📝 About This Recipe
Transport yourself to a sun-drenched bakery in San Juan with these iconic Quesitos, the crown jewel of Puerto Rican pastries. These flaky, puff pastry batons are filled with a luscious, sweetened cream cheese core and finished with a signature caramelized honey glaze that shatters delightfully with every bite. Perfectly balancing salty and sweet, they are an indispensable staple of Caribbean morning rituals and afternoon coffee breaks.
🥗 Ingredients
The Pastry Shell
- 2 sheets Puff Pastry Sheets (thawed but kept very cold)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Creamy Cheese Filling
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/2 cup Confectioners' sugar (sifted to remove lumps)
- 1 teaspoon Pure Vanilla Extract (high quality for best aroma)
- 1 Egg yolk (large, at room temperature)
- 1/2 teaspoon Lemon zest (finely grated for brightness)
- 1 pinch Salt (to balance the sweetness)
Glaze and Finish
- 1 Egg (beaten with 1 tablespoon water for egg wash)
- 1/4 cup Honey (warmed slightly)
- 1 tablespoon Water (to thin the honey glaze)
- 2 tablespoons Granulated Sugar (for sprinkling before baking)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium mixing bowl, combine the softened cream cheese, confectioners' sugar, vanilla extract, egg yolk, lemon zest, and a pinch of salt. Beat with a hand mixer on medium speed until the mixture is silky smooth and completely combined.
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3
Transfer the cream cheese mixture into a piping bag fitted with a large round tip (or simply snip the corner off a heavy-duty Ziploc bag).
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4
Lightly flour your work surface. Unfold one cold puff pastry sheet and gently roll it out with a rolling pin to a 10x12 inch rectangle.
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5
Using a pizza cutter or a sharp knife, cut the pastry sheet into 6 equal squares (roughly 4x5 inches each).
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6
Position a pastry square so it looks like a diamond. Pipe a thick line of the cheese filling diagonally across the center, from one corner to the opposite corner, leaving about half an inch of space at the tips.
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7
Fold one of the side corners over the filling, then brush the top of that fold with a little bit of the egg wash. Fold the opposite corner over the first one, pressing gently to seal. The pastry should look like a small rolled cigar or envelope.
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8
Repeat the process with the remaining squares and the second sheet of puff pastry until you have 12 quesitos.
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9
Place the prepared quesitos on the baking sheets, spaced at least 2 inches apart to allow for expansion.
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10
Brush the tops of each pastry generously with the egg wash and sprinkle lightly with granulated sugar. This creates the initial crunch.
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11
Bake for 18-22 minutes, or until the pastries have puffed significantly and turned a deep, golden brown. Rotate the pans halfway through for even browning.
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12
While the pastries bake, whisk together the warmed honey and 1 tablespoon of water in a small bowl to create a thin syrup.
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13
Immediately upon removing the quesitos from the oven, while they are still piping hot, brush them liberally with the honey glaze. The heat will set the glaze into a shiny, sticky lacquer.
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14
Allow the quesitos to cool on a wire rack for at least 10 minutes before serving. This allows the filling to set so it doesn't burn your palate.
💡 Chef's Tips
Ensure your puff pastry is very cold when working; if it gets too soft, the layers won't rise properly—chill it in the fridge for 10 minutes if needed. Don't overfill the pastries, as the cream cheese expands slightly and can leak out the ends during baking. For a more authentic 'bakery' look, use a pastry brush to apply the honey glaze twice: once when hot and once more after 5 minutes of cooling. Avoid using 'low-fat' or 'tub' cream cheese, as the high water content will make the pastry soggy and the filling runny. To store, keep them in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days and crisp them back up in a toaster oven.
🍽️ Serving Suggestions
Serve warm alongside a steaming cup of Café con Leche for the ultimate Puerto Rican breakfast experience. Pair with fresh tropical fruit like sliced mango or papaya to cut through the richness of the cheese. For a decadent dessert, serve with a small scoop of guava sorbet on the side. Enjoy as a 'merienda' (afternoon snack) with a cold glass of passion fruit juice (parcha). Dust with a tiny bit of extra powdered sugar just before serving for a beautiful presentation.