ROSE'S APPLE TURNOVER COFFEE CAKE

Rose's Apple Turnover Coffee Cake image

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.

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes (16-20 servings).

Number Of Ingredients 23

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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

Steps:

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, zest 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 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. , Bake at 375° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 226 calories, Fat 11g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.