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)
- Prepare puff pastry according to package instructions.*
- Preheat your oven to 400°F.
- In a medium bowl, mix the cream cheese, sugar, and vanilla extract until well-combined.
- Unwrap the puff pastry dough on a floured surface and roll until it is about 12×15-inches. Cut into 12 even squares.
- 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.
- 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.
- 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.
- Bake for 18-20 minutes, or until golden.
- 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.