If you grew up in or have visited Puerto Rico, there’s a high probability that you know what a quesito is. In case you don’t know, it is a puff pastry stuffed with cheese and topped with sugar. It is flaky, sweet and I bet you can’t just have one! They sell them at the grocery store, cafeterias but mainly at bakeries, which are a huge staple of the Puerto Rican culture. I’ve tried many versions of quesitos but in an effort to make it easier on everyone, below you’ll find my personal recipe to make them in the convenience of your home.
- 1 egg
- 1 tbsp milk
- 1 tsp of vanilla extract
- 1 8oz pack of cream cheese
- 1 pack of Pepperidge Farm puff pastry sheet
- 1 cup of white or brown sugar
About an hour before starting the recipe, take the cream cheese out of the fridge and let it thaw out. Make sure you prepare the pastry sheets by following the instructions on the box.
Turn oven on to 350F.
In a medium-size bowl, hand mix the cream cheese, 2/3 of the sugar and the vanilla. Set aside.
In a small bowl, beat the egg and mix with the milk to create an egg wash.
Unfold the pastry sheets and cut each one in 9 equal squares. I use a pizza cutter for an easy cut.
Measure about 1 tbsp of the mix and put it on top of each square.
Fold opposite corners of the square making sure one corner is almost all the way over the other.
Place the pastries on a cooking sheet and spread the egg wash on them. Use the rest of the sugar to spread on top of each quesito.
Bake for 15-20 minutes – until golden brown.