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close up photo of vegan quesitos on a white plate

Authentic Vegan Puerto Rican Quesitos Recipe (Cream Cheese Pastries)

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  • Author: Sachi Georgieva


Quesitos are one of the most popular Puerto Rican Cream Cheese Pastries and are easily made vegan! They’re light, flaky, and filled with a sweet guava and cream cheese filling. Enjoy as a sweet breakfast treat alongside your favorite morning beverage for the perfect Puerto Rican treat! 


  • 1 package (2 sheets) of vegan puff pastry, thawed
  • 8 ounces vegan cream cheese
  • 2/3 cup of powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: guava paste or guava jam
  • Granulated sugar, to taste
  • Liquid vegan egg (see notes for alternative)


  1. Prepare puff pastry according to package instructions.*
  2. Preheat your oven to 400°F.
  3. In a medium bowl, mix the cream cheese, sugar, and vanilla extract until well-combined.
  4. Unwrap the puff pastry dough on a floured surface and roll until it is about 12×15-inches. Cut into 12 even squares.
  5. Add 1-1.5 tbsp of the sweet cream cheese filling to each square. For cheese & guava quesitos, add a spoonful of guava paste/jam before adding the cream cheese.
  6. Brush vegan egg wash onto the corners of each pastry and fold two opposite corners in toward each other, making sure to tuck the top corner all the way underneath.
  7. Arrange the quesitos onto a nonstick or lined baking pan and brush each quesito with additional vegan egg wash. Sprinkle each with a bit of granulated sugar.
  8. Bake for 18-20 minutes, or until golden.
  9. Cool for 15 minutes before serving. Enjoy!


  • Puff Pastry: Believe it or not, a lot of premade puff pastries are accidentally vegan– we use this one. Some puffed pastries may require thawing before use. 
  • Vegan Cream Cheese: We like to use the Kite Hill brand for this recipe, but any vegan cream cheese should work!
  • Guava Paste or Jam: This ingredient is optional but recommended. We found some at our local Hispanic market but it is also available online.
  • Liquid Vegan Egg: If you do not want to use liquid vegan egg, you can make an egg wash alternative by mixing 2 tablespoons of plant-based milk with 1 tablespoon of maple syrup OR you can use melted vegan butter.
  • These are best when served the day they are made but can be stored in an airtight container on the counter for about 3 days.
  • This recipe contribution is from Sachi Georgieva of The Colorful Coach and was inspired by The Hungry Dragonfly.