Torrejas — A Slice of Heaven
Cuban Cookbook and a Torrejas Receta
I have a friend, Ana Quincoces Rodriguez who has a fabulous Cuban cookbook called Sabor! A Passion for Cuban Cuisine. It’s gorgeous, just like Ana, with beautiful color photos throughout.
I bring this to your attention for a couple of reasons:
A) Because if you love Cuban food, you’re going to want to own this book.
B) Because if you turn to page 204-205 of this fabulous cookbook, you’ll find this:
Yes, that’s my recipe for the aptly named My Big, Fat, Cuban Torrejas. I’m telling you, Ana knows Cuban food!
For those who don’t know: Torrejas as a type of French toast, which are stuffed, fried and then baked and are to die for! They are a popular Cuban dessert, but also popular in Colombia, Spain, Mexico, Guatemala…You name it.
As you’ve probably gathered by now, I love any excuse to eat guava (or leche condensada too, but that’s not important right now).
And so I concocted an amazing (if I do say so myself!) brunch item based on my love of all things guava/guayaba.
My Big, Fat, Cuban Torrejas
- 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. =D)
The torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava. No syrup necessary. The sticky sweetness of the melted guava makes it juicy enough.
Serve torrejas with a sweet, hot cafécito.
“De aqui p’al cielo.”
Check out another Tiki Tiki Torrejas Recipe, a Lenten time treat.