Quesitos (Puerto Rican Quesitos)

Easy delicious, sweet breakfast pastry. Flaky puff pastry stuffed with sweet cream cheese topped with fresh strawberries. Recipe by Alexa Soto.

Quesitos (Puerto Rican Quesitos)

Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Yield: 12 Quesitos
Calories: 230kcal

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  • 1 17 oz package puff pastry (Pepperidge Farm Puff Pastry Frozen Sheets are vegan)
  • 2/3 cup plain vegan cream cheese like Kite Hill
  • 3-4 Tbsp powdered sugar
  • 1/8 tsp of salt
  • 2 Tbsp vegan butter melted
  • 2 Tbsp cane sugar
  • 2 cups strawberries sliced


  • Remove puff pastry from freezer and cream cheese from fridge one hour before preparing.
  • Preheat oven to 400°F.
  • Unwrap the puff pastry and cut into 6 even rectangles.
  • In a small mixing bowl, add the vegan cream cheese and 2 tablespoons powdered sugar. Mix into cream cheese, then add one additional tablespoon.
  • Add the salt, mix again and taste for sweetness. Add an extra tablespoon of powdered sugar for a sweeter filling.
  • Add about a tablespoon of cream cheese filling to each pastry square, leaving 1/4-inch border on each side.
  • Roll up, using your index finger to seal each side by pressing down gently.
  • Repeat with the other puff pastry squares to make a total of 12.
  • Place the filled pastry squares on a baking sheet (lined or unlined depending on your baking sheet).
  • Brush each quesito with melted vegan butter and sprinkle with cane sugar.
  • Bake for 15 minutes or until golden.
  • Let the quesitos cool for a couple minutes.
  • Top with sliced strawberries. Gently press down into the pastry and add a sprinkle of extra cane sugar if desired.


Nutrition based on using 3 tablespoons of powdered sugar.


Serving: 1Quesito | Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Sodium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin C: 16mg

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