4 Servings
20 Minutes
Allergens
Yields: 4 rounds
Mix the cream cheese, vanilla bean paste, cane sugar and milk together until it reaches a creamy consistency. Set aside.
Using a cookie cutter or glass, cut rounds of malawach. Fry in canola oil until puffed and golden, one to two minutes per side.
Top the fried round with cheesecake topping. Top with cane sugar and using a torch, brûlée the top. Eat immediately.
