Puerto Rican Quesitos (Cream Cheese Pastries) are the type Dessert. If you’re after a dessert that’s beloved on the island and irresistible anywhere, this is absolutely the one to make. Perfect for sharing with loved ones (or savoring with a cup of coffee!), these crowd-pleasers are easy to prepare and look like they came straight from a bakery. Once you’ve tried homemade Puerto Rican Quesitos (Cream Cheese Pastries), I promise, you’ll be dreaming of them long after the last crumb has disappeared.
Ingredients You’ll Need
The joy of making Puerto Rican Quesitos (Cream Cheese Pastries) is that you only need a handful of simple staples, but each one plays a starring role in the flavor and texture. Don’t skip or substitute if you can help it—these ingredients work magic together!
- Cream cheese: The creamy, tangy base of the filling, best used at room temperature so it blends easily and smoothly.
- Granulated sugar: Adds a touch of essential sweetness that balances the richness of the cheese.
- Vanilla extract: Lends warmth and that signature bakery aroma.
- Puff pastry sheets: Store-bought puff pastry is perfectly convenient and bakes up beautifully crisp and flaky for this classic.
- Egg: Beaten for brushing over the pastry, ensuring that irresistible golden color and shine.
- Turbinado or coarse sugar (optional): For a delightful crunch and sparkling finish on top.
- Light corn syrup or honey (optional): A glossy glaze that makes your quesitos look utterly irresistible—don’t skip if you want that true bakery sparkle.
How to Make Puerto Rican Quesitos (Cream Cheese Pastries)
Step 1: Prep That Oven and Sheet
Before any mixing or rolling, set the scene for success. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking. This also makes cleanup a breeze—and you’ll want a fuss-free finish once the pastries are in the oven!
Step 2: Make the Dreamy Cream Cheese Filling
In a medium bowl, mix together your softened cream cheese, granulated sugar, and vanilla extract. Blend until everything is smooth, creamy, and slightly fluffy. If your cream cheese isn’t at room temperature, let it sit out for a bit—it makes mixing so much easier and eliminates any lumps.
Step 3: Cut the Puff Pastry Sheets
Gently roll out both thawed puff pastry sheets on a lightly floured surface to even out the folds and give yourself a little more space for filling. Next, slice each sheet into 4 equal squares. You’ll end up with 8 squares total; they don’t have to be perfect, but try to keep the sizes close for even baking.
Step 4: Fill and Shape the Quesitos
Place a generous tablespoon of the cream cheese mixture in the center of each pastry square. For the traditional look, bring every corner up to the center and gently pinch or press to seal. If you prefer quick triangles, simply fold one corner to its opposite and press the edges shut. Don’t worry if a little filling peeks out—a rustic look is part of their charm!
Step 5: Egg Wash and Sugar Sprinkle
Arrange the filled pastries on your prepped baking sheet, leaving space between each for that puff. Brush each with beaten egg to give them a bakery-worthy sheen. Sprinkle on some turbinado sugar if you like a crunchy, golden crust (highly recommended!).
Step 6: Bake Until Puff Perfect
Slide your tray into the hot oven and bake for 15 to 18 minutes. The quesitos should puff up beautifully and their tops turn a deep, glossy gold. Try not to open the oven until the magic is nearly complete—steam is the secret to the best rise!
Step 7: Glaze and Cool
For that final irresistible touch, brush the still-warm quesitos lightly with corn syrup or honey. This step is optional, but it gives every pastry a signature shine (and a little extra sweetness). Let them cool for a few minutes so you don’t burn your mouth on the molten filling, then serve and enjoy.
How to Serve Puerto Rican Quesitos (Cream Cheese Pastries)
Garnishes
A classic Puerto Rican Quesitos (Cream Cheese Pastries) is captivating on its own, but you can absolutely dress them up. A dusting of powdered sugar, a drizzle of warm honey, or even a scatter of finely chopped pistachios or almonds makes every bite extra memorable. If you’re feeling festive, add a tiny wedge of guava paste on top for a pop of color and flavor.
Side Dishes
Enjoy your pastries Puerto Rican-style with a hot café con leche or a robust black coffee. For an afternoon pick-me-up, pair with fresh fruit like mango or pineapple chunks to balance the buttery richness. They also shine as part of a brunch spread alongside scrambled eggs and a fresh green salad.
