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Guava Quesitos

I tried Quesitos a few years ago and from the first bite I was hooked.  This is my all time favorite dessert.  I was so excited to learn these are easy to make with the pre made puff pastry from the freezer.  If your not a fan of guava feel free to leave that out.  Its a great cheese pastry too.

Guava Quesito Recipe, Puerto Rican Cheese Danish

 

Quesito’s can be found in neighborhood bakeries all over Puerto Rico.

 

You will need 1 package Pepperidge Farms Pastry Sheets, Make sure you get SHEETS, NOT puffs.

16 ounces cream cheese, fat free or full flavor is fine.  I use fat free myself.

½ cup granulated sugar, can be adjusted up or down, per your taste.

1 teaspoon vanilla

Guava paste, cut in 18, 1/4 each slices, you may have leftovers.

 

 

You will also need,

Egg white

Approx. ¼ cup light corn syrup

Colorful sugar crystals, if you don’t have, regular granulated sugar is fine, (for sprinkling)

 

Make sure you defrost pastry sheets before you prepare dish

 

  • Heat oven to 350 degrees
  • Mix, cream cheese, ½ cup sugar and 1 teaspoon vanilla together.
  • Cut each pastry sheet into 9 squares, you will have 18 squares when finished.
  • Fill the pastry with 1 spoon full of cheese mixture, add a slice of Guava paste on to,  Roll the pastry square and put on a baking sheet with parchment paper, seam side down.
  • Adjust the amount of filling so you get enough cheese for all pastry squares, a little goes a long way.
  • When you have all done, brush all with egg white. And add granulate or color sugar crystals.  ( I adjust colors to go with holiday theme)
  • Bake for approx. 12 minutes.  Check for golden brown, they may need a few minutes, just watch carefully.  Cheese will melt out, that is normal.
  • When done, take out of oven.  Immediately brush with corn syrup.  You can add more sugar if you like at this time.  Let cool and ENJOY!

3 thoughts on “Guava Quesitos

  1. What a special treat, this looks delicious! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
    Miz Helen

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