Quesitos are a sweet Puerto Rican cream cheese pastry. Made with flaky puff pastry, this version is filled with sweetened cream cheese and an easy fresh pineapple jam. They're perfect for breakfast or served with an afternoon coffee!
Course Breakfast, Dessert, Snack
Cuisine Puerto Rican
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Chill time 30 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 9to 12 pastries, depending on brand of puff pastry used
1box (396-490 grams; 14-18.3 ounces)puff pastry Note: boxes range between 14-18.3 ounces depending on brand. If using 14 ounce variety, you will use the whole amount to make 12. If using 17.3 or 18.3 ounce variety, you will use half to make 9. See recipe notes for more detail)
113grams (4 ounces) cream cheese, room temperature
Thaw the puff pastry according to instructions on box. My preference is to thaw the puff pastry box in the refrigerator overnight the evening before making these filled pastries.
Mix together the room temperature cream cheese and granulated sugar. You can use a stand mixer fitted with the paddle attachment, or simply mix the ingredients together using a bowl and a spoon. Either way, mix minimally to avoid incorporating extra air.
Once defrosted, place the puff pastry between two sheets of parchment paper and gently roll out the dough. If using a square half sheet from a 17.3 or 18.3 ounce box, roll until the dimensions are roughly 11 x 11. If using a single rectangular 14 ounce sheet, roll until the dimensions are roughly 11 x 15.
If there is extra flour on your dough, take a moment to brush it off using a pastry brush. Using a sharp knife or a pastry wheel (affiliate link), divide dough into either 9 or 12 squares that are around 3.5 inches (9cm) each. Transfer squares to 2 half sheet pans lined with parchment paper. Place 6 on each pan.
Divide the cream cheese mixture evenly among the pastry squares, applying it in a diagonal line in the middle of the pastry (don't extend cream cheese to ends of puff pastry). See photos for reference.
Place a scant teaspoon of pineapple jam along the top of the cream cheese. Fold one corner of the puff pastry over the cream cheese mixture and gently press down to seal. Gently press along the top as well to make sure no air is hidden between the cream cheese and the puff pastry.
Prepare the egg wash: beat one egg with 1 teaspoon of water. Brush a light egg wash on the two remaining edges of the square that have not been folded over, and the top triangle that has already been folded. Carefully fold over the remaining corner to close the pastries, wrapping as firmly as possible. The top corner should reach the far edge of the pastry. See photos for reference. Press down gently to seal the top.
Brush a light egg wash over each pastry, being careful not to drip extra egg wash down onto the pan. Using the tip of a paring knife, cut three steam vents into the top of each quesito, making sure not to pierce through to the bottom. Place in the refrigerator to chill for 30 minutes.
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in middle of oven.
Bake one sheet at a time for 25-28 minutes (keep remaining sheet in the fridge). When baked, the exterior should be golden brown, nicely puffed, and the pastry should be firm and dry to the touch. The puff pastry should not look doughy. Do not underbake or the pastry will collapse when cool.
Serve warm or at room temperature. Dust with powdered sugar immediately prior to serving.