Rose's Apple Turnover Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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 midweekespecially her homemade turnovers. She never followed a recipe, but this dessert comes very close. 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 king arthur unbleached 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 king arthur unbleached 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, 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).
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