Puerto Rican Quesitos (Cream Cheese Pastries) Recipe

Puerto Rican Quesitos (Cream Cheese Pastries) are the star of every bakery on the island—golden, flaky, and stuffed with sweet, creamy goodness. This irresistible treat brings together buttery puff pastry and a cinnamon-kissed cream cheese filling, all finished with a sparkling sugary top. Whether you’ve tasted them in San Juan or it’s your first time baking them at home, get ready to fall head over heels for their melt-in-your-mouth magic. Let’s dive into one of Puerto Rico’s most iconic pastries!

this Recipe

Ingredients You’ll Need

The beauty of Puerto Rican Quesitos (Cream Cheese Pastries) lies in their fuss-free ingredients, each playing a vital role in making every bite swoon-worthy. Stock up on these essentials and you’re halfway to bakery perfection!

• Puff pastry sheets (thawed): This is your secret to flaky layers and a golden, crisp shell without any complicated dough making.
• Cream cheese (softened): The creamy, tangy base that becomes smooth and luscious at the heart of every quesito.
• Granulated sugar: Adds sweetness both to the filling and as a shimmering touch on top for an irresistible crunch.
• Vanilla extract: A splash that brings warm, aromatic depth to the cream cheese mixture.
• Ground cinnamon: A gentle hint of spice that lifts the filling and gives true quesito character.
• Egg (beaten): Used as an egg wash, this ensures each pastry bakes up glossy and achieves the perfect golden finish.
• Extra granulated sugar (for sprinkling): The finishing flourish that makes the top of every quesito sparkle.

How to Make Puerto Rican Quesitos (Cream Cheese Pastries)

Step 1: Prep the Pastry and Set the Stage

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Thaw your puff pastry sheets according to package instructions so they’re soft but still chilly. This ensures your dough is easy to handle while guaranteeing puff and flake in the oven!

Step 2: Mix the Perfect Cream Cheese Filling

In a medium bowl, combine the softened cream cheese, 1/4 cup of sugar, vanilla extract, and ground cinnamon. Mix—or whisk—for about 1-2 minutes until the mixture is totally smooth and the cinnamon is evenly speckled throughout. If you want to add a burst of citrus, now’s the time to toss in a little orange zest!

Step 3: Shape and Fill the Quesitos

Unfold your thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 even squares (you’ll have 8 in total). Spoon 1 to 2 tablespoons of the cream cheese filling into the center of each pastry square. Fold the pastry over the filling into either a rectangle or a triangle—whatever your heart (or your mood) desires. Press the edges together gently but firmly, ensuring there are no leaks.

Step 4: Seal, Brush, and Sprinkle

Arrange your filled Quesitos seam-side down on the lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with beaten egg to help achieve that signature glossy finish. For the pièce de résistance, sprinkle the tops with the remaining 2 tablespoons of sugar. This not only adds crunch but also gives that classic sweet sparkle.

Step 5: Bake Until Flaky and Golden

Slide your tray into the preheated oven and bake for 18 to 22 minutes. Keep an eye on them after 18 minutes—the goal is a puffed, golden-brown exterior that promises melt-in-your-mouth decadence. Once baked, let the pastries cool for just a few minutes (if you can wait), so the filling sets slightly and you don’t scorch your tongue on molten cream cheese.

How to Serve Puerto Rican Quesitos (Cream Cheese Pastries)

Garnishes

A light dusting of powdered sugar or a delicate drizzle of honey over freshly baked quesitos adds that special homemade touch. For a little extra flair, sprinkle with a hint more cinnamon or finely grated orange zest just before serving. The result is both beautiful and even more fragrant.

Side Dishes

Puerto Rican Quesitos (Cream Cheese Pastries) are heavenly with a strong cup of café con leche, but also shine alongside fresh tropical fruit like mango, pineapple, or papaya. For a dessert twist, pair with vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

Try stacking the pastries on a rustic wooden board for a casual brunch vibe, or arrange them in a spiral on a vintage platter for festive gatherings. Tuck a few into little bakery bags for edible gifts, or slice batches into mini bites for a party-ready sweet tray—these pastries have endless serving charm!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, store them in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days. The flaky texture holds up beautifully, although they’re best enjoyed fresh or rewarmed.

Freezing

Puerto Rican Quesitos (Cream Cheese Pastries) freeze like a dream before baking. Assemble the pastries up to the egg wash, place them on a baking sheet to freeze solid, then transfer to a freezer bag. When ready to bake, brush with egg and sprinkle with sugar, then bake straight from frozen—just add a few extra minutes in the oven.

Reheating

To recapture their just-baked magic, warm leftover quesitos in a 300°F (150°C) oven for 5-10 minutes until the pastry crisps up. Avoid the microwave if you can, as it may soften the crust too much.

FAQs

Can I use low-fat cream cheese in this recipe?

Absolutely! Low-fat cream cheese works nicely if you’re looking to lighten things up a bit. The filling may be slightly less rich, but you’ll still get deliciously creamy results.

Do I have to thaw the puff pastry completely before using it?

Yes, puff pastry should be thawed enough to handle and unfold without breaking, but still chilled. If it’s too warm, it can get sticky and tough to work with; if too cold, it may crack.

Can I add fruit or jam to Puerto Rican Quesitos (Cream Cheese Pastries)?

Go for it! A small spoonful of guava paste, jam, or even a handful of berries pairs beautifully with the cream cheese. Just don’t over-stuff, so the pastries don’t burst.

Why are my quesitos leaking while baking?

Leaking usually means the edges aren’t sealed tightly enough or the filling is piled too high. Make sure to press the edges well and use 1-2 tablespoons of filling per pastry for best results.

Are Puerto Rican Quesitos (Cream Cheese Pastries) best served warm or at room temperature?

They’re divine both ways! Fresh from the oven, they’re warm and gooey, while at room temperature the flavors meld and the pastry remains crisp. Try both and see which you love more!

Final Thoughts

There’s a reason Puerto Rican Quesitos (Cream Cheese Pastries) are beloved across generations: they’re easy, dazzling, and utterly delicious. I hope you’ll try your hand at these dreamy pastries—whether for breakfast, dessert, or a sweet afternoon pick-me-up. Enjoy every flake and creamy bite!

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