Recommended Video