Creative Ways to Present
Turn your tray of Puerto Rican Quesitos (Cream Cheese Pastries) into a celebration centerpiece by stacking them on a tiered cake stand or nestling them in bright paper liners. For gatherings, serve them warm with little ramekins of warm guava sauce or dulce de leche for dipping—guests will love the interactive element!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftover Puerto Rican Quesitos (Cream Cheese Pastries), allow them to cool completely before placing in an airtight container. They’ll keep nicely at room temperature for about a day, or in the fridge for up to three days. The pastry might soften a bit, but they’ll stay delicious.
Freezing
You can absolutely freeze these! Arrange cooled pastries on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. Stored this way, Puerto Rican Quesitos (Cream Cheese Pastries) will keep for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, pop quesitos into a preheated 350°F (175°C) oven for about 5 minutes until crisped and warmed through. Avoid microwaving—they’ll get soft instead of flaky. A quick reheat brings back that “just baked” texture that makes these pastries so special.
FAQs
Can I add fruit or other fillings to Puerto Rican Quesitos (Cream Cheese Pastries)?
Absolutely! A spoonful of guava paste or pineapple jam adds a classic island twist. Even chocolate chips or a dab of Nutella will work if you want to experiment—just keep the amount small to prevent overfilling.
Do I have to use turbinado sugar or can I use regular sugar for topping?
Turbinado sugar gives a lovely crunch and caramelized look, but regular granulated sugar is a fine substitute. If you skip both, the pastries will still brown beautifully thanks to the egg wash.
Why is my puff pastry not as flaky as expected?
Be sure your puff pastry is cold when you work with it, and don’t over-handle it. A hot kitchen or warm hands can make the pastry layers stick together, resulting in less puff during baking.
Can I make Puerto Rican Quesitos (Cream Cheese Pastries) ahead of time?
Yes! Prepare and fill your pastries, then store them unbaked in the fridge for up to 8 hours. Bake them off right before serving for the freshest results, or freeze unbaked and bake directly from frozen, adding a couple of minutes to the bake time.
What’s the best way to transport quesitos for a potluck or party?
Let them cool completely before packing in a single layer in a flat, airtight container lined with wax or parchment paper. If stacking, add paper between layers to prevent sticking. Heat briefly before serving if possible for the best experience.
Final Thoughts
Once you experience the flaky, creamy, sweet magic of Puerto Rican Quesitos (Cream Cheese Pastries), you’ll want to share them with everyone you know—or keep them all to yourself! Don’t be surprised if these become your new go-to dessert for any celebration. Happy baking, and enjoy every buttery, melt-in-your-mouth bite!
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Puerto Rican Quesitos (Cream Cheese Pastries) Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 pastries 1x
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Puerto Rico with these delicious Quesitos, flaky puff pastry filled with sweet cream cheese and baked to golden perfection. A perfect treat for any time of day!
Ingredients
Cream Cheese Filling:
- 1 package (8 oz) cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Pastry:
- 1 package puff pastry sheets (2 sheets, thawed)
- 1 egg (beaten, for egg wash)
- 2 tablespoons turbinado or coarse sugar (optional, for sprinkling)
- 2 tablespoons light corn syrup or honey (optional, for glaze)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Assemble the pastries: Roll out the puff pastry sheets slightly on a floured surface and cut each sheet into 4 equal squares. Place a heaping tablespoon of the cream cheese mixture in the center of each square. Fold one corner over to the opposite corner to form a triangle or bring all corners toward the center for the traditional shape. Press edges gently to seal.
- Bake the pastries: Place the filled pastries on the prepared baking sheet. Brush each pastry with the beaten egg and sprinkle with turbinado sugar if using. Bake for 15–18 minutes, or until golden brown and puffed.
- Optional glaze: While still warm, lightly brush each quesito with corn syrup or honey for a glossy finish. Let cool slightly before serving.
Notes
- For a tropical twist, add a spoonful of guava paste or jam on top of the cream cheese before sealing.
- These are best served fresh but can be reheated in the oven for a few minutes.
Nutrition
- Serving Size: 1 pastry
- Calories: 260
- Sugar: 10g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
