My panini press recipes spread like the wind.
They make so many people happy and excited,
They accompany happy meals that are ready in a few moments,
And this time there’s a delicious bite hidden in this recipe,
Which is exactly what you need when the crave for sweet tickles your tummy.
Kunafa made from thin rice noodles,
Perfect gluten-free kunafa,
Wonderful and delicious kunafa,
Which has a dairy version and a vegan version,
And in a few minutes of preparation, this insane bite will be waiting for you 🙂
The panini press gives us infinite crispness,
Wonderful availability,
And tons of exciting bites that are prepared in a few quick minutes.
I have no words to describe this exciting bite,
You just have to prepare this kunafa and fall in love with it yourself 🙂
Sweet and happy days to all of us 🙂

Rice noodles kunafa in a panini press | image: Essy Roz
Rice noodles kunafa in a panini press
Ingredients
One kunafa suitable for one glutton or a couple of snackers
- 25g thin rice noodles (you don’t have to use the whole amount)
- 2 tablespoons maple syrup / honey
- 1 tablespoon melted coconut oil / melted butter
- A tiny pinch of salt
- ¼ cup grated mozzarella cheese (you can also use vegan mozzarella cheese)
Optional Toppings to sprinkle:
- 1 tablespoon maple syrup and a little rose water
- Chopped pistachios
- Shredded coconut / chopped peanuts / coarsely chopped almonds
- It can also be served with ice cream
Preparation
Heat your panini press to high heat.
Drop the thin rice noodles in boiling water for 3-5 minutes. Strain them well from the liquids in the strainer. I recommend leaving it in the strainer for several minutes, because the excess water will affect the texture of the bite.
Melt the coconut oil (or butter) in a bowl and mix with salt and maple syrup. Take a small handful of strained and dry rice noodles and lightly dip them in the oil and maple mixture. After dipping the rice noodles, arrange them on parchment paper in an even layer that has a few holes (it’s worth taking a look at the photos of the steps). Arrange the rice noodles in a way that fits your panini press, spread the mozzarella cheese on the rice noodles and spread another layer of rice noodles that we dipped in the oil and maple syrup mixture on top of the cheese.
Cover our kunafa with another sheet of parchment paper and put it in the preheated panini press. Kindly note, I recommend placing a piece of folded paper towel at the tip of the panini press to absorb the excess liquid that’s hidden in the rice noodles, this step is critical for getting a crispy and fun bite.
After a few minutes, when our kunafa begins to tan, remove the paper towel and turn over the kunafa inside the parchment paper for a mesmerizing golden tan all over the kunafa. At this point it may get burned easily so be careful not to leave it too long in the panini press.
Take the kunafa out of the panini press onto a cutting board, drizzle a little maple syrup and rose water (if you like), sprinkle the pistachios or any toppings you’ve chosen, cut into exciting bites and serve happily 🙂
The bite is insane when still hot, as it cools it gets less crispy but still delicious.
A little extra from me:
- I recommend eating the kunafa in close proximity to preparation.
- There are no substitutions for this recipe.

Rice noodles kunafa in a panini press – steps | image: Essy Roz

Rice noodles kunafa in a panini press – steps | image: Essy Roz

Rice noodles kunafa in a panini press | image: Essy Roz
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