Japanese

In a large bowl, combine the farmer cheese, kefir, powdered sugar, vanilla extract, and salt. Use a hand mixer to whip until smooth and creamy.

Divide the cream cheese base evenly among four small bowls.

Create the four fillings: Stir diced strawberries into the first bowl. Stir cocoa powder and espresso powder into the second. Stir cinnamon and brown sugar into the third. Stir diced mango and pineapple into the fourth.

Melt butter in a large skillet over medium heat. Pan-fry the slices of bread until golden brown and crispy on both sides.

Remove the fried bread from the pan and let it cool completely on a wire rack. This helps it stay crisp.

Once cooled, cut each slice of bread in half diagonally to form triangles. Then, carefully slice a pocket into the cut side of each triangle, being careful not to cut all the way through.

Fill each bread pocket with one of the prepared cream cheese fillings.

Garnish each sandwich. Top the strawberry sandwiches with more sliced strawberries, the mocha with mini chocolate chips, the churro with a sprinkle of cinnamon sugar, and the tropical with toasted coconut and more fruit.

Arrange on a platter, garnish with fresh mint if desired, and serve immediately.