French Fried Sandwiches with Cream Cheese and Apples
by Editorial Staff
Everyone is familiar with fried bread in an egg in butter, but now try French toast paired with Philadelphia cheese, cinnamon, honey and lightly fried green apples. It turns out almost sandwiches with ice cream and piquant sourness of apples. It is ice cream that reminds this cream cheese when the toast is done! I cook periodically, otherwise my dessert will be begging for breakfast every day.
Servings: 2
Cook: 35 minutes
Ingredients
- Challah , large chunks, 0.5 cm thick – 4 pcs.
- Egg – 1 pc.
- Milk 3.2% – 60 ml
- Vanillin – on the tip of a knife
- Ground cinnamon – 0.5 teaspoon
- Butter – 15 g
- Vegetable oil – 2 tablespoons
For filling: - Cream cheese “Philadelphia” (exclusively) – 120 g
- Honey (preferably buckwheat) – 2 tablespoons
- Instant granulated coffee – 2 pinches
For apple topping: - Semerenko apples (without peel and core) – 185 g
- Walnuts (chopped into 0.5 cm pieces) – 20 g
- Butter – 15 g
- White sugar – 18 g
- Apple cider vinegar (natural) 5-6% – 30 ml
- Ground cinnamon – ¼ teaspoon
Directions
- Nuances:
Cheese – exclusively “Philadelphia” (cottage cheese, almette, analogs of Philadelphia, cottage cheese, etc. will not work).
Apples – only Semerenko, strong. Such apples perfectly retain their shape when fried and have the sourness we need.
It is imperative to add a couple of pinches of coffee – this will give a special charm to the fried sandwiches with filling.
- Heat a skillet over medium heat (electric stove – “3.5” out of 6), add chopped walnuts and fry, stirring constantly, for 2 minutes. Remove from heat and pour into a bowl.
- Put on medium heat (electric stove – “3.5” out of 6) a ladle, 1 liter in volume, with thick walls and heat well, 5-7 minutes. Add butter (15 g), melt. Then put the thinly sliced apples into a small bowl of butter. Do not cover with a lid. Stir the apples, spreading the butter over the surface. While stirring occasionally, cook the apples
- Put on medium heat (electric stove – “3.5” out of 6) a ladle, 1 liter in volume, with thick walls and heat well, 5-7 minutes. Add butter (15 g), melt. Then put the thinly sliced apples into a small bowl of butter. Do not cover with a lid. Stir the apples, spreading the butter over the surface. While stirring occasionally, cook the apples for 3 minutes.
- After the time has passed, add the toasted walnuts, apple cider vinegar, sugar and ground cinnamon to the apples. Do not cover with a lid. Stir occasionally to distribute the liquid evenly over the apples. Cook for 5 minutes.
Remove from heat, leave to cool. We won’t get fried apples, of course, we kind of let them in butter, sugar and vinegar. The result is apples with a pleasant sourness, and the smell of vinegar is not felt. The main condition is that by the time they are served, they must be warm, not hot. - Heat a heavy-bottomed skillet over medium heat (electric stove – “3.5” out of 6), 5 minutes. In the meantime, make the sandwich filler. In a separate bowl, use a fork to combine the cream cheese, honey and coffee until a uniform thick paste (the coffee will be grains, this is normal).
- In a separate bowl, combine 2 eggs, milk, vanillin, and 0.5 teaspoon. ground cinnamon. Mix with a fork until more or less smooth (ignore the cinnamon). Transfer to a flat plate.
- Mentally divide the cheese mass into 4 parts and spread the bread evenly on one side.
Sandwich 2 slices with cheese mass inside. Repeat. Now dip the finished cream cheese sandwich into the egg and milk mixture on the 2 outer sides.
- The pan should be warm by the time the sandwiches are fried. Pour 2 tablespoons into a preheated skillet. odorless vegetable oil, distribute. Melt the remaining butter. Place 2 sandwiches in a skillet and cook on the first side for 2 minutes. Flip over and fry for another 1 minute 30 seconds on the second side. French toast sandwiches should look golden brown.
- The serving of French cheese sandwiches looks like this: apples and nuts are laid on the sandwich (topping). The sandwich is eaten with topping. The combination of Philadelphia with freshly toasted bread and sour apples makes these toasts amazing. I usually serve nut and fresh fruit sandwiches. Breakfast is very hearty, no additional cooking is required.
Bon appetit!
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