Quesitos Puerto Rican Cheese Stuffed Puff Pastry Recipes
QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)
These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
- Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
- Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
- Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
- Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g
QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)
These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.
Provided by Milly Suazo-Martinez
Categories Caribbean Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
- Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
- Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
- Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
- Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g
QURSITOS - PUERTO RICAN CHEESE PASTRY RECIPE - (4.2/5)
Provided by á-46071
Number Of Ingredients 6
Steps:
- Mix together cream cheese, sugar, and vanilla until smooth. On average I use more than one teaspoon of vanilla. Vanilla can be very overpowering, so approach with caution. Increase by 1/2 teaspoon until desired taste is met. Cut pastry sheet into 3" x 2" rectangles. Place about 1 tsp. cheese mixture in the middle. Grab one edge and pull into the center of rectangle. Pinch tip into the middle of the sheet. Grab the edge across from it and wrap around towards the end across from it. Pinch at the bottom. Brush with egg whites and roll in sugar. The sugar is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite. Bake 10-12 minutes at 350 degrees until golden. Remove from oven and brush with a moderate amount of light corn syrup over each one. Let cool for 10 minutes and ta-da...Time to bust out the milk!
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