Rice Paper Bourekas in a Panini Press

Name: Rice Paper Bourekas in a Panini Press
Cook time: 20 min
Ingredients: Essy Roz

This has become my new hobby.
The panini press recipes are definitely the new best thing for all of us.
They’re easy to make,
They’re super fun,
The recipe is quick,
And they’re fabulous.

Rice paper bourekas in a panini press is the next great joy for all of us,
It’s impossible not to fall in love with this mysterious bite that won all of our hearts.

Rice paper has been an integral part of many homes in Israel for a long time now,
They play a wonderful and super delicious role in lots of wonderful recipes,
And this time – Rice paper bourekas in a panini press that’s going to conquer all of our hearts.

They have a savory version,
And a sweet one that’s hard to resist.
All that’s left for you to do is to choose your version,
Or make both and celebrate this happy bite.

Because there’s nothing like rice paper bourekas,
Especially when it’s our home panini press that makes them.

Happy and joyful days of bourekas to all of us 🙂

Rice paper bourekas in a panini press | image: Essy Roz

Rice paper bourekas in a panini press

Ingredients

Suitable for 4-5 units

1 egg
1 tablespoon date honey
Pinch of salt
½ cup hot water
For each bourekas use 2 sheets of rice paper with a diameter of 6.2” (16cm)

For the filling

Any filling you choose will work, I have:

In the salty filling – ½ cooked sweet potato, ¼ cup of grated mozzarella cheese and a little salt
In the sweet stuffing – a chocolate spread of your choice

Make sure to choose a stuffing that doesn’t have a lot of liquid in it, otherwise the stuffing will leak from the bourekas.

Preparation

Heat your panini press to high heat.

Put all the batter ingredients in a bowl and mix well. Dip two rice paper sheets one after the other. Attach the two sheets of rice paper dipped in the batter and place them on top of each other.

Place our rice paper sheets on a work surface. Place a generous spoonful of the batter we’ve prepared in the inner part closest to us, fold the left side over the stuffing, fold the right side over the stuffing as well and turn the open part of the stuffing over the rice paper sheets. Repeat the action of folding the sides, and create a triangle, you can take a look at the pictures and the video to learn how to fold the bourekas. You can also fold it in any other way you choose, just make sure all the stuffing is fully covered.

Repeat the folding and filling action according to the amount of bourekas you want to make.

Place the folded bourekas on greased parchment paper inside the preheated panini press. Scatter corks between the bourekas to keep them from getting squashed.

After a few minutes (about 5-8 minutes, depending on the heat of your panini press) flip the bourekas, give it another burn and serve with great joy 🙂

Once we take the borax out of the panini press they’ll be plump, but will shrink as they cool.

The baking time varies from one panini press to another.

The longer we bake the bourekas in the panini press, the crispier it will be, the shorter the baking time is, the softer the bourekas will be.

While the bourekas bake in the panini press, you can cut a salad and make a happy and enjoyable plate 🙂

A little extra from me:

The bourekas can be kept in a sealed box in the fridge for 2 days. Try not to put them on top of each other inside the box, only one next to each other so they don’t stick. You can reheat in the panini press.
You can prepare them in the morning and take them with you in a box for the day. Make sure to pack after cooling them.
You can prepare the bourekas in a lightly oiled pan / in the oven at 355°F (180°C) in turbo mode for 10-15 minutes.
Kindly note that as time goes by the crispiness disappears and doesn’t remain as in a malawah.