Bake up a batch of quesitos – sweet cream cheese in flaky Puff Pastry! These Puerto Rican pastries are a tasty addition to your morning coffee and surprisingly easy to make with store-bought dough. Every layer is a light and crisp bite of heaven!
Hello, I’m back! Our trip to Vietnam for our 2nd wedding anniversary was AMAZING. The food is so fresh and full of herbs. I’ll be dreaming of all the delicious noodles we ate for quite a while.
It’s great to be back home, but also disheartening to face the realities of the world. My heart goes out to everyone in Puerto Rico and everyone else in the wake of Hurricane Maria.
When Pepperidge Farm® Puff Pastry asked me to create a “wow-worthy” recipe, I knew it had to be these Puerto Rican quesitos. Quesito means “little cheese” which is fitting for these little pastries filled with cream cheese.
They’re popular for breakfast or a snack and are the perfect accompaniment for all the coffee we brought back from Vietnam!
Bake these up for your family on a cool fall morning, or make them for holiday guests this year. They may seem impressive or intimidating to make, but with Puff Pastry Sheets, they are really easy.
One Sheet will make 9 pastries. Thaw the dough according to the package instructions. Meanwhile, make the cream cheese filling which is sweetened with sugar and vanilla.
When the dough has thawed, roll it out a little bit until you get a 13×13 square. Place a dollop of cheese mixture onto each square and fold over two corners so that it looks like its hugging itself.
Before baking, brush the quesitos with an egg wash. This will give them a beautiful golden color when they bake. You can also add a sprinkle of sugar for some extra crunch if you like.
That’s it! The magic happens in the oven where the Puff Pastry bakes up light and oh-so-flaky. If you want them to be shiny, brush with corn syrup or honey. Then, try to wait until they’re cool enough to eat!
Pin this to your Puerto Rican board!
- 1 sheet Pepperidge Farm® Puff Pastry, thawed according to package instructions
- 1 brick (8 oz) of cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg white, beaten
- Coarse sugar for sprinkling (optional)
- 1 tablespoon light corn syrup or honey (optional)
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- On a lightly floured surface, roll out sheet of Puff Pastry. Cut into 9 equal pieces.
- In a small bowl, beat cream cheese, sugar and vanilla. Add a spoonful to middle of each Puff Pastry square. Fold 1 corner towards middle, then fold over the opposite corner so the pastry looks like it's hugging itself. If the corners do not stick together, brush with a little egg white.
- Repeat with remaining pastries. Transfer to baking sheet and brush with egg white. If desired, sprinkle with sugar. Bake for 15-20 minutes, or until puffed and golden.
- Remove from oven and brush with corn syrup if you would like a shiny crust. Cool and eat.