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)
Yield: 12 Quesitos
Calories: 230kcal
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Print Recipe Add to CollectionIngredients
- 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
Instructions
- 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.
Notes
Nutrition based on using 3 tablespoons of powdered sugar.
Nutrition
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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