Fried Strawberry Cheesecake Sandwiches
Cream cheese and strawberry sandwiches dipped in a cinnamon egg coating, fried until golden, and rolled in sugar.
Equipment
- Wide skillet
- Two shallow dishes
- Instant read thermometer
- Paper towels
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ¼ cup powdered sugar plus more for dusting
- 1 tsp vanilla extract
- 8 slices soft white or brioche bread
- 4 large strawberries thinly sliced and patted dry
- ½ cup all purpose flour
- ½ tsp ground cinnamon
- 1 pinch salt
- 2 large eggs beaten
- ½ cup milk
- ¼ cup granulated sugar for rolling
- 1 cup vegetable oil for shallow frying
Instructions
Cooking
- Make the filling. Beat the softened cream cheese with the powdered sugar and vanilla until the mixture looks smooth and thick, about 2 minutes.
- Assemble. Spread the cream cheese on 4 slices, layer on the berries, close with the remaining bread, and press the edges to seal each sandwich.
- Coat. Whisk flour, cinnamon, and salt in one dish and eggs with milk in another. Dip each sandwich in the eggs, then press it into the flour until fully covered.
- Fry. Heat the oil to 350 degrees F in a wide skillet. Fry 2 sandwiches at a time, 2 to 3 minutes per side, until the coating is deep golden brown.
- Sugar and serve. Drain on paper towels, roll in granulated sugar, dust with powdered sugar, and serve while warm.
Notes
Substitutions: Use sliced banana or jam instead of strawberries, and any soft sandwich bread in place of brioche.
Tips: Keep the oil near 350 degrees F and fry in two batches so the temperature stays steady.
Storage: Refrigerate leftovers up to 2 days and reheat on a baking sheet at 350 degrees F for 8 to 10 minutes.