Quesitos (Puerto Rican Cream Cheese Pastries)

Baked pastries on white parchment on a white ceramic plate. A small metal sieve of powdered sugar rests on the right of the plate. A bit of a light blue napkin peeks into the frame at bottom right. The plate rests on a tan stone surface.

Quesitos (Puerto Rican Cream Cheese Pastries)

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 dessert and are frequently served with coffee.

Course Breakfast, Dessert, Snack

Cuisine Puerto Rican

Prep Time 30

Cook Time 25

Chill time 30

Total Time 1 25

Servings to 12 pastries, depending on brand of puff pastry used

Author Kathleen Culver

Ingredients

1 box (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)
113 grams (4 ounces) cream cheese room temperature
19 grams (1 Tablespoon + 1½ teaspoons) granulated sugar
45 grams (9 scant teaspoons) pineapple jam
1 large egg
1 teaspoon water
powdered sugar for dusting on top

Instructions

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.
1 box (396-490 grams; 14-18.3 ounces) puff pastry
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.
113 grams (4 ounces) cream cheese, 19 grams (1 Tablespoon + 1½ teaspoons) granulated sugar
Place the defrosted 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, 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 the ends of the puff pastry. See photos for reference.
Place a scant teaspoon of pineapple jam along the top of the cream cheese. Fold one side 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.
45 grams (9 scant teaspoons) pineapple jam
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.
1 large egg, 1 teaspoon water
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. Press down gently to seal the top.
See instruction photos for reference.
Brush a light egg wash on the top of 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 until baked).
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.
powdered sugar

Notes

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.
Keep your puff pastry cool. Work quickly to assemble the pastries and be sure to chill them for 30 minutes before baking.
Cut steam vents into the tops of your pastries to prevent them from unfolding while baking.
Fully bake the pastries so that the puff pastry doesn't deflate after cooking.

A half box of puff pastry from the following brands makes 9:

Pepperidge Farm - 17.3 ounces (2 sheets)
Trader Joe's - 18.3 ounces (2 sheets)

A single box of puff pastry from the following brand makes 12:

Dufour - 14 ounce (1 sheet)