Crispy, golden puff pastry wrapped around a sweetened cream cheese filling and finished with a glossy glaze—Puerto Rican quesitos are the ultimate tropical indulgence. Whether I’m enjoying one with a morning coffee or serving them as a light dessert, these pastries never fail to impress with their flaky layers and creamy center.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package puff pastry sheets (2 sheets), thawed
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg (for egg wash)
2 tbsp water (for sealing pastry)
1/4 cup light corn syrup or honey (for glaze)
Optional: 1 tbsp powdered sugar for dusting
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a bowl, I beat together the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy.
I roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 squares, making 8 in total.
A spoonful of the cream cheese mixture goes into the center of each square.
I either fold the square into a triangle by bringing one corner to the opposite or roll it like a cigar, sealing the edges with a little water.
I place the sealed pastries on the prepared baking sheet.
After beating the egg, I brush it over the tops of the pastries for a golden finish.
I bake the quesitos for 18–22 minutes, until they’re puffed and golden brown.
While still warm, I brush them with light corn syrup or honey for that signature shine.
Sometimes, I dust them with powdered sugar just before serving for an extra touch of sweetness.
Servings and timing
This recipe makes 8 quesitos.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: Approximately 280 kcal
Variations
Guava Quesitos: I sometimes add a strip of guava paste alongside the cream cheese filling for a fruity twist.
Nutella Quesitos: When I want a richer dessert, I swap in a spoonful of Nutella with the cream cheese.
Cinnamon Sugar Topping: I like to sprinkle cinnamon sugar on top before baking for added crunch and warmth.
Savory Quesitos: Skipping the sugar and using herbs or a savory cheese blend makes a great appetizer version.
Fruit-Filled: I occasionally mix in chopped pineapple or berries with the cream cheese for a tropical surprise.
Storage/Reheating
I store leftover quesitos in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the fridge for up to 5 days. When reheating, I pop them into a 300°F (150°C) oven for 5–8 minutes to bring back the crispness. I avoid microwaving, as it makes the pastry soggy.
FAQs
How do I prevent quesitos from leaking during baking?
I make sure to seal the edges well using a bit of water, and I don’t overfill them. A tight seal helps keep the filling intact as they bake.
Can I freeze quesitos before or after baking?
Yes, I can freeze them before baking. I assemble the quesitos, freeze them on a tray, then transfer to a freezer bag. When I’m ready to bake, I do so straight from frozen, adding a few extra minutes to the bake time.
What’s the best glaze—corn syrup or honey?
Both work well. I personally like using light corn syrup for a neutral sweetness and honey when I want a floral note.
Can I use a flavored cream cheese?
Absolutely. I sometimes use strawberry or cinnamon-flavored cream cheese for a new take on the classic.
Are quesitos traditionally eaten warm or cold?
They’re best enjoyed slightly warm or at room temperature. I let them cool a bit after baking for the flavors to shine.
Conclusion
Puerto Rican quesitos are one of those simple pleasures I always come back to—flaky, creamy, and just the right amount of sweet. Whether I’m making them for brunch guests or treating myself on a quiet morning, they deliver that irresistible bakery taste without the fuss. With a handful of ingredients and a bit of creativity, I can make this classic island pastry part of any day.
Recipe:
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Puerto Rican Quesitos (Cream Cheese Pastries)
- Total Time: 35 minutes
- Yield: 8 quesitos
- Diet: Vegetarian
Description
Puerto Rican Quesitos are flaky puff pastry treats filled with a sweetened cream cheese mixture and finished with a glossy glaze. Perfect for breakfast, brunch, or dessert, they’re easy to make yet bakery-quality delicious.
Ingredients
1 package puff pastry sheets (2 sheets), thawed
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg (for egg wash)
2 tbsp water (for sealing pastry)
1/4 cup light corn syrup or honey (for glaze)
Optional: 1 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 squares, making 8 in total.
- Place a spoonful of the cream cheese mixture into the center of each square.
- Fold the pastry into a triangle or roll it like a cigar, sealing the edges with a bit of water.
- Place the sealed pastries on the prepared baking sheet.
- Beat the egg and brush it over the tops of the pastries for a golden finish.
- Bake the quesitos for 18–22 minutes, until puffed and golden brown.
- While still warm, brush them with light corn syrup or honey for a glossy glaze.
- Optionally, dust with powdered sugar before serving.
Notes
Add guava paste with the cream cheese for a fruity variation.
Swap in Nutella for a richer dessert version.
Sprinkle cinnamon sugar on top before baking for extra flavor.
Make savory quesitos by omitting sugar and using herbs or savory cheese.
Mix in chopped pineapple or berries for a tropical twist.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F (150°C) oven for 5–8 minutes to restore crispness.
Freeze unbaked quesitos and bake straight from frozen with a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 quesito
- Calories: 280
- Sugar: 10g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
