3 cups orange juice, no pulp
4 Fuji apples, peeled, cored and sliced 1/8″ thick
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons flour
1 17.3-oz package frozen puff pastry sheets, thawed (e.g., Pepperidge Farm)
Vanilla ice cream
Caramel sauce (e.g. Smucker’s)

On a floured surface, roll each sheet of puff pastry into a 12″ x 12″ square. Divide each square into 4-6″ x 6″ squares for a total of 8 squares. Spoon apple slices into the center of each square, being careful not to overfill. Working with each square one at a time, dip a finger in water and wet the edges of a square. Fold the pastry to form a triangle, pressing the edges together. Seal the turnover by either folding the edges over or crimping with a fork. Repeat for the remaining 7 squares.

Place two turnovers on the lower grate of the panini press. Close the press (if your press allows you to adjust the height, place it on a low-medium height) and grill for 12 minutes or until the pastry is puffed, golden and crisp on the outside. Repeat for the remaining 6 turnovers.

While still hot, top each turnover with a scoop of vanilla ice cream and drizzle with caramel sauce.

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