Quesitos (Sweet Cheese Pastries)

a piramid of quesitos with one on the side.

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5 from 4 votes

Quesitos (Sweet Cheese Pastries)

Quesitos are delicious pastries filled with creamy sweet cheese. Perfect to indulge for dessert or a a mini-party food.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: puertorican

Servings:

Calories: 378kcal

Author: Stephenie

Ingredients

Quesitos

12 ounces cream cheese soften
6 tablespoons sugar
½ teaspoon sugar for sprinkling
1 ½ tablespoons vanilla extract
1 pound puff pastry
1 egg
1 tablespoon water

Simple syrup

½ cup water
½ cup sugar

Instructions

Preheat the oven to 400°F. Line a baking tray with baking paper. Beat the egg with a tablespoon of water. Set it aside for later.
In a large bowl add the cream cheese and 6 tablespoons of sugar. Mix until almost all the sugar is incorporated. Add vanilla and mix until smooth. Set aside.
Cut each sheet of puff pastry into 6 equal pieces.
Place 2 tablespoons of the cheese mixture on each of the puff pastry pieces. Spread the beaten egg around the edges of each piece. Roll the dough into a cylinder and lightly pinch the edges.
Place the quesitos on your tray with the line facing down. Leave at least ½ inch of space between them. Spread a thin layer of egg wash on all the quesitos. Sprinkle sugar on top of all of them. Bake for 25 minutes.
In a small pot over high heat add ½ cup water and ½ cup sugar. Cook for 8 minutes. Let it cool while the quesitos bake.
Generously spread your quesitos with the glaze. Enjoy!

Notes

1. Making- You can make quesitos bigger or smaller and make different shapes. To make mini quesitos in their traditional shape just cut each pastry sheet into 9 pieces. Place only 1 tablespoon of cheese on each. Then follow the rest of the steps.

2. Puff Pastry- Flour your surface to avoid the puff pastry from sticking.

3. Cream cheese mixture- Keep the cheese mixture cold until ready to use. This is to prevent the cheese from oozing out while baking.

4. Storing- Store the quesitos in an airtight container. Keep for no more than 3 days. I don't recommend freezing them because the texture of the cheese will change and the pastry can get soggy while defrosting.

Remember: If you have any questions about this recipe, ask me anything in the comments below the recipe. As soon as I see the comment I will answer and try to help you out.

Nutrition