Torrejas Recipe with Guava and Cream Cheese Stuffing
Family: “Yay! Guava paste and cream cheese! You’re making Refugiados, aren’t you?”
Me: “Good guess. No. I’m making This-Up-As-I-Go.” =D
If there is anything we Cubans love more than our coladitos 12 times a day, it is a new use for guava. Preferably with cream cheese.
I decided to do a brunch for my family.
So I decided I’d make “torrejas.” (a type of Cuban French Toast)
And then I had A Thought.
What if I STUFFED them with guava and cream cheese?
Oh, Baby!
My Big, Fat, Cuban Family Torrejas Recipe
- 4 egg yolks
- 1 cup whole milk
- 2 Tbsp. Sugar
- 1 tsp. Cinnamon
- 1 tsp. Vanilla extract
- 3 whole eggs, beaten
- Vegetable oil (for frying)
- Guava paste cut into (about 20) slices
- 12 oz. tub of cream cheese
- 8 slices of thick bread. (I found something called Texas Toast – extra thick bread, but pan Cubano works well too)
- Powdered sugar
1) Whisk together: the egg yolks, milk, sugar, cinnamon, and vanilla. Mix thoroughly and set aside.
2) In a separate bowl, whisk together the 3 whole eggs.
3) Spread each slice of bread generously with the cream cheese.
4) Place about 4 or 5 slices of the guava paste on the bread to make a sandwich.
5) Heat the oil in a large frying pan or griddle. (use enough to just cover the surface)
6) Create an “assembly line” – quickly dip the sandwiches in the egg/milk/cinnamon mixture.
7) Take the soaked sandwich and dip into the beaten egg mixture.
8) Fry these in the hot oil – just until brown, turning once.
9) Place the fried sandwiches in a baking dish and place in a hot oven 400° for about 10 minutes, or just until the guava melts.
10) Dust with powdered sugar and slice into quarters. (Or halves if you think you can handle it.)
The MBFCF Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava.
Added plus: because of the gooey, melted guava they don’t even need syrup! Serve with a sweet, hot cafecito.
“De aqui pa’l cielo.”
