Authentic Quesitos Puertorriqueños | Step-by-Step Guide to Making Puerto Rican Cheese Pastries

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and can be a healthier option.

Take 1/2 package of Philadelphia original cream cheese and let it come to room temperature.

If the cream cheese is not at room temperature, microwave it for 10 seconds.

Pour 1 tablespoon of honey into a bowl and microwave it for 10 seconds to make it liquid.

Mix the honey with the cream cheese using a hand mixer on low or a whisk until well combined.

Prepare a pastry bag or a zip flat bag to hold the cream cheese mixture.

Unfold the box of puff pastry and fix any cracks by lightly rubbing water over them with your finger.

Roll out the puff pastry gently, just enough to stretch it a little, using parchment paper underneath.

Cut the pastry into long strips, about three fingers wide, ensuring some strips are smaller than others.

Create an egg wash by mixing 1 egg with a tiny bit of water.

Brush the egg wash on one side of the pastry strip, avoiding the edges.

Squeeze the cream cheese mixture onto the strip, not in the middle but not at the edge either.

Roll the pastry toward the side with the egg wash to seal it.

Cut slits on top of the rolled pastry to prevent air pockets.

Preheat the oven to 400°F (204°C).

Brush the rolled pastries with egg wash for a golden finish.

Bake the quesitos for 20 minutes at 400°F (204°C).

Melt more honey in the microwave for 10 seconds after baking.

Brush the melted honey over the baked quesitos for shine and sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens