Quesitos de Guayaba y Queso
Flaky Puerto Rican puff pastries filled with lightly sweetened cream cheese and guava paste, then brushed with a thin sugar glaze. A delicious treat for breakfast, dessert, or an afternoon coffee.
Equipment
- Two large baking sheets
- Parchment paper
- Rolling Pin
- Ruler
- Sharp knife or pizza cutter
- Mixing bowl
- Spatula
- Kitchen scale
- Measuring cups and spoons
- Small bowl
- Pastry brush
- Small saucepan
- Wire cooling rack
Ingredients
PASTRY
- 1 package frozen puff pastry containing 2 sheets (17.3 oz / approximately 490 g), thawed according to package instructions but kept cold
- 1 tablespoon all-purpose flour 8 g, for lightly dusting the work surface
FILLING
- 8 oz full-fat block cream cheese 226 g, softened
- 2 tablespoons granulated sugar 25 g
- 1 teaspoon vanilla extract 5 ml
- 8 oz firm guava paste 226 g, cut into 18 equal thin portions
EGG WASH
- 1 large egg
- 1 tablespoon water 15 ml
LIGHT SUGAR GLAZE
- 2 tablespoons granulated sugar 25 g
- 2 tablespoons water 30 ml
Instructions
- Thaw the puff pastry according to its package instructions. Keep it refrigerated until ready to shape. Soften the cream cheese just enough to mix easily.
- Position oven racks in the upper and lower thirds of the oven. Preheat to 400°F (200°C) using a conventional oven setting. Line two large baking sheets with parchment paper.
- Mix the cream cheese, 2 tablespoons sugar, and vanilla in a bowl until smooth. Avoid whipping in excessive air.
- Divide the guava paste into 18 equal portions, approximately 12–13 g each. Cut each portion into a thin strip about 2½ inches long, or use several small pieces arranged in a short line.
- Beat the egg with 1 tablespoon water in a small bowl to make the egg wash.
- Lightly flour the work surface. Gently roll one cold pastry sheet into an approximately 12-inch square. Cut it into nine equal 4-inch squares. Repeat with the second sheet. If the pastry becomes soft or sticky, refrigerate it briefly before continuing.
- Arrange each square like a diamond. Divide the cream cheese mixture evenly among the 18 squares, using approximately 14 g per pastry. Spread it in a short line from the upper corner toward the lower corner, leaving about ½ inch clear at both ends.
- Place one portion of guava paste over the cream cheese on each square. Keep the filling narrow so the side corners can overlap comfortably.
- Fold the left corner over the filling. Lightly brush the overlapping area with egg wash, then fold the right corner over it. Press the overlapping pastry firmly together. Leave the two ends slightly open.
- Transfer the pastries to the prepared baking sheets, leaving at least 2 inches between them. Refrigerate for 15 minutes to firm the dough.
- Brush the tops lightly with egg wash, avoiding drips down the exposed cut edges. Discard any unused egg wash.
- Bake at 400°F (200°C) for 20–25 minutes, until puffed and golden with visibly flaky edges and golden bases. Rotate the trays and swap their positions halfway through baking. If baking one tray at a time, keep the second tray refrigerated until needed.
- While the pastries bake, combine the glaze ingredients—2 tablespoons sugar and 2 tablespoons water—in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then remove from the heat.
- Brush the freshly baked quesitos lightly with the sugar glaze. Use only enough for a thin shine; excess syrup can soften the crisp pastry.
- Let the quesitos cool for at least 15 minutes before serving. Serve warm rather than piping hot, because the guava filling retains heat.
Notes
PUFF PASTRY
Use puff pastry sheets, not phyllo dough, pie crust, or crescent-roll dough.
Sheet sizes vary. This recipe assumes two sheets totaling approximately 490 g, each gently rolled to a 12-inch square.
COLD DOUGH
Thawed pastry should be flexible but still cold. If it feels greasy, sticky, or difficult to lift, chill it before shaping.
CREAM CHEESE
Use full-fat block cream cheese. Whipped cream cheese and spreadable tub products can make the filling softer and more likely to leak.
GUAVA PASTE
Use firm, sliceable guava paste, also sold as pasta de guayaba. Thin jam, nectar, and fresh guava puree are not direct substitutes because their moisture content is different.
FILLING AMOUNT
Divide the filling evenly. Overfilling makes the pastries harder to seal and increases leakage.
SHAPING
The two side corners overlap across the filling, while the ends remain slightly open. Press the overlap firmly so it does not unfold during baking.
BAKING
Use color and texture as well as the clock. Pastry should be golden underneath and visibly flaky at the edges.
If your oven browns unevenly or cannot comfortably hold both trays, bake one tray at a time on the center rack. Keep the second tray refrigerated. This adds approximately 20–25 minutes to the total time.
GLAZE
Apply a thin layer while the pastries are hot. Excess syrup softens the crust. Some glaze may remain unused.
SERVING
Serve warm rather than piping hot. The guava filling can remain much hotter than the pastry surface.
STORAGE
Best enjoyed the day they are baked. Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
REHEATING
Reheat refrigerated pastries on a baking sheet at 325°F (165°C) for approximately 8–12 minutes, until warmed through and crisp at the edges. Let the filling cool slightly before eating.
ALLERGENS
Contains wheat, milk, and egg. Some puff pastry brands also contain soy; check the package.