Grilled Apple Turnovers

There’s nothing better than the warmth and spice of apples and cinnamon nestled in flaky puff pastry, with sweet caramel sauce and creamy vanilla ice cream spilling down the crisp pastry ridges. Enticed? Then you’ll enjoy this recipe for Grilled Apple Turnovers.

8 servings

INGREDIENTS:

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

DIRECTIONS:

In a medium bowl, soak the apple slices in the orange juice (this will preserve their color as well as add flavor).

In a gallon-sized zippered plastic bag, combine sugar, cinnamon and nutmeg. Drain the apples (do not rinse) and add them to the bag. Seal the bag and shake to coat the apples with the sugar mixture.

Heat the panini press to medium-high heat (about 400°F).

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.