“Yay! Guava paste and cream cheese! You’re making Refugiados, aren’t you?”
“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 4th of July brunch for my family.
I know. But there were so many hours in the day until the fireworks and everyone does a barbecue.
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?
Torrejas a lo Refugiado
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)
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. =D)
The Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava. Serve with a sweet, hot cafecito.
“De aqui pa’l cielo.” 😉